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

265 related items for PubMed ID: 29992595

  • 1. Aggregation characteristics of protein during wheat flour maturation.
    Wang N, Ma S, Li L, Zheng X.
    J Sci Food Agric; 2019 Jan 30; 99(2):719-725. PubMed ID: 29992595
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough.
    Liu M, Fan M, Qian H, Li Y, Wang L.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 6):127384. PubMed ID: 37838124
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion.
    Chen Y, Liang Y, Jia F, Chen D, Zhang X, Wang Q, Wang J.
    Int J Biol Macromol; 2021 Jan 01; 166():1377-1386. PubMed ID: 33161084
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Effects of inulin on the structure and emulsifying properties of protein components in dough.
    Liu J, Luo D, Li X, Xu B, Zhang X, Liu J.
    Food Chem; 2016 Nov 01; 210():235-41. PubMed ID: 27211643
    [Abstract] [Full Text] [Related]

  • 14. Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality.
    Janić Hajnal E, Tomić J, Torbica A, Rakita S, Pojić M, Zivančev D, Hadnađev M, Dapčević Hadnađev T.
    Food Chem; 2014 Dec 01; 164():158-65. PubMed ID: 24996319
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS, Barak S, Mudgil D.
    Int J Biol Macromol; 2013 Feb 01; 53():38-41. PubMed ID: 23142154
    [Abstract] [Full Text] [Related]

  • 19. Rapid analysis of wheat gluten composition using a triple ELISA.
    Schuster C, Huen J, Weiss T, Scherf KA.
    J Sci Food Agric; 2024 Aug 30; 104(11):6893-6901. PubMed ID: 38591632
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 14.