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Journal Abstract Search

244 related items for PubMed ID: 11368585

  • 1. Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study.
    Pasini G, Simonato B, Giannattasio M, Peruffo AD, Curioni A.
    J Agric Food Chem; 2001 May; 49(5):2254-61. PubMed ID: 11368585
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  • 2. Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust.
    Simonato B, Pasini G, Giannattasio M, Peruffo AD, De Lazzari F, Curioni A.
    J Agric Food Chem; 2001 Nov; 49(11):5668-73. PubMed ID: 11714375
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  • 3. Impact of food processing and simulated gastrointestinal digestion on gliadin immunoreactivity in rolls.
    Brzozowski B.
    J Sci Food Agric; 2018 Jul; 98(9):3363-3375. PubMed ID: 29277903
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  • 4. 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
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  • 5. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD, Siddhu S, Aliani M.
    J Food Sci; 2012 Nov; 77(11):S399-406. PubMed ID: 23163908
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  • 7. 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 23; 53(4):1039-45. PubMed ID: 15713017
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  • 8. Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion.
    Jiang Y, Li J, Qi Z, Xu X, Gao J, Henry CJ, Zhou W.
    Food Chem; 2024 Dec 15; 461():140862. PubMed ID: 39167950
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  • 12. Thermal inactivation kinetics of β-galactosidase during bread baking.
    Zhang L, Chen XD, Boom RM, Schutyser MA.
    Food Chem; 2017 Jun 15; 225():107-113. PubMed ID: 28193403
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  • 14. Dynamics of gas cell coalescence during baking expansion of leavened dough.
    Miś A, Nawrocka A, Lamorski K, Dziki D.
    Food Res Int; 2018 Jan 15; 103():30-39. PubMed ID: 29389619
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  • 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 15; 93(10):2415-20. PubMed ID: 23371852
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  • 19. Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.
    Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Milliken G.
    Food Microbiol; 2019 Sep 15; 82():334-341. PubMed ID: 31027791
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  • 20. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B, Zhao L, Yang W, McClements DJ, Hu Q.
    J Food Sci; 2017 Sep 15; 82(9):2041-2050. PubMed ID: 28753727
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