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International Journal of Biological Macromolecules
|
June 27, 2021
Microwave reheating increases the resistant starch content in cooked rice with high water contents
Ting Liu, Binjia Zhang, Lili Wang, et al.
International Journal of Nanomedicine
|
December 1, 2025
Key Role of STAT3 in Osteoarthritis: From Pathogenic Mechanisms to Targeted Therapy
Siming Zhao, Haijia Xu, Jian Chen, et al.
International Journal of Biological Macromolecules
|
October 21, 2018
Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features
Nannan Li, Binjia Zhang, Siming Zhao, et al.
Journal of the Science of Food and Agriculture
|
March 9, 2024
Quality prediction of whole-grain rice noodles using backpropagation artificial neural network
Chujun Wang, Xin Shi, Jianyi Xue, et al.
Optics Express
|
October 20, 2023
360-degree directional micro prism array for tabletop flat-panel light field displays
Xunbo Yu, Haoxiang Dong, Xin Gao, et al.
International Journal of Biological Macromolecules
|
April 1, 2020
Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking
Lili Wang, Siming Zhao, Jinxi Kong, et al.
International Journal of Biological Macromolecules
|
December 18, 2019
Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches
Nannan Li, Yabin Guo, Siming Zhao, et al.
Journal of Food Science
|
March 10, 2020
Evaluation of antioxidant properties of the different tissues of vine tea (Ampelopsis grossedentata) in stripped canola oil and sunflower oil
Caihua Jia, Mingxing Zhang, Weibo Ma, et al.
Foods (Basel, Switzerland)
|
February 25, 2022
Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting <i>indica</i> Rice Starch Undergoing Storage
Qing Xiong, Dongling Qiao, Meng Niu, et al.
Food Chemistry: X
|
October 2, 2023
Formation of AGEs in <i>Penaeus vannamei</i> fried with high oleic acid sunflower oil
Jiao Mo, Yuanyuan Zhao, Runlin Wu, et al.
Page
of 13
Search research articles
Search
Showing results (61-70 of 129) with videos related to
Sort By:
Page
of 13
International Journal of Biological Macromolecules
|
June 27, 2021
Microwave reheating increases the resistant starch content in cooked rice with high water contents
Ting Liu, Binjia Zhang, Lili Wang, et al.
International Journal of Nanomedicine
|
December 1, 2025
Key Role of STAT3 in Osteoarthritis: From Pathogenic Mechanisms to Targeted Therapy
Siming Zhao, Haijia Xu, Jian Chen, et al.
International Journal of Biological Macromolecules
|
October 21, 2018
Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features
Nannan Li, Binjia Zhang, Siming Zhao, et al.
Journal of the Science of Food and Agriculture
|
March 9, 2024
Quality prediction of whole-grain rice noodles using backpropagation artificial neural network
Chujun Wang, Xin Shi, Jianyi Xue, et al.
Optics Express
|
October 20, 2023
360-degree directional micro prism array for tabletop flat-panel light field displays
Xunbo Yu, Haoxiang Dong, Xin Gao, et al.
International Journal of Biological Macromolecules
|
April 1, 2020
Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking
Lili Wang, Siming Zhao, Jinxi Kong, et al.
International Journal of Biological Macromolecules
|
December 18, 2019
Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches
Nannan Li, Yabin Guo, Siming Zhao, et al.
Journal of Food Science
|
March 10, 2020
Evaluation of antioxidant properties of the different tissues of vine tea (Ampelopsis grossedentata) in stripped canola oil and sunflower oil
Caihua Jia, Mingxing Zhang, Weibo Ma, et al.
Foods (Basel, Switzerland)
|
February 25, 2022
Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting <i>indica</i> Rice Starch Undergoing Storage
Qing Xiong, Dongling Qiao, Meng Niu, et al.
Food Chemistry: X
|
October 2, 2023
Formation of AGEs in <i>Penaeus vannamei</i> fried with high oleic acid sunflower oil
Jiao Mo, Yuanyuan Zhao, Runlin Wu, et al.
Page
of 13