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 *

164 related articles for article (PubMed ID: 37835260)

  • 21. Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns.
    Yang B; Zhang Y; Yuan J; Yang M; Yang R; Gu Z; Xie C; Zhou Q; Jiang D; Zhou J; Wang P
    Foods; 2022 Nov; 11(23):. PubMed ID: 36496641
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of freeze-thaw cycles on the quality of frozen raw noodles.
    Liu H; Guo XN; Zhu KX
    Food Chem; 2022 Sep; 387():132940. PubMed ID: 35429938
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.
    He Y; Guo J; Ren G; Cui G; Han S; Liu J
    Food Chem; 2020 Nov; 330():127243. PubMed ID: 32521403
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage.
    Yang S; Zhao X; Liu T; Cai Y; Deng X; Zhao M; Zhao Q
    Food Chem; 2024 May; 440():138194. PubMed ID: 38104447
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.
    Wang P; Yang R; Gu Z; Xu X; Jin Z
    Food Chem; 2017 Aug; 229():464-471. PubMed ID: 28372202
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism.
    Wang X; Pei D; Teng Y; Liang J
    J Food Sci Technol; 2018 Jan; 55(1):389-398. PubMed ID: 29358832
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread.
    Guo J; Liu F; Gan C; Wang Y; Wang P; Li X; Hao J
    Food Chem; 2022 Jan; 368():130853. PubMed ID: 34425337
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing.
    Yang Q; Guo J; Zhang F; Zhao F; Zhang G
    Food Chem X; 2024 Jun; 22():101431. PubMed ID: 38764781
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough.
    Zhu TW; Zhang X; Li B; Wu H
    Food Chem; 2019 Jan; 272():76-83. PubMed ID: 30309607
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze-thaw tolerance of industrial yeasts.
    Kang S; Xu Y; Kang Y; Rao J; Xiang F; Ku S; Li W; Liu Z; Guo Y; Xu J; Zhu X; Zhou M
    Food Chem; 2024 May; 439():138143. PubMed ID: 38103490
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of wheat starch content on its flour and frozen dough bread.
    Yang Z; Li J; Ji Z; Sang S; Xu X
    Food Chem X; 2024 Oct; 23():101513. PubMed ID: 38911471
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Preparation and quality evaluation of potato steamed bread with wheat gluten.
    Zhao B; Deng J; Li M; Li H; Zhang Y; Gong H; Chen Z
    Food Sci Nutr; 2020 Aug; 8(8):3989-3998. PubMed ID: 32884680
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast.
    Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
    Food Chem; 2021 Oct; 359():129985. PubMed ID: 33965764
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure-function relationship.
    Ren X; Zheng W; Li L; Feng S; Zhang H; Xiong Z; Wu Y; Song Z; Ai L; Xie F
    J Sci Food Agric; 2023 Oct; 103(13):6574-6583. PubMed ID: 37243337
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.
    Xie X; Cai K; Yuan Z; Shang L; Deng L
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553798
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns.
    Han R; Lin J; Hou J; Xu X; Bao S; Wei C; Xing J; Wu Y; Liu J
    Foods; 2023 May; 12(10):. PubMed ID: 37238784
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
    Wang P; Tao H; Jin Z; Xu X
    Food Chem; 2016 Jun; 200():117-24. PubMed ID: 26830568
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp.
    Cao Y; Jiang L; Suo W; Deng Y; Zhang M; Dong S; Guo P; Chen S; Li H
    Food Chem; 2021 Oct; 360():130015. PubMed ID: 33993072
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 9.