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 *

198 related articles for article (PubMed ID: 35366630)

  • 21. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten.
    Zhou T; Zhang L; Liu Q; Liu W; Hu H
    Food Res Int; 2021 Jul; 145():110397. PubMed ID: 34112400
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V; Ragaee SM; Abdel-Aal EM
    J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles.
    Wang JR; Guo XN; Xing JJ; Zhu KX
    Food Chem; 2020 Aug; 320():126606. PubMed ID: 32203831
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns.
    Han R; Lin J; Hou J; Xu X; Bao S; Wei C; Xing J; Wu Y; Liu J
    Foods; 2023 May; 12(10):. PubMed ID: 37238784
    [TBL] [Abstract][Full Text] [Related]  

  • 25. New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze.
    Li Y; Li C; Ban X; Cheng L; Hong Y; Gu Z; Li Z
    Food Chem; 2021 Nov; 362():130240. PubMed ID: 34119950
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effects of Multiple Freeze-Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate.
    Wachirasiri K; Wanlapa S; Uttapap D; Puttanlek C; Rungsardthong V
    J Food Sci; 2019 Jul; 84(7):1784-1790. PubMed ID: 31218686
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings.
    Gao H; Wang Z; Dai Y; Zeng J; Li W
    Int J Biol Macromol; 2023 Dec; 253(Pt 6):127280. PubMed ID: 37806419
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough.
    Lu P; Guo J; Fan J; Wang P; Yan X
    Food Chem; 2023 Jun; 411():135516. PubMed ID: 36696719
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough.
    Yang J; Zhang Y; Jiang J; Zhang B; Li M; Guo B
    Foods; 2023 Dec; 12(23):. PubMed ID: 38231864
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure.
    Huang X; Wang S; Zhang M; Zhang G; Zhang Z; Cao X; Liu H
    Food Chem; 2024 Oct; 454():139853. PubMed ID: 38823200
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of inulin on protein in frozen dough during frozen storage.
    Ke Y; Wang Y; Ding W; Leng Y; Lv Q; Yang H; Wang X; Ding B
    Food Funct; 2020 Sep; 11(9):7775-7783. PubMed ID: 32966455
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough.
    Zhu TW; Zhang X; Li B; Wu H
    Food Chem; 2019 Jan; 272():76-83. PubMed ID: 30309607
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao.
    Cheng J; Wang J; Chen F; Wu D; Gao C; Cheng W; Wang Z; Shen X; Tang X
    Food Chem; 2023 Jun; 412():135595. PubMed ID: 36738529
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles.
    Zhao S; Hei M; Liu Y; Zhao Y; Wang H; Ma H; He H; Kang Z
    Int J Biol Macromol; 2024 May; 267(Pt 1):131418. PubMed ID: 38582465
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.
    Wang P; Yang R; Gu Z; Xu X; Jin Z
    Food Chem; 2017 Apr; 221():482-488. PubMed ID: 27979231
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
    Zhang C; Zhang S; Bie X; Zhao H; Lu F; Lu Z
    J Sci Food Agric; 2016 Jul; 96(9):3249-55. PubMed ID: 26498333
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Micromechanical properties of canine femoral articular cartilage following multiple freeze-thaw cycles.
    Peters AE; Comerford EJ; Macaulay S; Bates KT; Akhtar R
    J Mech Behav Biomed Mater; 2017 Jul; 71():114-121. PubMed ID: 28285060
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze-thaw tolerance of industrial yeasts.
    Kang S; Xu Y; Kang Y; Rao J; Xiang F; Ku S; Li W; Liu Z; Guo Y; Xu J; Zhu X; Zhou M
    Food Chem; 2024 May; 439():138143. PubMed ID: 38103490
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough.
    Bekiroglu H; Ozulku G; Sagdic O
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893738
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.