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Journal Abstract Search

426 related items for PubMed ID: 27442951

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  • 3. Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and bread wheat (Triticum aestivum L. ssp. aestivum) flours.
    Hidalgo A, Brandolini A.
    J Agric Food Chem; 2008 Dec 10; 56(23):11300-5. PubMed ID: 18998697
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  • 5. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 10; 85(8):2310-2316. PubMed ID: 32691453
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  • 8. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG.
    J Agric Food Chem; 2012 Jul 04; 60(26):6507-14. PubMed ID: 22697400
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  • 9. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
    Žilić S, Aktağ IG, Dodig D, Filipović M, Gökmen V.
    Food Res Int; 2020 Jun 04; 132():109109. PubMed ID: 32331630
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  • 11. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.
    Alzuwaid NT, Pleming D, Fellows CM, Sissons M.
    Food Chem; 2021 Jan 01; 334():127497. PubMed ID: 32712486
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  • 12. Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites.
    Pasqualone A, Montemurro C, Grinn-Gofron A, Sonnante G, Blanco A.
    J Agric Food Chem; 2007 May 02; 55(9):3312-8. PubMed ID: 17394336
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  • 13. Lutein and lutein esters in whole grain flours made from 75 genotypes of 5 triticum species grown at multiple sites.
    Ziegler JU, Wahl S, Würschum T, Longin CF, Carle R, Schweiggert RM.
    J Agric Food Chem; 2015 May 27; 63(20):5061-71. PubMed ID: 25946219
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  • 18. Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis.
    Islam S, Ma W, Yan G, Gao L, Appels R.
    J Agric Food Chem; 2011 Jun 22; 59(12):6696-704. PubMed ID: 21548652
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  • 19. 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 22; 80(5):983-90. PubMed ID: 27104763
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  • 20. Effect of long-term storage conditions on wheat flour and bread baking properties.
    Lancelot E, Fontaine J, Grua-Priol J, Le-Bail A.
    Food Chem; 2021 Jun 01; 346():128902. PubMed ID: 33482530
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