BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

247 related articles for article (PubMed ID: 19019108)

  • 1. Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice.
    Patindol J; Newton J; Wang YJ
    J Food Sci; 2008 Oct; 73(8):E370-7. PubMed ID: 19019108
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka.
    Gunaratne A; Kao W; Ratnayaka J; Collado L; Corke H
    J Sci Food Agric; 2013 Aug; 93(11):2723-9. PubMed ID: 23553043
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties.
    Pal P; Singh N; Kaur P; Kaur A
    J Food Sci; 2018 Nov; 83(11):2761-2771. PubMed ID: 30372786
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of parboiling conditions on zinc and iron retention in biofortified and non-biofortified milled rice.
    Taleon V; Hasan MZ; Jongstra R; Wegmüller R; Bashar MK
    J Sci Food Agric; 2022 Jan; 102(2):514-522. PubMed ID: 34143490
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking.
    Wahengbam ED; Green BD; Hazarika MK
    J Sci Food Agric; 2019 May; 99(7):3434-3442. PubMed ID: 30609045
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of browning reactions and bran pigments on color of parboiled rice.
    Lamberts L; Brijs K; Mohamed R; Verhelst N; Delcour JA
    J Agric Food Chem; 2006 Dec; 54(26):9924-9. PubMed ID: 17177522
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Optimization of paddy parboiling process for higher starch crystallinity by response surface methodology.
    Purohit SR; Rao PS
    Int J Biol Macromol; 2017 Nov; 104(Pt A):1091-1098. PubMed ID: 28673844
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice.
    Li H; Yan S; Yang L; Xu M; Ji J; Mao H; Song Y; Wang J; Sun B
    Food Chem; 2021 Mar; 341(Pt 2):128202. PubMed ID: 33038806
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies.
    Jayaraman R; Uluvar H; Khanum F; Singh V
    J Food Biochem; 2019 Jul; 43(7):e12839. PubMed ID: 31353738
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Polishing and parboiling effect on the nutritional and technological properties of pigmented rice.
    Paiva FF; Vanier NL; Berrios Jde J; Pinto VZ; Wood D; Williams T; Pan J; Elias MC
    Food Chem; 2016 Jan; 191():105-12. PubMed ID: 26258708
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties.
    Mudgal S; Singh N
    J Food Sci; 2024 Jun; 89(6):3208-3229. PubMed ID: 38638063
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microwave Parboiling: Reduction in Process Time, Browning of Rice and Residual Phosphorus Content in the Waste Water.
    Rockembach CT; Ferreira CD; Ramos AH; Luz SR; Vanier NL; de Oliveira M
    J Food Sci; 2019 Aug; 84(8):2222-2227. PubMed ID: 31339565
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars.
    Lamberts L; Rombouts I; Brijs K; Gebruers K; Delcour JA
    Food Chem; 2008 Oct; 110(4):916-22. PubMed ID: 26047279
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice.
    Tian J; Cai Y; Qin W; Matsushita Y; Ye X; Ogawa Y
    Food Chem; 2018 Aug; 257():23-28. PubMed ID: 29622203
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of physicochemical properties and starch structure of red rice and cultivated rice.
    Patindol J; Flowers A; Kuo MI; Wang YJ; Gealy D
    J Agric Food Chem; 2006 Apr; 54(7):2712-8. PubMed ID: 16569065
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fate of malathion and chlorpyrifos methyl in rough rice and milling fractions before and after parboiling and cooking.
    Cogburn RR; Simonaitis RA; Webb BD
    J Econ Entomol; 1990 Aug; 83(4):1636-9. PubMed ID: 1698842
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Germination conditions affect physicochemical properties of germinated brown rice flour.
    Charoenthaikij P; Jangchud K; Jangchud A; Piyachomkwan K; Tungtrakul P; Prinyawiwatkul W
    J Food Sci; 2009; 74(9):C658-65. PubMed ID: 20492098
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents.
    Zhang W; Cheng B; Zeng X; Tang Q; Shu Z; Wang P
    Front Nutr; 2022; 9():934209. PubMed ID: 35873418
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Thermal characteristics of ohmically heated rice starch and rice flours.
    An HJ; King JM
    J Food Sci; 2007 Jan; 72(1):C084-8. PubMed ID: 17995877
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process.
    Villanova FA; Vanier NL; de Avila Madruga N; Pesek J; Matyska-Pesek M; Elias MC; de Oliveira M
    Food Chem; 2017 Nov; 235():51-57. PubMed ID: 28554646
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.