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Journal Abstract Search

190 related items for PubMed ID: 12358483

  • 1. Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy.
    Dubreil L, Biswas SC, Marion D.
    J Agric Food Chem; 2002 Oct 09; 50(21):6078-85. PubMed ID: 12358483
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  • 3. Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?
    Melis S, Verbauwhede BC, Van de Vondel J, Meza Morales WR, Delcour JA.
    Food Chem; 2019 Dec 15; 301():125273. PubMed ID: 31377628
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  • 7. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R.
    J Food Sci; 2020 Jan 15; 85(1):65-76. PubMed ID: 31869859
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  • 8. Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.
    Gerits LR, Pareyt B, Masure HG, Delcour JA.
    Food Chem; 2015 Apr 01; 172():613-21. PubMed ID: 25442598
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  • 13. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G, Wang J, Hou Y, Huang YB, Zhang YP, Li C, Li L, Hu SQ.
    J Agric Food Chem; 2017 Mar 15; 65(10):2162-2171. PubMed ID: 28233486
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  • 15. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Mar 15; 74(1):C49-55. PubMed ID: 19200085
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  • 16. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
    Ishwarya SP, Desai KM, Naladala S, Anandharamakrishnan C.
    J Texture Stud; 2017 Oct 15; 48(5):415-426. PubMed ID: 28967222
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  • 17. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 15; 77(6):C684-9. PubMed ID: 22671523
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  • 18. Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor.
    Janssen F, Wouters AGB, Pauly A, Delcour JA.
    Food Chem; 2018 Oct 30; 264():126-134. PubMed ID: 29853356
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  • 20. Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy.
    Bugusu BA, Rajwa B, Hamaker BR.
    Scanning; 2002 Oct 30; 24(1):1-5. PubMed ID: 11866341
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