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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

241 related items for PubMed ID: 31227155

  • 21. Structural differences among alkali-soluble arabinoxylans from maize (Zea mays), rice (Oryza sativa), and wheat (Triticum aestivum) brans influence human fecal fermentation profiles.
    Rose DJ, Patterson JA, Hamaker BR.
    J Agric Food Chem; 2010 Jan 13; 58(1):493-9. PubMed ID: 20000566
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  • 28. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
    Ishwarya SP, Desai KM, Naladala S, Anandharamakrishnan C.
    J Texture Stud; 2017 Oct 13; 48(5):415-426. PubMed ID: 28967222
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  • 30. Enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics.
    Berlanga-Reyes CM, Carvajal-Millan E, Lizardi-Mendoza J, Islas-Rubio AR, Rascón-Chu A.
    Int J Mol Sci; 2011 Oct 13; 12(9):5853-61. PubMed ID: 22016631
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  • 32. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
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  • 34. Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy.
    Li Q, Liu R, Wu T, Zhang M.
    Food Res Int; 2017 May 06; 95():19-27. PubMed ID: 28395821
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  • 39. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.
    J Agric Food Chem; 2009 Aug 12; 57(15):7030-8. PubMed ID: 19594158
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