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Journal Abstract Search

137 related items for PubMed ID: 12822956

  • 1. Refrigerated dough syruping in relation to the arabinoxylan population.
    Gys W, Courtin CM, Delcour JA.
    J Agric Food Chem; 2003 Jul 02; 51(14):4119-25. PubMed ID: 12822956
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  • 3. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.
    Simsek S, Whitney KL, Ohm JB, Anderson J, Mergoum M.
    J Food Sci; 2011 Jul 02; 76(1):S101-7. PubMed ID: 21535707
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  • 4. Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides.
    Kim HJ, Song Y, Lee S, Lee KP, Lee BH, Yoo SH.
    Food Res Int; 2017 Sep 02; 99(Pt 1):596-602. PubMed ID: 28784522
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  • 7. Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process.
    Zhu N, Liu Y, Zhang X, Gao H, Zeng J, Yang J, Song J, Li X, Zhao T.
    J Sci Food Agric; 2024 Aug 15; 104(10):6062-6069. PubMed ID: 38441143
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  • 8. New enzyme-based method for analysis of water-soluble wheat arabinoxylans.
    Virkki L, Maina HN, Johansson L, Tenkanen M.
    Carbohydr Res; 2008 Feb 25; 343(3):521-9. PubMed ID: 18070619
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  • 11. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.
    Yang W, Jiang Z, Liu L, Lin Y, Wang L, Zhou S.
    J Sci Food Agric; 2017 Feb 25; 97(3):1034-1041. PubMed ID: 27271725
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  • 14. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process.
    Buksa K, Łakomy A, Nowotna A, Krystyjan M.
    Food Chem; 2018 Jul 01; 253():156-163. PubMed ID: 29502816
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  • 15. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.
    Jiang Z, Liu L, Yang W, Ding L, Awais M, Wang L, Zhou S.
    Food Chem; 2018 Sep 01; 259():18-24. PubMed ID: 29680041
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  • 16. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
    Wang P, Tao H, Jin Z, Xu X.
    Food Chem; 2016 Jun 01; 200():117-24. PubMed ID: 26830568
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  • 17. 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 26; 56(6):2246-53. PubMed ID: 18303843
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