BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

148 related articles for article (PubMed ID: 35205978)

  • 1. Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting
    Xiong Q; Qiao D; Niu M; Xu Y; Jia C; Zhao S; Li N; Zhang B
    Foods; 2022 Feb; 11(4):. PubMed ID: 35205978
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion.
    Cheng Z; Li J; Qiao D; Wang L; Zhao S; Zhang B
    Int J Biol Macromol; 2022 May; 208():80-87. PubMed ID: 35283137
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration.
    Li D; Wu Z; Zhao S; Wang L; Qiao D; Zhang L; Zhang B
    Int J Biol Macromol; 2022 Feb; 199():10-16. PubMed ID: 34942207
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage.
    Li N; Cai Z; Guo Y; Xu T; Qiao D; Zhang B; Zhao S; Huang Q; Niu M; Jia C; Lin L; Lin Q
    Food Chem; 2019 Oct; 295():475-483. PubMed ID: 31174784
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microwave reheating increases the resistant starch content in cooked rice with high water contents.
    Liu T; Zhang B; Wang L; Zhao S; Qiao D; Zhang L; Xie F
    Int J Biol Macromol; 2021 Aug; 184():804-811. PubMed ID: 34175338
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching.
    Li H; Lei N; Yan S; Gao M; Yang J; Wang J; Sun B
    Int J Biol Macromol; 2019 May; 128():49-53. PubMed ID: 30682483
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Long-term straw return improves cooked
    Yang S; Chen L; Xiong R; Jiang J; Liu Y; Tan X; Liu T; Zeng Y; Pan X; Zeng Y
    Food Chem X; 2023 Dec; 20():100965. PubMed ID: 38144815
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Supramolecular structure and pasting/digestion behaviors of rice starches following concurrent microwave and heat moisture treatment.
    Guo Y; Xu T; Li N; Cheng Q; Qiao D; Zhang B; Zhao S; Huang Q; Lin Q
    Int J Biol Macromol; 2019 Aug; 135():437-444. PubMed ID: 31145960
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.
    Joyner HS; Jones KE; Rasco BA
    J Texture Stud; 2017 Oct; 48(5):450-462. PubMed ID: 28967221
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microwave treatment regulates the free volume of rice starch.
    Yan B; Shen H; Fan D; Tao Y; Wu Y; Wang M; Zhao J; Zhang H
    Sci Rep; 2019 Mar; 9(1):3876. PubMed ID: 30846823
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean.
    Zhang J; Xie X; Zhang L; Hong Y; Zhang G; Lyu F
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053904
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave.
    Colussi R; Singh J; Kaur L; Zavareze ED; Dias AR; Stewart RB; Singh H
    Food Chem; 2017 Jul; 226():171-178. PubMed ID: 28254009
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Structural variations of rice starch affected by constant power microwave treatment.
    Han Z; Li Y; Luo DH; Zhao Q; Cheng JH; Wang JH
    Food Chem; 2021 Oct; 359():129887. PubMed ID: 33964655
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains.
    Tu Y; Huang S; Chi C; Lu P; Chen L; Li L; Li X
    Int J Biol Macromol; 2021 Aug; 184():530-537. PubMed ID: 34139245
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant.
    Thuengtung S; Ogawa Y
    Food Sci Nutr; 2020 Feb; 8(2):965-972. PubMed ID: 32148805
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of structural characteristics on starch digestibility of cooked rice.
    Tamura M; Singh J; Kaur L; Ogawa Y
    Food Chem; 2016 Jan; 191():91-7. PubMed ID: 26258706
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.