These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

188 related articles for article (PubMed ID: 28198183)

  • 1. Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates.
    Gulati P; Li A; Holding D; Santra D; Zhang Y; Rose DJ
    J Agric Food Chem; 2017 Mar; 65(9):1952-1959. PubMed ID: 28198183
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour.
    Gulati P; Sabillón L; Rose DJ
    Food Res Int; 2018 Jul; 109():583-588. PubMed ID: 29803486
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in protein structural characteristics upon processing of gluten-free millet pasta.
    Tyl C; Marti A; Ismail BP
    Food Chem; 2020 Oct; 327():127052. PubMed ID: 32446025
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.).
    Yang Q; Zhang P; Qu Y; Gao X; Liang J; Yang P; Feng B
    Food Chem; 2018 Aug; 257():271-278. PubMed ID: 29622210
    [TBL] [Abstract][Full Text] [Related]  

  • 5. In Vitro Pepsin Digestibility of Cooked Proso Millet ( Panicum miliaceum L.) and Related Species from Around the World.
    Gulati P; Jia S; Li A; Holding DR; Santra D; Rose DJ
    J Agric Food Chem; 2018 Jul; 66(27):7156-7164. PubMed ID: 29923404
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process.
    Yang Q; Liu L; Zhang W; Li J; Gao X; Feng B
    Foods; 2019 Nov; 8(11):. PubMed ID: 31744184
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products.
    Bora P; Ragaee S; Marcone M
    Food Chem; 2019 Feb; 274():718-725. PubMed ID: 30373000
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sequential in vitro pepsin digestion of uncooked and cooked sorghum and maize samples.
    Nunes A; Correia I; Barros A; Delgadillo I
    J Agric Food Chem; 2004 Apr; 52(7):2052-8. PubMed ID: 15053551
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing.
    Wang Y; Wang J; Wang S; Guo J; Wang S
    J Agric Food Chem; 2019 Sep; 67(38):10734-10743. PubMed ID: 31479252
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of protein digestion on in vitro digestibility of starch in sorghum differing in endosperm hardness and flour particle size.
    Xu X; Bean S; Wu X; Shi YC
    Food Chem; 2022 Jul; 383():132635. PubMed ID: 35413766
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Properties of heat-treated sorghum and maize meal and their prolamin proteins.
    Emmambux MN; Taylor JR
    J Agric Food Chem; 2009 Feb; 57(3):1045-50. PubMed ID: 19143536
    [TBL] [Abstract][Full Text] [Related]  

  • 12. In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products.
    Ren X; Chen J; Molla MM; Wang C; Diao X; Shen Q
    Food Funct; 2016 Jan; 7(1):372-9. PubMed ID: 26505237
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Modifying the dough mixing behavior, protein & starch digestibility and antinutritional profile of minor millets by sprouting.
    Sharma B; Gujral HS
    Int J Biol Macromol; 2020 Jun; 153():962-970. PubMed ID: 31759014
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Homologies between prolamins of different minor millets.
    Parameswaran KP; Thayumanavan B
    Plant Foods Hum Nutr; 1995 Sep; 48(2):119-26. PubMed ID: 8837870
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics.
    Rocchetti G; Giuberti G; Busconi M; Marocco A; Trevisan M; Lucini L
    Food Chem; 2020 May; 312():126077. PubMed ID: 31891885
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
    Palavecino PM; Ribotta PD; León AE; Bustos MC
    J Sci Food Agric; 2019 Feb; 99(3):1351-1357. PubMed ID: 30094850
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp).
    Llopart EE; Drago SR; De Greef DM; Torres RL; González RJ
    Int J Food Sci Nutr; 2014 Feb; 65(1):34-41. PubMed ID: 24059748
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour.
    Dong GM; Dong JL; Zhu YY; Shen RL; Qu LB
    J Food Sci; 2021 Mar; 86(3):1089-1096. PubMed ID: 33751602
    [TBL] [Abstract][Full Text] [Related]  

  • 19. In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques.
    Archana ; Sehgal S; Kawatra A
    Nahrung; 2001 Feb; 45(1):25-7. PubMed ID: 11253635
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc.
    Tripathi B; Chetana ; Platel K
    J Trace Elem Med Biol; 2010 Oct; 24(4):257-62. PubMed ID: 20685098
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.