Results 191 to 200 of about 5,349,084 (250)

Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content. [PDF]

Foods
Chaichoompu E, Ruengphayak S, Wattanavanitchakorn S, Wansuksri R, Yonkoksung U, Suklaew PO, Chotineeranat S, Raungrusmee S, Vanavichit A, Toojinda T, Kamolsukyeunyong W.   +10 more
europepmc   +1 more source

Low amylose content in rice <i>lowac2</i> mutant is caused by a new allele of C₂H₂ zinc-finger protein that regulates pre-mRNA splicing of <i>Wx^b</i>. [PDF]

Breed Sci
Sakaguchi R, Kozakura Y, Monma K, Crofts N, Ito H, Kang DJ, Hamada S.   +6 more
europepmc   +1 more source

Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization. [PDF]

Food Chem X
Fayaz U, Hussain SZ, Naseer B, Bej G, Pal A, Sarkar S, Wani NR, Mushtaq K, Yasmin S, Dhekale BS, Richa R, Manzoor S.   +11 more
europepmc   +1 more source

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? [PDF]

Foods, 2020
Sissons M, Sestili F, Botticella E, Masci S, Lafiandra D.   +4 more
europepmc   +1 more source

Structural and physicochemical properties of rice starch from a variety with high resistant starch and low amylose content. [PDF]

Front Nutr
Gu X, Wang P, Huang J, Chen S, Li D, Pu S, Li J, Wen J.   +7 more
europepmc   +1 more source

GWAS and Transcriptomic Analysis Identify OsRING315 as a New Candidate Gene Controlling Amylose Content and Gel Consistency in Rice. [PDF]

Rice (N Y)
Nie S, Chen L, Zheng M, Dong J, Ma Y, Zhou L, Wang J, Chen J, Hu H, Yang T, Zhao J, Zhang S, Yang W.   +12 more
europepmc   +1 more source

Assessing Amylose Content with Iodine and Con A Methods, In Vivo Digestion Profile, and Thermal Properties of Amylosucrase-Treated Waxy Corn Starch. [PDF]

Foods
Park I, Mannaa M.
europepmc   +1 more source

Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose content. [PDF]

Heliyon, 2020
Tejavathi DH, Sujatha BS, Karigar CS.
europepmc   +1 more source

The Amylose Content Affect the Shape and Texture of Spongecake

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2013
Kusunose, Chiharu, Kawano, Shiho, Matsunaka, Hitoshi, Hatta, Koichi, Fujita, Masaya   +4 more
openaire   +1 more source

A New Line of Sweetpotato with a Low Amylose Content

Journal of Applied Glycoscience, 1996
KITAHARA, Kanefumi, MIZUKAMI, Shin-ichi, SUGANUMA, Toshihiko, NAGAHAMA, Tomonori, YOSHINAGA, Masaru, KUMAGAI, Tooru, YAMAKAWA, Osamu   +6 more
openaire   +1 more source