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 *

259 related articles for article (PubMed ID: 34020364)

  • 1. Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.
    Ma S; Wang Z; Guo X; Wang F; Huang J; Sun B; Wang X
    Food Chem; 2021 Oct; 360():130038. PubMed ID: 34020364
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
    Lopez HW; Duclos V; Coudray C; Krespine V; Feillet-Coudray C; Messager A; Demigné C; Rémésy C
    Nutrition; 2003 Jun; 19(6):524-30. PubMed ID: 12781853
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.
    Rinaldi M; Paciulli M; Caligiani A; Scazzina F; Chiavaro E
    Food Chem; 2017 Jun; 224():144-152. PubMed ID: 28159249
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.
    Clément H; Prost C; Chiron H; Ducasse MB; Della Valle G; Courcoux P; Onno B
    Food Res Int; 2018 Apr; 106():974-981. PubMed ID: 29580011
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.
    Lin S; Gao J; Jin X; Wang Y; Dong Z; Ying J; Zhou W
    Food Funct; 2020 Apr; 11(4):3610-3620. PubMed ID: 32292961
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG; Montemurro M; Gobbetti M
    J Food Sci; 2016 Sep; 81(9):H2263-72. PubMed ID: 27505458
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J; Kang J; Wang L; Li Z; Wang R; Chen ZX; Hou GG
    J Agric Food Chem; 2012 Jul; 60(26):6507-14. PubMed ID: 22697400
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK
    Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of fermentation methods on properties of dough and whole wheat bread.
    Zeng F; Yang Y; Liu Q; Yang J; Jin Z; Jiao A
    J Sci Food Agric; 2023 Aug; 103(10):4876-4886. PubMed ID: 36943926
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten.
    Zhang Y; Wang D; Zhang Z; Guan H; Zhang Y; Xu D; Xu X; Li D
    Compr Rev Food Sci Food Saf; 2024 May; 23(3):e13353. PubMed ID: 38660747
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F; Levrat-Verny MA; Chanliaud E; Rémésy C
    J Agric Food Chem; 2005 Jan; 53(1):98-102. PubMed ID: 15631515
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of sourdough on quality and acceptability of wheat flour tortillas.
    Ontiveros-Martínez Mdel R; Ochoa-Martínez LA; González-Herrera SM; Delgado-Licon E; Bello-Pérez LA; Morales-Castro J
    J Food Sci; 2011; 76(9):C1278-83. PubMed ID: 22416689
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sourdough fermentation of wheat flour does not prevent the interaction of transglutaminase 2 with α2-gliadin or gluten.
    Engström N; Sandberg AS; Scheers N
    Nutrients; 2015 Mar; 7(4):2134-44. PubMed ID: 25816160
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG; Curiel JA; Nionelli L; Vincentini O; Di Cagno R; Silano M; Gobbetti M; Coda R
    Food Microbiol; 2014 Feb; 37():59-68. PubMed ID: 24230474
    [TBL] [Abstract][Full Text] [Related]  

  • 15. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
    Kopeć A; Borczak B; Pysz M; Sikora E; Sikora M; Curic D; Novotni D
    Acta Sci Pol Technol Aliment; 2014; 13(1):43-54. PubMed ID: 24583383
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
    Czerny M; Schieberle P
    J Agric Food Chem; 2002 Nov; 50(23):6835-40. PubMed ID: 12405784
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of sourdough on the texture of bread.
    Arendt EK; Ryan LA; Dal Bello F
    Food Microbiol; 2007 Apr; 24(2):165-74. PubMed ID: 17008161
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J; Kerr WL; Johnson JW
    J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG; Islas-Rubio AR; Cabrera-Chávez F; Calderón de la Barca AM
    Food Funct; 2014 Aug; 5(8):1813-8. PubMed ID: 24917417
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.