These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

280 related items for PubMed ID: 31769514

  • 1. Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato Flours.
    Gong S, Xie F, Lan X, Zhang W, Gu X, Wang Z.
    J Food Sci; 2020 Jan; 85(1):57-64. PubMed ID: 31769514
    [Abstract] [Full Text] [Related]

  • 2. Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties.
    Gong S, Li W, Yu Y, Gu X, Zhang W, Wang Z.
    Food Chem; 2020 May 30; 313():126161. PubMed ID: 31931420
    [Abstract] [Full Text] [Related]

  • 3. Functional and physicochemical properties of flours and starches from different tuber crops.
    Wang H, Yang Q, Gao L, Gong X, Qu Y, Feng B.
    Int J Biol Macromol; 2020 Apr 01; 148():324-332. PubMed ID: 31954784
    [Abstract] [Full Text] [Related]

  • 4. Influence of pectinase treatment on the physicochemical properties of potato flours.
    Kim EJ, Kim HS.
    Food Chem; 2015 Jan 15; 167():425-32. PubMed ID: 25149007
    [Abstract] [Full Text] [Related]

  • 5. Physical properties of acetylated and enzyme-modified potato and sweet potato flours.
    Yadav AR, Guha M, Reddy SY, Tharanathan RN, Ramteke RS.
    J Food Sci; 2007 Jun 15; 72(5):E249-53. PubMed ID: 17995723
    [Abstract] [Full Text] [Related]

  • 6. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM, de Mello AP, de Caldas Rosa dos Anjos M, Krüger CC, Azoubel PM, de Oliveira Alves MA.
    Food Chem; 2016 Jan 15; 191():147-51. PubMed ID: 26258714
    [Abstract] [Full Text] [Related]

  • 7. Development of arrowroot flour fermented by kefir grains.
    de Souza BL, Magalhães-Guedes KT, Lemos PVF, Maciel LF, Dias DR, Druzian JI, Schwan RF.
    J Food Sci; 2020 Nov 15; 85(11):3722-3730. PubMed ID: 32990365
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches.
    Ma M, Zhang X, Zhu Y, Li Z, Sui Z, Corke H.
    Int J Biol Macromol; 2024 Feb 15; 257(Pt 2):128535. PubMed ID: 38048925
    [Abstract] [Full Text] [Related]

  • 11. Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification.
    Lu H, Zhao R, Zhang L, Liu W, Liu Q, Liu S, Hu H.
    Int J Biol Macromol; 2024 Jun 15; 269(Pt 2):132044. PubMed ID: 38701998
    [Abstract] [Full Text] [Related]

  • 12. In vitro fermentation characteristics of native and processed cereal grains and potato starch using ileal chyme from dogs.
    Murray SM, Flickinger EA, Patil AR, Merchen NR, Brent JL, Fahey GC.
    J Anim Sci; 2001 Feb 15; 79(2):435-44. PubMed ID: 11219453
    [Abstract] [Full Text] [Related]

  • 13. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.
    Pérez EE, Gutiérrez ME, De Delahaye EP, Tovar J, Lares M.
    J Food Sci; 2007 Aug 15; 72(6):S367-72. PubMed ID: 17995692
    [Abstract] [Full Text] [Related]

  • 14. The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics.
    García-Pérez P, Giuberti G, Sestili F, Lafiandra D, Botticella E, Lucini L.
    Food Chem; 2023 Aug 30; 418():135959. PubMed ID: 36996655
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
    Sun Q, Han Z, Wang L, Xiong L.
    Food Chem; 2014 Feb 15; 145():756-64. PubMed ID: 24128541
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends.
    Akubor PI.
    Plant Foods Hum Nutr; 1997 Feb 15; 51(1):53-60. PubMed ID: 9498694
    [Abstract] [Full Text] [Related]

  • 19. Protein enrichment of potato processing waste through yeast fermentation.
    Gélinas P, Barrette J.
    Bioresour Technol; 2007 Mar 15; 98(5):1138-43. PubMed ID: 16782332
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 14.