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 *

104 related articles for article (PubMed ID: 6625833)

  • 1. [Wheat: effects of mixing in breadmaking].
    Paredes-López O; Bushuk W
    Arch Latinoam Nutr; 1983 Mar; 33(1):67-82. PubMed ID: 6625833
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough.
    Mehta KL; Scanlon MG; Sapirstein HD; Page JH
    J Food Sci; 2009; 74(9):E455-61. PubMed ID: 20492107
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties.
    Seguchi M; Tabara A; Fukawa I; Ono H; Kumashiro C; Yoshino Y; Kusunose C; Yamane C
    J Food Sci; 2007 Mar; 72(2):E79-84. PubMed ID: 17995837
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S; Suzuki K; Ohtsubo K
    J Food Sci; 2009 Apr; 74(3):E121-30. PubMed ID: 19397717
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y; Arntfield S; Lukow OM; Swallow K; Malcolmson L
    J Sci Food Agric; 2012 Aug; 92(10):2055-61. PubMed ID: 22311851
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Structural and farinographic changes during mixing of a yeast sweet dough.
    Calderón-Domínguez G; Neyra-Guevara M; Farrera-Rebollo R; Arana-Errasquín R; Mora-Escobedo R
    Nahrung; 2003 Oct; 47(5):312-9. PubMed ID: 14609086
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.
    Kim YR; Cornillon P; Campanella OH; Stroshine RL; Lee S; Shim JY
    J Food Sci; 2008 Jan; 73(1):E1-8. PubMed ID: 18211348
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.
    Peressini D; Braunstein D; Page JH; Strybulevych A; Lagazio C; Scanlon MG
    J Sci Food Agric; 2017 Jun; 97(8):2366-2374. PubMed ID: 27716913
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.
    Sun X; Scanlon MG; Guillermic RM; Belev GS; Webb MA; Aritan S; Nickerson MT; Koksel F
    Food Res Int; 2020 Apr; 130():108919. PubMed ID: 32156367
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmaking.
    Trogh I; Sørensen JF; Courtin CM; Delcour JA
    J Agric Food Chem; 2004 Jun; 52(13):4296-302. PubMed ID: 15212483
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
    Autio K; Kruus K; Knaapila A; Gerber N; Flander L; Buchert J
    J Agric Food Chem; 2005 Feb; 53(4):1039-45. PubMed ID: 15713017
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.
    Sandhu HP; Manthey FA; Simsek S
    J Sci Food Agric; 2011 Jul; 91(9):1576-84. PubMed ID: 21445841
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
    Gómez M; Ruiz-París E; Oliete B
    Food Sci Technol Int; 2011 Jun; 17(3):257-65. PubMed ID: 21551227
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking.
    Dornez E; Cuyvers S; Gebruers K; Delcour JA; Courtin CM
    J Agric Food Chem; 2008 Mar; 56(6):2246-53. PubMed ID: 18303843
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars.
    Tozatti P; Hopkins EJ; Briggs C; Hucl P; Nickerson MT
    Food Sci Technol Int; 2020 Oct; 26(7):614-628. PubMed ID: 32279537
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE
    Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Effect of addition of instant corn flour on rheological characteristics of wheat flour and breadmaking III].
    Martínez F; el-Dahs AA
    Arch Latinoam Nutr; 1993 Dec; 43(4):321-6. PubMed ID: 7872835
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
    Nicks F; Richel A; Dubrowski T; Wathelet B; Wathelet JP; Blecker C; Paquot M
    J Sci Food Agric; 2013 Aug; 93(10):2415-20. PubMed ID: 23371852
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P; du Rand GE; de Kock HL
    J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y; Luthria D; Fuerst EP; Kiszonas AM; Yu L; Morris CF
    J Agric Food Chem; 2014 Oct; 62(43):10431-6. PubMed ID: 25286188
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.