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Journal Abstract Search

258 related items for PubMed ID: 29803486

  • 1. Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour.
    Gulati P, Sabillón L, Rose DJ.
    Food Res Int; 2018 Jul; 109():583-588. PubMed ID: 29803486
    [Abstract] [Full Text] [Related]

  • 2. Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates.
    Gulati P, Li A, Holding D, Santra D, Zhang Y, Rose DJ.
    J Agric Food Chem; 2017 Mar 08; 65(9):1952-1959. PubMed ID: 28198183
    [Abstract] [Full Text] [Related]

  • 3. Changes in protein structural characteristics upon processing of gluten-free millet pasta.
    Tyl C, Marti A, Ismail BP.
    Food Chem; 2020 Oct 15; 327():127052. PubMed ID: 32446025
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 257():271-278. PubMed ID: 29622210
    [Abstract] [Full Text] [Related]

  • 5. Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products.
    Bora P, Ragaee S, Marcone M.
    Food Chem; 2019 Feb 15; 274():718-725. PubMed ID: 30373000
    [Abstract] [Full Text] [Related]

  • 6. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
    Sharma B, Gujral HS.
    Int J Biol Macromol; 2019 Dec 01; 141():117-124. PubMed ID: 31476390
    [Abstract] [Full Text] [Related]

  • 7. In Vitro Pepsin Digestibility of Cooked Proso Millet ( Panicum miliaceum L.) and Related Species from Around the World.
    Gulati P, Jia S, Li A, Holding DR, Santra D, Rose DJ.
    J Agric Food Chem; 2018 Jul 11; 66(27):7156-7164. PubMed ID: 29923404
    [Abstract] [Full Text] [Related]

  • 8. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
    Onyeoziri IO, Torres-Aguilar P, Hamaker BR, Taylor JRN, de Kock HL.
    J Food Sci; 2021 Sep 11; 86(9):3824-3838. PubMed ID: 34350992
    [Abstract] [Full Text] [Related]

  • 9. Effects of protein digestion on in vitro digestibility of starch in sorghum differing in endosperm hardness and flour particle size.
    Xu X, Bean S, Wu X, Shi YC.
    Food Chem; 2022 Jul 30; 383():132635. PubMed ID: 35413766
    [Abstract] [Full Text] [Related]

  • 10. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
    Bai T, Nosworthy MG, House JD, Nickerson MT.
    Food Res Int; 2018 Jun 30; 108():430-439. PubMed ID: 29735077
    [Abstract] [Full Text] [Related]

  • 11. Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process.
    Yang Q, Liu L, Zhang W, Li J, Gao X, Feng B.
    Foods; 2019 Nov 17; 8(11):. PubMed ID: 31744184
    [Abstract] [Full Text] [Related]

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  • 13. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM.
    Food Sci Technol Int; 2020 Jun 17; 26(4):311-320. PubMed ID: 31818128
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  • 16. Millet starch: A review.
    Mahajan P, Bera MB, Panesar PS, Chauhan A.
    Int J Biol Macromol; 2021 Jun 01; 180():61-79. PubMed ID: 33727186
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  • 19. Interactome of millet-based food matrices: A review.
    Tomar M, Bhardwaj R, Verma R, Singh SP, Dahuja A, Krishnan V, Kansal R, Yadav VK, Praveen S, Sachdev A.
    Food Chem; 2022 Aug 15; 385():132636. PubMed ID: 35339804
    [Abstract] [Full Text] [Related]

  • 20. Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour.
    Yang Z, Wu Y, Ouyang J.
    Plant Foods Hum Nutr; 2023 Mar 15; 78(1):166-172. PubMed ID: 36469235
    [Abstract] [Full Text] [Related]

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