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554 related items for PubMed ID: 25996617

  • 1. Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics.
    Nakayoshi Y, Nakamura S, Kameo Y, Shiiba D, Katsuragi Y, Ohtsubo K.
    Biosci Biotechnol Biochem; 2015; 79(11):1860-6. PubMed ID: 25996617
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  • 2. Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch.
    Nakamura S, Satoh H, Ohtsubo K.
    Biosci Biotechnol Biochem; 2015; 79(3):443-55. PubMed ID: 25384364
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  • 3. The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.
    Syahariza ZA, Sar S, Hasjim J, Tizzotti MJ, Gilbert RG.
    Food Chem; 2013 Jan 15; 136(2):742-9. PubMed ID: 23122122
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  • 4. Effects of cooking methods and starch structures on starch hydrolysis rates of rice.
    Reed MO, Ai Y, Leutcher JL, Jane JL.
    J Food Sci; 2013 Jul 15; 78(7):H1076-81. PubMed ID: 23772830
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  • 5. Structure-retrogradation relationship of rice starch in purified starches and cooked rice grains: a statistical investigation.
    Yao Y, Zhang J, Ding X.
    J Agric Food Chem; 2002 Dec 04; 50(25):7420-5. PubMed ID: 12452669
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  • 6. 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 01; 234():180-189. PubMed ID: 28551223
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  • 7. Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose response and appetite in humans.
    Chiu YT, Stewart ML.
    Asia Pac J Clin Nutr; 2013 Nov 01; 22(3):372-9. PubMed ID: 23945407
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  • 8. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains.
    Li H, Prakash S, Nicholson TM, Fitzgerald MA, Gilbert RG.
    Food Chem; 2016 Apr 01; 196():702-11. PubMed ID: 26593544
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  • 9. Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents.
    Huynh TD, Shrestha AK, Arcot J.
    Food Funct; 2016 Aug 10; 7(8):3599-608. PubMed ID: 27472300
    [Abstract] [Full Text] [Related]

  • 10. Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index.
    Ritudomphol O, Luangsakul N.
    J Food Sci; 2019 Jan 10; 84(1):101-110. PubMed ID: 30536382
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  • 14. Influence of molecular structure on physicochemical properties and digestibility of normal rice starches.
    You SY, Oh SK, Kim HS, Chung HJ.
    Int J Biol Macromol; 2015 Jan 10; 77():375-82. PubMed ID: 25783014
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  • 16. Rice amylopectin fine structure variability affects starch digestion properties.
    Benmoussa M, Moldenhauer KA, Hamaker BR.
    J Agric Food Chem; 2007 Feb 21; 55(4):1475-9. PubMed ID: 17261011
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  • 20. Structure and functional properties of sorghum starches differing in amylose content.
    Sang Y, Bean S, Seib PA, Pedersen J, Shi YC.
    J Agric Food Chem; 2008 Aug 13; 56(15):6680-5. PubMed ID: 18627168
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