BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 32134495)

  • 41. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G; Wang J; Hou Y; Huang YB; Zhang YP; Li C; Li L; Hu SQ
    J Agric Food Chem; 2017 Mar; 65(10):2162-2171. PubMed ID: 28233486
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M; Avbelj M; Kovač B; Možina SS
    Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
    [TBL] [Abstract][Full Text] [Related]  

  • 44. 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]  

  • 45. 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]  

  • 46. 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]  

  • 47. Mechanical wheat flour modification and its effect on protein network structure and dough rheology.
    Hackenberg S; Jekle M; Becker T
    Food Chem; 2018 May; 248():296-303. PubMed ID: 29329858
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
    J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp.
    Cao Y; Jiang L; Suo W; Deng Y; Zhang M; Dong S; Guo P; Chen S; Li H
    Food Chem; 2021 Oct; 360():130015. PubMed ID: 33993072
    [TBL] [Abstract][Full Text] [Related]  

  • 50. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.
    Altınel B; Ünal SS
    J Food Sci Technol; 2017 May; 54(6):1628-1637. PubMed ID: 28559622
    [TBL] [Abstract][Full Text] [Related]  

  • 51. 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]  

  • 52. Characterization and Exploration of Recombinant Wheat Catalase for Improvement of Wheat-Flour-Processing Quality.
    Zhang Y; Chen M; Chen Y; Hou Y; Hu SQ
    J Agric Food Chem; 2019 Mar; 67(9):2660-2669. PubMed ID: 30739449
    [TBL] [Abstract][Full Text] [Related]  

  • 53. 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]  

  • 54. 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]  

  • 55. Impact of particle size on wheat dough and bread characteristics.
    Lapčíková B; Burešová I; Lapčík L; Dabash V; Valenta T
    Food Chem; 2019 Nov; 297():124938. PubMed ID: 31253272
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network.
    Gao J; Guo Y; Yan R; Liang J; Yang D
    Biomaterials; 2022 Jan; 280():121275. PubMed ID: 34847431
    [TBL] [Abstract][Full Text] [Related]  

  • 57. 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]  

  • 58. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough.
    Mehta KL; Scanlon MG; Sapirstein HD; Page JH
    J Food Sci; 2009; 74(9):E455-61. PubMed ID: 20492107
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties.
    Seguchi M; Tabara A; Fukawa I; Ono H; Kumashiro C; Yoshino Y; Kusunose C; Yamane C
    J Food Sci; 2007 Mar; 72(2):E79-84. PubMed ID: 17995837
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Effect of surfactant gels on dough rheological characteristics and quality of bread.
    Azizi MH; Rao GV
    Crit Rev Food Sci Nutr; 2004; 44(7-8):545-52. PubMed ID: 15969326
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.