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: 37582505)

  • 1. Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions.
    Schirmer TM; Ludwig C; Scherf KA
    J Agric Food Chem; 2023 Aug; 71(34):12899-12909. PubMed ID: 37582505
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking.
    Verbauwhede AE; Lambrecht MA; Fierens E; Shegay O; Brijs K; Delcour JA
    Food Chem; 2019 Oct; 295():599-606. PubMed ID: 31174801
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B; Pareyt B; Brijs K; Delcour JA
    Food Chem; 2013 Dec; 141(4):4179-85. PubMed ID: 23993603
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG; Islas-Rubio AR; Cabrera-Chávez F; Calderón de la Barca AM
    Food Funct; 2014 Aug; 5(8):1813-8. PubMed ID: 24917417
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing.
    Wang X; Appels R; Zhang X; Bekes F; Diepeveen D; Ma W; Hu X; Islam S
    Food Chem; 2020 May; 312():126038. PubMed ID: 31896458
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions.
    Wang J; Wen J; Fan X; Zheng X
    Food Chem; 2024 Oct; 455():139909. PubMed ID: 38843717
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins.
    Schirmer TM; Scherf KA
    Curr Res Food Sci; 2023; 6():100431. PubMed ID: 36636725
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis.
    Islam S; Ma W; Yan G; Gao L; Appels R
    J Agric Food Chem; 2011 Jun; 59(12):6696-704. PubMed ID: 21548652
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Wheat gluten functionality as a quality determinant in cereal-based food products.
    Delcour JA; Joye IJ; Pareyt B; Wilderjans E; Brijs K; Lagrain B
    Annu Rev Food Sci Technol; 2012; 3():469-92. PubMed ID: 22224557
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of redox agents on the extractability of gluten proteins during bread making.
    Lagrain B; Thewissen BG; Brijs K; Delcour JA
    J Agric Food Chem; 2007 Jun; 55(13):5320-5. PubMed ID: 17536834
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
    Janssen F; Wouters AGB; Pareyt B; Gerits LR; Delcour JA; Waelkens E; Derua R
    Food Res Int; 2018 Oct; 112():299-311. PubMed ID: 30131141
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG; Calderón de la Barca AM; Carvajal-Millán E; Islas-Rubio AR
    Food Funct; 2018 Jan; 9(1):534-540. PubMed ID: 29260184
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread making.
    Lagrain B; Brijs K; Delcour JA
    J Agric Food Chem; 2008 Nov; 56(22):10660-6. PubMed ID: 18942840
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics.
    Dizlek H; Awika JM
    Food Chem; 2023 Mar; 404(Pt B):134648. PubMed ID: 36283316
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.
    Ma F; Kim J; Baik BK
    J Sci Food Agric; 2020 Aug; 100(10):3850-3856. PubMed ID: 32297322
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.