599 related articles for article (PubMed ID: 28370117)
1. Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships.
Bhat FM; Riar CS
J Texture Stud; 2017 Apr; 48(2):160-170. PubMed ID: 28370117
[TBL] [Abstract][Full Text] [Related]
2. Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India).
Bhat FM; Riar CS
J Texture Stud; 2017 Apr; 48(2):151-159. PubMed ID: 28370109
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
Woo HD; We GJ; Kang TY; Shon KH; Chung HW; Yoon MR; Lee JS; Ko S
J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
[TBL] [Abstract][Full Text] [Related]
4. Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas.
Mir SA; Bosco SJ
Food Chem; 2014 Aug; 157():448-56. PubMed ID: 24679803
[TBL] [Abstract][Full Text] [Related]
5. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains.
Li H; Prakash S; Nicholson TM; Fitzgerald MA; Gilbert RG
Food Chem; 2016 Apr; 196():702-11. PubMed ID: 26593544
[TBL] [Abstract][Full Text] [Related]
6. Autoclaved rice: The textural property and its relation to starch leaching and the molecular structure of leached starch.
Li H; Yu L; Yu W; Li H; Gilbert R
Food Chem; 2019 Jun; 283():199-205. PubMed ID: 30722862
[TBL] [Abstract][Full Text] [Related]
7. Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars.
Bhat FM; Riar CS
Food Chem; 2019 May; 280():303-309. PubMed ID: 30642501
[TBL] [Abstract][Full Text] [Related]
8. Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties.
Devraj L; Natarajan V; Vadakkeppulpara Ramachandran S; Manicakam L; Sarvanan S
J Texture Stud; 2020 Aug; 51(4):663-679. PubMed ID: 32259291
[TBL] [Abstract][Full Text] [Related]
9. Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content.
Peng Y; Mao B; Zhang C; Shao Y; Wu T; Hu L; Hu Y; Tang L; Li Y; Tang W; Xiao Y; Zhao B
Food Chem; 2021 Aug; 353():129461. PubMed ID: 33735769
[TBL] [Abstract][Full Text] [Related]
10. Different isoforms of starch-synthesizing enzymes controlling amylose and amylopectin content in rice (Oryza sativa L.).
Pandey MK; Rani NS; Madhav MS; Sundaram RM; Varaprasad GS; Sivaranjani AK; Bohra A; Kumar GR; Kumar A
Biotechnol Adv; 2012; 30(6):1697-706. PubMed ID: 22960619
[TBL] [Abstract][Full Text] [Related]
11. Cooking behavior of rice in relation to kernel physicochemical and structural properties.
Vidal V; Pons B; Brunnschweiler J; Handschin S; Rouau X; Mestres C
J Agric Food Chem; 2007 Jan; 55(2):336-46. PubMed ID: 17227063
[TBL] [Abstract][Full Text] [Related]
12. Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars.
Nakamura S; Cui J; Zhang X; Yang F; Xu X; Sheng H; Ohtsubo K
Biosci Biotechnol Biochem; 2016 Dec; 80(12):2437-2449. PubMed ID: 27573488
[TBL] [Abstract][Full Text] [Related]
13. Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents.
Zhang L; Zhang C; Yan Y; Hu Z; Wang K; Zhou J; Zhou Y; Cao L; Wu S
J Sci Food Agric; 2021 Jul; 101(9):3811-3818. PubMed ID: 33314139
[TBL] [Abstract][Full Text] [Related]
14. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch.
Li H; Prakash S; Nicholson TM; Fitzgerald MA; Gilbert RG
Carbohydr Polym; 2016 Aug; 146():253-63. PubMed ID: 27112873
[TBL] [Abstract][Full Text] [Related]
15. Determination of amylopectin structure and physicochemical properties in rice endosperm starch of mutant lines derived from Malaysian rice cultivar MR219.
Mar NN; Umemoto T; Ismail M; Abdullah SN; Maziah M
J Sci Food Agric; 2013 Jan; 93(1):110-7. PubMed ID: 22821180
[TBL] [Abstract][Full Text] [Related]
16. High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference.
Tao K; Yu W; Prakash S; Gilbert RG
Carbohydr Polym; 2019 Sep; 219():251-260. PubMed ID: 31151523
[TBL] [Abstract][Full Text] [Related]
17. Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics.
Nakayoshi Y; Nakamura S; Kameo Y; Shiiba D; Katsuragi Y; Ohtsubo K
Biosci Biotechnol Biochem; 2015; 79(11):1860-6. PubMed ID: 25996617
[TBL] [Abstract][Full Text] [Related]
18. Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods.
Chen MH; Bergman CJ; McClung AM; Everette JD; Tabien RE
Food Chem; 2017 Nov; 234():180-189. PubMed ID: 28551223
[TBL] [Abstract][Full Text] [Related]
19. The molecular structural features controlling stickiness in cooked rice, a major palatability determinant.
Li H; Fitzgerald MA; Prakash S; Nicholson TM; Gilbert RG
Sci Rep; 2017 Mar; 7():43713. PubMed ID: 28262830
[TBL] [Abstract][Full Text] [Related]
20. Washing rice before cooking has no large effect on the texture of cooked rice.
Li H; Yang J; Gao M; Wang J; Sun B
Food Chem; 2019 Jan; 271():388-392. PubMed ID: 30236691
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]