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For: Bresciani A, Vaglia V, Saitta F, Fessas D, Casiraghi MC, Erba D, Pagani MA, Lee JY, Kang JW, Ko JM, Bocchi S, Cho JH, Marti A. High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility. Food Sci Biotechnol 2022;31:681-690. [PMID: 35646411 PMCID: PMC9133276 DOI: 10.1007/s10068-022-01075-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 03/21/2022] [Accepted: 03/23/2022] [Indexed: 11/25/2022]  Open
Number Cited by Other Article(s)
1
Tao H, Fang XH, Cai WH, Zhang S, Wang HL. Retrogradation behaviors of damaged wheat starch with different water contents. Food Chem X 2024;22:101258. [PMID: 38444557 PMCID: PMC10912606 DOI: 10.1016/j.fochx.2024.101258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/07/2024]  Open
2
Jeong S, Lee S. Retrogradation-induced physicochemical changes in pre-cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024;104:2406-2416. [PMID: 37961837 DOI: 10.1002/jsfa.13125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 10/11/2023] [Accepted: 11/14/2023] [Indexed: 11/15/2023]
3
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization. Food Chem 2023;404:134675. [DOI: 10.1016/j.foodchem.2022.134675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/23/2022] [Accepted: 10/15/2022] [Indexed: 11/22/2022]
4
Bresciani A, Erba D, Casiraghi MC, Iametti S, Marti A, Barbiroli A. Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior. Foods 2022;11:foods11244040. [PMID: 36553780 PMCID: PMC9778262 DOI: 10.3390/foods11244040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/15/2022]  Open
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