These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

122 related items for PubMed ID: 4126497

  • 1. Letter: detection of gluten in flour.
    Ewart JA.
    Lancet; 1973 Oct 06; 2(7832):796. PubMed ID: 4126497
    [No Abstract] [Full Text] [Related]

  • 2. [Changes in the biological protein value of wheat grain caused by manufacture into flour and gluten].
    Horvatić M, Grüner M, Vajić B.
    Nahrung; 1981 Oct 06; 25(3):249-53. PubMed ID: 7278947
    [Abstract] [Full Text] [Related]

  • 3. Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay.
    Freedman AR, Galfre G, Gal E, Ellis HJ, Ciclitira PJ.
    Clin Chim Acta; 1987 Jul 15; 166(2-3):323-8. PubMed ID: 3621609
    [Abstract] [Full Text] [Related]

  • 4. Effects of grain species and cultivar, thermal processing, and enzymatic hydrolysis on gluten quantitation.
    Pahlavan A, Sharma GM, Pereira M, Williams KM.
    Food Chem; 2016 Oct 01; 208():264-71. PubMed ID: 27132849
    [Abstract] [Full Text] [Related]

  • 5. [Characteristics of the protein fractions of wheat gluten].
    Koz'mina NP, Tvorogova NN.
    Prikl Biokhim Mikrobiol; 1973 Oct 01; 9(2):318-20. PubMed ID: 4771044
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. [Physicochemical properties of proteins from wheat grown under high-contrast climatic conditions].
    Kolpakova VV, Molchanova EN, Vasil'ev AV, Chumikina LV.
    Prikl Biokhim Mikrobiol; 2007 Oct 01; 43(3):382-90. PubMed ID: 17619588
    [Abstract] [Full Text] [Related]

  • 8. Letter: Gluten content of cereals.
    Bernes G, Lynch BC.
    Lancet; 1975 Nov 29; 2(7944):1095. PubMed ID: 53584
    [No Abstract] [Full Text] [Related]

  • 9. Rapid determination of total protein and wet gluten in commercial wheat flour using siSVR-NIR.
    Chen J, Zhu S, Zhao G.
    Food Chem; 2017 Apr 15; 221():1939-1946. PubMed ID: 27979183
    [Abstract] [Full Text] [Related]

  • 10. Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.
    Katyal M, Virdi AS, Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM.
    Food Chem; 2016 Mar 01; 194():337-44. PubMed ID: 26471563
    [Abstract] [Full Text] [Related]

  • 11. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins.
    Schalk K, Koehler P, Scherf KA.
    PLoS One; 2018 Mar 01; 13(2):e0192804. PubMed ID: 29425234
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Quantification of gluten in wheat flour by FT-Raman spectroscopy.
    Czaja T, Mazurek S, Szostak R.
    Food Chem; 2016 Nov 15; 211():560-3. PubMed ID: 27283667
    [Abstract] [Full Text] [Related]

  • 15. 1H magnetization transfer in hydrated gluten and flour: effects of wheat aging.
    Calucci L, Forte C, Galleschi L.
    Biomacromolecules; 2004 Nov 15; 5(5):1824-31. PubMed ID: 15360294
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Further studies on SS bonds in cereal glutelins.
    Ewart JA.
    J Sci Food Agric; 1972 May 15; 23(5):567-79. PubMed ID: 5041281
    [No Abstract] [Full Text] [Related]

  • 18. High resolution melting analysis as a new approach to discriminate gluten-containing cereals.
    Martín-Fernández B, Costa J, de-Los-Santos-Álvarez N, López-Ruiz B, Oliveira MB, Mafra I.
    Food Chem; 2016 Nov 15; 211():383-91. PubMed ID: 27283646
    [Abstract] [Full Text] [Related]

  • 19. Letter: Bran hypothesis.
    Trowell H.
    Lancet; 1974 Jul 06; 2(7871):54. PubMed ID: 4134447
    [No Abstract] [Full Text] [Related]

  • 20. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R.
    Food Microbiol; 2014 Feb 06; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.