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Journal Abstract Search

161 related items for PubMed ID: 27979183

  • 21. 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; 77(5):C546-50. PubMed ID: 22510095
    [Abstract] [Full Text] [Related]

  • 22. Effects of grain species and cultivar, thermal processing, and enzymatic hydrolysis on gluten quantitation.
    Pahlavan A, Sharma GM, Pereira M, Williams KM.
    Food Chem; 2016 Oct 01; 208():264-71. PubMed ID: 27132849
    [Abstract] [Full Text] [Related]

  • 23. Catering Gluten-Free When Simultaneously Using Wheat Flour.
    Miller K, McGough N, Urwin H.
    J Food Prot; 2016 Feb 01; 79(2):282-7. PubMed ID: 26818989
    [Abstract] [Full Text] [Related]

  • 24. 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 01; 24(7):627-636. PubMed ID: 29911411
    [Abstract] [Full Text] [Related]

  • 25. Prediction of Talc Content in Wheat Flour Based on a Near-Infrared Spectroscopy Technique.
    Liu YI, Sun L, Ran Z, Pan X, Zhou S, Liu S.
    J Food Prot; 2019 Oct 01; 82(10):1655-1662. PubMed ID: 31526188
    [Abstract] [Full Text] [Related]

  • 26. Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides.
    Prandi B, Bencivenni M, Tedeschi T, Marchelli R, Dossena A, Galaverna G, Sforza S.
    Anal Bioanal Chem; 2012 Jul 01; 403(10):2909-14. PubMed ID: 22311426
    [Abstract] [Full Text] [Related]

  • 27. In Situ Monitoring of the Effect of Ultrasound on the Sulfhydryl Groups and Disulfide Bonds of Wheat Gluten.
    Zhang Y, Li Y, Li S, Zhang H, Ma H.
    Molecules; 2018 Jun 07; 23(6):. PubMed ID: 29875337
    [Abstract] [Full Text] [Related]

  • 28. [Research on development and experiment of NIR wheat quality quick detection system].
    Liu LL, Zhao B, Zhang YQ, Zhang XC.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2013 Jan 07; 33(1):92-7. PubMed ID: 23586233
    [Abstract] [Full Text] [Related]

  • 29. 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 07; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

  • 30. Measurement of process variables in solid-state fermentation of wheat straw using FT-NIR spectroscopy and synergy interval PLS algorithm.
    Jiang H, Liu G, Mei C, Yu S, Xiao X, Ding Y.
    Spectrochim Acta A Mol Biomol Spectrosc; 2012 Nov 07; 97():277-83. PubMed ID: 22771562
    [Abstract] [Full Text] [Related]

  • 31. 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 07; 95(3):569-75. PubMed ID: 24921972
    [Abstract] [Full Text] [Related]

  • 32. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM, Bustos MC, Heinzmann Alabí MB, Nicolazzi MS, Penci MC, Ribotta PD.
    J Food Sci; 2017 Sep 07; 82(9):2085-2093. PubMed ID: 28796286
    [Abstract] [Full Text] [Related]

  • 33. Identification and quantitative detection of illegal additives in wheat flour based on near-infrared spectroscopy combined with chemometrics.
    Dong X, Dong Y, Liu J, Wang C, Bao C, Wang N, Zhao X, Chen Z.
    Spectrochim Acta A Mol Biomol Spectrosc; 2024 Dec 15; 323():124938. PubMed ID: 39126863
    [Abstract] [Full Text] [Related]

  • 34. Predicting micronutrients of wheat using hyperspectral imaging.
    Hu N, Li W, Du C, Zhang Z, Gao Y, Sun Z, Yang L, Yu K, Zhang Y, Wang Z.
    Food Chem; 2021 May 01; 343():128473. PubMed ID: 33160768
    [Abstract] [Full Text] [Related]

  • 35. Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour.
    Frederix SA, Courtin CM, Delcour JA.
    J Agric Food Chem; 2003 Dec 03; 51(25):7338-45. PubMed ID: 14640581
    [Abstract] [Full Text] [Related]

  • 36. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins.
    Schalk K, Koehler P, Scherf KA.
    PLoS One; 2018 Dec 03; 13(2):e0192804. PubMed ID: 29425234
    [Abstract] [Full Text] [Related]

  • 37. Identification of fiber added to semolina by near infrared (NIR) spectral techniques.
    Badaró AT, Morimitsu FL, Ferreira AR, Clerici MTPS, Fernandes Barbin D.
    Food Chem; 2019 Aug 15; 289():195-203. PubMed ID: 30955603
    [Abstract] [Full Text] [Related]

  • 38. 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 15; 97(13):4526-4531. PubMed ID: 28332204
    [Abstract] [Full Text] [Related]

  • 39. Precision in wheat flour classification: Harnessing the power of deep learning and two-dimensional correlation spectrum (2DCOS).
    Zhang T, Wang Y, Sun J, Liang J, Wang B, Xu X, Xu J, Liu L.
    Spectrochim Acta A Mol Biomol Spectrosc; 2024 Jun 05; 314():124112. PubMed ID: 38518439
    [Abstract] [Full Text] [Related]

  • 40. 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
    [Abstract] [Full Text] [Related]

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