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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

124 related articles for article (PubMed ID: 30722907)

  • 1. Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread.
    Guo XN; Yang S; Zhu KX
    Food Chem; 2019 Jun; 283():52-58. PubMed ID: 30722907
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles.
    Guo XN; Wei XM; Zhu KX
    Food Chem; 2017 Apr; 221():1178-1185. PubMed ID: 27979076
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Na
    Xi J; Xu D; Wu F; Jin Z; Xu X
    Food Chem; 2020 Sep; 324():126786. PubMed ID: 32344353
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
    Wang XY; Guo XN; Zhu KX
    Food Chem; 2016 Jun; 201():275-83. PubMed ID: 26868577
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of NaHCO
    Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
    Food Chem; 2021 Oct; 358():129869. PubMed ID: 33933952
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of alkali on protein polymerization and textural characteristics of textured wheat protein.
    Li T; Guo XN; Zhu KX; Zhou HM
    Food Chem; 2018 Jan; 239():579-587. PubMed ID: 28873608
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles.
    Bai YP; Zhou HM
    Food Chem; 2021 Jan; 336():127709. PubMed ID: 32763738
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough.
    Lu L; Xing JJ; Yang Z; Guo XN; Zhu KX
    Food Chem; 2021 May; 343():128440. PubMed ID: 33127224
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Functionality of ovalbumin during Chinese steamed bread-making processing.
    Sang S; Zhang H; Xu L; Chen Y; Xu X; Jin Z; Yang N; Wu F; Li D
    Food Chem; 2018 Jul; 253():203-210. PubMed ID: 29502822
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification.
    Yan B; Yang H; Wu Y; Lian H; Zhang H; Chen W; Fan D; Zhao J
    Molecules; 2020 Feb; 25(3):. PubMed ID: 32046080
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor.
    Song MK; Guo XN; Zhu KX
    J Agric Food Chem; 2024 Jul; 72(27):15387-15397. PubMed ID: 38920293
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P; Jondiko TO; Tilley M; Awika JM
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties.
    Wang CC; Yang Z; Guo XN; Zhu KX
    Food Chem; 2021 Dec; 364():130444. PubMed ID: 34186483
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread.
    Guowei Z; Lili W; Yufeng L; Hailei W
    AMB Express; 2019 Aug; 9(1):133. PubMed ID: 31456077
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.
    He Y; Guo J; Ren G; Cui G; Han S; Liu J
    Food Chem; 2020 Nov; 330():127243. PubMed ID: 32521403
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK
    Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin.
    Kou X; Luo D; Zhang K; Xu W; Li X; Xu B; Li P; Han S; Liu J
    Food Chem; 2019 Dec; 301():125272. PubMed ID: 31377629
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Buckwheat (Fagopyrum esculentum Moench) low molecular weight seed proteins are restricted to the embryo and are not detectable in the endosperm.
    Licen M; Kreft I
    Plant Physiol Biochem; 2005 Sep; 43(9):862-5. PubMed ID: 16289947
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles.
    Guo XN; Gao F; Zhu KX
    Food Chem; 2020 Nov; 330():127319. PubMed ID: 32569936
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of wheat endoplasmic reticulum oxidoreductin 1 and its application in Chinese steamed bread.
    Liu G; Wang J; Hou Y; Huang YB; Wang J; Li C; Guo S; Li L; Hu SQ
    Food Chem; 2018 Aug; 256():31-39. PubMed ID: 29606453
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.