86 results on '"Corke, Harold"'
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2. Optimization of soluble dietary fiber extraction from hulless barley grass
3. Genetic diversity and inter‐relationships of common bean ( Phaseolus vulgaris L.) starch traits
4. Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
5. Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles
6. Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content
7. Global volatile signature and polyphenols patterns in Vespolina wines according to vintage
8. Review for "Production, iron analysis and consumer perception of functional Thai Sinlek iron rice ( Oryza sativa ) drink"
9. Investigation of food microstructure and texture using atomic force microscopy: A review
10. The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives
11. Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review
12. Resveratrol alters texture and provides nutritional benefits in white‐salted noodles
13. Milling affects rheological and gel textural properties of rice flour
14. Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours
15. Physicochemical properties, digestibility and expected glycaemic index of high amylose rice differing in length‐width ratio in Sri Lanka
16. Polyphenols in Common Beans (Phaseolus vulgarisL.): Chemistry, Analysis, and Factors Affecting Composition
17. Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice
18. Physicochemical Properties of Mung Bean Starches Isolated From Four Varieties Grown in Sri Lanka
19. Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities
20. Diversity in Antioxidant Capacity, Phenolic Contents, and Flavonoid Contents of 42 Edible Beans from China
21. Physicochemical and functional properties ofCaryota urensflour as compared to wheat flour
22. Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts
23. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour
24. Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes
25. Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks
26. The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs
27. Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars
28. Sword bean (Canavalia gladiata ) as a source of antioxidant phenolics
29. Adhesion, Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets
30. Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread
31. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka
32. Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content
33. Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems
34. Erratum: Effect of fertilizer on functional properties of flour from four rice varieties grown in Sri Lanka
35. Erratum: Effect of soil moisture stress from flowering to grain maturity on functional properties of Sri Lankan rice flour
36. Gluten Enhances Cooking, Textural, and Sensory Properties of Oat Noodles
37. Gelatinization, Pasting, and Gelling Properties of Sweetpotato and Wheat Starch Blends
38. Effect of soil moisture stress from flowering to grain maturity on functional properties of Sri Lankan rice flour
39. Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka
40. Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new‐improved varieties grown in Sri Lanka
41. Physicochemical properties of sweetpotato starch
42. Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation
43. Rheological properties of starches from grain amaranth and their relationship to starch structure
44. Functional Properties and Retrogradation of Heat‐Moisture Treated Wheat and Potato Starches in the Presence of Hydroxypropyl β‐cyclodextrin
45. Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
46. Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP‐HPLC‐DAD
47. Rapid identification of gallotannins from Chinese galls by matrix‐assisted laser desorption/ionization time‐of‐flight quadrupole ion trap mass spectrometry
48. Effect of Phenolic Compounds on the Pasting and Textural Properties of Wheat Starch
49. Gelatinizing, Pasting, and Gelling Properties of Potato and Amaranth Starch Mixtures
50. Functional Properties of Hydroxypropylated, Cross-Linked, and Hydroxypropylated Cross-Linked Tuber and Root Starches
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