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Journal Abstract Search

192 related items for PubMed ID: 26616955

  • 21. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality.
    Veraverbeke WS, Delcour JA.
    Crit Rev Food Sci Nutr; 2002; 42(3):179-208. PubMed ID: 12058979
    [Abstract] [Full Text] [Related]

  • 22. Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat.
    Singh N, Virdi AS, Katyal M, Kaur A, Kaur D, Ahlawat AK, Singh AM, Kumar Sharma R.
    Food Chem; 2021 May 15; 344():128725. PubMed ID: 33279352
    [Abstract] [Full Text] [Related]

  • 23. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality.
    Kaur A, Shevkani K, Katyal M, Singh N, Ahlawat AK, Singh AM.
    J Food Sci Technol; 2016 Apr 15; 53(4):2127-38. PubMed ID: 27413243
    [Abstract] [Full Text] [Related]

  • 24. High-protein rice flour in the development of gluten-free muffins.
    Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS.
    J Food Sci; 2020 May 15; 85(5):1397-1402. PubMed ID: 32343400
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. 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]

  • 27. Effects of treated and untreated bran in dough dynamic rheology.
    Amirkaveei Sh, Shahedi M, Kabir G, Kadivar M.
    Int J Food Sci Nutr; 2009 Jul 01; 60 Suppl 1():190-8. PubMed ID: 19462327
    [Abstract] [Full Text] [Related]

  • 28. Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index.
    Di Luccia A, Lamacchia C, Mamone G, Picariello G, Trani A, Masi P, Addeo F.
    J Food Sci; 2009 Jul 01; 74(4):C307-11. PubMed ID: 19490316
    [Abstract] [Full Text] [Related]

  • 29. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G, Wang J, Hou Y, Huang YB, Zhang YP, Li C, Li L, Hu SQ.
    J Agric Food Chem; 2017 Mar 15; 65(10):2162-2171. PubMed ID: 28233486
    [Abstract] [Full Text] [Related]

  • 30. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN, León AE, Ribotta PD.
    J Sci Food Agric; 2016 May 15; 96(7):2539-46. PubMed ID: 26251131
    [Abstract] [Full Text] [Related]

  • 31. The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars.
    Li S, Wang J, Ding M, Min D, Wang Z, Gao X.
    Food Res Int; 2019 Feb 15; 116():329-335. PubMed ID: 30716953
    [Abstract] [Full Text] [Related]

  • 32. Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varieties.
    Prabhasankar P, Manohar RS.
    J Agric Food Chem; 2002 Dec 04; 50(25):7455-60. PubMed ID: 12452675
    [Abstract] [Full Text] [Related]

  • 33. Relationship between the dough quality and content of specific glutenin proteins in wheat mill streams, and its application to making flour suitable for instant Chinese noodles.
    Yahata E, Maruyama-Funatsuki W, Nishio Z, Yamamoto Y, Hanaoka A, Sugiyama H, Tanida M, Saruyama H.
    Biosci Biotechnol Biochem; 2006 Apr 04; 70(4):788-97. PubMed ID: 16636443
    [Abstract] [Full Text] [Related]

  • 34. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.
    Koga S, Böcker U, Moldestad A, Tosi P, Shewry PR, Mosleth EF, Uhlen AK.
    J Sci Food Agric; 2016 Jan 15; 96(1):122-30. PubMed ID: 25565275
    [Abstract] [Full Text] [Related]

  • 35. 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]

  • 36. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
    Chen JS, Wang SY, Deng ZY, Zhang XY, Feng SL, Yuan HQ, Tian JC.
    J Food Sci; 2012 May 05; 77(5):C546-50. PubMed ID: 22510095
    [Abstract] [Full Text] [Related]

  • 37. Evaluation of HMW-GS 20 and 2.2 from near isogenic lines of wheat variety HD2329 for bread quality improvement.
    Goel S, Grewal S, Singh NK.
    J Sci Food Agric; 2017 Oct 05; 97(13):4526-4531. PubMed ID: 28332204
    [Abstract] [Full Text] [Related]

  • 38. Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats.
    Dangi P, Chaudhary N, Khatkar BS.
    Food Chem; 2019 Nov 01; 297():124989. PubMed ID: 31253302
    [Abstract] [Full Text] [Related]

  • 39. Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.
    Murakami T, Kitabatake N, Tani F.
    J Food Sci; 2015 Feb 01; 80(2):C269-78. PubMed ID: 25588500
    [Abstract] [Full Text] [Related]

  • 40. Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour.
    Patil S, Sonawane SK, Mali M, Mhaske ST, Arya SS.
    J Food Sci Technol; 2020 Aug 01; 57(8):2960-2966. PubMed ID: 32624601
    [Abstract] [Full Text] [Related]

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