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Journal Abstract Search

293 related items for PubMed ID: 25952893

  • 21. Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.
    Albarracín M, Talens P, Martínez-Navarrete N, González RJ, Drago SR.
    Food Sci Technol Int; 2016 Jun; 22(4):333-42. PubMed ID: 26283712
    [Abstract] [Full Text] [Related]

  • 22. 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]

  • 23. 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 01; 80(10):E2208-16. PubMed ID: 26352343
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. Thermal characteristics of ohmically heated rice starch and rice flours.
    An HJ, King JM.
    J Food Sci; 2007 Jan 01; 72(1):C084-8. PubMed ID: 17995877
    [Abstract] [Full Text] [Related]

  • 26. Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours.
    Cui R, Zhu F.
    Ultrason Sonochem; 2020 Sep 01; 66():105118. PubMed ID: 32272332
    [Abstract] [Full Text] [Related]

  • 27. Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content.
    Udomkun P, Tirawattanawanich C, Ilukor J, Sridonpai P, Njukwe E, Nimbona P, Vanlauwe B.
    Food Chem; 2019 Jul 15; 286():651-658. PubMed ID: 30827660
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  • 29. Physicochemical properties of giant embryo rice Seonong 17 and Keunnunjami.
    Chung SI, Lee SC, Kang MY.
    Biosci Biotechnol Biochem; 2017 May 15; 81(5):972-978. PubMed ID: 28388358
    [Abstract] [Full Text] [Related]

  • 30. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess.
    Gómez-Favela MA, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Canizalez-Román VA, Del Rosario León-Sicairos C, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2017 Dec 15; 72(4):345-352. PubMed ID: 28900797
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  • 32. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
    Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK.
    Food Chem; 2014 Jan 15; 143():33-9. PubMed ID: 24054209
    [Abstract] [Full Text] [Related]

  • 33. Physicochemical and nutritional characteristics of banana flour during ripening.
    Campuzano A, Rosell CM, Cornejo F.
    Food Chem; 2018 Aug 01; 256():11-17. PubMed ID: 29606425
    [Abstract] [Full Text] [Related]

  • 34. Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour.
    Bhat NA, Wani IA, Sultan N.
    Food Sci Technol Int; 2023 Apr 01; 29(3):228-242. PubMed ID: 35014879
    [Abstract] [Full Text] [Related]

  • 35. Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.
    Xu E, Wu Z, Pan X, Long J, Wang F, Xu X, Jin Z, Jiao A.
    Food Chem; 2016 Apr 15; 197(Pt A):114-23. PubMed ID: 26616931
    [Abstract] [Full Text] [Related]

  • 36. High-protein rice flour in the development of gluten-free muffins.
    Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS.
    J Food Sci; 2020 May 15; 85(5):1397-1402. PubMed ID: 32343400
    [Abstract] [Full Text] [Related]

  • 37. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 15; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 38. Impact of binding interaction characteristics on physicochemical, structural, and rheological properties of waxy rice flour.
    Li Z, Wang L, Chen Z, Yu Q, Feng W.
    Food Chem; 2018 Nov 15; 266():551-556. PubMed ID: 30381224
    [Abstract] [Full Text] [Related]

  • 39. Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making.
    Yang B, Yin Y, Liu C, Zhao Z, Guo M.
    Food Chem; 2021 Jul 01; 349():129125. PubMed ID: 33535111
    [Abstract] [Full Text] [Related]

  • 40. 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 15; 191():45-51. PubMed ID: 26258700
    [Abstract] [Full Text] [Related]

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