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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

233 related items for PubMed ID: 18576974

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  • 24. Salt-soluble proteins from wheat-derived foodstuffs show lower allergenic potency than those from raw flour.
    de Gregorio M, Armentia A, Díaz-Perales A, Palacín A, Dueñas-Laita A, Martín B, Salcedo G, Sánchez-Monge R.
    J Agric Food Chem; 2009 Apr 22; 57(8):3325-30. PubMed ID: 19275238
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  • 25. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition.
    Fois S, Schlichting L, Marchylo B, Dexter J, Motzo R, Giunta F.
    J Sci Food Agric; 2011 Nov 22; 91(14):2664-73. PubMed ID: 21842525
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  • 28. Compared use of HPLC and FZCE for cluster analysis of Triticum spp and for the identification of T. durum adulteration.
    Bonetti A, Marotti I, Catizone P, Dinelli G, Maietti A, Tedeschi P, Brandolini V.
    J Agric Food Chem; 2004 Jun 30; 52(13):4080-9. PubMed ID: 15212451
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  • 29. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.
    Cofrades S, López-López I, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2011 Apr 30; 87(4):373-80. PubMed ID: 21145666
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  • 30. Protein cross-linking in food.
    Gerrard JA, Meade SJ, Miller AG, Brown PK, Yasir SB, Sutton KH, Newberry MP.
    Ann N Y Acad Sci; 2005 Jun 30; 1043():97-103. PubMed ID: 16037227
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  • 33. An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars.
    Ozboy O, Köksel H.
    Nahrung; 2002 Feb 30; 46(1):21-4. PubMed ID: 11890049
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  • 37. Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure.
    Scarnato L, Serrazanetti DI, Aloisi I, Montanari C, Del Duca S, Lanciotti R.
    Amino Acids; 2016 Oct 30; 48(10):2453-65. PubMed ID: 27188419
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  • 39. Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta.
    Ahmad N, Ur-Rehman S, Shabbir MA, Abdullah, Shehzad MA, Ud-Din Z, Roberts TH.
    J Food Sci Technol; 2018 Jun 30; 55(6):2114-2121. PubMed ID: 29892112
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