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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

204 related items for PubMed ID: 7278947

  • 21.
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  • 22. Distribution of deoxynivalenol in wheat, wheat flour, bran, and gluten, and variability associated with the test procedure.
    Samar MM, Fontán CF, Resnik SL, Pacin AM, Castillo MD.
    J AOAC Int; 2003; 86(3):551-6. PubMed ID: 12852575
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  • 25. Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat.
    Shi Z, Wang Y, Wan Y, Hassall K, Jiang D, Shewry PR, Hawkesford MJ.
    J Agric Food Chem; 2019 Aug 07; 67(31):8706-8714. PubMed ID: 31310118
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  • 26. Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour.
    Frederix SA, Courtin CM, Delcour JA.
    J Agric Food Chem; 2003 Dec 03; 51(25):7338-45. PubMed ID: 14640581
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  • 27. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 03; 47(4):265-8. PubMed ID: 13678267
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  • 28. Effect of premilling treatments on wheat gluten extraction and noodle quality.
    Kaushik R, Chawla P, Kumar N, Janghu S, Lohan A.
    Food Sci Technol Int; 2018 Oct 03; 24(7):627-636. PubMed ID: 29911411
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  • 29. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.
    Food Funct; 2014 Aug 03; 5(8):1813-8. PubMed ID: 24917417
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  • 36. Effects of treated and untreated bran in dough dynamic rheology.
    Amirkaveei Sh, Shahedi M, Kabir G, Kadivar M.
    Int J Food Sci Nutr; 2009 Aug 03; 60 Suppl 1():190-8. PubMed ID: 19462327
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  • 37. Grain hardness: a major determinant of wheat quality.
    Pasha I, Anjum FM, Morris CF.
    Food Sci Technol Int; 2010 Dec 03; 16(6):511-22. PubMed ID: 21339167
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  • 38. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.
    Both J, Esteres VP, Santetti GS, Bressiani J, Oro T, Pallarés Gómez M, Friedrich MT, Gutkoski LC.
    J Sci Food Agric; 2019 Sep 03; 99(12):5392-5400. PubMed ID: 31077384
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  • 39. Monoclonal antibody ELISA to quantitate wheat gliadin contamination of gluten-free foods.
    Freedman AR, Galfrè G, Gal E, Ellis HJ, Ciclitira PJ.
    J Immunol Methods; 1987 Apr 02; 98(1):123-7. PubMed ID: 3559211
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  • 40. 1H magnetization transfer in hydrated gluten and flour: effects of wheat aging.
    Calucci L, Forte C, Galleschi L.
    Biomacromolecules; 2004 Apr 02; 5(5):1824-31. PubMed ID: 15360294
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