BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

159 related articles for article (PubMed ID: 34471314)

  • 1. Micronized whole wheat flour and xylanase application: dough properties and bread quality.
    Both J; Biduski B; Gómez M; Bertolin TE; Friedrich MT; Gutkoski LC
    J Food Sci Technol; 2021 Oct; 58(10):3902-3912. PubMed ID: 34471314
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.
    Both J; Esteres VP; Santetti GS; Bressiani J; Oro T; Pallarés Gómez M; Friedrich MT; Gutkoski LC
    J Sci Food Agric; 2019 Sep; 99(12):5392-5400. PubMed ID: 31077384
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
    Protonotariou S; Stergiou P; Christaki M; Mandala IG
    Food Chem; 2020 Jul; 318():126497. PubMed ID: 32126472
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes.
    Ahmad Z; Butt MS; Ahmed A; Riaz M; Sabir SM; Farooq U; Rehman FU
    J Food Sci Technol; 2014 Oct; 51(10):2445-53. PubMed ID: 25328183
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size.
    Xu C; Xiong X; Zeng Q; Yuan Y; He S; Dong L; Huang F; Nag A; Su D
    J Food Sci; 2022 Jul; 87(7):3026-3035. PubMed ID: 35638338
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Retracted: Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6.
    Driss D; Bhiri F; Siela M; Bessess S; Chaabouni S; Ghorbel R
    J Texture Stud; 2013 Feb; 44(1):75-84. PubMed ID: 35484802
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Substituting normal and waxy-type whole wheat flour on dough and baking properties.
    Choi I; Kang CS; Cheong YK; Hyun JN; Kim KJ
    Prev Nutr Food Sci; 2012 Sep; 17(3):197-202. PubMed ID: 24471084
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.
    Coțovanu I; Stroe SG; Ursachi F; Mironeasa S
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613349
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids.
    He N; Xia M; Zhang X; He M; Li L; Li B
    J Sci Food Agric; 2024 Mar; 104(4):1928-1941. PubMed ID: 37932850
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.
    Coţovanu I; Mironeasa C; Mironeasa S
    Plants (Basel); 2023 Feb; 12(4):. PubMed ID: 36840046
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology.
    Kim MJ; Kim SS
    Food Sci Biotechnol; 2016; 25(Suppl 1):77-84. PubMed ID: 30263489
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
    Atudorei D; Atudorei O; Codină GG
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The innovative technology of dough preparation for bread by the accelerated ion-ozone cavitation method.
    Iztayev A; Kulazhanov T; Iskakova G; Alimardanova M; Zhienbaeva S; Iztayev B; Tursunbayeva S; Yakiyayeva M
    Sci Rep; 2023 Oct; 13(1):17937. PubMed ID: 37863943
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of wheat starch content on its flour and frozen dough bread.
    Yang Z; Li J; Ji Z; Sang S; Xu X
    Food Chem X; 2024 Oct; 23():101513. PubMed ID: 38911471
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.