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Journal Abstract Search

139 related items for PubMed ID: 36501411

  • 1. Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat.
    Wu H, Wang Z, Zhang X, Wang J, Hu W, Wang H, Gao D, Souza E, Cheng S.
    Plants (Basel); 2022 Dec 04; 11(23):. PubMed ID: 36501411
    [Abstract] [Full Text] [Related]

  • 2. Impediment effect of chemical agents (additives) on gluten development in cookie dough.
    Ahmad S, Naz A, Usman M, Amjad A, Pasha I, Farooq U.
    J Food Sci Technol; 2022 Apr 04; 59(4):1396-1406. PubMed ID: 35250064
    [Abstract] [Full Text] [Related]

  • 3. Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths.
    Baek N, Moon Y, Kim J, Kweon M.
    Foods; 2023 Oct 20; 12(20):. PubMed ID: 37893736
    [Abstract] [Full Text] [Related]

  • 4. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie.
    Sharma S, Katyal M, Singh N, Singh AM, Ahlawat AK.
    J Food Sci Technol; 2022 Jul 20; 59(7):2545-2561. PubMed ID: 35734116
    [Abstract] [Full Text] [Related]

  • 5. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.
    Ma F, Kim J, Baik BK.
    J Sci Food Agric; 2020 Aug 20; 100(10):3850-3856. PubMed ID: 32297322
    [Abstract] [Full Text] [Related]

  • 6. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM.
    Food Chem; 2014 Sep 01; 158():48-55. PubMed ID: 24731313
    [Abstract] [Full Text] [Related]

  • 7. Effects of Cysteine and Inorganic Sulfur Applications at Different Growth Stages on Grain Protein and End-Use Quality in Wheat.
    Cai J, Zang F, Xin L, Zhou Q, Wang X, Zhong Y, Huang M, Dai T, Jiang D.
    Foods; 2022 Oct 18; 11(20):. PubMed ID: 37430998
    [Abstract] [Full Text] [Related]

  • 8. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.
    Ahmad M, Wani TA, Wani SM, Masoodi FA, Gani A.
    J Food Sci Technol; 2016 Oct 18; 53(10):3715-3724. PubMed ID: 28017986
    [Abstract] [Full Text] [Related]

  • 9. 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 18; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 10. Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.
    Dhal S, Anis A, Shaikh HM, Alhamidi A, Pal K.
    Foods; 2023 Feb 22; 12(5):. PubMed ID: 36900458
    [Abstract] [Full Text] [Related]

  • 11. From seed to bread: variation in quality in a set of old durum wheat cultivars.
    Mefleh M, Conte P, Fadda C, Giunta F, Motzo R.
    J Sci Food Agric; 2020 Aug 30; 100(11):4066-4074. PubMed ID: 30977135
    [Abstract] [Full Text] [Related]

  • 12. Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use.
    Paesani C, Moiraghi M, Sciarini L, Pérez GT.
    J Food Sci Technol; 2021 Apr 30; 58(4):1462-1469. PubMed ID: 33746274
    [Abstract] [Full Text] [Related]

  • 13. Identification of colored wheat genotypes with suitable quality and yield traits in response to low nitrogen input.
    Fan X, Xu Z, Wang F, Feng B, Zhou Q, Cao J, Ji G, Yu Q, Liu X, Liao S, Wang T.
    PLoS One; 2020 Apr 30; 15(4):e0229535. PubMed ID: 32315299
    [Abstract] [Full Text] [Related]

  • 14. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
    Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D.
    J Texture Stud; 2019 Apr 30; 50(2):124-130. PubMed ID: 30345519
    [Abstract] [Full Text] [Related]

  • 15. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
    Belorio M, Moralejo C, Gómez M.
    Food Sci Technol Int; 2021 Dec 30; 27(8):693-701. PubMed ID: 33375846
    [Abstract] [Full Text] [Related]

  • 16. Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies.
    Belorio M, Sahagún M, Gómez M.
    Foods; 2019 Feb 23; 8(2):. PubMed ID: 30813429
    [Abstract] [Full Text] [Related]

  • 17. [Effects of water-nitrogen interaction on the contents and components of protein and starch in wheat grains].
    Fu XL, Wang CY, Guo TC, Zhu YJ, Ma DY, Wang YH.
    Ying Yong Sheng Tai Xue Bao; 2008 Feb 23; 19(2):317-22. PubMed ID: 18464637
    [Abstract] [Full Text] [Related]

  • 18. Grain and flour quality of wheat genotypes grown under heat stress.
    Mahdavi S, Arzani A, Mirmohammady Maibody SAM, Kadivar M.
    Saudi J Biol Sci; 2022 Oct 23; 29(10):103417. PubMed ID: 36072014
    [Abstract] [Full Text] [Related]

  • 19. Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems.
    Cesevičienė J, Gorash A, Liatukas Ž, Armonienė R, Ruzgas V, Statkevičiūtė G, Jaškūnė K, Brazauskas G.
    Plants (Basel); 2022 Mar 25; 11(7):. PubMed ID: 35406861
    [Abstract] [Full Text] [Related]

  • 20. Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach.
    Mulargia LI, Lemmens E, Korompokis K, Reyniers S, Gebruers K, Goos P, Gamboa Carlosama NA, Wouters AGB, Delcour JA.
    Food Chem; 2024 Mar 01; 435():137601. PubMed ID: 37776657
    [Abstract] [Full Text] [Related]

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