BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

125 related articles for article (PubMed ID: 38521311)

  • 1. The properties of the rice resistant starch processing and its application in skimmed yogurt.
    You M; Peng Z; Jiang Y; Yao C; Yang B; Ban Q; Cheng J
    Int J Biol Macromol; 2024 Apr; 265(Pt 2):131087. PubMed ID: 38521311
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice.
    Ma R; Cai C; Wang F; Zhan J; Tian Y
    Food Chem; 2024 Jul; 445():138768. PubMed ID: 38367559
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women.
    Scheuchzer P; Zimmerman MB; Zeder C; Sánchez-Ferrer A; Moretti D
    J Nutr; 2022 May; 152(5):1220-1227. PubMed ID: 34967894
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index.
    Ritudomphol O; Luangsakul N
    J Food Sci; 2019 Jan; 84(1):101-110. PubMed ID: 30536382
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.
    Neder-Suárez D; Amaya-Guerra CA; Quintero-Ramos A; Pérez-Carrillo E; Alanís-Guzmán MG; Báez-González JG; García-Díaz CL; Núñez-González MA; Lardizábal-Gutiérrez D; Jiménez-Castro JA
    Molecules; 2016 Aug; 21(8):. PubMed ID: 27537864
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.
    Rangira I; Gu BJ; Ek P; Ganjyal GM
    J Food Sci; 2020 Oct; 85(10):3333-3344. PubMed ID: 32949029
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment.
    Gao M; Jia J; Zhang C; Liu Y; Dou B; Zhang N
    Int J Biol Macromol; 2024 Mar; 262(Pt 2):130050. PubMed ID: 38346627
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process.
    Castellanos-Gallo L; Galicia-García T; Estrada-Moreno I; Mendoza-Duarte M; Márquez-Meléndez R; Portillo-Arroyo B; Soto-Figueroa C; Leal-Ramos Y; Sanchez-Aldana D
    Molecules; 2019 Jul; 24(13):. PubMed ID: 31269663
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Heat-moisture-treated rice starches with different amylose and moisture contents as stabilizers for nonfat yogurt.
    Lee I; Kang T
    Food Chem; 2024 Mar; 436():137746. PubMed ID: 37862995
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Variation of resistant starch content in different processing types and their starch granules properties in rice.
    You H; Liang C; Zhang O; Xu H; Xu L; Chen Y; Xiang X
    Carbohydr Polym; 2022 Jan; 276():118742. PubMed ID: 34823776
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Cold Extrusion but Not Coating Affects Iron Bioavailability from Fortified Rice in Young Women and Is Associated with Modifications in Starch Microstructure and Mineral Retention during Cooking.
    Hackl L; Speich C; Zeder C; Sánchez-Ferrer A; Adelmann H; de Pee S; Tay F; Zimmermann MB; Moretti D
    J Nutr; 2017 Dec; 147(12):2319-2325. PubMed ID: 29046406
    [No Abstract]   [Full Text] [Related]  

  • 12. Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch.
    Bao H; Liu Q; Yang Y; Xu L; Zhu K; Jin Z; Jiao A
    J Food Sci; 2023 Mar; 88(3):1159-1171. PubMed ID: 36704898
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt.
    Cota-López R; Velazquez G; Méndez-Montealvo G; Pérez-Ramírez IF; Murúa-Pagola B; Espinoza-Mellado R; Hernández-Gama R
    Int J Biol Macromol; 2023 Jun; 241():124501. PubMed ID: 37085074
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Exploring modified rice flour and supplementation approach to enhance resistant starch content: Visco thermal and structural characterization.
    Gulzar B; Hussain SZ; Naseer B; Bhat TA; Bashir O
    Int J Biol Macromol; 2023 Jul; 244():125297. PubMed ID: 37315668
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Correlation between in vitro starch digestibility and starch structure/physicochemical properties in rice.
    Ouyang J; Wang C; Huang Q; Guan Y; Zhu Z; He Y; Jiang G; Xiong Y; Li X
    Int J Biol Macromol; 2024 Apr; 263(Pt 1):130316. PubMed ID: 38382778
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Starch properties of mutant rice high in resistant starch.
    Yang CZ; Shu XL; Zhang LL; Wang XY; Zhao HJ; Ma CX; Wu DX
    J Agric Food Chem; 2006 Jan; 54(2):523-8. PubMed ID: 16417315
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice.
    Wang LS; Duan YM; Tong LF; Yu XS; Saleh ASM; Xiao ZG; Wang P
    Int J Biol Macromol; 2023 Jan; 225():277-285. PubMed ID: 36402395
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Understanding effects of glutelin on physicochemical and structural properties of extruded starch and the underlying mechanism.
    Yu X; Wang L; Zhang J; Wang Z; Wang K; Duan Y; Xiao Z; Wang P
    Carbohydr Polym; 2023 Mar; 304():120513. PubMed ID: 36641194
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice.
    Kim HR; Jeong GA; Bae JE; Hong JS; Choi HD; Lee CJ
    J Food Sci; 2022 Mar; 87(3):1058-1068. PubMed ID: 35122245
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones.
    Zhou C; Wu M; Sun D; Wei W; Yu H; Zhang T
    Foods; 2022 Jul; 11(15):. PubMed ID: 35892792
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.