BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

173 related articles for article (PubMed ID: 35519148)

  • 1. Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread.
    Liu T; Duan H; Mao X; Yu X
    RSC Adv; 2020 Jul; 10(47):28114-28120. PubMed ID: 35519148
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.
    Gao Y; Liu T; Su C; Li Q; Yu X
    Food Chem X; 2022 Mar; 13():100267. PubMed ID: 35498965
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
    Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Fermented Brown Rice Flour as Functional Food Ingredient.
    Ilowefah M; Chinma C; Bakar J; Ghazali HM; Muhammad K; Makeri M
    Foods; 2014 Feb; 3(1):149-159. PubMed ID: 28234309
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread.
    Wang H; Li A; Kong L; Zhang X
    Front Nutr; 2021; 8():761708. PubMed ID: 34957180
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread.
    Guo J; Liu F; Gan C; Wang Y; Wang P; Li X; Hao J
    Food Chem; 2022 Jan; 368():130853. PubMed ID: 34425337
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread.
    Li X; Wang C; Krishnan PG
    Food Sci Nutr; 2020 Aug; 8(8):3999-4008. PubMed ID: 32884681
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread.
    Nasir S; Allai FM; Gani M; Ganaie S; Gul K; Jabeen A; Majeed D
    Int J Food Sci; 2020; 2020():8874872. PubMed ID: 33354562
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread.
    Zhang S; Chen S; Geng S; Liu C; Ma H; Liu B
    Foods; 2021 Aug; 10(9):. PubMed ID: 34574162
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.
    Song S; Jin D; Huang Y; Xie L; Muhoza B; Sun M; Feng T; Qiang W; Huang X; Liu Q
    Food Res Int; 2024 Aug; 190():114661. PubMed ID: 38945592
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties.
    Codină GG; Mironeasa S
    J Food Sci Technol; 2016 Dec; 53(12):4149-4158. PubMed ID: 28115755
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread.
    Wu D; Yu L; Guo L; Li S; Yao X; Yao Y; Cao X; Wu K; Gao X
    Foods; 2022 Apr; 11(8):. PubMed ID: 35454677
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D; Witczak T; Witczak M
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.