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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

128 related items for PubMed ID: 37627991

  • 21. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.
    Feng Y, Zhang H, Fu B, Iftikhar M, Liu G, Wang J.
    J Sci Food Agric; 2021 Mar 30; 101(5):1979-1988. PubMed ID: 32918287
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  • 24. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
    Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A.
    J Texture Stud; 2017 Dec 30; 48(6):616-623. PubMed ID: 28543050
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  • 27. Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30.
    Snelling J, Malekmohammadi S, Bergholz TM, Ohm J, Simsek S.
    J Food Prot; 2020 May 01; 83(5):836-843. PubMed ID: 31928423
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  • 28. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Min B, Lee SM, Yoo SH, Inglett GE, Lee S.
    J Sci Food Agric; 2010 Oct 01; 90(13):2208-13. PubMed ID: 20628997
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  • 29. 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 01; 101(15):6331-6337. PubMed ID: 33969888
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  • 30. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Dec 01; 2023():6042636. PubMed ID: 37350795
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  • 31. Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes.
    Gentscheva G, Milkova-Tomova I, Buhalova D, Pehlivanov I, Stefanov S, Nikolova K, Andonova V, Panova N, Gavrailov G, Dikova T, Goranova Z.
    Molecules; 2022 Feb 08; 27(3):. PubMed ID: 35164388
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  • 32. 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
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  • 34. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.
    Aydogdu A, Sumnu G, Sahin S.
    J Food Sci Technol; 2018 Feb 04; 55(2):667-677. PubMed ID: 29391631
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  • 38. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 04; 56(2):683-694. PubMed ID: 30906026
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  • 39. The effects of quinoa and okra incorporation on the quality of diet cake.
    Shobeiri M, Elhami Rad AH, Sheikholeslami Z, Zenozian MS, Saeedi Asl MR.
    Food Sci Technol Int; 2023 Jun 04; 29(4):417-427. PubMed ID: 36706792
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  • 40. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).
    Li Y, Wang Q, Li X, Xiao X, Sun F, Wang C, Hu W, Feng Z, Chang J, Chen M, Wang Y, Li K, Yang G, He G.
    PLoS One; 2012 Jun 04; 7(11):e50057. PubMed ID: 23185532
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