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 *

148 related articles for article (PubMed ID: 35419013)

  • 1. Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit.
    Liu L; Yang T; Yang J; Zhou Q; Wang X; Cai J; Huang M; Dai T; Cao W; Jiang D
    Front Plant Sci; 2022; 13():829229. PubMed ID: 35419013
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of adding steam-exploded apple pomace on wheat flour characteristics and biscuit quality.
    Liang X; Feng L; Ran J; Sun J; Chen X; Jiao Z; Liu B; Jiao L
    J Food Sci Technol; 2020 Aug; 57(8):3031-3039. PubMed ID: 32612302
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Partial Substitution of Flour with Mealworm (
    Xie X; Yuan Z; Fu K; An J; Deng L
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885398
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
    Meng K; Gao H; Zeng J; Zhao J; Qin Y; Li G; Su T
    J Sci Food Agric; 2021 Aug; 101(10):4373-4379. PubMed ID: 33417243
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato).
    Cappelli A; Bini A; Cini E
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053941
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of different fibers on dough properties and biscuit quality.
    Blanco Canalis MS; Steffolani ME; León AE; Ribotta PD
    J Sci Food Agric; 2017 Mar; 97(5):1607-1615. PubMed ID: 27418199
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.
    Teobaldi AG; Barrera GN; Severini H; Ribotta PD
    J Sci Food Agric; 2023 Feb; 103(3):1377-1384. PubMed ID: 36148559
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization.
    Xu F; Liu W; Zhang L; Liu Q; Wang F; Zhang H; Hu H; Blecker C
    Food Chem; 2022 Dec; 396():133628. PubMed ID: 35843005
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness.
    Singh N; Gujral HS; Katyal M; Sharma B
    J Food Sci Technol; 2019 May; 56(5):2679-2686. PubMed ID: 31168150
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D; Barak S; Khatkar BS
    Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.
    Li L; Liu Z; Li X; Chu X; Yang W; Wang B; Xie Y; Li X
    Front Nutr; 2023; 10():1195505. PubMed ID: 37266134
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A; Singh N; Kaur S; Ahlawat AK; Singh AM
    Food Chem; 2014 Sep; 158():48-55. PubMed ID: 24731313
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch.
    Zolelmein A; Movahhed S; Azizi MH; Ahmadi Chenarbon H
    J Texture Stud; 2020 Jun; 51(3):453-463. PubMed ID: 31736074
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat.
    Singh N; Virdi AS; Katyal M; Kaur A; Kaur D; Ahlawat AK; Singh AM; Kumar Sharma R
    Food Chem; 2021 May; 344():128725. PubMed ID: 33279352
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.
    Erinc H; Mert B; Tekin A
    J Food Sci Technol; 2018 Oct; 55(10):3960-3970. PubMed ID: 30228394
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD; We GJ; Kang TY; Shon KH; Chung HW; Yoon MR; Lee JS; Ko S
    J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems.
    Xu F; Liu W; Liu Q; Zhang C; Hu H; Zhang H
    Food Sci Nutr; 2020 May; 8(5):2279-2287. PubMed ID: 32405385
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments.
    Wang T; Jiang Y; Liu S; Obadi M; Xu B; Jiang S
    J Texture Stud; 2022 Apr; 53(2):296-306. PubMed ID: 35103309
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.