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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

303 related items for PubMed ID: 24996319

  • 21.
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  • 22. Aging, free radicals, and antioxidants in wheat seeds.
    Pinzino C, Capocchi A, Galleschi L, Saviozzi F, Nanni B, Zandomeneghi M.
    J Agric Food Chem; 1999 Apr; 47(4):1333-9. PubMed ID: 10563976
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  • 23. Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls.
    Claus A, Weisz GM, Schieber A, Carle R.
    Mol Nutr Food Res; 2006 Jan; 50(1):87-93. PubMed ID: 16317786
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  • 24.
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  • 25. Effect of premilling treatments on wheat gluten extraction and noodle quality.
    Kaushik R, Chawla P, Kumar N, Janghu S, Lohan A.
    Food Sci Technol Int; 2018 Oct; 24(7):627-636. PubMed ID: 29911411
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  • 26. Wheat storage proteins: changes on the glutenins after wheat infection with different isolates of Fusarium graminearum.
    Ortega LM, Moure MC, González EM, Alconada TM.
    Int Microbiol; 2019 Jun; 22(2):289-296. PubMed ID: 30810992
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  • 28. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation.
    Wang KQ, Luo SZ, Zhong XY, Cai J, Jiang ST, Zheng Z.
    Food Chem; 2017 Jan 01; 214():393-399. PubMed ID: 27507490
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  • 32. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.
    Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q.
    Int J Biol Macromol; 2021 Apr 30; 177():474-484. PubMed ID: 33636262
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  • 33. Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour.
    Stefańska I, Piasecka-Jóźwiak K, Kotyrba D, Kolenda M, Stecka KM.
    J Sci Food Agric; 2016 Aug 30; 96(11):3897-905. PubMed ID: 26693837
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  • 35. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S, Kim HW, Lee S.
    Food Chem; 2017 Apr 15; 221():1539-1545. PubMed ID: 27979127
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  • 36. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough.
    Guo X, Sun X, Zhang Y, Wang R, Yan X.
    Food Chem; 2018 Apr 15; 245():500-507. PubMed ID: 29287401
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  • 39. 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
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  • 40.
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