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 *

123 related articles for article (PubMed ID: 28740314)

  • 21. Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice.
    Thammapat P; Meeso N; Siriamornpun S
    Food Chem; 2016 Mar; 194():230-6. PubMed ID: 26471549
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of parboiling and bran removal on aflatoxin levels in Sri Lankan rice.
    Bandara JM; Vithanege AK; Bean GA
    Mycopathologia; 1991 Jul; 115(1):31-5. PubMed ID: 1922267
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Quality of ready-to-eat
    Wahengbam ED; Hazarika MK
    J Food Sci Technol; 2019 Jan; 56(1):187-199. PubMed ID: 30728560
    [No Abstract]   [Full Text] [Related]  

  • 24. Use of Artificial Neural Network Model for Rice Quality Prediction Based on Grain Physical Parameters.
    Sampaio PS; Almeida AS; Brites CM
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945567
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (
    Wahengbam ED; Das AJ; Green BD; Hazarika MK
    J Food Sci Technol; 2019 Jul; 56(7):3399-3407. PubMed ID: 31274908
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice.
    Loypimai P; Sittisuanjik K; Moongngarm A; Pimthong W
    J Food Sci Technol; 2017 Jun; 54(7):1990-1998. PubMed ID: 28720956
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub-Saharan Africa.
    Ndindeng SA; Manful J; Futakuchi K; Mapiemfu-Lamare D; Akoa-Etoa JM; Tang EN; Bigoga J; Graham-Acquaah S; Moreira J
    Food Sci Nutr; 2015 Nov; 3(6):557-68. PubMed ID: 26788297
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of drying and milling modes on the quality of white rice of an Indonesian long grain rice cultivar.
    Kumoro AC; Lukiwati DR; Praseptiangga D; Djaeni M; Ratnawati R; Hidayat JP; Utari FD
    Acta Sci Pol Technol Aliment; 2019; 18(2):195-203. PubMed ID: 31256547
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. 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]  

  • 31. Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties.
    da Luz SR; Almeida Villanova F; Tuchtenhagen Rockembach C; Dietrich Ferreira C; José Dallagnol L; Luis Fernandes Monks J; de Oliveira M
    Food Chem; 2022 Mar; 372():131174. PubMed ID: 34624788
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Parboiling improved oxidative stability of milled white rice during one-year storage.
    Koh E; Surh J
    Food Sci Biotechnol; 2016; 25(4):1043-1046. PubMed ID: 30263372
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia.
    Ahmed Z; Forsido SF; Kuyu CG; Keyata EO
    Food Sci Nutr; 2023 Jun; 11(6):3171-3183. PubMed ID: 37324851
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Iron-fortified parboiled rice - A novel solution to high iron density in rice-based diets.
    Prom-U-Thai C; Fukai S; Godwin ID; Rerkasem B; Huang L
    Food Chem; 2008 Sep; 110(2):390-8. PubMed ID: 26049231
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours.
    Galán MG; Drago SR
    Food Sci Technol Int; 2019 Jan; 25(1):16-23. PubMed ID: 30111176
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Carotenoids in raw and parboiled brown and milled rice.
    Lamberts L; Delcour JA
    J Agric Food Chem; 2008 Dec; 56(24):11914-9. PubMed ID: 19012405
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice.
    Wahengbam ED; Das AJ; Green BD; Shooter J; Hazarika MK
    Food Chem; 2019 Sep; 292():39-46. PubMed ID: 31054690
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Rice fortification with zinc during parboiling may improve the adequacy of zinc intakes in Bangladesh.
    Hotz C; Kabir KA; Dipti SS; Arsenault JE; Bipul M
    J Sci Food Agric; 2015 Jan; 95(2):379-85. PubMed ID: 24807630
    [TBL] [Abstract][Full Text] [Related]  

  • 39. [The Identification of the Origin of Chinese Wolfberry Based on Infrared Spectral Technology and the Artificial Neural Network].
    Li Z; Liu MD; Ji SX
    Guang Pu Xue Yu Guang Pu Fen Xi; 2016 Mar; 36(3):720-3. PubMed ID: 27400513
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Optimizing milling parameters based on full factorial experiment and backpropagation artificial neural network of lamina milling temperature prediction model.
    Bai H; Wang R; Dai Y; Xue Y
    Technol Health Care; 2024; 32(1):201-214. PubMed ID: 37302049
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.