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 *

135 related articles for article (PubMed ID: 36137378)

  • 1. Quality and microbial diversity of homemade bread packaged in cinnamaldehyde loaded poly(lactic acid)/konjac glucomannan/wheat gluten bilayer film during storage.
    Wang L; Zhang Y; Xing Q; Xu J; Li L
    Food Chem; 2023 Feb; 402():134259. PubMed ID: 36137378
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs.
    Balaguer MP; Lopez-Carballo G; Catala R; Gavara R; Hernandez-Munoz P
    Int J Food Microbiol; 2013 Sep; 166(3):369-77. PubMed ID: 24029024
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C; Röcker B; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Food Microbiol; 2015 May; 47():36-44. PubMed ID: 25583336
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Antifungal films from trans-cinnamaldehyde incorporated poly(lactic acid) and poly(butylene adipate-co-terephthalate) for bread packaging.
    Srisa A; Harnkarnsujarit N
    Food Chem; 2020 Dec; 333():127537. PubMed ID: 32683265
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Preservation of soy protein-based meat analogues by using PLA/PBAT antimicrobial packaging film.
    Wang L; Xu J; Zhang M; Zheng H; Li L
    Food Chem; 2022 Jun; 380():132022. PubMed ID: 35093654
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.
    Zhou Y; Zhao D; Foster TJ; Liu Y; Wang Y; Nirasawa S; Tatsumi E; Cheng Y
    Food Chem; 2014 Jan; 143():163-9. PubMed ID: 24054226
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG; Curiel JA; Nionelli L; Vincentini O; Di Cagno R; Silano M; Gobbetti M; Coda R
    Food Microbiol; 2014 Feb; 37():59-68. PubMed ID: 24230474
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds.
    Zhao F; Guo J; Zhang G; Zhang L
    Food Res Int; 2024 Nov; 195():114962. PubMed ID: 39277233
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG; Montemurro M; Gobbetti M
    J Food Sci; 2016 Sep; 81(9):H2263-72. PubMed ID: 27505458
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quercetin-loaded melanin nanoparticle mediated konjac glucomannan/polycaprolactone bilayer film with dual-mode synergistic bactericidal activity for food packaging.
    Zhang D; Bu N; Zhou L; Lin L; Wen Y; Chen X; Huang L; Lin H; Mu R; Wang L; Pang J
    Int J Biol Macromol; 2024 Sep; 276(Pt 2):133982. PubMed ID: 39029854
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods.
    Ma M; Mu T; Zhou L
    Food Chem; 2021 Jun; 348():128927. PubMed ID: 33493845
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The antifungal effects of cinnamaldehyde against Aspergillus niger and its application in bread preservation.
    Sun Q; Li J; Sun Y; Chen Q; Zhang L; Le T
    Food Chem; 2020 Jul; 317():126405. PubMed ID: 32078995
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths.
    Zhang X; Tian Y; Xing J; Wang Q; Liang Y; Wang J
    Food Chem; 2023 Aug; 417():135902. PubMed ID: 36906944
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ; Ogden LV; Dunn ML; Jamison RG; Lloyd MA; Pike OA
    J Food Sci; 2011; 76(1):S8-S13. PubMed ID: 21535720
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Application of Lactic Acid Bacteria for Coating of Wheat Bread to Protect it from Microbial Spoilage.
    Gregirchak N; Stabnikova O; Stabnikov V
    Plant Foods Hum Nutr; 2020 Jun; 75(2):223-229. PubMed ID: 32100163
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging.
    Lee JS; Park MA; Yoon CS; Na JH; Han J
    J Food Sci; 2019 Nov; 84(11):3194-3203. PubMed ID: 31589346
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.
    Coda R; Cassone A; Rizzello CG; Nionelli L; Cardinali G; Gobbetti M
    Appl Environ Microbiol; 2011 May; 77(10):3484-92. PubMed ID: 21441340
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.