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Journal Abstract Search

463 related items for PubMed ID: 30131141

  • 1. 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; 112():299-311. PubMed ID: 30131141
    [Abstract] [Full Text] [Related]

  • 2. Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.
    Gerits LR, Pareyt B, Masure HG, Delcour JA.
    Food Chem; 2015 Apr 01; 172():613-21. PubMed ID: 25442598
    [Abstract] [Full Text] [Related]

  • 3. Dynamics of gas cell coalescence during baking expansion of leavened dough.
    Miś A, Nawrocka A, Lamorski K, Dziki D.
    Food Res Int; 2018 Jan 01; 103():30-39. PubMed ID: 29389619
    [Abstract] [Full Text] [Related]

  • 4. A lipase based approach for studying the role of wheat lipids in bread making.
    Gerits LR, Pareyt B, Delcour JA.
    Food Chem; 2014 Aug 01; 156():190-6. PubMed ID: 24629957
    [Abstract] [Full Text] [Related]

  • 5. Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy.
    Dubreil L, Biswas SC, Marion D.
    J Agric Food Chem; 2002 Oct 09; 50(21):6078-85. PubMed ID: 12358483
    [Abstract] [Full Text] [Related]

  • 6. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R.
    J Food Sci; 2020 Jan 09; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 7. Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms.
    Melis S, Delcour JA.
    Compr Rev Food Sci Food Saf; 2020 Nov 09; 19(6):3715-3754. PubMed ID: 33337036
    [Abstract] [Full Text] [Related]

  • 8. Effects of Cultivar and Nitrogen Nutrition on the Lipid Composition of Wheat Flour.
    Min B, González-Thuillier I, Powers SJ, Wilde P, Shewry PR, Haslam RP.
    J Agric Food Chem; 2017 Jul 05; 65(26):5427-5434. PubMed ID: 28614658
    [Abstract] [Full Text] [Related]

  • 9. 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
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  • 13. 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
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  • 14. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.
    Food Funct; 2014 Aug 02; 5(8):1813-8. PubMed ID: 24917417
    [Abstract] [Full Text] [Related]

  • 15. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
    Autio K, Kruus K, Knaapila A, Gerber N, Flander L, Buchert J.
    J Agric Food Chem; 2005 Feb 23; 53(4):1039-45. PubMed ID: 15713017
    [Abstract] [Full Text] [Related]

  • 16. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 23; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 17. Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.
    Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Milliken G.
    Food Microbiol; 2019 Sep 23; 82():334-341. PubMed ID: 31027791
    [Abstract] [Full Text] [Related]

  • 18. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.
    Keeratipibul S, Luangsakul N, Otsuka S, Sakai S, Hatano Y, Tanasupawat S.
    J Food Sci; 2010 Sep 23; 75(9):E596-604. PubMed ID: 21535594
    [Abstract] [Full Text] [Related]

  • 19. 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 23; 82(9):2041-2050. PubMed ID: 28753727
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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