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 *

281 related articles for article (PubMed ID: 31253335)

  • 1. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage.
    Jiang Y; Zhao Y; Zhu Y; Qin S; Deng Y; Zhao Y
    Food Chem; 2019 Nov; 297():124902. PubMed ID: 31253335
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten.
    Wei Q; Zhang G; Mei J; Zhang C; Xie J
    Int J Biol Macromol; 2023 Jun; 240():124424. PubMed ID: 37060979
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage.
    Jin Y; Wei L; Yang N; Xu X; Jin Z
    Food Chem; 2024 Sep; 453():139709. PubMed ID: 38781908
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
    Yang Z; Xu D; Zhou H; Wu F; Xu X
    Int J Biol Macromol; 2022 Jul; 212():517-526. PubMed ID: 35623461
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.
    Zhou Y; Zhao D; Foster TJ; Liu Y; Wang Y; Nirasawa S; Tatsumi E; Cheng Y
    Food Chem; 2014 Jan; 143():163-9. PubMed ID: 24054226
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough.
    Hu X; Cheng L; Hong Y; Li Z; Li C; Gu Z
    Int J Biol Macromol; 2022 May; 206():534-542. PubMed ID: 35235853
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of inulin on protein in frozen dough during frozen storage.
    Ke Y; Wang Y; Ding W; Leng Y; Lv Q; Yang H; Wang X; Ding B
    Food Funct; 2020 Sep; 11(9):7775-7783. PubMed ID: 32966455
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.
    He T; Feng R; Tao H; Zhang B
    Food Chem; 2024 Mar; 435():137642. PubMed ID: 37827060
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry.
    Nawrocka A; Szymańska-Chargot M; Miś A; Wilczewska AZ; Markiewicz KH
    J Agric Food Chem; 2016 Mar; 64(10):2094-104. PubMed ID: 26927821
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.
    Li Q; Liu R; Wu T; Wang M; Zhang M
    J Agric Food Chem; 2016 Nov; 64(46):8735-8744. PubMed ID: 27744696
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effects of soy on freezable bread dough: a magnetic resonance study.
    Simmons AL; Vodovotz Y
    Food Chem; 2012 Nov; 135(2):659-64. PubMed ID: 22868142
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
    J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Water mobility and microstructure of gluten network during dough mixing using TD NMR.
    Dufour M; Foucat L; Hugon F; Dugué A; Chiron H; Della Valle G; Kansou K; Saulnier L
    Food Chem; 2023 May; 409():135329. PubMed ID: 36599290
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM; Lagrain B; Deleu LJ; Fierens E; Hills BP; Delcour JA
    J Agric Food Chem; 2012 May; 60(21):5461-70. PubMed ID: 22553963
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
    Zanoletti M; Marti A; Marengo M; Iametti S; Pagani MA; Renzetti S
    Food Res Int; 2017 Dec; 102():728-737. PubMed ID: 29196006
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
    Wang P; Tao H; Jin Z; Xu X
    Food Chem; 2016 Jun; 200():117-24. PubMed ID: 26830568
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.
    Tavakoli HR; Jonaidi Jafari N; Hamedi H
    J Texture Stud; 2017 Apr; 48(2):124-130. PubMed ID: 28370115
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage.
    Yang S; Zhao X; Liu T; Cai Y; Deng X; Zhao M; Zhao Q
    Food Chem; 2024 May; 440():138194. PubMed ID: 38104447
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.