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There are 59290 results for: content related to: Effects of Cooking Methods and Starch Structures on Starch Hydrolysis Rates of Rice

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

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: H2316–H2321, Bhupinder Kaur, Viren Ranawana, Ai-Ling Teh and C Jeya.K Henry

    Version of Record online : 9 SEP 2015, DOI: 10.1111/1750-3841.13070

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    Mycotoxin Contamination of Rice in China

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 573–584, Xiang Dong Sun, Ping Su and Hong Shan

    Version of Record online : 30 JAN 2017, DOI: 10.1111/1750-3841.13631

  3. Acid Diffusion into Rice Boluses is Influenced by Rice Type, Variety, and Presence of α-Amylase

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: E316–E325, Yamile A. Mennah-Govela, Gail M. Bornhorst and R. Paul Singh

    Version of Record online : 5 JAN 2015, DOI: 10.1111/1750-3841.12750

  4. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

  5. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  6. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  7. Total and Inorganic Arsenic in Iranian Rice

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: T1129–T1135, Marina Cano-Lamadrid, Sandra Munera-Picazo, Francisco Burló, Mohammad Hojjati and Ángel A. Carbonell-Barrachina

    Version of Record online : 28 MAR 2015, DOI: 10.1111/1750-3841.12849

  8. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  9. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: E600–E609, Kevin Mis Solval, J. David Bankston, Peter J. Bechtel and Subramaniam Sathivel

    Version of Record online : 11 FEB 2016, DOI: 10.1111/1750-3841.13228

  10. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

    Journal of Food Science

    Volume 81, Issue 9, September 2016, Pages: H2263–H2272, Carlo Giuseppe Rizzello, Marco Montemurro and Marco Gobbetti

    Version of Record online : 9 AUG 2016, DOI: 10.1111/1750-3841.13410

  11. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  12. Effects of Organic and Conventional Cropping Systems on Technological Properties and Phenolic Compounds of Freshly Harvested and Stored Rice

    Journal of Food Science

    Volume 82, Issue 10, October 2017, Pages: 2276–2285, Gabriela Hörnke Alves, Ricardo Tadeu Paraginski, Nelisa de Souza Lamas, Jessica Fernanda Hoffmann, Nathan Levien Vanier and Maurício de Oliveira

    Version of Record online : 6 SEP 2017, DOI: 10.1111/1750-3841.13802

  13. Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: C29–C39, Enbo Xu, Hongyan Li, Zhengzong Wu, Fang Wang, Xueming Xu, Zhengyu Jin and Aiquan Jiao

    Version of Record online : 22 DEC 2014, DOI: 10.1111/1750-3841.12719

  14. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2031–2040, Jun Qi, Deng-yong Liu, Guang-hong Zhou and Xing-lian Xu

    Version of Record online : 21 JUL 2017, DOI: 10.1111/1750-3841.13801

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852

  16. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H777–H785, Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able

    Version of Record online : 19 JAN 2016, DOI: 10.1111/1750-3841.13218

  17. Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: S329–S335, Sinee Nongtaodum, Anuvat Jangchud, Kamolwan Jangchud, Pisit Dhamvithee, Hong Kyoon No and Witoon Prinyawiwatkul

    Version of Record online : 18 JAN 2013, DOI: 10.1111/1750-3841.12035

  18. Inorganic and Total Arsenic Contents in Rice and Rice-Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: T1031–T1037, M. Cano-Lamadrid, S. Munera-Picazo, A. Burgos-Hernández, F. Burló and Ángel A. Carbonell-Barrachina

    Version of Record online : 14 MAR 2016, DOI: 10.1111/1750-3841.13269

  19. Physical Stability of Octenyl Succinate–Modified Polysaccharides and Whey Proteins for Potential Use as Bioactive Carriers in Food Systems

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: E1209–E1217, Alex F. Puerta-Gomez and M. Elena Castell-Perez

    Version of Record online : 28 APR 2015, DOI: 10.1111/1750-3841.12874

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    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Version of Record online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959