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Journal Abstract Search

496 related items for PubMed ID: 17602567

  • 1. 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]

  • 2. 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]

  • 3. Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads.
    Flander L, Holopainen U, Kruus K, Buchert J.
    J Agric Food Chem; 2011 Aug 10; 59(15):8385-90. PubMed ID: 21732697
    [Abstract] [Full Text] [Related]

  • 4. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
    Nicks F, Richel A, Dubrowski T, Wathelet B, Wathelet JP, Blecker C, Paquot M.
    J Sci Food Agric; 2013 Aug 15; 93(10):2415-20. PubMed ID: 23371852
    [Abstract] [Full Text] [Related]

  • 5. 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 Aug 15; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 6. Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour.
    Gujral HS, Guardiola I, Carbonell JV, Rosell CM.
    J Agric Food Chem; 2003 Jun 18; 51(13):3814-8. PubMed ID: 12797748
    [Abstract] [Full Text] [Related]

  • 7. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
    Zheng H, Guo B, Chen XL, Fan SJ, Zhang YZ.
    Appl Microbiol Biotechnol; 2011 Apr 18; 90(2):509-15. PubMed ID: 21249355
    [Abstract] [Full Text] [Related]

  • 8. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 18; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 9. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 18; 74(5):E278-84. PubMed ID: 19646043
    [Abstract] [Full Text] [Related]

  • 10. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.
    Food Funct; 2014 Aug 18; 5(8):1813-8. PubMed ID: 24917417
    [Abstract] [Full Text] [Related]

  • 11. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Oct 18; 91(13):2495-9. PubMed ID: 21732382
    [Abstract] [Full Text] [Related]

  • 12. Oxidation of milled wood lignin with laccase, tyrosinase and horseradish peroxidase.
    Grönqvist S, Viikari L, Niku-Paavola ML, Orlandi M, Canevali C, Buchert J.
    Appl Microbiol Biotechnol; 2005 Jun 18; 67(4):489-94. PubMed ID: 15602685
    [Abstract] [Full Text] [Related]

  • 13. Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins.
    Piber M, Koehler P.
    J Agric Food Chem; 2005 Jun 29; 53(13):5276-84. PubMed ID: 15969508
    [Abstract] [Full Text] [Related]

  • 14. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 29; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 15. Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties.
    Manhivi VE, Amonsou EO, Kudanga T.
    Food Chem; 2018 Oct 30; 264():157-163. PubMed ID: 29853360
    [Abstract] [Full Text] [Related]

  • 16. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B, Pareyt B, Brijs K, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):4179-85. PubMed ID: 23993603
    [Abstract] [Full Text] [Related]

  • 17. Influence of micronutrients on rheological characteristics and bread-making quality of flour.
    Sudha ML, Leelavathi K.
    Int J Food Sci Nutr; 2008 Mar 15; 59(2):105-15. PubMed ID: 17852480
    [Abstract] [Full Text] [Related]

  • 18. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
    Autio K, Kruus K, Knaapila A, Gerber N, Flander L, Buchert J.
    J Agric Food Chem; 2005 Feb 23; 53(4):1039-45. PubMed ID: 15713017
    [Abstract] [Full Text] [Related]

  • 19. 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 23; 72(2):E79-84. PubMed ID: 17995837
    [Abstract] [Full Text] [Related]

  • 20. Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP).
    Primo-Martín C, Valera R, Martínez-Anaya MA.
    J Agric Food Chem; 2003 Jul 30; 51(16):4673-9. PubMed ID: 14705895
    [Abstract] [Full Text] [Related]

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