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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

386 related items for PubMed ID: 21208751

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  • 24. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.
    Yang H, Han M, Bai Y, Han Y, Xu X, Zhou G.
    Meat Sci; 2015 Apr; 102():69-78. PubMed ID: 25553411
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  • 26. Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration.
    Idris WH, Babiker EE, El Tinay AH.
    Nahrung; 2003 Dec; 47(6):425-9. PubMed ID: 14727772
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  • 29. Transformation of rice bran into single-cell protein, extracted protein, soluble and insoluble dietary fiber, and minerals.
    Pruksasri S, Wollinger KK, Novalin S.
    J Sci Food Agric; 2019 Aug 30; 99(11):5044-5049. PubMed ID: 30980414
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  • 30. Assessment of the quality of bran and bran oil produced from some Egyptian rice varieties.
    Salem EG, El Hissewy A, Agamy NF, Abd El Barry D.
    J Egypt Public Health Assoc; 2014 Apr 30; 89(1):29-34. PubMed ID: 24717398
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  • 35. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork.
    Lesiów T, Xiong YL.
    Meat Sci; 2013 Mar 30; 93(3):489-94. PubMed ID: 23273455
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  • 36. Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran.
    Tian XY, Liu JF, Cheng Z, Wu NN, Tan B.
    Food Res Int; 2024 Jul 30; 187():114310. PubMed ID: 38763627
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  • 38. Germination conditions affect physicochemical properties of germinated brown rice flour.
    Charoenthaikij P, Jangchud K, Jangchud A, Piyachomkwan K, Tungtrakul P, Prinyawiwatkul W.
    J Food Sci; 2009 Jul 30; 74(9):C658-65. PubMed ID: 20492098
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  • 39. Rice bran: a novel functional ingredient.
    Sharif MK, Butt MS, Anjum FM, Khan SH.
    Crit Rev Food Sci Nutr; 2014 Jul 30; 54(6):807-16. PubMed ID: 24345050
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