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PUBMED FOR HANDHELDS

Journal Abstract Search

158 related items for PubMed ID: 31377628

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  • 4. 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
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  • 8. Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels.
    Poudel R, Rose DJ.
    Food Chem; 2018 Oct 15; 263():315-320. PubMed ID: 29784323
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  • 11. Lipases in wheat breadmaking: analysis and functional effects of lipid reaction products.
    Schaffarczyk M, Østdal H, Koehler P.
    J Agric Food Chem; 2014 Aug 13; 62(32):8229-37. PubMed ID: 25030200
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  • 12. 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 13; 5(8):1813-8. PubMed ID: 24917417
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  • 15. 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 13; 82(9):2041-2050. PubMed ID: 28753727
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  • 16. Studies on the baking properties of wheat: pigeonpea flour blends.
    Harinder K, Kaur B, Sharma S.
    Plant Foods Hum Nutr; 1999 Sep 13; 54(3):217-26. PubMed ID: 10716403
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  • 17. Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
    Collar C, Conte P.
    Food Sci Technol Int; 2017 Jan 13; 23(1):24-35. PubMed ID: 27440156
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