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 *

379 related articles for article (PubMed ID: 32247818)

  • 1. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage.
    Suwannarong S; Wongsagonsup R; Suphantharika M
    Int J Biol Macromol; 2020 Aug; 156():381-393. PubMed ID: 32247818
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Anti-staling effects of β-glucan and barley flour in wheat flour chapatti.
    Sharma P; Gujral HS
    Food Chem; 2014 Feb; 145():102-8. PubMed ID: 24128455
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough.
    Zeng F; Hu Z; Yang Y; Jin Z; Jiao A
    Int J Biol Macromol; 2024 Jan; 256(Pt 2):128021. PubMed ID: 37967598
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
    Czubaszek A; Wojciechowicz-Budzisz A; Spychaj R; Kawa-Rygielska J
    Molecules; 2022 Mar; 27(5):. PubMed ID: 35268724
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
    Filipčev B; Bodroža-Solarov M; Pestorić M; Šimurina O
    Food Sci Technol Int; 2017 Apr; 23(3):235-244. PubMed ID: 27913711
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure.
    Ammar AF; Siddeeg A; Aqlan FM; Howladar SM; Refai MY; Afifi M; Ali HA; Hajjar D; Sulamain MGM; Chamba MVM; Kimani BG; Saleh A; Baeshen M
    Int J Biol Macromol; 2020 Aug; 156():851-857. PubMed ID: 32278600
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Jan; 92(2):299-306. PubMed ID: 21918992
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.
    Keeratipibul S; Luangsakul N; Otsuka S; Sakai S; Hatano Y; Tanasupawat S
    J Food Sci; 2010; 75(9):E596-604. PubMed ID: 21535594
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Application of rich in β-glucan flours and preparations in bread baked from frozen dough.
    Andrzej KM; Małgorzata M; Sabina K; Horbańczuk OK; Rodak E
    Food Sci Technol Int; 2020 Jan; 26(1):53-64. PubMed ID: 31403832
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M; Paciulli M; Dall'Asta C; Cirlini M; Chiavaro E
    J Sci Food Agric; 2015 Jan; 95(1):59-65. PubMed ID: 25060963
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P; Jangchud K; Jangchud A; Prinyawiwatkul W; No HK; King JM
    J Food Sci; 2010 Aug; 75(6):S333-9. PubMed ID: 20722957
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Shelf life characteristics of bread produced from ozonated wheat flour.
    Obadi M; Zhu KX; Peng W; Sulieman AA; Mahdi AA; Mohammed K; Zhou HM
    J Texture Stud; 2018 Oct; 49(5):492-502. PubMed ID: 29131335
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.
    Tinzl-Malang SK; Rast P; Grattepanche F; Sych J; Lacroix C
    Int J Food Microbiol; 2015 Dec; 214():91-101. PubMed ID: 26256717
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread.
    Finocchiaro F; Ferrari B; Gianinetti A; Scazzina F; Pellegrini N; Caramanico R; Salati C; Shirvanian V; Stanca AM
    Int J Food Sci Nutr; 2012 Feb; 63(1):23-9. PubMed ID: 21707450
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ; Ogden LV; Dunn ML; Jamison RG; Lloyd MA; Pike OA
    J Food Sci; 2011; 76(1):S8-S13. PubMed ID: 21535720
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.