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Journal Abstract Search

292 related items for PubMed ID: 18465873

  • 1. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains.
    Mariotti M, Lucisano M, Pagani MA, Iametti S.
    J Agric Food Chem; 2008 Jun 11; 56(11):4258-67. PubMed ID: 18465873
    [Abstract] [Full Text] [Related]

  • 2. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 11; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 3. Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.
    Oh M, Oh I, Jeong S, Lee S.
    Food Chem; 2019 Dec 01; 300():125193. PubMed ID: 31326675
    [Abstract] [Full Text] [Related]

  • 4. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles.
    Guo XN, Wei XM, Zhu KX.
    Food Chem; 2017 Apr 15; 221():1178-1185. PubMed ID: 27979076
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  • 5. Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.
    Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD.
    J Agric Food Chem; 2017 May 17; 65(19):3919-3925. PubMed ID: 28452476
    [Abstract] [Full Text] [Related]

  • 6. Italian buckwheat (Fagopyrum esculentum) starch: physico-chemical and functional characterization and in vitro digestibility.
    Acquistucci R, Fornal J.
    Nahrung; 1997 Oct 17; 41(5):281-4. PubMed ID: 9399255
    [Abstract] [Full Text] [Related]

  • 7. Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process.
    Christa K, Soral-Smietana M, Lewandowicz G.
    Int J Food Sci Nutr; 2009 Oct 17; 60 Suppl 4():140-54. PubMed ID: 19194812
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles.
    Han XM, Xing JJ, Han C, Guo XN, Zhu KX.
    Carbohydr Polym; 2021 Sep 01; 267():118170. PubMed ID: 34119142
    [Abstract] [Full Text] [Related]

  • 10. Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour.
    Harasym J, Satta E, Kaim U.
    Molecules; 2020 Jul 01; 25(13):. PubMed ID: 32630230
    [Abstract] [Full Text] [Related]

  • 11. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 01; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 12. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.
    Wu K, Gan R, Dai S, Cai YZ, Corke H, Zhu F.
    J Food Sci; 2016 Mar 01; 81(3):E627-36. PubMed ID: 26890337
    [Abstract] [Full Text] [Related]

  • 13. Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.).
    Romano A, Giosafatto CV, Masi P, Mariniello L.
    Food Funct; 2015 Apr 01; 6(4):1345-51. PubMed ID: 25778680
    [Abstract] [Full Text] [Related]

  • 14. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun 01; 26(4):321-332. PubMed ID: 31826661
    [Abstract] [Full Text] [Related]

  • 15. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S, Suzuki K, Ohtsubo K.
    J Food Sci; 2009 Apr 01; 74(3):E121-30. PubMed ID: 19397717
    [Abstract] [Full Text] [Related]

  • 16. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
    Mann J, Schiedt B, Baumann A, Conde-Petit B, Vilgis TA.
    Food Sci Technol Int; 2014 Jul 01; 20(5):341-51. PubMed ID: 23751547
    [Abstract] [Full Text] [Related]

  • 17. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.
    Kim YR, Cornillon P, Campanella OH, Stroshine RL, Lee S, Shim JY.
    J Food Sci; 2008 Jan 01; 73(1):E1-8. PubMed ID: 18211348
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  • 18. Physicochemical and conformational properties of buckwheat protein isolates: influence of polyphenol removal with cold organic solvents from buckwheat seed flours.
    Tang CH, Wang XY, Liu F, Wang CS.
    J Agric Food Chem; 2009 Nov 25; 57(22):10740-8. PubMed ID: 19860437
    [Abstract] [Full Text] [Related]

  • 19. Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment.
    Chen XW, Luo DY, Chen YJ, Wang JM, Guo J, Yang XQ.
    Food Chem; 2019 Jul 01; 285():414-422. PubMed ID: 30797365
    [Abstract] [Full Text] [Related]

  • 20. Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch.
    Xu J, Yang G, Zhou D, Fan L, Xu Y, Guan X, Li R, Wang S.
    Int J Biol Macromol; 2023 Nov 01; 251():126428. PubMed ID: 37598816
    [Abstract] [Full Text] [Related]

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