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Journal Abstract Search

294 related items for PubMed ID: 20530881

  • 1. Palatable and bio-functional wheat/rice products developed from pre-germinated brown rice of super-hard cultivar EM10.
    Nakamura S, Satoh H, Ohtsubo K.
    Biosci Biotechnol Biochem; 2010; 74(6):1164-72. PubMed ID: 20530881
    [Abstract] [Full Text] [Related]

  • 2. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
    [Abstract] [Full Text] [Related]

  • 3. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S, Suzuki K, Ohtsubo K.
    J Food Sci; 2009 Apr 01; 74(3):E121-30. PubMed ID: 19397717
    [Abstract] [Full Text] [Related]

  • 4. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
    [Abstract] [Full Text] [Related]

  • 5. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W, Seo HS, Wang YJ.
    J Food Sci; 2020 Feb 01; 85(2):349-357. PubMed ID: 31957892
    [Abstract] [Full Text] [Related]

  • 6. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
    Hsieh CF, Wang LK, Xu B, Seib PA, Shi YC.
    J Sci Food Agric; 2020 Dec 01; 100(15):5334-5343. PubMed ID: 32533775
    [Abstract] [Full Text] [Related]

  • 7. Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.
    Gujral HS, Sharma P, Bajaj R, Solah V.
    Food Sci Technol Int; 2012 Feb 01; 18(1):47-54. PubMed ID: 22328119
    [Abstract] [Full Text] [Related]

  • 8. Oriental noodles.
    Hou G.
    Adv Food Nutr Res; 2001 Feb 01; 43():143-93. PubMed ID: 11285682
    [Abstract] [Full Text] [Related]

  • 9. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.
    Kupkanchanakul W, Yamaguchi T, Naivikul O.
    J Nutr Sci Vitaminol (Tokyo); 2019 Feb 01; 65(Supplement):S206-S211. PubMed ID: 31619632
    [Abstract] [Full Text] [Related]

  • 10. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
    Wang P, Liu K, Yang R, Gu Z, Zhou Q, Jiang D.
    J Agric Food Chem; 2019 Mar 27; 67(12):3480-3490. PubMed ID: 30817141
    [Abstract] [Full Text] [Related]

  • 11. Improved palatability and bio-functionality of super-hard rice by soaking in a barley-koji miso suspension.
    Nakamura S, Nakano Y, Satoh H, Ohtsubo K.
    Biosci Biotechnol Biochem; 2013 Mar 27; 77(12):2419-29. PubMed ID: 24317058
    [Abstract] [Full Text] [Related]

  • 12. [Extruded rice flour as a gluten substitute in the poduction of rice bread].
    Clerici MT, El-Dash AA.
    Arch Latinoam Nutr; 2006 Sep 27; 56(3):288-94. PubMed ID: 17249491
    [Abstract] [Full Text] [Related]

  • 13. [Development of bakery products for greater adult consumption based on wheat and rice flour].
    Reyes Aguilar MJ, Palomo Pd, Bressani R.
    Arch Latinoam Nutr; 2004 Sep 27; 54(3):314-21. PubMed ID: 15807208
    [Abstract] [Full Text] [Related]

  • 14. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 27; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 15. Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment.
    Ding J, Hou GG, Dong M, Xiong S, Zhao S, Feng H.
    Ultrason Sonochem; 2018 Mar 27; 41():484-491. PubMed ID: 29137779
    [Abstract] [Full Text] [Related]

  • 16. The impact of germination on the characteristics of brown rice flour and starch.
    Xu J, Zhang H, Guo X, Qian H.
    J Sci Food Agric; 2012 Jan 30; 92(2):380-7. PubMed ID: 21968914
    [Abstract] [Full Text] [Related]

  • 17. Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice.
    Tian S, Nakamura K, Kayahara H.
    J Agric Food Chem; 2004 Jul 28; 52(15):4808-13. PubMed ID: 15264919
    [Abstract] [Full Text] [Related]

  • 18. Changes in the texture and viscoelastic properties of bread containing rice porridge during storage.
    Tsai CL, Sugiyama J, Shibata M, Kokawa M, Fujita K, Tsuta M, Nabetani H, Araki T.
    Biosci Biotechnol Biochem; 2012 Jul 28; 76(2):331-5. PubMed ID: 22313777
    [Abstract] [Full Text] [Related]

  • 19. The functional effectiveness of reprocessed rice bran as an ingredient in bakery products.
    Lima I, Guraya H, Champagne E.
    Nahrung; 2002 Apr 28; 46(2):112-7. PubMed ID: 12017987
    [Abstract] [Full Text] [Related]

  • 20. Effects of germination on nutritional composition of waxy wheat.
    Hung PV, Maeda T, Yamamoto S, Morita N.
    J Sci Food Agric; 2012 Feb 28; 92(3):667-72. PubMed ID: 21919005
    [Abstract] [Full Text] [Related]

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