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 *

101 related articles for article (PubMed ID: 5398536)

  • 1. [Identification and determination of the soft wheat semolinas and macaroni by quantitative determination of specific protein fractions].
    Silano V
    Ann Ist Super Sanita; 1969; 5(5):406-7. PubMed ID: 5398536
    [No Abstract]   [Full Text] [Related]  

  • 2. [Determination of the content of soft wheat in macaroni and alimentary paste by electrophoretic analysis of protein components].
    Resmini P
    Ann Ist Super Sanita; 1969; 5(5):404-5. PubMed ID: 5398535
    [No Abstract]   [Full Text] [Related]  

  • 3. [Immunochemical method for the detection and determination of soft wheat in macaroni].
    Cantagalli P; Piazzi S; Pocchiari F; Silano V
    Ann Ist Super Sanita; 1969; 5(5):628-30. PubMed ID: 4991717
    [No Abstract]   [Full Text] [Related]  

  • 4. [Interference of the technologic process of manufacture of macaroni in the electrophoretic method of detecting soft wheat].
    Cubadda R
    Ann Ist Super Sanita; 1969; 5(5):408-13. PubMed ID: 5398537
    [No Abstract]   [Full Text] [Related]  

  • 5. [Electrophoretic findings on cereals. 3. A rapid method of detection and determination of soft wheat in flour and macaroni].
    D'Errico AM; D'Innocenzio F; Micco C; Silano V; Sodini G
    Ann Ist Super Sanita; 1969; 5(5):425-31. PubMed ID: 5397919
    [No Abstract]   [Full Text] [Related]  

  • 6. [Control of the adulteration of durum wheat macaroni by the immunodiffusion method].
    Cantagalli P
    Ann Ist Super Sanita; 1969; 5(5):414-6. PubMed ID: 4991715
    [No Abstract]   [Full Text] [Related]  

  • 7. [Determination of soft wheat in semolina and in alimentary pasta by electrophoretic and immunological methods].
    Ciusa W; D'Arrico V; Santoprete G
    S TA NU; 1976; 6(5-6):307. PubMed ID: 1037425
    [No Abstract]   [Full Text] [Related]  

  • 8. [Application of the chromatographic separation of lupids to the determination of the soft grain in macaroni].
    Cavallaro A
    Ann Ist Super Sanita; 1969; 5(5):399-401. PubMed ID: 5398533
    [No Abstract]   [Full Text] [Related]  

  • 9. [Electrophoretic research on cereals. II. Detection and determination of soft grain in flour and alimentary pasta].
    Silano V; D'Errico AM; Pocchiari F; Tassi-Micco C; Muntoni F
    Ann Ist Super Sanita; 1968; 4(5):641-3. PubMed ID: 5734042
    [No Abstract]   [Full Text] [Related]  

  • 10. [Quantitative microscopic determination of rye in wheat flour].
    Seidemann J
    Nahrung; 1971; 15(1):91-4. PubMed ID: 5172873
    [No Abstract]   [Full Text] [Related]  

  • 11. [Spectrophotometric differentiation of durum and soft wheat products].
    Brogioni M
    Ann Ist Super Sanita; 1969; 5(5):402-3. PubMed ID: 5398534
    [No Abstract]   [Full Text] [Related]  

  • 12. [Determination of soft grain in flour and food pastes by electrophoretic and immunological methods].
    Cantagalli P; Resmini P
    S TA NU; 1976; 6(2):127-8. PubMed ID: 824705
    [No Abstract]   [Full Text] [Related]  

  • 13. Lipids in wheat flour doughs.
    Mann DL; Morrison WR
    J Sci Food Agric; 1973 Aug; 24(8):982-3. PubMed ID: 4731356
    [No Abstract]   [Full Text] [Related]  

  • 14. [Alcohol-soluble proteins of wheat flour].
    Charbonnier L
    Biochimie; 1973; 55(10):1217-25. PubMed ID: 4793582
    [No Abstract]   [Full Text] [Related]  

  • 15. [Gas chromatography in cereal chemistry. II. Changes in wheat lipids induced by bread baking processes and bread aging].
    Muntoni F; Tiscornia E; De Giuli G
    Ann Ist Super Sanita; 1965; 1(1):342-8. PubMed ID: 5889633
    [No Abstract]   [Full Text] [Related]  

  • 16. [Determination of the egg content of noodles by quantitative analysis of characteristic egg proteins].
    Silano V; D'Errico AM; Micco C; Muntoni F; Pocchiari F
    Ann Ist Super Sanita; 1969; 5(5):432-8. PubMed ID: 5398538
    [No Abstract]   [Full Text] [Related]  

  • 17. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL; Delacroix DL; Mignolet E; Pycke JM; Marques C; Rozenberg R; Petitjean G; Habib-Jiwan JL; Meurens M; Quetin-Leclercq J; Delzenne NM; Larondelle Y
    J Agric Food Chem; 2005 Apr; 53(7):2751-9. PubMed ID: 15796621
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Round table discussion on the scientific and legislative aspects of the control of flour and macaroni. Conclusive considerations].
    Tiscornia E
    Ann Ist Super Sanita; 1969; 5(5):417-9. PubMed ID: 4991716
    [No Abstract]   [Full Text] [Related]  

  • 19. Changes in flour lipids during the storage of wheat flour.
    Clayton TA; Morrison WR
    J Sci Food Agric; 1972 Jun; 23(6):721-36. PubMed ID: 5043450
    [No Abstract]   [Full Text] [Related]  

  • 20. Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour.
    Morrison WR; Mann DL; Soon W; Coventry AM
    J Sci Food Agric; 1975 Apr; 26(4):507-21. PubMed ID: 1152439
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 6.