132 related articles for article (PubMed ID: 27283649)
1. Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion.
Zhao W; Xie W; Du S; Yan S; Li J; Wang Q
Food Chem; 2016 Nov; 211():409-14. PubMed ID: 27283649
[TBL] [Abstract][Full Text] [Related]
2. The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking.
Liu G; Li X; Yan S; Li J
Food Chem; 2019 May; 279():373-378. PubMed ID: 30611503
[TBL] [Abstract][Full Text] [Related]
3. Comparative analysis of antioxidant activity and functional components of the ethanol extract of lotus (Nelumbo nucifera) from various growing regions.
Zhao X; Shen J; Chang KJ; Kim SH
J Agric Food Chem; 2014 Jul; 62(26):6227-35. PubMed ID: 24932940
[TBL] [Abstract][Full Text] [Related]
4. Determination of catechin in lotus rhizomes by high-performance liquid chromatography.
Yan SL; Wang QZ; Peng GH
Int J Food Sci Nutr; 2009 Aug; 60(5):432-8. PubMed ID: 22519678
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf.
Huang B; He J; Ban X; Zeng H; Yao X; Wang Y
Meat Sci; 2011 Jan; 87(1):46-53. PubMed ID: 20869815
[TBL] [Abstract][Full Text] [Related]
6. Immunoregulatory and anti-HIV-1 enzyme activities of antioxidant components from lotus (Nelumbo nucifera Gaertn.) rhizome.
Jiang Y; Ng TB; Liu Z; Wang C; Li N; Qiao W; Liua F
Biosci Rep; 2011 Oct; 31(5):381-90. PubMed ID: 21114474
[TBL] [Abstract][Full Text] [Related]
7. First isolation of tryptophan from edible lotus (Nelumbo nucifera Gaertn) rhizomes and demonstration of its antioxidant effects.
Jiang Y; Ng TB; Wang CR; Li N; Wen TY; Qiao WT; Zhang D; Cheng ZH; Liu F
Int J Food Sci Nutr; 2010 Jun; 61(4):346-56. PubMed ID: 20465432
[TBL] [Abstract][Full Text] [Related]
8. Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn).
Li S; Li X; Lamikanra O; Luo Q; Liu Z; Yang J
Food Chem; 2017 Feb; 216():316-23. PubMed ID: 27596426
[TBL] [Abstract][Full Text] [Related]
9. Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides.
Liu G; Liu Y; Yan S; Li J
Carbohydr Polym; 2020 Jul; 240():116209. PubMed ID: 32475543
[TBL] [Abstract][Full Text] [Related]
10. Acetic acid pretreatment improves the hardness of cooked potato slices.
Zhao W; Shehzad H; Yan S; Li J; Wang Q
Food Chem; 2017 Aug; 228():204-210. PubMed ID: 28317714
[TBL] [Abstract][Full Text] [Related]
11. Antioxidant activities of various extracts of lotus (Nelumbo nuficera Gaertn) rhizome.
Yang D; Wang Q; Ke L; Jiang J; Ying T
Asia Pac J Clin Nutr; 2007; 16 Suppl 1():158-63. PubMed ID: 17392096
[TBL] [Abstract][Full Text] [Related]
12. Response surface optimization and physicochemical properties of polysaccharides from Nelumbo nucifera leaves.
Zhang L; Tu ZC; Wang H; Kou Y; Wen QH; Fu ZF; Chang HX
Int J Biol Macromol; 2015 Mar; 74():103-10. PubMed ID: 25475842
[TBL] [Abstract][Full Text] [Related]
13. The effects of different temperatures on the storage characteristics of lotus (Nelumbo nucifera G.) root.
Min T; Niu LF; Feng XY; Yi Y; Wang LM; Zhao Y; Wang HX
Food Chem; 2021 Jun; 348():129109. PubMed ID: 33524694
[TBL] [Abstract][Full Text] [Related]
14. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review.
Dhull SB; Chandak A; Chawla P; Goksen G; Rose PK; Rani J
Int J Biol Macromol; 2023 Dec; 253(Pt 8):127543. PubMed ID: 37866555
[TBL] [Abstract][Full Text] [Related]
15. Analysis of fatty acids and phytosterols in ethanol extracts of Nelumbo nucifera seeds and rhizomes by GC-MS.
Zhao X; Shen J; Chang KJ; Kim SH
J Agric Food Chem; 2013 Jul; 61(28):6841-7. PubMed ID: 23742045
[TBL] [Abstract][Full Text] [Related]
16. Effects of lotus root (the edible rhizome of Nelumbo nucifera) on the deveolopment of non-alcoholic fatty liver disease in obese diabetic db/db mice.
Tsuruta Y; Nagao K; Shirouchi B; Nomura S; Tsuge K; Koganemaru K; Yanagita T
Biosci Biotechnol Biochem; 2012; 76(3):462-6. PubMed ID: 22451385
[TBL] [Abstract][Full Text] [Related]
17. Comparative analysis of essential oil components and antioxidant activity of extracts of Nelumbo nucifera from various areas of China.
Huang B; Ban X; He J; Tong J; Tian J; Wang Y
J Agric Food Chem; 2010 Jan; 58(1):441-8. PubMed ID: 19919095
[TBL] [Abstract][Full Text] [Related]
18. Extraction, purification, structural characteristics, biological activities, and application of the polysaccharides from Nelumbo nucifera Gaertn. (lotus): A review.
Wang M; Hu WJ; Wang QH; Yang BY; Kuang HX
Int J Biol Macromol; 2023 Jan; 226():562-579. PubMed ID: 36521698
[TBL] [Abstract][Full Text] [Related]
19. A new triterpenoid from the rhizomes of Nelumbo nucifera.
Chaudhuri PK; Singh D
Nat Prod Res; 2013; 27(6):532-6. PubMed ID: 22512662
[TBL] [Abstract][Full Text] [Related]
20. High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.
Deng LZ; Mujumdar AS; Yang XH; Wang J; Zhang Q; Zheng ZA; Gao ZJ; Xiao HW
Food Chem; 2018 Sep; 261():292-300. PubMed ID: 29739596
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
