Results 211 to 220 of about 29,666 (290)

A comparative study on the multi-scale, physicochemical properties and enzyme activities of tetraploid cultivated wheat starch with different amylose contents. [PDF]

Food Chem X
Zhai M, Wen Q, Bu Y, Tian W, Wu X, Guo D.   +5 more
europepmc   +1 more source

Novel green method for ferulic acid-high-amylopectin corn starch covalent with enhanced stability and reduced digestibility

Nan Ma, Weiyi Wang, Yuhan Lan, Ge Zhao, Yanchi Wang, Xinxu Yan, Ning Xu, Xibo Wang, Xin‐Huai Zhao   +8 more
openalex   +1 more source

Improving brown rice quality: Effects of different processing treatments on functionality and nutrition. [PDF]

Food Chem X
Chen Y, Xie J, Zhou R, He W, Meng C, Hui M, Deng Y, Liu G, Tu J.   +8 more
europepmc   +1 more source

On the Amylose- and Amylopectin Contents of the White-milled Non Waxy Rices produced in Fukuoka Prefecture

, 1962
眸 中川, Hitomi Nakagawa
openalex   +1 more source

Development of highly robust selenium nanoparticles in food matrix based on polysaccharide stabilization mechanism. [PDF]

Curr Res Food Sci
Dong J, Ma J, Li Y, Wang H, Huang J, He H, Zhang G, Geng J.   +7 more
europepmc   +1 more source

PP1 phosphatase controls both daughter cell formation and amylopectin levels in Toxoplasma gondii

Asma S. Khelifa, Maanasa Bhaskaran, Tom Boissavy, Thomas Mouveaux, Tatiana Araújo Silva, Cérina Chhuon, Márcia Attias, Ida Chiara Guerrera, Wanderley de Souza, David Dauvillée, Emmanuel Roger, Mathieu Gissot   +11 more
openalex   +1 more source

The influence mechanism of continuous hot-air drying on the nutritional, microstructure and <i>in-vitro</i> digestibility properties of protein and starch in whole-grain glutinous corn (<i>black pearl</i>) flour. [PDF]

Food Chem X
Sun Y, Wang D, Xiao C, Ren J, Zhao Y, Song C.   +5 more
europepmc   +1 more source

Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam. [PDF]

Food Chem X
Chen L, Bi J, Li H, Yang L, Zhang M, Li Z, Kan H, Liu Y, Zhao G, Cao C.   +9 more
europepmc   +1 more source

AFES Circular 135 [PDF]

, 2010
Van Veldhuizen, Bob
core  

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high-quality Japanese ramen noodle. [PDF]

J Sci Food Agric
Siah SD, Shinkai Y, Lu M, Edwards J, Quail K, Okusu H.   +5 more
europepmc   +1 more source