BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

123 related articles for article (PubMed ID: 38458133)

  • 1. Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating.
    Lee DJ; Cheng F; Li D; Ding K; Carlin J; Moore E; Ai Y
    Food Chem; 2024 Jul; 447():138896. PubMed ID: 38458133
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800.
    Yuan TZ; Liu S; Reimer M; Isaak C; Ai Y
    Food Chem; 2021 May; 344():128616. PubMed ID: 33243559
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals.
    Cheng F; Ding K; Yin H; Tulbek M; Chigwedere CM; Ai Y
    Food Res Int; 2023 Jan; 163():112223. PubMed ID: 36596152
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches.
    Li L; Yuan TZ; Setia R; Raja RB; Zhang B; Ai Y
    Food Chem; 2019 Mar; 276():599-607. PubMed ID: 30409638
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
    Setia R; Dai Z; Nickerson MT; Sopiwnyk E; Malcolmson L; Ai Y
    Food Res Int; 2019 Aug; 122():263-272. PubMed ID: 31229080
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea.
    Xu M; Jin Z; Simsek S; Hall C; Rao J; Chen B
    Food Chem; 2019 Oct; 295():579-587. PubMed ID: 31174798
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size.
    Liu S; Yin H; Pickard M; Ai Y
    Food Res Int; 2020 Oct; 136():109568. PubMed ID: 32846607
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
    Ren Y; Setia R; Warkentin TD; Ai Y
    Food Chem; 2021 Jan; 336():127711. PubMed ID: 32777656
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours.
    Duque SMM; Leong SY; Agyei D; Singh J; Larsen N; Oey I
    Food Res Int; 2020 Mar; 129():108839. PubMed ID: 32036916
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure.
    Loubes MA; González LC; Tolaba MP
    J Food Sci Technol; 2018 Aug; 55(8):2985-2993. PubMed ID: 30065407
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size.
    Liu S; Ren Y; Yin H; Nickerson M; Pickard M; Ai Y
    Food Chem; 2022 Dec; 396():133649. PubMed ID: 35842998
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C
    Food Sci Technol Int; 2017 Oct; 23(7):623-636. PubMed ID: 28610447
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y; Arntfield S; Lukow OM; Swallow K; Malcolmson L
    J Sci Food Agric; 2012 Aug; 92(10):2055-61. PubMed ID: 22311851
    [TBL] [Abstract][Full Text] [Related]  

  • 15. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars.
    Chung HJ; Liu Q; Hoover R; Warkentin TD; Vandenberg B
    Food Chem; 2008 Nov; 111(2):316-21. PubMed ID: 26047429
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Bread-making properties of different pulse flours in composites with refined wheat flour.
    Nkurikiye E; Xiao R; Tilley M; Siliveru K; Li Y
    J Texture Stud; 2023 Apr; 54(2):311-322. PubMed ID: 36790351
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour.
    Asmeda R; Noorlaila A; Norziah MH
    Food Chem; 2016 Jan; 191():45-51. PubMed ID: 26258700
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.
    Badia-Olmos C; Laguna L; Haros CM; Tárrega A
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048232
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D; Witczak T; Witczak M
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.