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 *

112 related articles for article (PubMed ID: 37174417)

  • 1. Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics.
    Gong W; Wang X; Wang F; Wang J
    Foods; 2023 May; 12(9):. PubMed ID: 37174417
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress.
    Labuschagne M; Guzmán C; Phakela K; Wentzel B; van Biljon A
    Plants (Basel); 2021 May; 10(5):. PubMed ID: 34067794
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Solvent Retention Capacities of Oat Flour.
    Niu Q; Pu Y; Li X; Ma Z; Hu X
    Int J Mol Sci; 2017 Mar; 18(3):. PubMed ID: 28335393
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species.
    Chavoushi M; Kadivar M; Arzani A; Sabzalian MR
    Food Chem; 2022 Mar; 371():131283. PubMed ID: 34808764
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A; Singh N; Kaur S; Ahlawat AK; Singh AM
    Food Chem; 2014 Sep; 158():48-55. PubMed ID: 24731313
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique-GlutoPeak.
    Turksoy S; Onar D
    Foods; 2022 Jun; 11(13):. PubMed ID: 35804742
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of low-molecular-weight glutenin subunit genes at Glu-A3 locus on wheat sodium dodecyl sulfate sedimentation volume and solvent retention capacity value.
    Li Z; Si H; Xia Y; Ma C
    J Sci Food Agric; 2015 Aug; 95(10):2047-52. PubMed ID: 25242114
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.
    Singh N; Kaur A; Katyal M; Bhinder S; Ahlawat AK; Singh AM
    Food Chem; 2016 Apr; 197(Pt A):316-24. PubMed ID: 26616955
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of flour particle size and damaged starch on the quality of cookies.
    Barak S; Mudgil D; Khatkar BS
    J Food Sci Technol; 2014 Jul; 51(7):1342-8. PubMed ID: 24966428
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India.
    Siddiqi RA; Singh TP; Rani M; Sogi DS; Bhat MA
    Front Nutr; 2020; 7():141. PubMed ID: 33015119
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of polyphenols on mixing properties and solvent retention of wheat flour doughs.
    Koh BK; Kongraksawech T; Ross AS
    J Sci Food Agric; 2022 Apr; 102(6):2432-2436. PubMed ID: 34647626
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.
    Katyal M; Virdi AS; Kaur A; Singh N; Kaur S; Ahlawat AK; Singh AM
    Food Chem; 2016 Mar; 194():337-44. PubMed ID: 26471563
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Capability of solvent retention capacity to quality of flat bread in three wheat cultivars.
    Aghagholizadeh R; Kadivar M; Nazari M; Ahmadi H; Azizi MH
    J Food Sci Technol; 2019 Feb; 56(2):775-782. PubMed ID: 30906035
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths.
    Baek N; Moon Y; Kim J; Kweon M
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893736
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.
    Banu I; Aprodu I
    Foods; 2022 Jun; 11(13):. PubMed ID: 35804671
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat.
    Wu H; Wang Z; Zhang X; Wang J; Hu W; Wang H; Gao D; Souza E; Cheng S
    Plants (Basel); 2022 Dec; 11(23):. PubMed ID: 36501411
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of wheat flour characteristics on sponge cake quality.
    Moiraghi M; de la Hera E; Pérez GT; Gómez M
    J Sci Food Agric; 2013 Feb; 93(3):542-9. PubMed ID: 22865470
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.
    Jayaram VB; Cuyvers S; Verstrepen KJ; Delcour JA; Courtin CM
    Food Chem; 2014 May; 151():421-8. PubMed ID: 24423552
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.