Format
Items per page
Sort by

Send to:

Choose Destination

Results: 1 to 20 of 198

Similar articles for PubMed (Select 11368646)

1.

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;49(5):2627-32.

PMID:
11368646
2.

Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.

Anjum FM, Khan MR, Din A, Saeed M, Pasha I, Arshad MU.

J Food Sci. 2007 Apr;72(3):R56-63. Review. Erratum in: J Food Sci. 2008 Apr;73(3):ix.

PMID:
17995810
3.
4.

Formation of dityrosine cross-links during breadmaking.

Rodriguez-Mateos A, Millar SJ, Bhandari DG, Frazier RA.

J Agric Food Chem. 2006 Apr 5;54(7):2761-6.

PMID:
16569073
5.

The structure and properties of gluten: an elastic protein from wheat grain.

Shewry PR, Halford NG, Belton PS, Tatham AS.

Philos Trans R Soc Lond B Biol Sci. 2002 Feb 28;357(1418):133-42. Review.

6.

Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality.

Veraverbeke WS, Delcour JA.

Crit Rev Food Sci Nutr. 2002;42(3):179-208. Review.

PMID:
12058979
7.

Impact of redox agents on the extractability of gluten proteins during bread making.

Lagrain B, Thewissen BG, Brijs K, Delcour JA.

J Agric Food Chem. 2007 Jun 27;55(13):5320-5. Epub 2007 May 31.

PMID:
17536834
8.

Wheat gluten functionality as a quality determinant in cereal-based food products.

Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B.

Annu Rev Food Sci Technol. 2012;3:469-92. doi: 10.1146/annurev-food-022811-101303. Epub 2011 Dec 12. Review.

PMID:
22224557
9.

Identification of disulfide bonds in wheat gluten proteins by means of mass spectrometry/electron transfer dissociation.

Lutz E, Wieser H, Koehler P.

J Agric Food Chem. 2012 Apr 11;60(14):3708-16. doi: 10.1021/jf204973u. Epub 2012 Mar 30.

PMID:
22439977
10.

Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

Van Steertegem B, Pareyt B, Brijs K, Delcour JA.

Food Chem. 2013 Dec 15;141(4):4179-85. doi: 10.1016/j.foodchem.2013.07.017. Epub 2013 Jul 10.

PMID:
23993603
11.

Effects of processing on biochemical and rheological properties of wheat gluten proteins.

Hayta M, Alpaslan M.

Nahrung. 2001 Oct;45(5):304-8. Review.

PMID:
11715340
12.

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.

Zhou Y, Zhao D, Foster TJ, Liu Y, Wang Y, Nirasawa S, Tatsumi E, Cheng Y.

Food Chem. 2014 Jan 15;143:163-9. doi: 10.1016/j.foodchem.2013.07.088. Epub 2013 Jul 26. Erratum in: Food Chem. 2014 May 1;150:164-5.

PMID:
24054226
13.

Chemistry of gluten proteins.

Wieser H.

Food Microbiol. 2007 Apr;24(2):115-9. Epub 2006 Sep 7. Review.

PMID:
17008153
14.

Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat.

Zhang L, Cheng L, Jiang L, Wang Y, Yang G, He G.

J Sci Food Agric. 2010 Nov;90(14):2462-8. doi: 10.1002/jsfa.4107.

PMID:
20718030
15.
16.

Biotechnology of breadmaking: unraveling and manipulating the multi-protein gluten complex.

Shwry PR, Tatham AS, Barro F, Barcelo P, Lazzeri P.

Biotechnology (N Y). 1995 Nov;13(11):1185-90. Review.

PMID:
9636290
17.

Quantitative protein composition and baking quality of winter wheat as affected by late sulfur fertilization.

Zörb C, Steinfurth D, Seling S, Langenkämper G, Koehler P, Wieser H, Lindhauer MG, Mühling KH.

J Agric Food Chem. 2009 May 13;57(9):3877-85. doi: 10.1021/jf8038988.

PMID:
19326868
18.

Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls.

Claus A, Weisz GM, Schieber A, Carle R.

Mol Nutr Food Res. 2006 Jan;50(1):87-93.

PMID:
16317786
19.

Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis.

Islam S, Ma W, Yan G, Gao L, Appels R.

J Agric Food Chem. 2011 Jun 22;59(12):6696-704. doi: 10.1021/jf201293p. Epub 2011 May 24.

PMID:
21548652
20.

Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry.

Hanft F, Koehler P.

J Agric Food Chem. 2005 Apr 6;53(7):2418-23.

PMID:
15796572
Format
Items per page
Sort by

Send to:

Choose Destination

Supplemental Content

Write to the Help Desk