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 *

103 related articles for article (PubMed ID: 512242)

  • 41. Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations.
    Merz M; Kettner L; Langolf E; Appel D; Blank I; Stressler T; Fischer L
    J Sci Food Agric; 2016 Aug; 96(10):3358-64. PubMed ID: 26526345
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Partial characterization of interactions in aqueous gluten extracts.
    Ronalds JA; Winzor DJ
    Arch Biochem Biophys; 1969 Feb; 129(2):456-60. PubMed ID: 5772961
    [No Abstract]   [Full Text] [Related]  

  • 43. Chromatographic fractionation of wheat gluten on carboxymethylcellulose columns.
    WOYCHIK JH; DIMLER RJ; SENTI FR
    Arch Biochem Biophys; 1960 Dec; 91():235-9. PubMed ID: 13786729
    [No Abstract]   [Full Text] [Related]  

  • 44. Preparation and isolation of acid-catalyzed hydrolysates from wheat gluten.
    Aranyi C; Hawrylewicz EJ
    J Agric Food Chem; 1972; 20(3):670-5. PubMed ID: 5072323
    [No Abstract]   [Full Text] [Related]  

  • 45. Investigation of the susceptibility of acid-deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis.
    Liao L; Wang Q; Zhao MM
    J Sci Food Agric; 2012 Jul; 92(9):1865-73. PubMed ID: 22488419
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough.
    Guo X; Sun X; Zhang Y; Wang R; Yan X
    Food Chem; 2018 Apr; 245():500-507. PubMed ID: 29287401
    [TBL] [Abstract][Full Text] [Related]  

  • 47. AN IMPROVED CHROMATOGRAPHIC SEPARATION OF WHEAT GLUTEN PROTEINS.
    WRIGLEY CW
    Aust J Biol Sci; 1965 Feb; 18():193-5. PubMed ID: 14292817
    [No Abstract]   [Full Text] [Related]  

  • 48. Simplified method for lysine content of wheat and rice seeds by gas chromatography.
    Zscheile FP; Brannaman BL
    Anal Biochem; 1972 Oct; 49(2):442-54. PubMed ID: 5082941
    [No Abstract]   [Full Text] [Related]  

  • 49. Revalorization of sunflower stalks as novel sources of cellulose nanofibrils and nanocrystals and their effect on wheat gluten bionanocomposite properties.
    Fortunati E; Luzi F; Jiménez A; Gopakumar DA; Puglia D; Thomas S; Kenny JM; Chiralt A; Torre L
    Carbohydr Polym; 2016 Sep; 149():357-68. PubMed ID: 27261760
    [TBL] [Abstract][Full Text] [Related]  

  • 50. EFFECT OF LYSINE AND MILK-PROTEIN SUPPLEMENTS ON THE PROTEIN EFFICIENCY RATIO OF WHEAT MACARONI.
    BAINS GS; VENKATRAO S; BHATIA DS; SUBRAHMANYAN V
    Br J Nutr; 1964; 18():241-4. PubMed ID: 14154250
    [No Abstract]   [Full Text] [Related]  

  • 51. Effect of wheat gluten on the peristaltic reflex.
    SCHNEIDER R; BISHOP H; SHAW B; FRAZER AC
    Nature; 1960 Aug; 187():516. PubMed ID: 14443248
    [No Abstract]   [Full Text] [Related]  

  • 52. By-product feeds for meat goats: effects on digestibility, ruminal environment, and carcass characteristics.
    Moore JA; Poore MH; Luginbuhl JM
    J Anim Sci; 2002 Jul; 80(7):1752-8. PubMed ID: 12162642
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Molecular weights of wheat gluten fractions.
    JONES RW; BABCOCK GE; TAYLOR NW; SENTI FR
    Arch Biochem Biophys; 1961 Sep; 94():483-8. PubMed ID: 13790590
    [No Abstract]   [Full Text] [Related]  

  • 54. Fructan content of commonly consumed wheat, rye and gluten-free breads.
    Whelan K; Abrahmsohn O; David GJ; Staudacher H; Irving P; Lomer MC; Ellis PR
    Int J Food Sci Nutr; 2011 Aug; 62(5):498-503. PubMed ID: 21428719
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Starch gel electrophoresis of wheat gluten proteins with concentrated urea.
    WOYCHIK JH; BOUNDY JA; DIMLER RJ
    Arch Biochem Biophys; 1961 Sep; 94():477-82. PubMed ID: 13786728
    [No Abstract]   [Full Text] [Related]  

  • 56. Properties of chemically and physically treated wheat gluten films.
    Micard V; Belamri R; Morel M; Guilbert S
    J Agric Food Chem; 2000 Jul; 48(7):2948-53. PubMed ID: 10898649
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Drying temperature and relative humidity effects on wheat gluten film properties.
    Kayserilioğlu BS; Bakir U; Yilmaz L; Akkaş N
    J Agric Food Chem; 2003 Feb; 51(4):964-8. PubMed ID: 12568556
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactor.
    Cui J; Kong X; Hua Y; Zhou H; Liu Q
    J Sci Food Agric; 2011 Dec; 91(15):2799-805. PubMed ID: 21744356
    [TBL] [Abstract][Full Text] [Related]  

  • 59. 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]  

  • 60. Proteases of Maitake (Grifola frondosa) responsible for breakdown of wheat flour dough and their reaction with gluten proteins.
    Abe M; Seguchi M
    Biosci Biotechnol Biochem; 2003 Sep; 67(9):2018-21. PubMed ID: 14519995
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.