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Journal Abstract Search

297 related items for PubMed ID: 15675809

  • 1. Effect of fungicide treatment on the quality of wheat flour and breadmaking.
    Wang J, Pawelzik E, Weinert J, Zhao Q, Wolf GA.
    J Agric Food Chem; 2004 Dec 15; 52(25):7593-600. PubMed ID: 15675809
    [Abstract] [Full Text] [Related]

  • 2. Relationship between protein nutritive quality and technological property parameters of wheat flour.
    Horvatić M, Grüner M, Mulalić N.
    Nahrung; 1989 Dec 15; 33(9):901-3. PubMed ID: 2628755
    [Abstract] [Full Text] [Related]

  • 3. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 15; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 4. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 15; 74(5):E278-84. PubMed ID: 19646043
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 72(2):E79-84. PubMed ID: 17995837
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.
    Pareyt B, Bruneel C, Brijs K, Goesaert H, Delcour JA.
    J Agric Food Chem; 2010 Jan 13; 58(1):353-60. PubMed ID: 19924888
    [Abstract] [Full Text] [Related]

  • 8. 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 30; 52(13):4296-302. PubMed ID: 15212483
    [Abstract] [Full Text] [Related]

  • 9. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R.
    Food Microbiol; 2014 Feb 30; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

  • 10. Nonstarch polysaccharides in wheat flour wire-cut cookie making.
    Guttieri MJ, Souza EJ, Sneller C.
    J Agric Food Chem; 2008 Nov 26; 56(22):10927-32. PubMed ID: 18942832
    [Abstract] [Full Text] [Related]

  • 11. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK, Cho AR, Chun YG, Park DJ.
    Int J Food Sci Nutr; 2013 Feb 26; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 12. Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis.
    Islam S, Ma W, Yan G, Gao L, Appels R.
    J Agric Food Chem; 2011 Jun 22; 59(12):6696-704. PubMed ID: 21548652
    [Abstract] [Full Text] [Related]

  • 13. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG.
    J Agric Food Chem; 2012 Jul 04; 60(26):6507-14. PubMed ID: 22697400
    [Abstract] [Full Text] [Related]

  • 14. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.
    J Agric Food Chem; 2009 Aug 12; 57(15):7030-8. PubMed ID: 19594158
    [Abstract] [Full Text] [Related]

  • 15. Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.
    Carrubba A, Comparato A, Labruzzo A, Muccilli S, Giannone V, Spina A.
    J Food Sci; 2016 Sep 12; 81(9):C2158-66. PubMed ID: 27442951
    [Abstract] [Full Text] [Related]

  • 16. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 17. Impact of Fusarium culmorum on the polysaccharides of wheat flour.
    Wang J, Pawelzik E, Weinert J, Wolf GA.
    J Agric Food Chem; 2005 Jul 13; 53(14):5818-23. PubMed ID: 15998153
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. [Role of lipoxygenase in the determination of wheat grain quality].
    Permiakova MD, Trufanov VA, Pshenichnikova TA, Ermakova MF.
    Prikl Biokhim Mikrobiol; 2010 Mar 26; 46(1):96-102. PubMed ID: 20198925
    [Abstract] [Full Text] [Related]

  • 20. Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.
    Giuseppe Rizzello C, Coda R, De Angelis M, Di Cagno R, Carnevali P, Gobbetti M.
    Int J Food Microbiol; 2009 May 31; 131(2-3):189-96. PubMed ID: 19328576
    [Abstract] [Full Text] [Related]

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