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Journal Abstract Search

125 related items for PubMed ID: 6876769

  • 1. Solubilisation and characterisation of wheat gluten proteins: correlations between the amount of aggregated proteins and baking quality.
    Field JM, Shewry PR, Miflin BJ.
    J Sci Food Agric; 1983 Apr; 34(4):370-7. PubMed ID: 6876769
    [No Abstract] [Full Text] [Related]

  • 2. Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality.
    Dexter JE, Matsuo RR.
    J Agric Food Chem; 1980 Apr; 28(5):899-902. PubMed ID: 7462516
    [No Abstract] [Full Text] [Related]

  • 3. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
    Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HG, Björck IM, Kreft I.
    J Agric Food Chem; 2001 Jan; 49(1):497-500. PubMed ID: 11170617
    [Abstract] [Full Text] [Related]

  • 4. The amino acid composition and protein quality of high-protein gluten bread.
    Abbassy M, Hussein L, Arafa A, Morcos SR.
    Z Ernahrungswiss; 1979 Dec; 18(4):239-44. PubMed ID: 549270
    [Abstract] [Full Text] [Related]

  • 5. Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
    Ceseviciene J, Slepetiene A, Leistrumaite A, Ruzgas V, Slepetys J.
    J Sci Food Agric; 2012 Nov; 92(14):2811-8. PubMed ID: 22495593
    [Abstract] [Full Text] [Related]

  • 6. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 7. An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars.
    Ozboy O, Köksel H.
    Nahrung; 2002 Feb; 46(1):21-4. PubMed ID: 11890049
    [Abstract] [Full Text] [Related]

  • 8. Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat.
    Vaquero L, Comino I, Vivas S, Rodríguez-Martín L, Giménez MJ, Pastor J, Sousa C, Barro F.
    J Sci Food Agric; 2018 Apr; 98(6):2201-2209. PubMed ID: 28963718
    [Abstract] [Full Text] [Related]

  • 9. Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking.
    Verbauwhede AE, Lambrecht MA, Fierens E, Shegay O, Brijs K, Delcour JA.
    Food Chem; 2019 Oct 15; 295():599-606. PubMed ID: 31174801
    [Abstract] [Full Text] [Related]

  • 10. Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.
    Bryła M, Roszko M, Szymczyk K, Jędrzejczak R, Słowik E, Obiedziński MW.
    J Agric Food Chem; 2014 Oct 22; 62(42):10341-7. PubMed ID: 25265293
    [Abstract] [Full Text] [Related]

  • 11. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG.
    J Agric Food Chem; 2012 Jul 04; 60(26):6507-14. PubMed ID: 22697400
    [Abstract] [Full Text] [Related]

  • 12. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Jul 04; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

  • 13. Study of the temperature effect on the formation of wheat gluten network: influence on mechanical properties and protein solubility.
    Cuq B, Boutrot F, Redl A, Lullien-Pellerin V.
    J Agric Food Chem; 2000 Jul 04; 48(7):2954-9. PubMed ID: 11032485
    [Abstract] [Full Text] [Related]

  • 14.
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    [No Abstract] [Full Text] [Related]

  • 15. The amino acid composition and protein quality of biscuits.
    Hussein L, Abbassy M, Arafa A, Morcos SR.
    Z Ernahrungswiss; 1979 Dec 04; 18(4):245-9. PubMed ID: 549271
    [Abstract] [Full Text] [Related]

  • 16. Comparative proteome analysis of glutenin synthesis and accumulation in developing grains between superior and poor quality bread wheat cultivars.
    Liu W, Zhang Y, Gao X, Wang K, Wang S, Zhang Y, He Z, Ma W, Yan Y.
    J Sci Food Agric; 2012 Jan 15; 92(1):106-15. PubMed ID: 21815156
    [Abstract] [Full Text] [Related]

  • 17. Tyrosine cross-links: molecular basis of gluten structure and function.
    Tilley KA, Benjamin RE, Bagorogoza KE, Okot-Kotber BM, Prakash O, Kwen H.
    J Agric Food Chem; 2001 May 15; 49(5):2627-32. PubMed ID: 11368646
    [Abstract] [Full Text] [Related]

  • 18. Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.
    Miller RA, Martin TJ, Seifers DL.
    J Sci Food Agric; 2012 Mar 15; 92(4):772-5. PubMed ID: 21969097
    [Abstract] [Full Text] [Related]

  • 19. Mapping of gluten T-cell epitopes in the bread wheat ancestors: implications for celiac disease.
    Molberg O, Uhlen AK, Jensen T, Flaete NS, Fleckenstein B, Arentz-Hansen H, Raki M, Lundin KE, Sollid LM.
    Gastroenterology; 2005 Feb 15; 128(2):393-401. PubMed ID: 15685550
    [Abstract] [Full Text] [Related]

  • 20. The contents of S-S bonds in wheat gluten.
    Bernacka T, Kaczkowski J.
    Bull Acad Pol Sci Biol; 1973 Feb 15; 21(9):565-70. PubMed ID: 4759478
    [No Abstract] [Full Text] [Related]

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