BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

436 related articles for article (PubMed ID: 33151559)

  • 61. Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread.
    Wang H; Li A; Kong L; Zhang X
    Front Nutr; 2021; 8():761708. PubMed ID: 34957180
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
    Sharma B; Gujral HS
    Int J Biol Macromol; 2019 Dec; 141():117-124. PubMed ID: 31476390
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle-making potential.
    Li L; Wang Q; Niu X; Liu C; Han X; Zheng X
    J Food Sci; 2024 Jan; 89(1):306-319. PubMed ID: 38018239
    [TBL] [Abstract][Full Text] [Related]  

  • 64. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S; Yan X; Fu Y; Pang M; Chen R; Liu Y; Chen J; Liu C
    Food Chem; 2021 Jun; 348():129032. PubMed ID: 33508598
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.
    Ye X; Sui Z
    Int J Biol Macromol; 2016 Mar; 84():428-33. PubMed ID: 26718868
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Starch-based noodles: Current technologies, properties, and challenges.
    Bangar SP; Ali NA; Olagunju AI; Pastor K; Ashogbon AO; Dash KK; Lorenzo JM; Ozogul F
    J Texture Stud; 2023 Feb; 54(1):21-53. PubMed ID: 36268569
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M; Byars JA; Liu SX
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system.
    Yang G; Jeong S; Lee S
    J Texture Stud; 2023 Oct; 54(5):745-754. PubMed ID: 37160268
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles.
    Li L; Zhou W; Wu A; Qian X; Xie L; Zhou X; Zhang L
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267331
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat.
    Yu J; Wang S; Wang J; Li C; Xin Q; Huang W; Zhang Y; He Z; Wang S
    Food Chem; 2015 Apr; 172():504-14. PubMed ID: 25442585
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties.
    Shang J; Li L; Zhao B; Liu M; Zheng X
    Int J Biol Macromol; 2020 Jul; 154():714-723. PubMed ID: 32198045
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles.
    Guo XN; Gao F; Zhu KX
    Food Chem; 2020 Nov; 330():127319. PubMed ID: 32569936
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
    Sun Q; Han Z; Wang L; Xiong L
    Food Chem; 2014 Feb; 145():756-64. PubMed ID: 24128541
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800.
    Yuan TZ; Liu S; Reimer M; Isaak C; Ai Y
    Food Chem; 2021 May; 344():128616. PubMed ID: 33243559
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour.
    Lee YT; Shim MJ; Goh HK; Mok C; Puligundla P
    Food Chem; 2019 Jun; 282():164-168. PubMed ID: 30711101
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK; Cho AR; Chun YG; Park DJ
    Int J Food Sci Nutr; 2013 Feb; 64(1):122-9. PubMed ID: 22849296
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential.
    Punia S; Siroha AK; Sandhu KS; Kaur M
    Int J Biol Macromol; 2019 Jun; 130():595-604. PubMed ID: 30840860
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles.
    Kömürcü TC; Bilgiçli N
    Food Chem; 2023 Mar; 404(Pt A):134577. PubMed ID: 36257263
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
    Kim S; Lee JW; Heo Y; Moon B
    J Food Sci; 2016 Apr; 81(4):C835-40. PubMed ID: 26919287
    [TBL] [Abstract][Full Text] [Related]  

  • 80. The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles.
    Yeoh SY; Lubowa M; Tan TC; Murad M; Mat Easa A
    Food Chem; 2020 Dec; 333():127425. PubMed ID: 32683254
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 22.