BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 33457400)

  • 1. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.
    Aldughpassi A; Zafar T; Sidhu JS; Al-Hassawi F; Abdullah MM; Al-Othman A
    Int J Food Sci; 2020; 2020():8867402. PubMed ID: 33457400
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread.
    Al-Foudari M; Sidhu JS; Alhazza A
    Saudi J Biol Sci; 2022 Dec; 29(12):103479. PubMed ID: 36389210
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents.
    Alkandari S; Bhatti ME; Aldughpassi A; Al-Hassawi F; Al-Foudari M; Sidhu JS
    Saudi J Biol Sci; 2021 Jun; 28(6):3602-3606. PubMed ID: 34121903
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (
    Zafar TA; Allafi AR; Alkandari D; Al-Othman A
    Food Sci Technol Int; 2021 Apr; 27(3):264-275. PubMed ID: 32847395
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
    Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W
    Food Chem; 2021 Aug; 353():129407. PubMed ID: 33743429
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ.
    Vidosavljević S; Zahorec J; Bojanić N; Stojkov V; Rakić D; Šoronja-Simović D; Fišteš A
    Food Sci Technol Int; 2023 Oct; 29(7):683-695. PubMed ID: 35746873
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rheological Characteristics of Model Gluten-Free Dough with
    Pejcz E; Burešová I
    Foods; 2022 Feb; 11(4):. PubMed ID: 35206013
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
    Ahmed J; Thomas L; Khashawi RA
    J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran.
    Teng Y; Liu C; Bai J; Liang J
    J Food Sci Technol; 2015 May; 52(5):3014-21. PubMed ID: 25892803
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums.
    Sahari MA; Mohammadi R; Hamidi Esfehani Z
    Int J Food Sci; 2014; 2014():813286. PubMed ID: 26904649
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
    J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran.
    Liu W; Brennan M; Tu D; Brennan C
    Sci Rep; 2023 Mar; 13(1):4534. PubMed ID: 36941348
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Development of high-fiber wheat bread using microfluidized corn bran.
    Ortiz de Erive M; Wang T; He F; Chen G
    Food Chem; 2020 Apr; 310():125921. PubMed ID: 31838373
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Influence of heat treatment for some wheat milling fractions on fino bread quality.
    Abdel-Haleem AMH
    J Food Sci Technol; 2019 May; 56(5):2639-2650. PubMed ID: 31168146
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality.
    Shi K; Wang P; Zhang C; Lu Z; Chen M; Lu F
    Food Sci Nutr; 2020 Oct; 8(10):5434-5442. PubMed ID: 33133546
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.