These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

240 related items for PubMed ID: 26177127

  • 1. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.
    Ooms N, Pareyt B, Brijs K, Delcour JA.
    Crit Rev Food Sci Nutr; 2016 Oct 02; 56(13):2101-14. PubMed ID: 26177127
    [Abstract] [Full Text] [Related]

  • 2. Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making.
    Ooms N, Vandromme E, Brijs K, Delcour JA.
    J Food Sci; 2018 Oct 02; 83(10):2489-2499. PubMed ID: 30207391
    [Abstract] [Full Text] [Related]

  • 3. The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.
    Ooms N, Jansens KJA, Pareyt B, Reyniers S, Brijs K, Delcour JA.
    Food Chem; 2018 Mar 01; 242():68-74. PubMed ID: 29037737
    [Abstract] [Full Text] [Related]

  • 4. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
    Janssen F, Wouters AGB, Pareyt B, Gerits LR, Delcour JA, Waelkens E, Derua R.
    Food Res Int; 2018 Oct 01; 112():299-311. PubMed ID: 30131141
    [Abstract] [Full Text] [Related]

  • 5. Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics.
    Timmermans E, Bautil A, Brijs K, Scheirlinck I, Van der Meulen R, Courtin CM.
    Foods; 2022 May 11; 11(10):. PubMed ID: 35626960
    [Abstract] [Full Text] [Related]

  • 6. Quality and Safety Aspects of Cereals (Wheat) and Their Products.
    Varzakas T.
    Crit Rev Food Sci Nutr; 2016 Nov 17; 56(15):2495-2510. PubMed ID: 25830822
    [Abstract] [Full Text] [Related]

  • 7. Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content.
    Silow C, Zannini E, Axel C, Lynch KM, Arendt EK.
    Food Res Int; 2016 Nov 17; 89(Pt 1):330-337. PubMed ID: 28460922
    [Abstract] [Full Text] [Related]

  • 8. Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies.
    Zhang ML, Guo XN, Sun XH, Zhu KX.
    Compr Rev Food Sci Food Saf; 2024 Nov 17; 23(6):e70028. PubMed ID: 39374421
    [Abstract] [Full Text] [Related]

  • 9. Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough.
    Brütsch L, Rugiero S, Serrano SS, Städeli C, Windhab EJ, Fischer P, Kuster S.
    J Agric Food Chem; 2018 Nov 21; 66(46):12353-12360. PubMed ID: 30403137
    [Abstract] [Full Text] [Related]

  • 10. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A, Ragaee S, Abdel-Aal el-SM.
    J Food Sci; 2014 Dec 21; 79(12):E2470-9. PubMed ID: 25403947
    [Abstract] [Full Text] [Related]

  • 11. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 21; 74(5):E278-84. PubMed ID: 19646043
    [Abstract] [Full Text] [Related]

  • 12. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B, Zhao L, Yang W, McClements DJ, Hu Q.
    J Food Sci; 2017 Sep 21; 82(9):2041-2050. PubMed ID: 28753727
    [Abstract] [Full Text] [Related]

  • 13. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies.
    Pareyt B, Delcour JA.
    Crit Rev Food Sci Nutr; 2008 Oct 21; 48(9):824-39. PubMed ID: 18788008
    [Abstract] [Full Text] [Related]

  • 14. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.
    Valle-Algarra FM, Mateo EM, Medina A, Mateo F, Gimeno-Adelantado JV, Jimenez M.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jun 21; 26(6):896-906. PubMed ID: 19680965
    [Abstract] [Full Text] [Related]

  • 15. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD.
    Food Chem; 2016 Jul 01; 202():120-4. PubMed ID: 26920275
    [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. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 15; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

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

  • 19. Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.
    Balestra F, Laghi L, Taneyo Saa D, Gianotti A, Rocculi P, Pinnavaia G.
    Food Chem; 2015 Nov 15; 187():451-9. PubMed ID: 25977050
    [Abstract] [Full Text] [Related]

  • 20. Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.
    Kostelanska M, Dzuman Z, Malachova A, Capouchova I, Prokinova E, Skerikova A, Hajslova J.
    J Agric Food Chem; 2011 Sep 14; 59(17):9303-12. PubMed ID: 21797213
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.