These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
265 related articles for article (PubMed ID: 30583414)
1. Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment. Chen G; Li Y Food Chem; 2019 Apr; 278():579-586. PubMed ID: 30583414 [TBL] [Abstract][Full Text] [Related]
2. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking. Bruneel C; Buggenhout J; Lagrain B; Brijs K; Delcour JA Food Chem; 2016 Apr; 196():646-53. PubMed ID: 26593538 [TBL] [Abstract][Full Text] [Related]
3. Wheat gluten functionality as a quality determinant in cereal-based food products. Delcour JA; Joye IJ; Pareyt B; Wilderjans E; Brijs K; Lagrain B Annu Rev Food Sci Technol; 2012; 3():469-92. PubMed ID: 22224557 [TBL] [Abstract][Full Text] [Related]
4. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt. Chen G; Ehmke L; Sharma C; Miller R; Faa P; Smith G; Li Y Food Chem; 2019 Mar; 275():569-576. PubMed ID: 30724234 [TBL] [Abstract][Full Text] [Related]
5. Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing. Bruneel C; Lagrain B; Brijs K; Delcour JA Food Chem; 2011 Aug; 127(3):905-11. PubMed ID: 25214077 [TBL] [Abstract][Full Text] [Related]
6. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. Padalino L; Del Nobile MA; la Gatta B; Rutigliano M; Di Luccia A; Conte A Food Chem; 2019 Jun; 283():454-461. PubMed ID: 30722897 [TBL] [Abstract][Full Text] [Related]
7. Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process. Liu C; Song M; Hong J; Li L; Zheng X; Bian K; Guan E Food Chem; 2021 Apr; 342():128365. PubMed ID: 33092923 [TBL] [Abstract][Full Text] [Related]
8. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Van Steertegem B; Pareyt B; Brijs K; Delcour JA Food Chem; 2013 Dec; 141(4):4179-85. PubMed ID: 23993603 [TBL] [Abstract][Full Text] [Related]
9. Fate of SDS-insoluble glutenin polymers from semolina to dry pasta. Joubert M; Lullien-Pellerin V; Morel MH Food Chem; 2018 Feb; 240():189-195. PubMed ID: 28946261 [TBL] [Abstract][Full Text] [Related]
10. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta. Palavecino PM; Bustos MC; Heinzmann Alabí MB; Nicolazzi MS; Penci MC; Ribotta PD J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286 [TBL] [Abstract][Full Text] [Related]
11. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization. Chen G; Ehmke L; Miller R; Faa P; Smith G; Li Y J Agric Food Chem; 2018 Jul; 66(26):6840-6850. PubMed ID: 29879838 [TBL] [Abstract][Full Text] [Related]
12. Changes in protein structural characteristics upon processing of gluten-free millet pasta. Tyl C; Marti A; Ismail BP Food Chem; 2020 Oct; 327():127052. PubMed ID: 32446025 [TBL] [Abstract][Full Text] [Related]
13. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition. Fois S; Schlichting L; Marchylo B; Dexter J; Motzo R; Giunta F J Sci Food Agric; 2011 Nov; 91(14):2664-73. PubMed ID: 21842525 [TBL] [Abstract][Full Text] [Related]
14. Protein Maps for Durum Wheat Precision Harvest and Pasta Production. Visioli G; Lauro M; Morari F; Longo M; Bresciani A; Pagani MA; Marti A; Pasini G Plants (Basel); 2022 Nov; 11(22):. PubMed ID: 36432877 [TBL] [Abstract][Full Text] [Related]
15. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism. Jia F; Ma Z; Wang X; Li X; Liu L; Hu X Food Chem; 2019 Nov; 298():125081. PubMed ID: 31260952 [TBL] [Abstract][Full Text] [Related]
16. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Schoenlechner R; Drausinger J; Ottenschlaeger V; Jurackova K; Berghofer E Plant Foods Hum Nutr; 2010 Dec; 65(4):339-49. PubMed ID: 20972627 [TBL] [Abstract][Full Text] [Related]
17. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. Laleg K; Cassan D; Barron C; Prabhasankar P; Micard V PLoS One; 2016; 11(9):e0160721. PubMed ID: 27603917 [TBL] [Abstract][Full Text] [Related]
18. [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products]. Maradudin MS; Simakova IV; Eliseev YY; Strizhevskaya VN Vopr Pitan; 2024; 93(1):125-134. PubMed ID: 38555617 [TBL] [Abstract][Full Text] [Related]
20. From raw material to dish: pasta quality step by step. Sicignano A; Di Monaco R; Masi P; Cavella S J Sci Food Agric; 2015 Oct; 95(13):2579-87. PubMed ID: 25783568 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]