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

223 related items for PubMed ID: 31077384

  • 1. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.
    Both J, Esteres VP, Santetti GS, Bressiani J, Oro T, Pallarés Gómez M, Friedrich MT, Gutkoski LC.
    J Sci Food Agric; 2019 Sep; 99(12):5392-5400. PubMed ID: 31077384
    [Abstract] [Full Text] [Related]

  • 2. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.
    Yegin S, Altinel B, Tuluk K.
    J Food Sci; 2024 May; 89(5):2645-2658. PubMed ID: 38563094
    [Abstract] [Full Text] [Related]

  • 3. Engineered GH11 xylanases from Orpinomyces sp. PC-2 improve techno-functional properties of bread dough.
    Passarinho ATP, Ventorim RZ, Maitan-Alfenas GP, de Oliveira EB, Guimarães VM.
    J Sci Food Agric; 2019 Jan 30; 99(2):741-747. PubMed ID: 29999533
    [Abstract] [Full Text] [Related]

  • 4. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W, Brennan MA, Serventi L, Brennan CS.
    Food Chem; 2017 Nov 01; 234():93-102. PubMed ID: 28551272
    [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. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.
    Simsek S, Whitney KL, Ohm JB, Anderson J, Mergoum M.
    J Food Sci; 2011 Nov 01; 76(1):S101-7. PubMed ID: 21535707
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V, Ragaee SM, Abdel-Aal EM.
    J Sci Food Agric; 2017 Jan 03; 97(1):191-198. PubMed ID: 26969875
    [Abstract] [Full Text] [Related]

  • 13. Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes.
    Çakır N, Bilgiçli N, Yaver E.
    J Sci Food Agric; 2021 Dec 03; 101(15):6331-6337. PubMed ID: 33969888
    [Abstract] [Full Text] [Related]

  • 14. Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility.
    Korompokis K, De Brier N, Delcour JA.
    Food Funct; 2019 Aug 01; 10(8):4674-4684. PubMed ID: 31292590
    [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.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

    Page: [Next] [New Search]
    of 12.