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 *

142 related articles for article (PubMed ID: 36397183)

  • 81. SNP markers for early identification of high molecular weight glutenin subunits (HMW-GSs) in bread wheat.
    Ravel C; Faye A; Ben-Sadoun S; Ranoux M; Dardevet M; Dupuits C; Exbrayat F; Poncet C; Sourdille P; Branlard G
    Theor Appl Genet; 2020 Mar; 133(3):751-770. PubMed ID: 31907562
    [TBL] [Abstract][Full Text] [Related]  

  • 82. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough.
    Guo X; Sun X; Zhang Y; Wang R; Yan X
    Food Chem; 2018 Apr; 245():500-507. PubMed ID: 29287401
    [TBL] [Abstract][Full Text] [Related]  

  • 83. 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]  

  • 84. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough.
    Tao H; Zhu XF; Nan BX; Jiang RZ; Wang HL
    Food Chem; 2021 Jun; 348():129017. PubMed ID: 33582448
    [TBL] [Abstract][Full Text] [Related]  

  • 85. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.
    Collar C; Jiménez T; Conte P; Piga A
    Carbohydr Polym; 2015 May; 122():169-79. PubMed ID: 25817656
    [TBL] [Abstract][Full Text] [Related]  

  • 86. Mechanical wheat flour modification and its effect on protein network structure and dough rheology.
    Hackenberg S; Jekle M; Becker T
    Food Chem; 2018 May; 248():296-303. PubMed ID: 29329858
    [TBL] [Abstract][Full Text] [Related]  

  • 87. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.
    Cao G; Chen X; Wang N; Tian J; Song S; Wu X; Wang L; Wen C
    Int J Biol Macromol; 2022 Nov; 221():1228-1237. PubMed ID: 36087756
    [TBL] [Abstract][Full Text] [Related]  

  • 88. HMW-GS at
    Zhao L; Li L; Song L; Liu Z; Li X; Li X
    J Agric Food Chem; 2020 May; 68(19):5426-5436. PubMed ID: 32314918
    [TBL] [Abstract][Full Text] [Related]  

  • 89. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
    Zanoletti M; Marti A; Marengo M; Iametti S; Pagani MA; Renzetti S
    Food Res Int; 2017 Dec; 102():728-737. PubMed ID: 29196006
    [TBL] [Abstract][Full Text] [Related]  

  • 90. Influence of nutritional and antinutritional components on dough rheology and in vitro protein & starch digestibility of minor millets.
    Sharma B; Gujral HS
    Food Chem; 2019 Nov; 299():125115. PubMed ID: 31288161
    [TBL] [Abstract][Full Text] [Related]  

  • 91. Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough.
    Gu Y; Qian X; Sun B; Wang X; Ma S
    Food Chem; 2023 Mar; 404(Pt B):134715. PubMed ID: 36323043
    [TBL] [Abstract][Full Text] [Related]  

  • 92. Comparative study on bread quality and starch digestibility of normal and waxy wheat (Triticum aestivum L.) modified by maltohexaose producing α-amylases.
    Yang T; Zhong L; Jiang G; Liu L; Wang P; Zhong Y; Yue Q; Ouyang L; Zhang A; Li Z; Cui Z; Jiang D; Zhou Q
    Food Res Int; 2022 Dec; 162(Pt A):112034. PubMed ID: 36461255
    [TBL] [Abstract][Full Text] [Related]  

  • 93. Low-molecular-weight glutenin subunit LMW-N13 improves dough quality of transgenic wheat.
    Du X; Wei J; Luo X; Liu Z; Qian Y; Zhu B; Weng Q; Tang H
    Food Chem; 2020 Oct; 327():127048. PubMed ID: 32454285
    [TBL] [Abstract][Full Text] [Related]  

  • 94. Allelic variations in Glu-1 and Glu-3 loci of historical and modern Iranian bread wheat (Triticum aestivum L.) cultivars.
    Izadi-Darbandi A; Yazdi-Samadi B; Shanejat-Boushehri AA; Mohammadi M
    J Genet; 2010 Aug; 89(2):193-9. PubMed ID: 20861570
    [TBL] [Abstract][Full Text] [Related]  

  • 95. 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]  

  • 96. Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch.
    Chen B; Wang YR; Fan JL; Yang Q; Chen HQ
    Food Chem; 2019 Dec; 301():125226. PubMed ID: 31357003
    [TBL] [Abstract][Full Text] [Related]  

  • 97. Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating.
    Harati H; Bekes F; Howell K; Noonan S; Florides C; Beasley J; Diepeveen D; Appels R
    Food Chem; 2020 Jun; 316():126357. PubMed ID: 32062577
    [TBL] [Abstract][Full Text] [Related]  

  • 98. 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]  

  • 99. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.
    Erukainure OL; Okafor JN; Ogunji A; Ukazu H; Okafor EN; Eboagwu IL
    Food Sci Nutr; 2016 Nov; 4(6):852-857. PubMed ID: 27826435
    [TBL] [Abstract][Full Text] [Related]  

  • 100. A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough.
    Gao X; Zhang Q; Newberry MP; Chalmers KJ; Mather DE
    Amino Acids; 2013 Mar; 44(3):1061-71. PubMed ID: 23232769
    [TBL] [Abstract][Full Text] [Related]  

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