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 *

120 related articles for article (PubMed ID: 34381161)

  • 1. Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour.
    Li X; Guo Y; Chen L; Liu K; Gong K
    Sci Rep; 2021 Aug; 11(1):16338. PubMed ID: 34381161
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou).
    Zhu Y; Xiong W; Wang L; Ju X
    Int J Biol Macromol; 2020 Nov; 163():1821-1827. PubMed ID: 32910966
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread.
    Zhao Q; She Z; Hou D; Wang J; Lan T; Lv X; Zhang Y; Sun X; Ma T
    Int J Biol Macromol; 2024 Feb; 258(Pt 1):128920. PubMed ID: 38141697
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
    Hsieh CF; Wang LK; Xu B; Seib PA; Shi YC
    J Sci Food Agric; 2020 Dec; 100(15):5334-5343. PubMed ID: 32533775
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P; du Rand GE; de Kock HL
    J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.
    Yang W; Jiang Z; Liu L; Lin Y; Wang L; Zhou S
    J Sci Food Agric; 2017 Feb; 97(3):1034-1041. PubMed ID: 27271725
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process.
    Cui R; Fei Y; Zhu F
    Food Chem; 2022 Jul; 383():132547. PubMed ID: 35413753
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P; Jondiko TO; Tilley M; Awika JM
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.
    Zhu F; Sakulnak R; Wang S
    Food Chem; 2016 Mar; 194():1217-23. PubMed ID: 26471674
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread.
    Song X; Deng L; Zhang J; Ren H; Zhao R
    J Food Sci; 2023 Jul; 88(7):2821-2832. PubMed ID: 37227942
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.
    Keeratipibul S; Luangsakul N; Otsuka S; Sakai S; Hatano Y; Tanasupawat S
    J Food Sci; 2010; 75(9):E596-604. PubMed ID: 21535594
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
    Janssen F; Wouters AGB; Pareyt B; Gerits LR; Delcour JA; Waelkens E; Derua R
    Food Res Int; 2018 Oct; 112():299-311. PubMed ID: 30131141
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of ingredients and chemical components on the quality of Chinese steamed bread.
    Zhu F
    Food Chem; 2014 Nov; 163():154-62. PubMed ID: 24912711
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
    Wang P; Liu K; Yang R; Gu Z; Zhou Q; Jiang D
    J Agric Food Chem; 2019 Mar; 67(12):3480-3490. PubMed ID: 30817141
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.