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Journal Abstract Search

519 related items for PubMed ID: 30817141

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  • 6. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
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  • 7. 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
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  • 8. Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein.
    Yang B, Wang X, Li W, Liu G, Li D, Xie C, Yang R, Jiang D, Zhou Q, Wang P.
    Food Chem; 2024 Oct 30; 456():139984. PubMed ID: 38876063
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  • 9. Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality.
    Zhang Y, Hu M, Liu Q, Sun L, Chen X, Lv L, Liu Y, Jia X, Li H.
    BMC Plant Biol; 2018 Dec 03; 18(1):319. PubMed ID: 30509162
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  • 10. 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 03; 5(8):1813-8. PubMed ID: 24917417
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  • 11. Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
    Ceseviciene J, Slepetiene A, Leistrumaite A, Ruzgas V, Slepetys J.
    J Sci Food Agric; 2012 Nov 03; 92(14):2811-8. PubMed ID: 22495593
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  • 12. 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. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X, Zhang J, Yuan Z, Wang H, An J, Deng L.
    J Sci Food Agric; 2024 Feb 15; 104(3):1732-1740. PubMed ID: 37851761
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  • 14. Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat.
    Zhu L, Adedeji AA, Alavi S.
    J Food Sci; 2017 Aug 15; 82(8):1867-1875. PubMed ID: 28696546
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  • 15. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE, Ezeocha VC, Adedeji OE, Ayo-Omogie HN, Oganah-Ikujenyo BC, Anumba NL, Enimola GE, Adegoke DO, Alhassan R, Adebo OA.
    J Food Sci; 2023 Jun 15; 88(6):2368-2384. PubMed ID: 37092658
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  • 16. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
    Wang XY, Guo XN, Zhu KX.
    Food Chem; 2016 Jun 15; 201():275-83. PubMed ID: 26868577
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  • 17. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.
    Cheng L, Wang X, Gu Z, Hong Y, Li Z, Li C, Ban X.
    Int J Biol Macromol; 2022 Jun 01; 209(Pt A):144-152. PubMed ID: 35381284
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  • 18. Deacetylation of 3-acetyl-deoxynivalenol in wheat flour is mediated by water-soluble proteins during the making of Chinese steamed bread.
    Wu L, Zhang H, Hu X, Zhang Y, Sun L, Li W, Wang B.
    Food Chem; 2020 Jan 15; 303():125341. PubMed ID: 31442898
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  • 19. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
    Hsieh CF, Wang LK, Xu B, Seib PA, Shi YC.
    J Sci Food Agric; 2020 Dec 15; 100(15):5334-5343. PubMed ID: 32533775
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  • 20. Starch characteristics of transgenic wheat (Triticum aestivum L.) overexpressing the Dx5 high molecular weight glutenin subunit are substantially equivalent to those in nonmodified wheat.
    Beckles DM, Tananuwong K, Shoemaker CF.
    J Food Sci; 2012 Apr 15; 77(4):C437-42. PubMed ID: 22515236
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