Results 251 to 260 of about 50,959 (330)

Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities. [PDF]

Gels
Jeon H, Lee J, Nam TG, Choi H, Kim HS.
europepmc   +1 more source

Advancement in the Methods for Isolating High Quality RNA From Mouse and Rat Intervertebral Disc

JOR SPINE, Volume 9, Issue 1, March 2026.
Isolating high‐quality RNA from intervertebral disc (IVD) tissue poses a challenge due to dense fibrocartilaginous extracellular matrix and naturally occurring endogenous RNases. High RNA quality is of paramount importance for accurate and reproducible molecular analyses, such as RNA sequencing.
Min Kyu M. Kim, Lauren E. Lisiewski, Hagar M. Kenawy, Nadeen O. Chahine   +3 more
wiley   +1 more source

Effects of microwave vacuum drying on drying characteristics, bioactive components, antioxidant capacity, and starch structure of germinated red adzuki beans. [PDF]

Food Chem X
Guo W, Wang M, Shen L, Liu C, Liu C, Zheng X.   +5 more
europepmc   +1 more source

Rheological and optical study of starch gelatinization in cassava flour suspensions. [PDF]

, 2016
CALADO, V. M. de A., CARVALHO, C. W. P. de, FARIAS, M. G., RAMOS, A. V.   +3 more
core  

Biomechanical Analysis and Injury Prediction in Pilots With Lumbar Spondylolysis Under Different Seat Inclination Angles

JOR SPINE, Volume 9, Issue 1, March 2026.
The biomechanical responses of three lumbar models under both seat angles remain below injury thresholds. However, the occurrence of spondylolysis at a 22° angle poses a higher risk. ABSTRACT Background This study aims to quantify the biomechanical effects of different seat inclinations on the normal and spondylolysis lumbar of pilots under typical ...
Mengmeng Jin, Yingwei Li, Jiatao Wang, Qianxiang Zhou, Zhongqi Liu, Pan Guo   +5 more
wiley   +1 more source

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

Influence of Dry and Steam Thermal Pretreatments on the Structural Properties and Flowability of Faba Bean Flours

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey   +4 more
wiley   +1 more source

Creation of TGMS Lines of Waxy Rice with Elite Physicochemical Properties of Starch via Waxy Gene Editing. [PDF]

Foods
Zhu J, Wang Z, Zhao R, Li W, Gan T, Wan J, Sun H, Liu Y, Wei M, Xu H, Luo T, Hua Y, Li S, Fu Y, Li P.   +14 more
europepmc   +1 more source

Explorative Study of the Effect of Extrusion of Black Bean Germinated‐Dehulled Cotyledon on Gut Microbiota

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Sequential processing, germination‐dehulling‐extrusion, improves technofunctional and chemical properties of black bean cotyledons. This work aims to evaluate the effect of germinated, dehulled and extruded black bean cotyledon on Lactobacillus and Bifidobacterium growth using the Automated and Robotic Intestinal System (ARIS).
Arlette Santacruz, Carlos Martínez‐Vitela, Erick Heredia‐Olea, Sebastian Gradilla‐Hernández, Marisela González‐Ávila, Esther Pérez‐Carrillo, Janet A. Gutiérrez‐Uribe   +6 more
wiley   +1 more source

Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]

Foods
Song L, Xu M, Zhang K, Guo G, Huai L, Zhao Y, Wang T, Pan L, Cui R, Zhang L.   +9 more
europepmc   +1 more source