BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

206 related articles for article (PubMed ID: 12428964)

  • 1. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
    Arvisenet G; Le Bail P; Voilley A; Cayot N
    J Agric Food Chem; 2002 Nov; 50(24):7088-93. PubMed ID: 12428964
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
    Arvisenet G; Voilley A; Cayot N
    J Agric Food Chem; 2002 Dec; 50(25):7345-9. PubMed ID: 12452656
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.
    Pozo-Bayon MA; Biais B; Rampon V; Cayot N; Le Bail P
    J Agric Food Chem; 2008 Aug; 56(15):6640-7. PubMed ID: 18620405
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property.
    Li C; Hu Y; Huang T; Gong B; Yu WW
    Int J Biol Macromol; 2020 Dec; 164():2717-2725. PubMed ID: 32822732
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose molecules.
    Wang S; Wang J; Yu J; Wang S
    Food Chem; 2014 Dec; 164():332-8. PubMed ID: 24996342
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Structural and thermodynamic properties of starches extracted from GBSS and GWD suppressed potato lines.
    Kozlov SS; Blennow A; Krivandin AV; Yuryev VP
    Int J Biol Macromol; 2007 Apr; 40(5):449-60. PubMed ID: 17188347
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content.
    Kuakpetoon D; Wang YJ
    Carbohydr Res; 2006 Aug; 341(11):1896-915. PubMed ID: 16690041
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Crystallinity and morphology in films of starch, amylose and amylopectin blends.
    Rindlav-Westling A; Stading M; Gatenholm P
    Biomacromolecules; 2002; 3(1):84-91. PubMed ID: 11866559
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios.
    Liu R; Xu C; Cong X; Wu T; Song Y; Zhang M
    Food Chem; 2017 Apr; 221():2010-2017. PubMed ID: 27979193
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Modification of granular corn starch with 4-alpha-glucanotransferase from Thermotoga maritima: effects on structural and physical properties.
    Oh EJ; Choi SJ; Lee SJ; Kim CH; Moon TW
    J Food Sci; 2008 Apr; 73(3):C158-66. PubMed ID: 18387093
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Interactions between rice amylose and aroma compounds and their effect on rice fragrance release.
    Ma R; Tian Y; Zhang H; Cai C; Chen L; Jin Z
    Food Chem; 2019 Aug; 289():603-608. PubMed ID: 30955654
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physicochemical and structural properties of maize and potato starches as a function of granule size.
    Dhital S; Shrestha AK; Hasjim J; Gidley MJ
    J Agric Food Chem; 2011 Sep; 59(18):10151-61. PubMed ID: 21838326
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins.
    Samarakoon ERJ; Waduge R; Liu Q; Shahidi F; Banoub JH
    Food Chem; 2020 Jan; 303():125344. PubMed ID: 31446363
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Studies of the retrogradation process for various starch gels using Raman spectroscopy.
    Fechner PM; Wartewig S; Kleinebudde P; Neubert RH
    Carbohydr Res; 2005 Nov; 340(16):2563-8. PubMed ID: 16168973
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Pasting properties of hydrothermally treated maize starch with added stearic acid.
    Mapengo CR; Ray SS; Emmambux MN
    Food Chem; 2019 Aug; 289():396-403. PubMed ID: 30955628
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Pressure-temperature phase diagrams of maize starches with different amylose contents.
    Buckow R; Jankowiak L; Knorr D; Versteeg C
    J Agric Food Chem; 2009 Dec; 57(24):11510-6. PubMed ID: 19916500
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physicochemical properties of kiwifruit starch.
    Li D; Zhu F
    Food Chem; 2017 Apr; 220():129-136. PubMed ID: 27855880
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios.
    Du J; Yao F; Zhang M; Khalifa I; Li K; Li C
    Int J Biol Macromol; 2019 Jul; 132():1193-1199. PubMed ID: 30974137
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome.
    Yu X; Wang J; Zhang J; Wang L; Wang Z; Xiong F
    J Food Sci; 2015 Dec; 80(12):C2717-24. PubMed ID: 26551243
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of phosphorus contents on the gelatinization and retrogradation of potato starch.
    Karim AA; Toon LC; Lee VP; Ong WY; Fazilah A; Noda T
    J Food Sci; 2007 Mar; 72(2):C132-8. PubMed ID: 17995828
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.