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 *

153 related articles for article (PubMed ID: 36673489)

  • 1. Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough.
    Hu H; Zhou X; Zhang Y; Zhou W; Zhang L
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673489
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake.
    Wei X; Ren G; Liu W; Zhao M; Xu D
    J Food Sci; 2024 Jun; 89(6):3248-3259. PubMed ID: 38709869
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.
    Chen G; Zhao R; Zhang Y; Liu Q; Guo Z; Zhang G; Wu T; Liu W; Hu H
    J Food Sci; 2024 Feb; 89(2):941-953. PubMed ID: 38317415
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles.
    Hu H; Zhou XY; Wang YS; Zhang YX; Zhou WH; Zhang L
    Food Chem X; 2023 Jun; 18():100672. PubMed ID: 37091512
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours.
    Liu Y; Shen W; Jin W; Li F; Chen X; Jia X; Cai H
    Food Chem X; 2024 Jun; 22():101493. PubMed ID: 38832302
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The mechanism of purple sweet potato anthocyanin extract to reduce the digestion rate and improve the starch digestion characteristics based on dough system.
    Wang H; Zhou Q; Shen LH; Zhang JL
    Int J Biol Macromol; 2024 Oct; 277(Pt 4):134551. PubMed ID: 39116975
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality evaluation of sweet potato powder-enriched cereal products.
    Lauková M; Minarovičová L; Karovičová J; Kohajdová Z
    Food Sci Technol Int; 2019 Sep; 25(6):523-532. PubMed ID: 30971118
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.
    Pérez IC; Mu TH; Zhang M; Ji LL
    Food Sci Technol Int; 2017 Dec; 23(8):708-715. PubMed ID: 28691514
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A; Ragaee S; Abdel-Aal el-SM
    J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D; Mu T; Sun H
    Food Res Int; 2018 Jan; 103():156-162. PubMed ID: 29389601
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches.
    Rahman MH; Sun HN; Zhang M; Mu TH; Khan NM
    Int J Biol Macromol; 2023 Mar; 231():123184. PubMed ID: 36634802
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten.
    Zhou T; Zhang L; Liu Q; Liu W; Hu H
    Food Res Int; 2021 Jul; 145():110397. PubMed ID: 34112400
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Rheological and functional properties of composite sweet potato - wheat dough as affected by transglutaminase and ascorbic acid.
    Ndayishimiye JB; Huang WN; Wang F; Chen YZ; Letsididi R; Rayas-Duarte P; Ndahetuye JB; Tang XJ
    J Food Sci Technol; 2016 Feb; 53(2):1178-88. PubMed ID: 27162397
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.
    Coțovanu I; Mironeasa S
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359409
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread.
    Avarzed E; Kweon M
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444328
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.