BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

171 related articles for article (PubMed ID: 36941348)

  • 1. Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran.
    Liu W; Brennan M; Tu D; Brennan C
    Sci Rep; 2023 Mar; 13(1):4534. PubMed ID: 36941348
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
    J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
    Ishwarya SP; Desai KM; Naladala S; Anandharamakrishnan C
    J Texture Stud; 2017 Oct; 48(5):415-426. PubMed ID: 28967222
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
    Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W
    Food Chem; 2021 Aug; 353():129407. PubMed ID: 33743429
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread.
    Hu H; Lin H; Xiao L; Guo M; Yan X; Su X; Liu L; Sang S
    Foods; 2022 Aug; 11(17):. PubMed ID: 36076808
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
    Purhagen JK; Sjöö ME; Eliasson AC
    J Sci Food Agric; 2012 Apr; 92(6):1201-13. PubMed ID: 22052714
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of α-amylase during breadmaking on in vitro kinetics of starch hydrolysis and glycaemic index of enriched bread with bran.
    Sanz-Penella JM; Laparra JM; Haros M
    Plant Foods Hum Nutr; 2014 Sep; 69(3):216-21. PubMed ID: 25074672
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.
    Shafisoltani M; Salehifar M; Hashemi M
    Food Chem; 2014 Apr; 148():176-83. PubMed ID: 24262543
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
    Tebben L; Chen G; Tilley M; Li Y
    J Food Sci; 2020 Dec; 85(12):4201-4208. PubMed ID: 33174283
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D; Atudorei O; Codină GG
    Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.
    Altınel B; Ünal SS
    J Food Sci Technol; 2017 May; 54(6):1628-1637. PubMed ID: 28559622
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
    Bae W; Lee SH; Yoo SH; Lee S
    J Food Sci; 2014 Aug; 79(8):E1535-40. PubMed ID: 25040090
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment.
    Konieczny D; Stone AK; Hucl P; Nickerson MT
    J Texture Stud; 2020 Aug; 51(4):567-574. PubMed ID: 32134495
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking.
    Vidal A; Ambrosio A; Sanchis V; Ramos AJ; Marín S
    Food Chem; 2016 Oct; 208():288-96. PubMed ID: 27132852
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.