BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 33457400)

  • 21. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.
    Bartkiene E; Kungiene G; Starkute V; Klupsaite D; Zokaityte E; Cernauskas D; Kamarauskiene E; Özogul F; Rocha JM
    Front Nutr; 2023; 10():1277980. PubMed ID: 37964936
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
    Ishwarya SP; Desai KM; Naladala S; Anandharamakrishnan C
    J Texture Stud; 2017 Oct; 48(5):415-426. PubMed ID: 28967222
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread.
    Navarro JL; Moiraghi M; Quiroga FM; León AE; Steffolani ME
    Food Technol Biotechnol; 2020 Sep; 58(3):325-336. PubMed ID: 33281488
    [TBL] [Abstract][Full Text] [Related]  

  • 24. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D; Atudorei O; Codină GG
    Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. 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]  

  • 27. 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]  

  • 28. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.
    Coțovanu I; Mironeasa S
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359409
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties.
    Mohebbi Z; Homayouni A; Azizi MH; Hosseini SJ
    J Food Sci Technol; 2018 Jan; 55(1):101-110. PubMed ID: 29358800
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.
    Marinopoulou A; Kagioglou G; Vacharakis N; Raphaelides S; Papageorgiou M
    Foods; 2023 Dec; 12(24):. PubMed ID: 38137215
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread.
    Yassin Z; Tan YL; Srv A; Monro J; Matia-Merino L; Lim K; Hardacre A; Mishra S; Goh KKT
    Foods; 2022 May; 11(10):. PubMed ID: 35627083
    [TBL] [Abstract][Full Text] [Related]  

  • 33. The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread.
    Naumenko N; Potoroko I; Kalinina I; Fatkullin R; Ivanisova E
    Int J Food Sci; 2021; 2021():7548759. PubMed ID: 34368343
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat.
    Cardone G; D'Incecco P; Casiraghi MC; Marti A
    Foods; 2020 Mar; 9(3):. PubMed ID: 32121490
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM; Koh BK
    J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
    Rumler R; Bender D; Schoenlechner R
    Plants (Basel); 2023 Jan; 12(3):. PubMed ID: 36771581
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK; Shwetha BG; Indrani D
    Food Sci Technol Int; 2015 Jan; 21(1):24-32. PubMed ID: 24072787
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran.
    Rouzaud-Sández O; Pavlovich-Abril A; Salazar-García MG; Robles-Sánchez RM; Vidal-Quintanar RL
    J Food Sci Technol; 2022 Jul; 59(7):2694-2704. PubMed ID: 35734130
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain
    Hemdane S; Jacobs PJ; Bosmans GM; Verspreet J; Delcour JA; Courtin CM
    Food Chem; 2017 Dec; 236():76-86. PubMed ID: 28624092
    [TBL] [Abstract][Full Text] [Related]  

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