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 *

194 related articles for article (PubMed ID: 30861117)

  • 1. Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.
    Hopkins EJ; Hucl P; Scanlon MG; Nickerson MT
    J Texture Stud; 2019 Aug; 50(4):350-358. PubMed ID: 30861117
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.
    Avramenko NA; Hopkins EJ; Hucl P; Scanlon MG; Nickerson MT
    Food Chem; 2020 Aug; 320():126615. PubMed ID: 32203834
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment.
    Konieczny D; Stone AK; Hucl P; Nickerson MT
    J Texture Stud; 2020 Aug; 51(4):567-574. PubMed ID: 32134495
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars.
    Avramenko NA; Hopkins EJ; Hucl P; Scanlon MG; Nickerson MT
    J Texture Stud; 2020 Oct; 51(5):766-778. PubMed ID: 32304230
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP).
    Primo-Martín C; Valera R; Martínez-Anaya MA
    J Agric Food Chem; 2003 Jul; 51(16):4673-9. PubMed ID: 14705895
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J; Kerr WL; Johnson JW
    J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Concentration dependent rate constants of sodium substitute functionalities during wheat dough development.
    Jekle M; Necula A; Jekle M; Becker T
    Food Res Int; 2019 Feb; 116():346-353. PubMed ID: 30716955
    [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. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
    Shanthilal J; Bhattacharya S
    J Food Sci; 2015 Aug; 80(8):E1735-45. PubMed ID: 26248962
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A; Ragaee S; Abdel-Aal el-SM
    J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I; Drzewiecki J
    Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V; Ragaee SM; Abdel-Aal EM
    J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.
    Shafisoltani M; Salehifar M; Hashemi M
    Food Chem; 2014 Apr; 148():176-83. PubMed ID: 24262543
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.
    Wang P; Lee TC; Xu X; Jin Z
    Food Chem; 2016 Nov; 211():27-33. PubMed ID: 27283603
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.
    Tuhumury HC; Small DM; Day L
    Food Chem; 2016 Dec; 212():789-97. PubMed ID: 27374596
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.