BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 35746873)

  • 1. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ.
    Vidosavljević S; Zahorec J; Bojanić N; Stojkov V; Rakić D; Šoronja-Simović D; Fišteš A
    Food Sci Technol Int; 2023 Oct; 29(7):683-695. PubMed ID: 35746873
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X; Xing TL; Yang Y; Fan J; Ma CM; Liu XF; Wang Y; He YY; Wang LD; Wang B; Zhang N
    J Sci Food Agric; 2023 Jan; 103(1):118-124. PubMed ID: 35811466
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.
    Peng B; Li Y; Ding S; Yang J
    Food Chem; 2017 Oct; 233():369-377. PubMed ID: 28530586
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.
    Xie X; Cai K; Yuan Z; Shang L; Deng L
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553798
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The interaction between tea polyphenols and wheat gluten in dough formation and bread making.
    Qin W; Pi J; Zhang G
    Food Funct; 2022 Dec; 13(24):12827-12835. PubMed ID: 36440750
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of recombinated Anabaena sp. lipoxygenase on the protein component and dough property of wheat flour.
    Wang X; Lu F; Zhang C; Lu Y; Bie X; Xie Y; Lu Z
    J Agric Food Chem; 2014 Oct; 62(40):9885-92. PubMed ID: 25247399
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of some essential oils on rheological properties of wheat flour dough.
    Ozcan MM
    Int J Food Sci Nutr; 2009 Mar; 60(2):176-81. PubMed ID: 18608558
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
    Cardone G; D'Incecco P; Pagani MA; Marti A
    J Sci Food Agric; 2020 Apr; 100(6):2453-2459. PubMed ID: 31953837
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
    Sun X; Bu Z; Qiao B; Drawbridge P; Fang Y
    Food Chem; 2023 Jun; 410():135447. PubMed ID: 36640654
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.
    Aldughpassi A; Zafar T; Sidhu JS; Al-Hassawi F; Abdullah MM; Al-Othman A
    Int J Food Sci; 2020; 2020():8867402. PubMed ID: 33457400
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM; Koh BK
    J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
    Yang Z; Xu D; Zhou H; Wu F; Xu X
    Int J Biol Macromol; 2022 Jul; 212():517-526. PubMed ID: 35623461
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S; Liu Y; Tong J; Yu L; Ding M; Zhang Z; Rehman AU; Majzoobi M; Wang Z; Gao X
    Food Res Int; 2020 Apr; 130():108914. PubMed ID: 32156364
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality.
    Li J; Li J; Li L; Xiang L; Zhao L; Liu J; Liu S; Yang Q; Wu J; Chen X
    Food Chem; 2023 Nov; 425():136537. PubMed ID: 37290239
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Effects of wheat bug (Eurygaster spp. and Aelia spp.) infestation in preharvest period on wheat technological quality and gluten composition.
    Torbica AM; Mastilović JS; Pojić MM; Kevrešan ZS
    ScientificWorldJournal; 2014; 2014():148025. PubMed ID: 24550692
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.