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Journal Abstract Search

145 related items for PubMed ID: 38507299

  • 21. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 22. The changed multiscale structures of tight nut (Cyperus esculentus) starch decide its modified physicochemical properties: The effects of non-thermal and thermal treatments.
    Wang G, Li C, Zhang X, Wang Q, Cao R, Liu X, Yang X, Sun L.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 1):126626. PubMed ID: 37660863
    [Abstract] [Full Text] [Related]

  • 23. Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments.
    Solaesa ÁG, Villanueva M, Vela AJ, Ronda F.
    Int J Biol Macromol; 2022 Dec 01; 222(Pt B):1768-1777. PubMed ID: 36195232
    [Abstract] [Full Text] [Related]

  • 24. Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties.
    Teixeira GL, Ávila S, Hornung PS, Barbi RCT, Ribani RH.
    Food Res Int; 2018 Jul 01; 109():572-582. PubMed ID: 29803485
    [Abstract] [Full Text] [Related]

  • 25. Functional group changes and chemical bond-dependent dielectric properties of lotus seed flour with microwave vacuum drying.
    Wang W, Zheng B, Tian Y.
    J Food Sci; 2020 Dec 01; 85(12):4241-4248. PubMed ID: 33216372
    [Abstract] [Full Text] [Related]

  • 26. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 01; 21(3):188-202. PubMed ID: 24519987
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  • 27. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
    Agila A, Barringer S.
    J Food Sci; 2012 Apr 01; 77(4):C461-8. PubMed ID: 22429278
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  • 28. Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals.
    Cheng F, Ding K, Yin H, Tulbek M, Chigwedere CM, Ai Y.
    Food Res Int; 2023 Jan 01; 163():112223. PubMed ID: 36596152
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  • 29. Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes.
    Sinaki NY, Paliwal J, Koksel F.
    Foods; 2023 Feb 19; 12(4):. PubMed ID: 36832963
    [Abstract] [Full Text] [Related]

  • 30. Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum).
    Dhua S, Kheto A, Singh Sharanagat V, Singh L, Kumar K, Nema PK.
    Food Chem; 2021 Dec 15; 365():130372. PubMed ID: 34218111
    [Abstract] [Full Text] [Related]

  • 31. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul 15; 43(7):e12854. PubMed ID: 31353715
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  • 32. Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties.
    Li M, Tian Y, Fan L, Xu J, Jiang L, Li R, Wang S.
    Int J Biol Macromol; 2024 Aug 15; 275(Pt 2):133717. PubMed ID: 38977055
    [Abstract] [Full Text] [Related]

  • 33. 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]

  • 34. Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour.
    Abebe W, Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F.
    Molecules; 2023 Mar 01; 28(5):. PubMed ID: 36903544
    [Abstract] [Full Text] [Related]

  • 35. Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties.
    Devraj L, Natarajan V, Vadakkeppulpara Ramachandran S, Manicakam L, Sarvanan S.
    J Texture Stud; 2020 Aug 01; 51(4):663-679. PubMed ID: 32259291
    [Abstract] [Full Text] [Related]

  • 36. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature.
    Sharma S, Singh A, Singh B.
    J Food Biochem; 2019 Feb 01; 43(2):e12706. PubMed ID: 31353645
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  • 37. Effect of tiger nut-derived products in gluten-free batter and bread.
    Aguilar N, Albanell E, Miñarro B, Guamis B, Capellas M.
    Food Sci Technol Int; 2015 Jul 01; 21(5):323-31. PubMed ID: 24854294
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  • 38. Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas.
    Manzoor M, Singh J, Gani A.
    Sci Rep; 2021 Nov 23; 11(1):22785. PubMed ID: 34815450
    [Abstract] [Full Text] [Related]

  • 39. 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
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  • 40. Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat.
    Yu J, Wang S, Wang J, Li C, Xin Q, Huang W, Zhang Y, He Z, Wang S.
    Food Chem; 2015 Apr 01; 172():504-14. PubMed ID: 25442585
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