BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

254 related articles for article (PubMed ID: 32143133)

  • 1. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds.
    Lang GH; Kringel DH; Acunha TDS; Ferreira CD; Dias ÁRG; Zavareze EDR; de Oliveira M
    Food Chem; 2020 Jul; 318():126480. PubMed ID: 32143133
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile.
    da Silva Lindemann I; Lambrecht Dittgen C; de Souza Batista C; Pozzada Dos Santos J; Pinheiro Bruni G; Cardoso Elias M; Levien Vanier N
    Food Chem; 2021 Mar; 340():127908. PubMed ID: 32889206
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice.
    Ratseewo J; Warren FJ; Siriamornpun S
    Food Chem; 2019 Nov; 298():124949. PubMed ID: 31260990
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fluidized-bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds.
    Lang GH; Lindemann IDS; Goebel JT; Ferreira CD; Acunha TDS; de Oliveira M
    J Food Sci; 2020 Jun; 85(6):1717-1724. PubMed ID: 32406950
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of okra (
    Chan DS; Wang ST; Chen MY; Sung WC
    Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical properties, phenolic content and
    Ye S; Qin J; Zongo AW; Li J; Liang H; Li B
    Food Funct; 2023 Oct; 14(21):9767-9781. PubMed ID: 37840531
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Polishing and parboiling effect on the nutritional and technological properties of pigmented rice.
    Paiva FF; Vanier NL; Berrios Jde J; Pinto VZ; Wood D; Williams T; Pan J; Elias MC
    Food Chem; 2016 Jan; 191():105-12. PubMed ID: 26258708
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improvement of nutritional properties of regular and gluten-free cakes with composite flour.
    Cankurtaran-Kömürcü T; Bilgiçli N
    Food Sci Technol Int; 2023 Nov; ():10820132231211929. PubMed ID: 37926981
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M; Byars JA; Liu SX
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
    Tsatsaragkou K; Papantoniou M; Mandala I
    J Food Sci; 2015 Feb; 80(2):E341-8. PubMed ID: 25604540
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.
    Zaupa M; Calani L; Del Rio D; Brighenti F; Pellegrini N
    Food Chem; 2015 Nov; 187():338-47. PubMed ID: 25977035
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W; Seo HS; Wang YJ
    J Food Sci; 2020 Feb; 85(2):349-357. PubMed ID: 31957892
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties.
    Sumczynski D; Kotásková E; Družbíková H; Mlček J
    Food Chem; 2016 Nov; 211():339-46. PubMed ID: 27283641
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of germination on the nutritive value and bioactive compounds of brown rice breads.
    Cornejo F; Caceres PJ; Martínez-Villaluenga C; Rosell CM; Frias J
    Food Chem; 2015 Apr; 173():298-304. PubMed ID: 25466026
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S; Yan X; Fu Y; Pang M; Chen R; Liu Y; Chen J; Liu C
    Food Chem; 2021 Jun; 348():129032. PubMed ID: 33508598
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC; Chiu ET; Sun A; Hsiao HI
    J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months.
    Ziegler V; Ferreira CD; Hoffmann JF; Chaves FC; Vanier NL; de Oliveira M; Elias MC
    Food Chem; 2018 Mar; 242():427-434. PubMed ID: 29037710
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
    Rocchetti G; Lucini L; Chiodelli G; Giuberti G; Montesano D; Masoero F; Trevisan M
    Food Res Int; 2017 Oct; 100(Pt 2):69-77. PubMed ID: 28888460
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies.
    Jayaraman R; Uluvar H; Khanum F; Singh V
    J Food Biochem; 2019 Jul; 43(7):e12839. PubMed ID: 31353738
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.
    Lebesi DM; Tzia C
    J Food Sci; 2011 Aug; 76(6):S380-7. PubMed ID: 22417520
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.