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 *

197 related articles for article (PubMed ID: 32046080)

  • 81. Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality.
    Du N; Wei ZC; Deng YY; Zhang Y; Tang XJ; Li P; Huang YB; Zeng QH; Wang JJ; Zhang MW; Liu G
    Food Chem; 2020 Dec; 333():127492. PubMed ID: 32659673
    [TBL] [Abstract][Full Text] [Related]  

  • 82. Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important.
    Decamps K; Joye IJ; De Vos DE; Courtin CM; Delcour JA
    Crit Rev Food Sci Nutr; 2016; 56(5):722-36. PubMed ID: 26055405
    [TBL] [Abstract][Full Text] [Related]  

  • 83. 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]  

  • 84. Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat.
    Zhang L; Cheng L; Jiang L; Wang Y; Yang G; He G
    J Sci Food Agric; 2010 Nov; 90(14):2462-8. PubMed ID: 20718030
    [TBL] [Abstract][Full Text] [Related]  

  • 85. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W; Brennan MA; Serventi L; Brennan CS
    Food Chem; 2017 Nov; 234():93-102. PubMed ID: 28551272
    [TBL] [Abstract][Full Text] [Related]  

  • 86. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.
    Arendt EK; Moroni A; Zannini E
    Microb Cell Fact; 2011 Aug; 10 Suppl 1(Suppl 1):S15. PubMed ID: 21995616
    [TBL] [Abstract][Full Text] [Related]  

  • 87. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS; Barak S; Mudgil D
    Int J Biol Macromol; 2013 Feb; 53():38-41. PubMed ID: 23142154
    [TBL] [Abstract][Full Text] [Related]  

  • 88. Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread.
    Shen J; Shi K; Dong H; Yang K; Lu Z; Lu F; Wang P
    Molecules; 2022 May; 27(11):. PubMed ID: 35684446
    [TBL] [Abstract][Full Text] [Related]  

  • 89. Dynamic characteristics of dough during the fermentation process of Chinese steamed bread.
    Chang X; Huang X; Tian X; Wang C; Aheto JH; Ernest B; Yi R
    Food Chem; 2020 May; 312():126050. PubMed ID: 31896455
    [TBL] [Abstract][Full Text] [Related]  

  • 90. 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]  

  • 91. Correlation analysis of protein quality characteristics with gluten-free bread properties.
    Horstmann SW; Foschia M; Arendt EK
    Food Funct; 2017 Jul; 8(7):2465-2474. PubMed ID: 28627579
    [TBL] [Abstract][Full Text] [Related]  

  • 92. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.
    Zhu F; Sakulnak R; Wang S
    Food Chem; 2016 Mar; 194():1217-23. PubMed ID: 26471674
    [TBL] [Abstract][Full Text] [Related]  

  • 93. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L; Van Kerrebroeck S; Leroy F
    Adv Appl Microbiol; 2017; 100():49-160. PubMed ID: 28732554
    [TBL] [Abstract][Full Text] [Related]  

  • 94. 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]  

  • 95. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.
    Li Z; Deng C; Li H; Liu C; Bian K
    Food Chem; 2015 Jul; 179():257-62. PubMed ID: 25722163
    [TBL] [Abstract][Full Text] [Related]  

  • 96. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN; León AE; Ribotta PD
    J Sci Food Agric; 2016 May; 96(7):2539-46. PubMed ID: 26251131
    [TBL] [Abstract][Full Text] [Related]  

  • 97. Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread.
    Zhao Z; Mu T; Sun H
    Food Chem; 2019 Feb; 274():710-717. PubMed ID: 30372999
    [TBL] [Abstract][Full Text] [Related]  

  • 98. Defined multi-species semi-liquid ready-to-use sourdough starter.
    Gaggiano M; Di Cagno R; De Angelis M; Arnault P; Tossut P; Fox PF; Gobbetti M
    Food Microbiol; 2007 Feb; 24(1):15-24. PubMed ID: 16943090
    [TBL] [Abstract][Full Text] [Related]  

  • 99. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.
    Xu K; Chi C; She Z; Liu X; Zhang Y; Wang H; Zhang H
    Food Chem; 2022 Jan; 366():130614. PubMed ID: 34304137
    [TBL] [Abstract][Full Text] [Related]  

  • 100. Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.
    Jayaram VB; Cuyvers S; Verstrepen KJ; Delcour JA; Courtin CM
    Food Chem; 2014 May; 151():421-8. PubMed ID: 24423552
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.