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Coexistence and upregulation of three types of opioid receptors, mu, delta and kappa, in human hypertrophic scars

British journal of dermatology (1951), 2008-04, Vol.158 (4), p.713-720

2008

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Effects of sprout damage on durum wheat milling and pasta processing quality

Canadian journal of plant science, 2014-03, Vol.94 (3), p.545-553

2014

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The single-macro domain protein LRP16 is an essential cofactor of androgen receptor

Endocrine-related cancer, 2009-03, Vol.16 (1), p.139-153

2009

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Autofluorescence of eccrine sweat glands

Skin research and technology, 2016-02, Vol.22 (1), p.98-103

2016

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Autofluorescence of collagen fibres in scar

Skin research and technology, 2017-11, Vol.23 (4), p.588-592

2017

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Characterization of angiotensin-converting enzyme expression during epidermis morphogenesis in humans: a potential marker for epidermal stem cells

British journal of dermatology (1951), 2009-02, Vol.160 (2), p.250-258

2009

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Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. [Erratum: Sept/Oct 1998, v. 75 (5), p. 767.]

Cereal chemistry, 1998-07, Vol.75 (4), p.500-507

1998

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Relationship between plasma D(-)-lactate and intestinal damage after severe injuries in rats

World journal of gastroenterology : WJG, 2001-08, Vol.7 (4), p.555

2001

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INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Journal of texture studies, 2008-12, Vol.39 (6), p.695-708

2008

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Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

Journal of cereal science, 2004, Vol.39 (1), p.9-19

2004

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Pyrolytic characteristics and kinetic studies of agricultural wastes-Four kinds of grasses

Energy sources. Part A, Recovery, utilization, and environmental effects, 2016-01, Vol.38 (8), p.1156-1162

2016

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fast, simple, and reliable method to predict pasta yellowness

Cereal chemistry, 2011-05, Vol.88 (3), p.264-270

2011

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Evaluation of Durum Wheat Fine Flour for Alkaline Noodle Processing

Cereal foods world, 2006-07

2006

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Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour

Cereal chemistry, 1996, Vol.73 (1), p.143-152

1996

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Rapid single-step procedure for isolating total glutenin proteins of wheat flour

Journal of cereal science, 1999, Vol.29 (2), p.113-116

1999

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Investigation of amber durum wheat for production of yellow alkaline noodles

Journal of cereal science, 2008-11, Vol.48 (3), p.848-856

2008

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Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

Cereal chemistry, 2009-01, Vol.86 (1), p.106-112

2009

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Salt-Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water

Journal of cereal science, 1996-11, Vol.24 (3), p.241-246

1996

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A simple wheat flour swelling test

Cereal chemistry, 1998-07, Vol.75 (4), p.566-567

1998

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A spectroscopic study of pigment gallstones in China

Biospectroscopy (New York, N.Y.), 1997, Vol.3 (5), p.371-380

1997

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Pigment loss from semolina to dough: Rapid measurement and relationship with pasta colour

Journal of cereal science, 2013-05, Vol.57 (3), p.560-566

2013

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Possible pathogenesis of painful intervertebral disc degeneration

Spine (Philadelphia, Pa. 1976), 2006-03, Vol.31 (5), p.560-566

2006

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Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Food chemistry, 2009-04, Vol.113 (4), p.980-988

2009

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bFGF and TGFβ expression in rat kidneys after ischemic/reperfusional gut injury and its relationship with tissue repair

World journal of gastroenterology : WJG, 2000, Vol.6 (1), p.147

Yang, Yin Hui

2000

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Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats

Wheat Gluten, 2000

2000

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Coexistence and upregulation of three types of opioid receptors, mu, delta and kappa, in human hypertrophic scars

Effects of sprout damage on durum wheat milling and pasta processing quality

The single-macro domain protein LRP16 is an essential cofactor of androgen receptor

Autofluorescence of eccrine sweat glands

Autofluorescence of collagen fibres in scar

Characterization of angiotensin-converting enzyme expression during epidermis morphogenesis in humans: a potential marker for epidermal stem cells

Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. [Erratum: Sept/Oct 1998, v. 75 (5), p. 767.]

Relationship between plasma D(-)-lactate and intestinal damage after severe injuries in rats

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

Pyrolytic characteristics and kinetic studies of agricultural wastes-Four kinds of grasses

fast, simple, and reliable method to predict pasta yellowness

Evaluation of Durum Wheat Fine Flour for Alkaline Noodle Processing

Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour

Rapid single-step procedure for isolating total glutenin proteins of wheat flour

Investigation of amber durum wheat for production of yellow alkaline noodles

Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

Salt-Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water

A simple wheat flour swelling test

A spectroscopic study of pigment gallstones in China

Pigment loss from semolina to dough: Rapid measurement and relationship with pasta colour

Possible pathogenesis of painful intervertebral disc degeneration

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

bFGF and TGFβ expression in rat kidneys after ischemic/reperfusional gut injury and its relationship with tissue repair

Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats

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