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Journal Abstract Search

300 related items for PubMed ID: 33094308

  • 41. Harnessing particle disintegration of cooked rice grains for predicting glycaemic index.
    Zou W, Butardo VM, Toutounji M, Luo J, Farahnaky A, Blanchard C.
    Carbohydr Polym; 2020 Nov 15; 248():116789. PubMed ID: 32919531
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  • 42. The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain.
    Tamura M, Okazaki Y, Kumagai C, Ogawa Y.
    Food Res Int; 2017 Apr 15; 94():6-12. PubMed ID: 28290368
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  • 43. Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles.
    Srikaeo K, Laothongsan P, Lerdluksamee C.
    Int J Biol Macromol; 2018 Apr 01; 109():517-523. PubMed ID: 29275202
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  • 45. Impact of cooking temperature on the quality of quick cooking brown rice.
    Batista CS, Dos Santos JP, Dittgen CL, Colussi R, Bassinello PZ, Elias MC, Vanier NL.
    Food Chem; 2019 Jul 15; 286():98-105. PubMed ID: 30827672
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  • 48. Effects of cooling rate on retrograded nucleation of different rice starch-aromatic molecule complexes.
    Ma R, Tian Y, Chen L, Cai C, Jin Z.
    Food Chem; 2019 Oct 01; 294():179-186. PubMed ID: 31126450
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  • 53. 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 Oct 01; 79(11):1860-6. PubMed ID: 25996617
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  • 54. Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch.
    Almeida RLJ, Santos NC, de Brito Lima WB, de Araújo Padilha CE, Rios NS, Dos Santos ES.
    Int J Biol Macromol; 2022 Dec 01; 222(Pt A):65-76. PubMed ID: 36108753
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  • 55. Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile.
    da Silva Lindemann I, Lambrecht Dittgen C, de Souza Batista C, Pozzada Dos Santos J, Pinheiro Bruni G, Cardoso Elias M, Levien Vanier N.
    Food Chem; 2021 Mar 15; 340():127908. PubMed ID: 32889206
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