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Journal Abstract Search

303 related items for PubMed ID: 24996319

  • 1. Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality.
    Janić Hajnal E, Tomić J, Torbica A, Rakita S, Pojić M, Zivančev D, Hadnađev M, Dapčević Hadnađev T.
    Food Chem; 2014 Dec 01; 164():158-65. PubMed ID: 24996319
    [Abstract] [Full Text] [Related]

  • 2. Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat.
    Shi Z, Wang Y, Wan Y, Hassall K, Jiang D, Shewry PR, Hawkesford MJ.
    J Agric Food Chem; 2019 Aug 07; 67(31):8706-8714. PubMed ID: 31310118
    [Abstract] [Full Text] [Related]

  • 3. Aggregation characteristics of protein during wheat flour maturation.
    Wang N, Ma S, Li L, Zheng X.
    J Sci Food Agric; 2019 Jan 30; 99(2):719-725. PubMed ID: 29992595
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  • 4. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, Li Y.
    Food Chem; 2019 Mar 01; 275():569-576. PubMed ID: 30724234
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  • 5. 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 01; 5(8):1813-8. PubMed ID: 24917417
    [Abstract] [Full Text] [Related]

  • 6. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR.
    Food Funct; 2018 Jan 24; 9(1):534-540. PubMed ID: 29260184
    [Abstract] [Full Text] [Related]

  • 7. Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality.
    Zhao J, Li L, Zhao J, Dong S, Liu G, Wang Y, Xu Z, Lin H, Lu J, Liu P, Xu M.
    J Sci Food Agric; 2024 Jan 15; 104(1):303-314. PubMed ID: 37582691
    [Abstract] [Full Text] [Related]

  • 8. Changes in the rheological properties of wheat dough during short-term storage of wheat.
    Hadnađev M, Dapčević Hadnađev T, Pojić M, Torbica A, Tomić J, Rakita S, Janić Hajnal E.
    J Sci Food Agric; 2015 Feb 15; 95(3):569-75. PubMed ID: 24921972
    [Abstract] [Full Text] [Related]

  • 9. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.
    Chen SX, Ni ZJ, Thakur K, Wang S, Zhang JG, Shang YF, Wei ZJ.
    Food Chem; 2021 Sep 01; 355():129500. PubMed ID: 33780794
    [Abstract] [Full Text] [Related]

  • 10. Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels.
    Poudel R, Rose DJ.
    Food Chem; 2018 Oct 15; 263():315-320. PubMed ID: 29784323
    [Abstract] [Full Text] [Related]

  • 11. Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.
    Murakami T, Nishimura T, Kitabatake N, Tani F.
    J Food Sci; 2016 Mar 15; 81(3):C553-62. PubMed ID: 26865190
    [Abstract] [Full Text] [Related]

  • 12. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y.
    J Agric Food Chem; 2018 Jul 05; 66(26):6840-6850. PubMed ID: 29879838
    [Abstract] [Full Text] [Related]

  • 13. Antioxidants, free radicals, storage proteins, and proteolytic activities in wheat (Triticum durum) seeds during accelerated aging.
    Galleschi L, Capocchi A, Ghiringhelli S, Saviozzi F, Calucci L, Pinzino C, Zandomeneghi M.
    J Agric Food Chem; 2002 Sep 11; 50(19):5450-7. PubMed ID: 12207490
    [Abstract] [Full Text] [Related]

  • 14. Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.
    Nakagawa M, Tabara A, Ushijima Y, Matsunaga K, Seguchi M.
    Biosci Biotechnol Biochem; 2016 May 11; 80(5):983-90. PubMed ID: 27104763
    [Abstract] [Full Text] [Related]

  • 15. Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield.
    Melis S, Pauly A, Gerits LR, Pareyt B, Delcour JA.
    J Agric Food Chem; 2017 Mar 08; 65(9):1932-1940. PubMed ID: 28240876
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  • 19. 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 08; 37():59-68. PubMed ID: 24230474
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