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Wheat Flour Protein Concentrate Characterization by Biochemical, Physicochemical and Baking Tests
Journal of Food Science, 1995ABSTRACT Protein concentrates before and after defatting from hard and soft wheat flours by water and 1% NaCl solution were characterized by lipid, sodium dodecyl sulphate (SDS) sedimentation, solubility, and breadmaking. Sedimentation values were higher for hard wheat flours than for soft, and in both about three times higher than in
Z. CZUCHAJOWSKA +3 more
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Enhancing Neuropsychological Testing with Gamification and Tangible Interfaces: The Baking Tray Task
2017Neuropsychological tests are performance-based tasks to evaluate cognitive functions, but often they are particularly long and boring during their execution; these issues can interfere with performance provided by patients or healthy participants. In this paper, we present our gamified and virtually enhanced version of a specific neuropsychological ...
Cerrato A., Ponticorvo M.
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Basophil Activation Testing in Baked Egg and Nut Allergy
Journal of Allergy and Clinical Immunology, 2022Farheen Osman +7 more
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Multidisciplinary standards of care and recent progress in pancreatic ductal adenocarcinoma
Ca-A Cancer Journal for Clinicians, 2020Aaron J Grossberg +2 more
exaly