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The Current Progress in Research about the Effect of Phenolics from Brown Rice on the Digestibility of Starch.
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- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 1, p. 21, doi. 10.16210/j.cnki.1007-7561.2024.01.003
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Physicochemical and Functional Properties of Water-soluble Dietary Fiber from Different Sources of Cereal Bran.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 62, doi. 10.16210/j.cnki.1007-7561.2023.03.009
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Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review.
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- Cereal Chemistry, 2024, v. 101, n. 3, p. 437, doi. 10.1002/cche.10746
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Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment.
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- Cereal Chemistry, 2024, v. 101, n. 1, p. 263, doi. 10.1002/cche.10742
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The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination.
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- Cereal Chemistry, 2023, v. 100, n. 2, p. 321, doi. 10.1002/cche.10609
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Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1296, doi. 10.1002/cche.10592
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Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 664, doi. 10.1002/cche.10528
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- Article
Effect of pre‐treatment on the functional properties of germinated whole grains: A review.
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- Cereal Chemistry, 2022, v. 99, n. 2, p. 253, doi. 10.1002/cche.10500
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- Article
Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran.
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- Cereal Chemistry, 2021, v. 98, n. 2, p. 346, doi. 10.1002/cche.10374
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Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes.
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- Cereal Chemistry, 2020, v. 97, n. 6, p. 1158, doi. 10.1002/cche.10336
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- Article
Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour.
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- Cereal Chemistry, 2017, v. 94, n. 3, p. 464, doi. 10.1094/CCHEM-06-16-0166-R
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- Article
The combined effect of cold plasma pretreatment and germination on nutritional quality and texture properties of brown rice cakes.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3511, doi. 10.1111/ijfs.16397
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- Article
Pasting and retrogradation properties of rice starch with phenolics from three varieties of brown rice.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3014, doi. 10.1111/ijfs.16426
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- Article
Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 4, p. 665, doi. 10.1111/j.1365-2621.2011.02891.x
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A highly efficient scheme for joint remote preparation of multi-qubit W state with minimum quantum resource.
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- Quantum Information Processing, 2018, v. 17, n. 12, p. 1, doi. 10.1007/s11128-018-2098-0
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- Article
Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents.
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- Food Science & Technology Research, 2018, v. 24, n. 2, p. 311, doi. 10.3136/fstr.24.311
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- Article
An AAA-DDD Triply Hydrogen-Bonded Complex Easily Accessible for Supramolecular Polymers.
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- Chemistry - A European Journal, 2014, v. 20, n. 51, p. 16980, doi. 10.1002/chem.201404996
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- Article
Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process.
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- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 7, p. 1235, doi. 10.1007/s11746-014-2457-7
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- Article