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 *

171 related articles for article (PubMed ID: 30409574)

  • 1. Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation.
    Rempel C; Geng X; Zhang Y
    Food Chem; 2019 Mar; 276():119-128. PubMed ID: 30409574
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
    Ren Y; Setia R; Warkentin TD; Ai Y
    Food Chem; 2021 Jan; 336():127711. PubMed ID: 32777656
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification.
    Zhang L; Apea-Bah FB; Chen X; Hornung PS; Malunga LN; Beta T
    Food Chem; 2023 Sep; 419():136086. PubMed ID: 37030213
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour.
    Gu Z; Jiang H; Zha F; Manthey F; Rao J; Chen B
    Food Chem; 2021 May; 345():128760. PubMed ID: 33302101
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals.
    Cheng F; Ding K; Yin H; Tulbek M; Chigwedere CM; Ai Y
    Food Res Int; 2023 Jan; 163():112223. PubMed ID: 36596152
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours.
    Aluko RE; Mofolasayo OA; Watts BM
    J Agric Food Chem; 2009 Oct; 57(20):9793-800. PubMed ID: 20560631
    [TBL] [Abstract][Full Text] [Related]  

  • 7. In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.
    Ma Z; Boye JI; Hu X
    Food Res Int; 2017 Feb; 92():64-78. PubMed ID: 28290299
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour.
    Fahmi R; Ryland D; Sopiwnyk E; Malcolmson L; Shariati-Ievari S; McElrea A; Barthet V; Blewett H; Aliani M
    J Food Sci; 2021 Oct; 86(10):4330-4353. PubMed ID: 34535898
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase.
    Edwards CH; Maillot M; Parker R; Warren FJ
    Food Chem; 2018 Apr; 244():386-393. PubMed ID: 29120798
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads.
    Lu ZH; Donner E; Liu Q
    Food Chem; 2018 Apr; 245():71-78. PubMed ID: 29287431
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches.
    Li L; Yuan TZ; Setia R; Raja RB; Zhang B; Ai Y
    Food Chem; 2019 Mar; 276():599-607. PubMed ID: 30409638
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour.
    Lee YT; Shim MJ; Goh HK; Mok C; Puligundla P
    Food Chem; 2019 Jun; 282():164-168. PubMed ID: 30711101
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia.
    Lopera-Cardona S; Gallardo C; Umaña-Gallego J; Gil LM
    Food Sci Technol Int; 2016 Dec; 22(8):699-707. PubMed ID: 27091150
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Physicochemical property changes and aroma differences of fermented yellow pea flours: role of
    Li C; Chen X; Jin Z; Gu Z; Rao J; Chen B
    Food Funct; 2021 Aug; 12(15):6950-6963. PubMed ID: 34137413
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets.
    Muneer F; Johansson E; Hedenqvist MS; Plivelic TS; Markedal KE; Petersen IL; Sørensen JC; Kuktaite R
    Food Res Int; 2018 Apr; 106():607-618. PubMed ID: 29579966
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Inactivated pea flour (Pisum sativum) in bread making].
    Alasino MC; Andrich OD; Sabbag NG; Costa SC; de la Torre MA; Sánchez HD
    Arch Latinoam Nutr; 2008 Dec; 58(4):397-402. PubMed ID: 19368302
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction.
    Vatansever S; Whitney K; Ohm JB; Simsek S; Hall C
    Food Chem; 2021 May; 344():128699. PubMed ID: 33261996
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF; Khouryieh H; Aramouni F; Herald T
    Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars.
    Chung HJ; Liu Q
    Int J Biol Macromol; 2012 Jan; 50(1):131-7. PubMed ID: 22020158
    [TBL] [Abstract][Full Text] [Related]  

  • 20.
    Krause S; Debon S; Pälchen K; Jakobi R; Rega B; Bonazzi C; Grauwet T
    Food Funct; 2022 Mar; 13(6):3206-3219. PubMed ID: 35212347
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.