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PUBMED FOR HANDHELDS

Journal Abstract Search

128 related items for PubMed ID: 37627991

  • 41. Distribution of gluten proteins in bread wheat (Triticum aestivum) grain.
    Tosi P, Gritsch CS, He J, Shewry PR.
    Ann Bot; 2011 Jul; 108(1):23-35. PubMed ID: 21693664
    [Abstract] [Full Text] [Related]

  • 42. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.
    Marston K, Khouryieh H, Aramouni F.
    Food Sci Technol Int; 2015 Dec; 21(8):631-40. PubMed ID: 25406134
    [Abstract] [Full Text] [Related]

  • 43. Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes.
    Barakat H.
    Foods; 2021 Mar 27; 10(4):. PubMed ID: 33801774
    [Abstract] [Full Text] [Related]

  • 44. Purified protein glutaminase from Chryseobacterium proteolyticum enhances the properties of wheat gluten.
    Zhang Z, Shi R, Zhu X, Zheng L, Jin M, Jiang D, Wu Y, Gao H, Chang Z, Wang D, Wu J, Huang J.
    Food Chem X; 2024 Jun 30; 22():101312. PubMed ID: 38559444
    [Abstract] [Full Text] [Related]

  • 45. Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating.
    Yang T, Wang P, Zhou Q, Wang X, Cai J, Huang M, Jiang D.
    Foods; 2021 Jun 18; 10(6):. PubMed ID: 34207388
    [Abstract] [Full Text] [Related]

  • 46. Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein.
    Wang H, Li Z, Wang L, Cui SW, Qiu J.
    Food Chem; 2022 Sep 01; 387():132835. PubMed ID: 35398681
    [Abstract] [Full Text] [Related]

  • 47. Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes.
    Singh A, Geveke DJ, Jones DR, Tilman ED.
    Food Sci Nutr; 2019 Mar 01; 7(3):987-996. PubMed ID: 30918641
    [Abstract] [Full Text] [Related]

  • 48. Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination.
    Guo J, Qi X, Liu Y, Guan E, Wen J, Bian K.
    J Sci Food Agric; 2023 Nov 01; 103(14):6905-6911. PubMed ID: 37312439
    [Abstract] [Full Text] [Related]

  • 49. 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 01; 100(10):3850-3856. PubMed ID: 32297322
    [Abstract] [Full Text] [Related]

  • 50. Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake.
    Xiao J, Li Y, Niu L, Chen R, Tang J, Tong Z, Xiao C.
    Foods; 2023 Aug 05; 12(15):. PubMed ID: 37569233
    [Abstract] [Full Text] [Related]

  • 51. 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 05; 58(4):1462-1469. PubMed ID: 33746274
    [Abstract] [Full Text] [Related]

  • 52. Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality.
    Li J, Li J, Li L, Xiang L, Zhao L, Liu J, Liu S, Yang Q, Wu J, Chen X.
    Food Chem; 2023 Nov 01; 425():136537. PubMed ID: 37290239
    [Abstract] [Full Text] [Related]

  • 53. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y.
    J Agric Food Chem; 2018 Jul 05; 66(26):6840-6850. PubMed ID: 29879838
    [Abstract] [Full Text] [Related]

  • 54. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar 05; 26(2):95-104. PubMed ID: 31409127
    [Abstract] [Full Text] [Related]

  • 55. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
    Sallam YI, El-Salam EAEA, Abaza AG.
    Acta Sci Pol Technol Aliment; 2021 Mar 05; 20(1):67-78. PubMed ID: 33449521
    [Abstract] [Full Text] [Related]

  • 56. Effect of wheat flour characteristics on sponge cake quality.
    Moiraghi M, de la Hera E, Pérez GT, Gómez M.
    J Sci Food Agric; 2013 Feb 05; 93(3):542-9. PubMed ID: 22865470
    [Abstract] [Full Text] [Related]

  • 57. Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough.
    Khan MJ, Jovicic V, Zbogar-Rasic A, Zettel V, Delgado A, Hitzmann B.
    Foods; 2023 May 19; 12(10):. PubMed ID: 37238874
    [Abstract] [Full Text] [Related]

  • 58. Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles.
    Zang P, Gao Y, Chen P, Lv C, Zhao G.
    Foods; 2022 Nov 27; 11(23):. PubMed ID: 36496632
    [Abstract] [Full Text] [Related]

  • 59. The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars.
    Li S, Wang J, Ding M, Min D, Wang Z, Gao X.
    Food Res Int; 2019 Feb 27; 116():329-335. PubMed ID: 30716953
    [Abstract] [Full Text] [Related]

  • 60. Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes.
    Alamri MS, Mohamed AA, Hussain S, Ibraheem MA, Qasem AAA, Shamlan G, Hakeem MJ, Ababtain IA.
    Foods; 2022 Feb 03; 11(3):. PubMed ID: 35159610
    [Abstract] [Full Text] [Related]

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