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 *

145 related articles for article (PubMed ID: 35746873)

  • 21. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough.
    Jiang X; Wang X; Zhou S
    J Food Sci; 2023 Dec; 88(12):4840-4852. PubMed ID: 37876320
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).
    Li Y; Wang Q; Li X; Xiao X; Sun F; Wang C; Hu W; Feng Z; Chang J; Chen M; Wang Y; Li K; Yang G; He G
    PLoS One; 2012; 7(11):e50057. PubMed ID: 23185532
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties.
    Mohebbi Z; Homayouni A; Azizi MH; Hosseini SJ
    J Food Sci Technol; 2018 Jan; 55(1):101-110. PubMed ID: 29358800
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Effect of surfactant gels on dough rheological characteristics and quality of bread.
    Azizi MH; Rao GV
    Crit Rev Food Sci Nutr; 2004; 44(7-8):545-52. PubMed ID: 15969326
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of cold-pressed
    Yüksel Y; Kiralan M; Ramadan MF
    Food Sci Technol Int; 2023 Oct; ():10820132231207904. PubMed ID: 37844615
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK; Shwetha BG; Indrani D
    Food Sci Technol Int; 2015 Jan; 21(1):24-32. PubMed ID: 24072787
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG; Calderón de la Barca AM; Carvajal-Millán E; Islas-Rubio AR
    Food Funct; 2018 Jan; 9(1):534-540. PubMed ID: 29260184
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G; Wang J; Hou Y; Huang YB; Zhang YP; Li C; Li L; Hu SQ
    J Agric Food Chem; 2017 Mar; 65(10):2162-2171. PubMed ID: 28233486
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S; Jood S
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I; Drzewiecki J
    Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
    Grassi de Alcântara R; Aparecida de Carvalho R; Maria Vanin F
    Food Chem; 2020 Oct; 326():126972. PubMed ID: 32422510
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P; Jondiko TO; Tilley M; Awika JM
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread.
    Wang J; Bai H; Zhang R; Ding G; Cai X; Wang W; Zhu G; Zhou P; Zhang Y
    J Microbiol Biotechnol; 2023 Dec; 33(12):1671-1680. PubMed ID: 37915231
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver.
    Franco M; Belorio M; Gómez M
    Foods; 2022 May; 11(9):. PubMed ID: 35564089
    [TBL] [Abstract][Full Text] [Related]  

  • 40. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities.
    Hu X; Cheng L; Hong Y; Li Z; Li C; Gu Z
    Crit Rev Food Sci Nutr; 2023; 63(13):1930-1941. PubMed ID: 34423705
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.