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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

371 related items for PubMed ID: 16317786

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  • 6. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
    Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.
    J Agric Food Chem; 2005 Feb 23; 53(4):1286-93. PubMed ID: 15713054
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  • 13. Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
    Frederix SA, Van Hoeymissen KE, Courtin CM, Delcour JA.
    J Agric Food Chem; 2004 Dec 29; 52(26):7950-6. PubMed ID: 15612781
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  • 14. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM, Lagrain B, Deleu LJ, Fierens E, Hills BP, Delcour JA.
    J Agric Food Chem; 2012 May 30; 60(21):5461-70. PubMed ID: 22553963
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  • 16. 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
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  • 19. Gluten protein composition in several fractions obtained by shear induced separation of wheat flour.
    van der Zalm EE, Grabowska KJ, Strubel M, van der Goot AJ, Hamer RJ, Boom RM.
    J Agric Food Chem; 2010 Oct 13; 58(19):10487-92. PubMed ID: 20825157
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  • 20. 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 13; 72(2):E79-84. PubMed ID: 17995837
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