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 *

108 related articles for article (PubMed ID: 6945762)

  • 1. Physicochemical characteristics of lentil varieties as related to their cookability.
    El-Saied HM; El-Shirbeeny AE
    Z Ernahrungswiss Suppl; 1981 Sep; 20(3):194-9. PubMed ID: 6945762
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Cooking-quality of broad-bean varieties as influenced by some physicochemical measurements.
    El-Saied HM; El-Farra Abdel-Hamid A
    Z Ernahrungswiss Suppl; 1981 Sep; 20(3):200-7. PubMed ID: 6945763
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Cookability of 24 pea accessions-determining factors and potential predictors of cooking quality.
    Dueholm B; Fonskov J; Grimberg Å; Carlsson S; Hefni M; Henriksson T; Hammenhag C
    J Sci Food Agric; 2024 Apr; 104(6):3685-3696. PubMed ID: 38158792
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.
    Ek P; Gu BJ; Ganjyal GM
    J Food Sci; 2021 Mar; 86(3):942-951. PubMed ID: 33565641
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches.
    Hoover R; Vasanthan T
    Carbohydr Res; 1994 Jan; 252():33-53. PubMed ID: 8137371
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling.
    Abdel-Nabey AA; Damir AA
    Plant Foods Hum Nutr; 1990 Oct; 40(4):267-74. PubMed ID: 2247433
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparative study on the amino acids composition in three local Phaseolus vulgaris seeds varieties.
    Abd-El-Samei MH; Lásztity R
    Z Lebensm Unters Forsch; 1984; 178(1):24-6. PubMed ID: 6702304
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of texture differences among varieties of cooked quinoa.
    Wu G; Morris CF; Murphy KM
    J Food Sci; 2014 Nov; 79(11):S2337-45. PubMed ID: 25308337
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Differences in physicochemical properties of kernels of two rice cultivars during grain formation.
    Cai Y; Liu C; Wang W; Cai K
    J Sci Food Agric; 2011 Aug; 91(11):1977-83. PubMed ID: 21480275
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Physicochemical and functional characteristics of lentil starch.
    Joshi M; Aldred P; McKnight S; Panozzo JF; Kasapis S; Adhikari R; Adhikari B
    Carbohydr Polym; 2013 Feb; 92(2):1484-96. PubMed ID: 23399180
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemical composition of winged bean (Psophocarpus tetragonolobus) varieties.
    Ibuki F; Kotaru M; Kan KK; Ikeuchi T; Kanamori M
    J Nutr Sci Vitaminol (Tokyo); 1983 Oct; 29(5):621-9. PubMed ID: 6663368
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.).
    Yang Q; Zhang P; Qu Y; Gao X; Liang J; Yang P; Feng B
    Food Chem; 2018 Aug; 257():271-278. PubMed ID: 29622210
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
    Sun Q; Han Z; Wang L; Xiong L
    Food Chem; 2014 Feb; 145():756-64. PubMed ID: 24128541
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Phytic acid in stored common bean seeds (Phaseolus vulgaris L.).
    Hernández-Unzón HY; Ortega-Delgado ML
    Plant Foods Hum Nutr; 1989 Sep; 39(3):209-21. PubMed ID: 2608633
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD; We GJ; Kang TY; Shon KH; Chung HW; Yoon MR; Lee JS; Ko S
    J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Incidence of seed-borne fungi and aflatoxins in Sudanese lentil seeds.
    el-Nagerabi SA; Elshafie AE
    Mycopathologia; 2001; 149(3):151-6. PubMed ID: 11307599
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.