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 *

282 related articles for article (PubMed ID: 31253335)

  • 21. 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]  

  • 22. Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
    Zhang F; Guo J; Li P; Zhao F; Yang X; Cheng Q; Elmore JS; Wang P; Cui C
    Food Chem; 2024 Jul; 447():138932. PubMed ID: 38484546
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough.
    Zhu TW; Zhang X; Li B; Wu H
    Food Chem; 2019 Jan; 272():76-83. PubMed ID: 30309607
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK; Shwetha BG; Indrani D
    Food Sci Technol Int; 2015 Jan; 21(1):24-32. PubMed ID: 24072787
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of Hofmeister salt series on gluten network formation: Part II. Anion series.
    Tuhumury HC; Small DM; Day L
    Food Chem; 2016 Dec; 212():798-806. PubMed ID: 27374597
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C; Lucisano M; Mariotti M
    Carbohydr Polym; 2013 Nov; 98(2):1657-66. PubMed ID: 24053854
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread.
    Zhao W; Weng J; Zhang X; Wang Y; Li P; Yang L; Sheng Q; Liu J
    Food Chem; 2024 Aug; 450():139219. PubMed ID: 38640531
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D; Mu T; Sun H
    Food Res Int; 2018 Jan; 103():156-162. PubMed ID: 29389601
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain
    Hemdane S; Jacobs PJ; Bosmans GM; Verspreet J; Delcour JA; Courtin CM
    Food Chem; 2017 Dec; 236():76-86. PubMed ID: 28624092
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process.
    Zhu N; Liu Y; Zhang X; Gao H; Zeng J; Yang J; Song J; Li X; Zhao T
    J Sci Food Agric; 2024 Aug; 104(10):6062-6069. PubMed ID: 38441143
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.
    Feng Y; Zhang H; Fu B; Iftikhar M; Liu G; Wang J
    J Sci Food Agric; 2021 Mar; 101(5):1979-1988. PubMed ID: 32918287
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E; Talegón M; Caballero P; Gómez M
    J Sci Food Agric; 2013 Mar; 93(4):924-32. PubMed ID: 22886488
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS; Bosmans GM; Delcour JA
    J Agric Food Chem; 2014 Jun; 62(24):5682-9. PubMed ID: 24863875
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
    Ben Jeddou K; Bouaziz F; Zouari-Ellouzi S; Chaari F; Ellouz-Chaabouni S; Ellouz-Ghorbel R; Nouri-Ellouz O
    Food Chem; 2017 Feb; 217():668-677. PubMed ID: 27664685
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.
    Peng B; Li Y; Ding S; Yang J
    Food Chem; 2017 Oct; 233():369-377. PubMed ID: 28530586
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 15.