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194 related items for PubMed ID: 12903951

  • 1. Concentrations of low and high molecular weight thiols in wheat dough as affected by different concentrations of ascorbic acid.
    Koehler P.
    J Agric Food Chem; 2003 Aug 13; 51(17):4948-53. PubMed ID: 12903951
    [Abstract] [Full Text] [Related]

  • 2.
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  • 3. Concentrations of total glutathione and cysteine in wheat flour as affected by sulfur deficiency and correlation to quality parameters.
    Reinbold J, Rychlik M, Asam S, Wieser H, Koehler P.
    J Agric Food Chem; 2008 Aug 27; 56(16):6844-50. PubMed ID: 18656940
    [Abstract] [Full Text] [Related]

  • 4. Speciation and quantitation of underivatized and Ellman's derivatized biological thiols and disulfides by capillary electrophoresis.
    Russell J, Rabenstein DL.
    Anal Biochem; 1996 Nov 01; 242(1):136-44. PubMed ID: 8923976
    [Abstract] [Full Text] [Related]

  • 5. Studies on acid soluble thiols in the human gastric juice.
    Nalini S, Balasubramanian KA.
    Biochem Mol Biol Int; 1994 Mar 01; 32(3):449-54. PubMed ID: 8032314
    [Abstract] [Full Text] [Related]

  • 6. Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits.
    Anese M, Quarta B, Foschia M, Bortolomeazzi R.
    Mol Nutr Food Res; 2009 Dec 01; 53(12):1526-31. PubMed ID: 19785002
    [Abstract] [Full Text] [Related]

  • 7. Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat.
    Zhang L, Cheng L, Jiang L, Wang Y, Yang G, He G.
    J Sci Food Agric; 2010 Nov 01; 90(14):2462-8. PubMed ID: 20718030
    [Abstract] [Full Text] [Related]

  • 8. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 01; 74(5):E278-84. PubMed ID: 19646043
    [Abstract] [Full Text] [Related]

  • 9. Determination and derivatization of protein thiols by n-octyldithionitrobenzoic acid.
    Faulstich H, Tews P, Heintz D.
    Anal Biochem; 1993 Feb 01; 208(2):357-62. PubMed ID: 8452233
    [Abstract] [Full Text] [Related]

  • 10. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L, Rouau X, Morel MH, Autio K, Seppänen-Laakso T, Kruus K, Buchert J.
    J Agric Food Chem; 2008 Jul 23; 56(14):5732-42. PubMed ID: 18558694
    [Abstract] [Full Text] [Related]

  • 11. Enzymatic method to determine dehydroascorbic acid in biological samples and in bread dough at various stages of mixing.
    Every D.
    Anal Biochem; 1996 Nov 15; 242(2):234-9. PubMed ID: 8937567
    [Abstract] [Full Text] [Related]

  • 12. Interaction of nitric oxide with 2-thio-5-nitrobenzoic acid: implications for the determination of free sulfhydryl groups by Ellman's reagent.
    Gergel' D, Cederbaum AI.
    Arch Biochem Biophys; 1997 Nov 15; 347(2):282-8. PubMed ID: 9367537
    [Abstract] [Full Text] [Related]

  • 13. Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry.
    Hanft F, Koehler P.
    J Agric Food Chem; 2005 Apr 06; 53(7):2418-23. PubMed ID: 15796572
    [Abstract] [Full Text] [Related]

  • 14. Determination of reduced, protein-unbound, and total concentrations of N-acetyl-L-cysteine and L-cysteine in rat plasma by postcolumn ligand substitution high-performance liquid chromatography.
    Harada D, Naito S, Kawauchi Y, Ishikawa K, Koshitani O, Hiraoka I, Otagiri M.
    Anal Biochem; 2001 Mar 06; 290(2):251-9. PubMed ID: 11237327
    [Abstract] [Full Text] [Related]

  • 15. Suppression of thiol exchange reaction in the determination of reduced-form thiols by high-performance liquid chromatography with fluorescence detection after derivatization with fluorogenic benzofurazan reagent, 7-fluoro-2,1,3-benzoxadiazole-4-sulfonate and 4-aminosulfonyl-7-fluoro-2,1,3-benzoxadiazole.
    Santa T, Aoyama C, Fukushima T, Imai K, Funatsu T.
    Biomed Chromatogr; 2006 Mar 06; 20(6-7):656-61. PubMed ID: 16779773
    [Abstract] [Full Text] [Related]

  • 16. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 06; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 17. Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.
    Hamlet CG, Sadd PA, Gray DA.
    J Agric Food Chem; 2004 Apr 07; 52(7):2059-66. PubMed ID: 15053552
    [Abstract] [Full Text] [Related]

  • 18. Elucidating the mechanism of laccase and tyrosinase in wheat bread making.
    Selinheimo E, Autio K, Kruus K, Buchert J.
    J Agric Food Chem; 2007 Jul 25; 55(15):6357-65. PubMed ID: 17602567
    [Abstract] [Full Text] [Related]

  • 19. Quantification of protein thiols and dithiols in the picomolar range using sodium borohydride and 4,4'-dithiodipyridine.
    Hansen RE, Østergaard H, Nørgaard P, Winther JR.
    Anal Biochem; 2007 Apr 01; 363(1):77-82. PubMed ID: 17286954
    [Abstract] [Full Text] [Related]

  • 20. [Role of lipoxygenase in the determination of wheat grain quality].
    Permiakova MD, Trufanov VA, Pshenichnikova TA, Ermakova MF.
    Prikl Biokhim Mikrobiol; 2010 Apr 01; 46(1):96-102. PubMed ID: 20198925
    [Abstract] [Full Text] [Related]

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