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 *

192 related articles for article (PubMed ID: 32004981)

  • 1. A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems.
    Wang Q; Li L; Zheng X
    Food Chem; 2020 Jun; 315():126267. PubMed ID: 32004981
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat.
    Yu J; Wang S; Wang J; Li C; Xin Q; Huang W; Zhang Y; He Z; Wang S
    Food Chem; 2015 Apr; 172():504-14. PubMed ID: 25442585
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties.
    Hasjim J; Li E; Dhital S
    Carbohydr Polym; 2013 Jan; 92(1):682-90. PubMed ID: 23218354
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility.
    Korompokis K; De Brier N; Delcour JA
    Food Funct; 2019 Aug; 10(8):4674-4684. PubMed ID: 31292590
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality.
    Wang Q; Li L; Wang T; Zheng X
    Food Chem; 2022 Feb; 370():131361. PubMed ID: 34788965
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems.
    Wang Q; Li L; Zheng X
    Food Chem; 2021 May; 344():128700. PubMed ID: 33248839
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers.
    Liu R; Sun W; Zhang Y; Huang Z; Hu H; Zhao M
    Food Chem; 2019 Jan; 271():284-290. PubMed ID: 30236678
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making.
    Ooms N; Vandromme E; Brijs K; Delcour JA
    J Food Sci; 2018 Oct; 83(10):2489-2499. PubMed ID: 30207391
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.
    Brütsch L; Tribolet L; Isabettini S; Soltermann P; Baumann A; Windhab EJ
    Food Funct; 2018 May; 9(5):2951-2961. PubMed ID: 29744494
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles.
    Li Q; Liu S; Obadi M; Jiang Y; Zhao F; Jiang S; Xu B
    Food Chem; 2020 Jan; 302():125267. PubMed ID: 31400701
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN; León AE; Ribotta PD
    J Sci Food Agric; 2016 May; 96(7):2539-46. PubMed ID: 26251131
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Estimation of the gelatinization temperature of noodles from water sorption curves under temperature-programmed heating conditions.
    Hasegawa A; Ogawa T; Adachi S
    Biosci Biotechnol Biochem; 2012; 76(11):2156-8. PubMed ID: 23132576
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fate of starch in food processing: from raw materials to final food products.
    Delcour JA; Bruneel C; Derde LJ; Gomand SV; Pareyt B; Putseys JA; Wilderjans E; Lamberts L
    Annu Rev Food Sci Technol; 2010; 1():87-111. PubMed ID: 22129331
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Starch-based noodles: Current technologies, properties, and challenges.
    Bangar SP; Ali NA; Olagunju AI; Pastor K; Ashogbon AO; Dash KK; Lorenzo JM; Ozogul F
    J Texture Stud; 2023 Feb; 54(1):21-53. PubMed ID: 36268569
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
    Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.
    Abebe W; Collar C; Ronda F
    Carbohydr Polym; 2015 Jan; 115():260-8. PubMed ID: 25439894
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie.
    Kawai K; Kawai H; Tomoda Y; Matsusaki K; Hagura Y
    Food Chem; 2012 Dec; 135(3):1527-32. PubMed ID: 22953889
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.