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Journal Abstract Search

125 related items for PubMed ID: 7462516

  • 21. [Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. V. Physicochemical and biological properties of gliadins and glutenins].
    Iskierko J, Górski A.
    Ann Univ Mariae Curie Sklodowska Med; 1980; 35():179-86. PubMed ID: 7349066
    [No Abstract] [Full Text] [Related]

  • 22. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
    [Abstract] [Full Text] [Related]

  • 23. Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.
    Delcour JA, Vansteelandt J, Hythier M, Abécassis J, Sindic M, Deroanne C.
    J Agric Food Chem; 2000 Sep; 48(9):3767-73. PubMed ID: 10995268
    [Abstract] [Full Text] [Related]

  • 24. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P, Jondiko TO, Tilley M, Awika JM.
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [Abstract] [Full Text] [Related]

  • 25. Comparative studies on glutenins from different classes of wheat.
    Huebner FR.
    J Agric Food Chem; 1970 Oct; 18(2):256-9. PubMed ID: 5524477
    [No Abstract] [Full Text] [Related]

  • 26. Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta.
    Susanna S, Prabhasankar P.
    Food Sci Technol Int; 2012 Aug; 18(4):403-11. PubMed ID: 22859651
    [Abstract] [Full Text] [Related]

  • 27. [Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. IV. Amino acid composition of gliadins and glutenins].
    Iskierko J, Górski A.
    Ann Univ Mariae Curie Sklodowska Med; 1980 Aug; 35():175-8. PubMed ID: 7349065
    [No Abstract] [Full Text] [Related]

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

  • 29. Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.
    Li Q, Liu R, Wu T, Wang M, Zhang M.
    J Agric Food Chem; 2016 Nov 23; 64(46):8735-8744. PubMed ID: 27744696
    [Abstract] [Full Text] [Related]

  • 30. [Structural differences between various quality glutens and between their protein components].
    Wakar AB, Pristschep EG, Kolpakowa WW.
    Nahrung; 1975 Nov 23; 19(9-10):759-68. PubMed ID: 1226208
    [Abstract] [Full Text] [Related]

  • 31. Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varieties.
    Prabhasankar P, Manohar RS.
    J Agric Food Chem; 2002 Dec 04; 50(25):7455-60. PubMed ID: 12452675
    [Abstract] [Full Text] [Related]

  • 32. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G, Wang J, Hou Y, Huang YB, Zhang YP, Li C, Li L, Hu SQ.
    J Agric Food Chem; 2017 Mar 15; 65(10):2162-2171. PubMed ID: 28233486
    [Abstract] [Full Text] [Related]

  • 33. The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.
    Langner M, Krystkowiak K, Salmanowicz BP, Adamski T, Krajewski P, Kaczmarek Z, Surma M.
    J Sci Food Agric; 2017 Dec 15; 97(15):5083-5091. PubMed ID: 28429474
    [Abstract] [Full Text] [Related]

  • 34. [Contribution to the study of some factors affecting semolina quality (author's transl)].
    Scarascia Venezian ME, Lombardi M.
    S TA NU; 1976 Dec 15; 6(1):23-6. PubMed ID: 989936
    [Abstract] [Full Text] [Related]

  • 35. The rheological testing of wheat glutens and doughs.
    Heaps PW, Webb T, Eggitt PW, Coppock JB.
    Chem Ind; 1968 Aug 10; 32():1095-6. PubMed ID: 5666328
    [No Abstract] [Full Text] [Related]

  • 36. Physicochemical, chemical, and biological studies on wheat embryo ribosomes.
    Wolfe FH, Kay CM.
    Biochemistry; 1967 Sep 10; 6(9):2853-61. PubMed ID: 6055197
    [No Abstract] [Full Text] [Related]

  • 37. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 10; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 38. [A comparative analysis of the proteins of wheat, rye and two kinds of triticale T275 and T294. II. Separation of gliadines and glutenines in polyacrylamide gel (author's transl)].
    Górski A, Iskierko J.
    Ann Univ Mariae Curie Sklodowska Med; 1979 Aug 10; 34():297-302. PubMed ID: 262144
    [No Abstract] [Full Text] [Related]

  • 39. Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta.
    Ahmad N, Ur-Rehman S, Shabbir MA, Abdullah, Shehzad MA, Ud-Din Z, Roberts TH.
    J Food Sci Technol; 2018 Jun 10; 55(6):2114-2121. PubMed ID: 29892112
    [Abstract] [Full Text] [Related]

  • 40.
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    [No Abstract] [Full Text] [Related]

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