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Items: 1 to 20 of 246

1.

Effects of cooking methods and starch structures on starch hydrolysis rates of rice.

Reed MO, Ai Y, Leutcher JL, Jane JL.

J Food Sci. 2013 Jul;78(7):H1076-81. doi: 10.1111/1750-3841.12165. Epub 2013 Jun 14.

PMID:
23772830
2.

The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition.

Kaur B, Ranawana V, Teh AL, Henry CJ.

J Food Sci. 2015 Oct;80(10):H2316-21. doi: 10.1111/1750-3841.13070. Epub 2015 Sep 9.

PMID:
26352188
3.

Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics.

Nakayoshi Y, Nakamura S, Kameo Y, Shiiba D, Katsuragi Y, Ohtsubo K.

Biosci Biotechnol Biochem. 2015;79(11):1860-6. doi: 10.1080/09168451.2015.1044934. Epub 2015 May 21.

PMID:
25996617
4.

Thermal and physicochemical properties of rice grain, flour and starch.

Singh V, Okadome H, Toyoshima H, Isobe S, Ohtsubo K.

J Agric Food Chem. 2000 Jul;48(7):2639-47.

PMID:
10898601
5.

Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans.

Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Yiu SH, Greenberg GR.

Am J Clin Nutr. 1991 Nov;54(5):871-7.

PMID:
1951159
6.

Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa).

Chun A, Lee HJ, Hamaker BR, Janaswamy S.

J Agric Food Chem. 2015 Apr 1;63(12):3085-93. doi: 10.1021/jf504870p. Epub 2015 Mar 17.

PMID:
25781203
7.

Effect of processing on nutritionally important starch fractions in rice varieties.

Rashmi S, Urooj A.

Int J Food Sci Nutr. 2003 Jan;54(1):27-36.

PMID:
12701235
8.
9.

The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.

Syahariza ZA, Sar S, Hasjim J, Tizzotti MJ, Gilbert RG.

Food Chem. 2013 Jan 15;136(2):742-9. doi: 10.1016/j.foodchem.2012.08.053. Epub 2012 Aug 31. Erratum in: Food Chem. 2014 Feb 15;145:617-8.

PMID:
23122122
11.

Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches.

You SY, Lim ST, Lee JH, Chung HJ.

Carbohydr Polym. 2014 Nov 4;112:729-35. doi: 10.1016/j.carbpol.2014.06.065. Epub 2014 Jul 2.

PMID:
25129802
12.

Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka.

Gunaratne A, Kao W, Ratnayaka J, Collado L, Corke H.

J Sci Food Agric. 2013 Aug 30;93(11):2723-9. doi: 10.1002/jsfa.6091. Epub 2013 Apr 3.

PMID:
23553043
13.

Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches.

Kim BS, Kim HS, Hong JS, Huber KC, Shim JH, Yoo SH.

Food Chem. 2013 Jun 1;138(2-3):966-75. doi: 10.1016/j.foodchem.2012.11.028. Epub 2012 Nov 15.

PMID:
23411202
14.

Characteristics of pregelatinized ae mutant rice flours prepared by boiling after preroasting.

Nakamura S, Satoh H, Ohtsubo K.

J Agric Food Chem. 2011 Oct 12;59(19):10665-76. doi: 10.1021/jf200973x. Epub 2011 Sep 15.

PMID:
21894958
15.

The effect of heat moisture treatment on physicochemical properties of early indica rice.

Sun Q, Wang T, Xiong L, Zhao Y.

Food Chem. 2013 Nov 15;141(2):853-7. doi: 10.1016/j.foodchem.2013.03.077. Epub 2013 Apr 4.

PMID:
23790858
16.
17.

Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion.

Lai P, Shiau CJ, Wang CC.

J Sci Food Agric. 2012 May;92(7):1389-94. doi: 10.1002/jsfa.4712. Epub 2011 Nov 14.

PMID:
22083791
18.

Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods.

Chen MH, Bergman CJ, McClung AM, Everette JD, Tabien RE.

Food Chem. 2017 Nov 1;234:180-189. doi: 10.1016/j.foodchem.2017.04.170. Epub 2017 Apr 29.

PMID:
28551223
19.

Slow digestion properties of rice different in resistant starch.

Shu X, Jia L, Ye H, Li C, Wu D.

J Agric Food Chem. 2009 Aug 26;57(16):7552-9. doi: 10.1021/jf900988h.

PMID:
20349922
20.

Essential amino acids of starch synthase IIa differentiate amylopectin structure and starch quality between japonica and indica rice varieties.

Nakamura Y, Francisco PB Jr, Hosaka Y, Sato A, Sawada T, Kubo A, Fujita N.

Plant Mol Biol. 2005 May;58(2):213-27.

PMID:
16027975

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