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 *

140 related articles for article (PubMed ID: 36461313)

  • 1. Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches.
    Trevisan S; Salimi Khorshidi A; Scanlon MG
    Food Res Int; 2022 Dec; 162(Pt B):112049. PubMed ID: 36461313
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes.
    Bonilla JC; Bernal-Crespo V; Schaber JA; Bhunia AK; Kokini JL
    Food Res Int; 2019 Jun; 120():776-783. PubMed ID: 31000297
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour.
    Altenbach SB; Tanaka CK; Seabourn BW
    BMC Plant Biol; 2014 Dec; 14():393. PubMed ID: 25539796
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.
    Gil-Humanes J; Pistón F; Giménez MJ; Martín A; Barro F
    PLoS One; 2012; 7(9):e45937. PubMed ID: 23029328
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Functionality of gliadin proteins in wheat flour tortillas.
    Mondal S; Hays DB; Alviola NJ; Mason RE; Tilley M; Waniska RD; Bean SR; Glover KD
    J Agric Food Chem; 2009 Feb; 57(4):1600-5. PubMed ID: 19170634
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.
    Rakita S; Dokić L; Dapčević Hadnađev T; Hadnađev M; Torbica A
    J Texture Stud; 2018 Jun; 49(3):339-347. PubMed ID: 29105087
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Grain quality characteristics and dough rheological properties in Langdon durum-wild emmer wheat chromosome substitution lines under nitrogen and water deficits.
    Salmanowicz BP; Langner M; Mrugalska B; Ratajczak D; Górny AG
    J Sci Food Agric; 2017 May; 97(7):2030-2041. PubMed ID: 27558295
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality.
    Zhang Y; Hu M; Liu Q; Sun L; Chen X; Lv L; Liu Y; Jia X; Li H
    BMC Plant Biol; 2018 Dec; 18(1):319. PubMed ID: 30509162
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Glutenin and gliadin contents of flour derived from wheat infested with different aphid species.
    Basky Z; Fónagy A
    Pest Manag Sci; 2003 Apr; 59(4):426-30. PubMed ID: 12701703
    [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. Chain Terminators and Glutathione Weaken Wheat Dough under Excess Nitrogen Input.
    Zhang X; Chu J; Dong S; Zheng F; Bai H; Liu M; Dai X; He M
    J Agric Food Chem; 2022 May; 70(17):5357-5368. PubMed ID: 35442674
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (
    Zafar TA; Allafi AR; Alkandari D; Al-Othman A
    Food Sci Technol Int; 2021 Apr; 27(3):264-275. PubMed ID: 32847395
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN; León AE; Ribotta PD
    J Sci Food Agric; 2016 May; 96(7):2539-46. PubMed ID: 26251131
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS; Barak S; Mudgil D
    Int J Biol Macromol; 2013 Feb; 53():38-41. PubMed ID: 23142154
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality.
    Chaudhary N; Dangi P; Khatkar BS
    Food Chem; 2016 May; 199():28-35. PubMed ID: 26775940
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.