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1.
Effect of protein-starch interactions on starch retrogradation and implications for food product quality.
Compr Rev Food Sci Food Saf
; 22(3): 2081-2111, 2023 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-36945176
2.
CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers.
Int J Mol Sci
; 23(9)2022 Apr 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-35563030
3.
Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.
Plant Foods Hum Nutr
; 77(4): 552-559, 2022 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-35980500
4.
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions.
Compr Rev Food Sci Food Saf
; 19(4): 2164-2199, 2020 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-33337093
5.
Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
J Sci Food Agric
; 94(13): 2801-6, 2014 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-24591045
6.
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing.
Food Chem
; 449: 139237, 2024 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38581780
7.
Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile.
Food Chem
; 444: 138645, 2024 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38325084
8.
Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics.
Food Chem
; 404(Pt B): 134648, 2023 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36283316
9.
Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment.
Food Chem
; 423: 136320, 2023 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-37182494
10.
Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing.
Food Chem
; 421: 136182, 2023 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37086517
11.
Sorghum phenolics demonstrate estrogenic action and induce apoptosis in nonmalignant colonocytes.
Nutr Cancer
; 64(3): 419-27, 2012 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22369068
12.
Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability.
Food Chem
; 372: 131233, 2022 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34624780
13.
Identifying the Genetic Basis of Mineral Elements in Rice Grain Using Genome-Wide Association Mapping.
Genes (Basel)
; 13(12)2022 12 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36553597
14.
Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff.
Food Res Int
; 145: 110426, 2021 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-34112428
15.
Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties.
Food Chem
; 359: 129969, 2021 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33964661
16.
Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics.
Food Chem
; 346: 128935, 2021 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33385918
17.
Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins.
Food Res Int
; 148: 110612, 2021 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-34507756
18.
Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties.
Food Chem
; 324: 126871, 2020 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32344346
19.
Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction.
Food Chem
; 333: 127494, 2020 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32663754
20.
Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose.
Food Chem
; 285: 326-333, 2019 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30797353