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 *

157 related articles for article (PubMed ID: 37326339)

  • 1. Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products.
    Qi W; Ma CM; Xing WJ; Fan J; Yang Y; Yang CH; Zhang N
    J Food Sci; 2023 Aug; 88(8):3494-3506. PubMed ID: 37326339
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.
    Jongsutjarittam O; Charoenrein S
    Carbohydr Polym; 2014 Dec; 114():133-140. PubMed ID: 25263873
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder.
    Siriamornpun S; Tangkhawanit E; Kaewseejan N
    Food Chem; 2016 Jun; 201():160-7. PubMed ID: 26868561
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities.
    Lin Z; Geng DH; Qin W; Huang J; Wang L; Liu L; Tong LT
    Int J Biol Macromol; 2021 Jun; 181():390-397. PubMed ID: 33794237
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of carboxymethylcellulose and locust bean gums on some of physicochemical, mechanical, and textural properties of extruded rice.
    Mirzaei M; Movahhed S; Asadollahzadeh MJ; Ahmadi Chenarbon H
    J Texture Stud; 2021 Feb; 52(1):91-100. PubMed ID: 32978793
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch.
    Chang T; Bian L; Zhang X; Chen S; Lyu Y; Li G; Zhang C
    Food Res Int; 2024 Aug; 189():114533. PubMed ID: 38876603
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels.
    Seow EK; Tan TC; Lee LK; Easa AM
    J Texture Stud; 2020 Dec; 51(6):909-916. PubMed ID: 32537814
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.
    Luo S; Koksel F
    J Food Sci; 2020 Sep; 85(9):2688-2698. PubMed ID: 32856311
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
    Teba CD; Silva EM; Chávez DW; Carvalho CW; Ascheri JL
    Food Chem; 2017 Aug; 228():287-296. PubMed ID: 28317726
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour.
    Wang L; Zhang L; Wang H; Ai L; Xiong W
    Int J Biol Macromol; 2020 Mar; 146():524-529. PubMed ID: 31917979
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M; Wójtowicz A
    Acta Sci Pol Technol Aliment; 2017; 16(2):135-147. PubMed ID: 28703954
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings.
    Wang H; Xiao N; Wang X; Zhao X; Zhang H
    Food Chem; 2019 Jun; 283():248-256. PubMed ID: 30722868
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.
    Xu E; Wu Z; Pan X; Long J; Wang F; Xu X; Jin Z; Jiao A
    Food Chem; 2016 Apr; 197(Pt A):114-23. PubMed ID: 26616931
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose.
    Park Y; Oh IK; Park SW; Ryu K; Lee S
    Food Chem; 2019 Mar; 276():9-14. PubMed ID: 30409667
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Normal rice flours perform better in gluten-free bread than glutinous rice flours.
    Gui Y; Chen G; Tian W; Yang S; Chen J; Wang F; Li Y
    J Food Sci; 2022 Feb; 87(2):554-566. PubMed ID: 34997932
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L; Chang YK
    Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S; Salvador A; Zidoune MN; Sanz T
    Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field.
    Qiu S; Abbaspourrad A; Padilla-Zakour OI
    Foods; 2021 Feb; 10(2):. PubMed ID: 33670300
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.
    Albarracín M; Talens P; Martínez-Navarrete N; González RJ; Drago SR
    Food Sci Technol Int; 2016 Jun; 22(4):333-42. PubMed ID: 26283712
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of soluble soybean polysaccharides on the short- and long-term retrogradation properties of instant rice.
    Wang J; He Y; Li X; Xie Y; Wang X; Zhu D; Liu H
    J Sci Food Agric; 2023 Aug; 103(10):4850-4857. PubMed ID: 36917022
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.