BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

156 related articles for article (PubMed ID: 33567823)

  • 1. Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds.
    Inokuma T; Vrinten P; Shimbata T; Sunohara A; Fujita M; Nakamura K; Ishikawa N; Takata K; Kiribuchi-Otobe C; Nakamura T
    J Agric Food Chem; 2021 Feb; 69(7):2271-2278. PubMed ID: 33567823
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Using the Hexaploid Nature of Wheat To Create Variability in Starch Characteristics.
    Inokuma T; Vrinten P; Shimbata T; Sunohara A; Ito H; Saito M; Taniguchi Y; Nakamura T
    J Agric Food Chem; 2016 Feb; 64(4):941-7. PubMed ID: 26808423
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of homoeologous wheat starch synthase IIa genes on starch properties.
    Shimbata T; Ai Y; Fujita M; Inokuma T; Vrinten P; Sunohara A; Saito M; Takiya T; Jane JL; Nakamura T
    J Agric Food Chem; 2012 Dec; 60(48):12004-10. PubMed ID: 23136891
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems.
    Hayes AMR; Okoniewska M; Martinez MM; Zhao B; Hamaker BR
    Food Res Int; 2020 Dec; 138(Pt A):109745. PubMed ID: 33292967
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Development of EMS-induced mutation population for amylose and resistant starch variation in bread wheat (Triticum aestivum) and identification of candidate genes responsible for amylose variation.
    Mishra A; Singh A; Sharma M; Kumar P; Roy J
    BMC Plant Biol; 2016 Oct; 16(1):217. PubMed ID: 27716051
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat.
    Tao H; Huang JS; Xie QT; Zou YM; Wang HL; Wu XY; Xu XM
    Food Chem; 2018 Nov; 265():18-22. PubMed ID: 29884370
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.
    Besbes E; Le Bail A; Seetharaman K
    J Food Sci Technol; 2016 Jan; 53(1):304-14. PubMed ID: 26787950
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
    Nivelle MA; Beghin AS; Vrinten P; Nakamura T; Delcour JA
    Food Chem; 2020 Aug; 320():126609. PubMed ID: 32222658
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase.
    Korompokis K; Deleu LJ; De Brier N; Delcour JA
    Food Chem; 2021 Nov; 362():130203. PubMed ID: 34091172
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread.
    Li C; Gidley MJ
    Food Chem; 2022 Aug; 385():132673. PubMed ID: 35320760
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Structural changes of starch during baking and staling of rye bread.
    Mihhalevski A; Heinmaa I; Traksmaa R; Pehk T; Mere A; Paalme T
    J Agric Food Chem; 2012 Aug; 60(34):8492-500. PubMed ID: 22889064
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
    Tebben L; Chen G; Tilley M; Li Y
    J Food Sci; 2020 Dec; 85(12):4201-4208. PubMed ID: 33174283
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Monitoring the crystallization of starch and lipid components of the cake crumb during staling.
    Hesso N; Le-Bail A; Loisel C; Chevallier S; Pontoire B; Queveau D; Le-Bail P
    Carbohydr Polym; 2015 Nov; 133():533-8. PubMed ID: 26344311
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Triple null mutations in starch synthase SSIIa gene homoeologs lead to high amylose and resistant starch in hexaploid wheat.
    Schoen A; Joshi A; Tiwari V; Gill BS; Rawat N
    BMC Plant Biol; 2021 Feb; 21(1):74. PubMed ID: 33535983
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation.
    Woodbury TJ; Pitts SL; Pilch AM; Smith P; Mauer LJ
    J Food Sci; 2023 Jan; 88(1):293-314. PubMed ID: 36511442
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Effects of dextran with different molecular weights on the quality of wheat sourdough breads.
    Zhang Y; Guo L; Xu D; Li D; Yang N; Chen F; Jin Z; Xu X
    Food Chem; 2018 Aug; 256():373-379. PubMed ID: 29606462
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.