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 *

184 related articles for article (PubMed ID: 37312439)

  • 1. Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination.
    Guo J; Qi X; Liu Y; Guan E; Wen J; Bian K
    J Sci Food Agric; 2023 Nov; 103(14):6905-6911. PubMed ID: 37312439
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G; Ehmke L; Sharma C; Miller R; Faa P; Smith G; Li Y
    Food Chem; 2019 Mar; 275():569-576. PubMed ID: 30724234
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.
    Feng Y; Zhang H; Fu B; Iftikhar M; Liu G; Wang J
    J Sci Food Agric; 2021 Mar; 101(5):1979-1988. PubMed ID: 32918287
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
    J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
    Cardone G; D'Incecco P; Pagani MA; Marti A
    J Sci Food Agric; 2020 Apr; 100(6):2453-2459. PubMed ID: 31953837
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.
    Wang J; Wang C; Zhen S; Li X; Yan Y
    J Sci Food Agric; 2018 Apr; 98(6):2156-2167. PubMed ID: 28960410
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.).
    Gao X; Liu T; Yu J; Li L; Feng Y; Li X
    Food Chem; 2016 Apr; 197 Pt B():1184-90. PubMed ID: 26675856
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality.
    Li J; Li J; Li L; Xiang L; Zhao L; Liu J; Liu S; Yang Q; Wu J; Chen X
    Food Chem; 2023 Nov; 425():136537. PubMed ID: 37290239
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics.
    Wang Q; Wang Z; Wang Z; Duan Y; Guo H; Liang Y; Zhang X; Zhang Y; Wang J
    Food Chem; 2024 May; 441():138371. PubMed ID: 38218148
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.
    Anjum FM; Khan MR; Din A; Saeed M; Pasha I; Arshad MU
    J Food Sci; 2007 Apr; 72(3):R56-63. PubMed ID: 17995810
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality.
    Veraverbeke WS; Delcour JA
    Crit Rev Food Sci Nutr; 2002; 42(3):179-208. PubMed ID: 12058979
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G; Wang J; Hou Y; Huang YB; Zhang YP; Li C; Li L; Hu SQ
    J Agric Food Chem; 2017 Mar; 65(10):2162-2171. PubMed ID: 28233486
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Aggregation characteristics of protein during wheat flour maturation.
    Wang N; Ma S; Li L; Zheng X
    J Sci Food Agric; 2019 Jan; 99(2):719-725. PubMed ID: 29992595
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P; Jondiko TO; Tilley M; Awika JM
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.