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Journal Abstract Search

204 related items for PubMed ID: 7278947

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

  • 2. Gluten protein composition in several fractions obtained by shear induced separation of wheat flour.
    van der Zalm EE, Grabowska KJ, Strubel M, van der Goot AJ, Hamer RJ, Boom RM.
    J Agric Food Chem; 2010 Oct 13; 58(19):10487-92. PubMed ID: 20825157
    [Abstract] [Full Text] [Related]

  • 3. Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients.
    Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C.
    Nutrients; 2014 Jan 29; 6(2):575-90. PubMed ID: 24481131
    [Abstract] [Full Text] [Related]

  • 4. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM.
    Food Sci Technol Int; 2020 Jun 29; 26(4):311-320. PubMed ID: 31818128
    [Abstract] [Full Text] [Related]

  • 5. [Bread from the bioactivated wheat grain with the raised nutrition value].
    Ponomareva EI, Alekhina NN, Bakaeva IA.
    Vopr Pitan; 2016 Jun 29; 85(2):116-21. PubMed ID: 27455607
    [Abstract] [Full Text] [Related]

  • 6. Relationship between protein nutritive quality and technological property parameters of wheat flour.
    Horvatić M, Grüner M, Mulalić N.
    Nahrung; 1989 Jun 29; 33(9):901-3. PubMed ID: 2628755
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour.
    de Francischi ML, Salgado JM, Leitão RF.
    Plant Foods Hum Nutr; 1994 Dec 01; 46(4):323-9. PubMed ID: 7716113
    [Abstract] [Full Text] [Related]

  • 9. High-protein rice flour in the development of gluten-free muffins.
    Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS.
    J Food Sci; 2020 May 01; 85(5):1397-1402. PubMed ID: 32343400
    [Abstract] [Full Text] [Related]

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

  • 11. 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 01; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

  • 12. [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 Feb 01; 43(3):382-90. PubMed ID: 17619588
    [Abstract] [Full Text] [Related]

  • 13. Catering Gluten-Free When Simultaneously Using Wheat Flour.
    Miller K, McGough N, Urwin H.
    J Food Prot; 2016 Feb 01; 79(2):282-7. PubMed ID: 26818989
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 116():329-335. PubMed ID: 30716953
    [Abstract] [Full Text] [Related]

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

  • 16. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan 06; 84(1):147-153. PubMed ID: 30569476
    [Abstract] [Full Text] [Related]

  • 17. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
    Chen JS, Wang SY, Deng ZY, Zhang XY, Feng SL, Yuan HQ, Tian JC.
    J Food Sci; 2012 May 06; 77(5):C546-50. PubMed ID: 22510095
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. 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 15; 92(14):2811-8. PubMed ID: 22495593
    [Abstract] [Full Text] [Related]

  • 20. Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality.
    Janić Hajnal E, Tomić J, Torbica A, Rakita S, Pojić M, Zivančev D, Hadnađev M, Dapčević Hadnađev T.
    Food Chem; 2014 Dec 01; 164():158-65. PubMed ID: 24996319
    [Abstract] [Full Text] [Related]

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