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Genetic and biochemical analysis of common wheat cultivars lacking puroindoline a

Theoretical and applied genetics, 2005-02, Vol.110 (3), p.470-478

2005

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Neuralgic amyotrophy following COVID-19 mRNA vaccination

QJM : An International Journal of Medicine, 2021-11, Vol.114 (7), p.503-505

2021

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The influence of fenugreek gum and extrusion modified fenugreek gum on bread

Food hydrocolloids, 2012-03, Vol.26 (2), p.350-358

2012

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Evaluation of extrusion-modified fenugreek gum

Food hydrocolloids, 2011-07, Vol.25 (5), p.1296-1301

2011

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Effect of extrusion conditions on resistant starch formation from pastry wheat flour

Food chemistry, 2006, Vol.99 (4), p.718-723

2006

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Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase

Cereal chemistry, 2003-11, Vol.80 (6), p.703-706

2003

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Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped, Partially Developed, and Developed Doughs

Cereal chemistry, 2001-07, Vol.78 (4), p.447-452

2001

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Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent

Cereal chemistry, 2005-05, Vol.82 (3), p.305-313

2005

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Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug‐Damaged Wheat Flour Doughs

Cereal chemistry, 2001-01, Vol.78 (1), p.26-30

2001

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Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

Journal of food science, 2009-06, Vol.74 (5), p.E241-E249

2009

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Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase

Journal of food science, 2005-08, Vol.70 (6), p.c380-c386

2005

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Extraction of ginsenosides from a blend of wheat flour and ginseng powder

Food chemistry, 2009-08, Vol.115 (4), p.1512-1518

2009

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Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins

Cereal chemistry, 2000-05, Vol.77 (3), p.354-359

2000

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Biochemical Studies of Proteins in Nondeveloped, Partially Developed, and Developed Doughs

Cereal chemistry, 2002-09, Vol.79 (5), p.654-661

2002

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Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends

Journal of food science, 2002-09, Vol.67 (7), p.2654-2658

2002

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Effects of Selected Process Parameters on Expansion and Mechanical Properties of Wheat Flour and Whole Cornmeal Extrudates

Die Stärke, 2001-04, Vol.53 (3-4), p.147-154

2001

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Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads

Journal of food science, 2003-10, Vol.68 (8), p.2453-2460

2003

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Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near‐Isogenic Lines of Bread Wheat

Cereal chemistry, 1997-03, Vol.74 (2), p.102-107

1997

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Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

Journal of food science, 2003-10, Vol.68 (8), p.2448-2452

2003

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Variation in grain functional quality for soft winter wheat

Crop science, 1997-07, Vol.37 (4), p.1086-1093

1997

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Effects of Extrusion on Dietary Fiber and Isoflavone Contents of Wheat Extrudates Enriched with Wet Okara

Cereal chemistry, 2000-03, Vol.77 (2), p.237-240

2000

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Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System

Cereal chemistry, 2000-11, Vol.77 (6), p.714-716

2000

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Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods

Journal of food science, 2003-10, Vol.68 (8), p.2488-2489

2003

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Evaluation of α-Amylase Activity and Falling Number around Maturity for Soft White and Soft Red Wheat Varieties in Michigan

Cereal research communications, 2015-12, Vol.43 (4), p.672-681

2015

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Electron beam technology for modifying the functional properties of maize starch

Nuclear instruments & methods in physics research. Section A, Accelerators, spectrometers, detectors and associated equipment, 2007-09, Vol.580 (1), p.795-798

2007

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Genetic and biochemical analysis of common wheat cultivars lacking puroindoline a

Neuralgic amyotrophy following COVID-19 mRNA vaccination

The influence of fenugreek gum and extrusion modified fenugreek gum on bread

Evaluation of extrusion-modified fenugreek gum

Effect of extrusion conditions on resistant starch formation from pastry wheat flour

Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase

Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped, Partially Developed, and Developed Doughs

Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent

Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug‐Damaged Wheat Flour Doughs

Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase

Extraction of ginsenosides from a blend of wheat flour and ginseng powder

Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins

Biochemical Studies of Proteins in Nondeveloped, Partially Developed, and Developed Doughs

Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends

Effects of Selected Process Parameters on Expansion and Mechanical Properties of Wheat Flour and Whole Cornmeal Extrudates

Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads

Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near‐Isogenic Lines of Bread Wheat

Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

Variation in grain functional quality for soft winter wheat

Effects of Extrusion on Dietary Fiber and Isoflavone Contents of Wheat Extrudates Enriched with Wet Okara

Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System

Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods

Evaluation of α-Amylase Activity and Falling Number around Maturity for Soft White and Soft Red Wheat Varieties in Michigan

Electron beam technology for modifying the functional properties of maize starch

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