BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

267 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]  

  • 19. Cooking parameters affect the sodium content of prepared pasta.
    Bianchi LM; Phillips KM; McGinty RC; Ahuja JK; Pehrsson PR
    Food Chem; 2019 Jan; 271():479-487. PubMed ID: 30236706
    [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]
    of 14.