BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

272 related articles for article (PubMed ID: 3437340)

  • 1. The relationship between translucency of rice grain and gelatinization of starch in the grain during cooking.
    He G; Suzuki H
    J Nutr Sci Vitaminol (Tokyo); 1987 Aug; 33(4):263-73. PubMed ID: 3437340
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents.
    Huynh TD; Shrestha AK; Arcot J
    Food Funct; 2016 Aug; 7(8):3599-608. PubMed ID: 27472300
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of cooking methods and starch structures on starch hydrolysis rates of rice.
    Reed MO; Ai Y; Leutcher JL; Jane JL
    J Food Sci; 2013 Jul; 78(7):H1076-81. PubMed ID: 23772830
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of the degree of cooking on starch digestibility of rice - An in vitro study.
    Tamura M; Singh J; Kaur L; Ogawa Y
    Food Chem; 2016 Jan; 191():98-104. PubMed ID: 26258707
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of cooking conditions on the properties of rice: Combined temperature and cooking time.
    He M; Qiu C; Liao Z; Sui Z; Corke H
    Int J Biol Macromol; 2018 Oct; 117():87-94. PubMed ID: 29792958
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch.
    Yao D; Wu J; Luo Q; Li J; Zhuang W; Xiao G; Deng Q; Lei D; Bai B
    Food Chem; 2020 Apr; 310():125817. PubMed ID: 31734010
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa).
    Chun A; Lee HJ; Hamaker BR; Janaswamy S
    J Agric Food Chem; 2015 Apr; 63(12):3085-93. PubMed ID: 25781203
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage.
    Gu F; Gong B; Gilbert RG; Yu W; Li E; Li C
    Food Chem; 2019 Oct; 295():484-492. PubMed ID: 31174785
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes.
    Lin L; Pan T; Liu Q; Wei C
    Int J Biol Macromol; 2019 Sep; 137():187-196. PubMed ID: 31255622
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans.
    Panlasigui LN; Thompson LU; Juliano BO; Perez CM; Yiu SH; Greenberg GR
    Am J Clin Nutr; 1991 Nov; 54(5):871-7. PubMed ID: 1951159
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.).
    Donlao N; Ogawa Y
    J Sci Food Agric; 2017 Feb; 97(3):896-901. PubMed ID: 27234963
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage.
    Zhang C; Zhou L; Zhu Z; Lu H; Zhou X; Qian Y; Li Q; Lu Y; Gu M; Liu Q
    J Agric Food Chem; 2016 May; 64(20):4048-57. PubMed ID: 27128366
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Starch hydrogels: The influence of the amylose content and gelatinization method.
    Biduski B; Silva WMFD; Colussi R; Halal SLME; Lim LT; Dias ÁRG; Zavareze EDR
    Int J Biol Macromol; 2018 Jul; 113():443-449. PubMed ID: 29486261
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content.
    Yang X; Chi C; Liu X; Zhang Y; Zhang H; Wang H
    Int J Biol Macromol; 2019 Oct; 139():785-792. PubMed ID: 31400426
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice.
    Li H; Yan S; Yang L; Xu M; Ji J; Mao H; Song Y; Wang J; Sun B
    Food Chem; 2021 Mar; 341(Pt 2):128202. PubMed ID: 33038806
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.