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La ricerca find articoli where soggetti phrase all words 'RETROGRADATION' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 187 riferimenti
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    1. Smits, ALM; Wubbenhorst, M; Kruiskamp, PH; van Soest, JJG; Vliegenthart, JFG; van Turnhout, J
      Structure evolution in amylopectin/ethylene glycol mixtures by H-bond formation and phase separation studied with dielectric relaxation spectroscopy

      JOURNAL OF PHYSICAL CHEMISTRY B
    2. Rosell, CM; Rojas, JA; de Barber, CB
      Combined effect of different antistaling agents on the pasting properties of wheat flour

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    3. Rojas, JA; Rosell, CM; de Barber, CB
      Role of maltodextrins in the staling of starch gels

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    4. Duran, E; Leon, A; Barber, B; de Barber, CB
      Effect of low molecular weight dextrins on gelatinization and retrogradation of starch

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    5. Kruiskamp, PH; Smits, ALM; van Soest, JJG; Vliegenthart, JFG
      The influence of plasticiser on molecular organisation in dry amylopectin measured by differential scanning calorimetry and solid state nuclear magnetic resonance spectroscopy

      JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
    6. Guraya, HS; James, C; Champagne, ET
      Evaluation of debranched rice starch sample preparation methods for anion-exchange chromatography with pulsed amperometric detector

      JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
    7. Klamczynska, B; Czuchajowska, Z; Baik, BK
      Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    8. Tharanathan, M; Tharanathan, RN
      Resistant starch in wheat-based products: Isolation and characterisation

      JOURNAL OF CEREAL SCIENCE
    9. Singh, J; Singh, N
      Studies on the morphological, thermal and rheological properties of starchseparated from some Indian potato cultivars

      FOOD CHEMISTRY
    10. Li, JH; Vasanthan, T; Rossnagel, B; Hoover, R
      Starch from hull-less barley: II. Thermal, rheological and acid hydrolysischaracteristics

      FOOD CHEMISTRY
    11. Ratnayake, WS; Hoover, R; Shahidi, F; Perera, C; Jane, J
      Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars

      FOOD CHEMISTRY
    12. Slaughter, SL; Ellis, PR; Butterworth, PJ
      An investigation of the action of porcine pancreatic alpha-amylase on native and gelatinised starches

      BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS
    13. Lim, ST; Chang, EH; Chung, HJ
      Thermal transition characteristics of heat-moisture treated corn and potato starches

      CARBOHYDRATE POLYMERS
    14. Farhat, IA; Protzmann, J; Becker, A; Valles-Pamies, B; Neale, R; Hill, SE
      Effect of the extent of conversion and retrogradation on the digestibilityof potato starch

      STARCH-STARKE
    15. Ancona, DAB; Guerrero, LAC; Matos, RIC; Ortiz, GD
      Physicochemical and functional characterization of baby lima bean (Phaseolus lunatus) starch

      STARCH-STARKE
    16. Wang, LF; Wang, YJ
      Structures and physicochemical properties of acid-thinned corn, potato andrice starches

      STARCH-STARKE
    17. Ortega-Ojeda, FE; Eliasson, AC
      Gelatinisation and retrogradation behaviour of some starch mixtures

      STARCH-STARKE
    18. Blahovec, J; Esmir, AAS
      Precise study of cooked potato texture

      JOURNAL OF TEXTURE STUDIES
    19. Arvisenet, G; Cayot, N
      Influence of aroma compounds on large deformation properties of starch-based systems during aging

      JOURNAL OF TEXTURE STUDIES
    20. Kadan, RS; Robinson, MG; Thibodeaux, DP; Pepperman, AB
      Texture and other physicochemical properties of whole rice bread

      JOURNAL OF FOOD SCIENCE
    21. Rosell, CM; Haros, M; Escriva, C; de Barber, CB
      Experimental approach to optimize the use of alpha-amylases in breadmaking

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    22. Ahmad, FB; Williams, PA
      Effect of galactomannans on the thermal and rheological properties of sagostarch

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    23. Siswoyo, TA; Morita, N
      Influence of acyl chain lengths in mono- and diacyl-sn-glycerophosphatidylcholine on gelatinization and retrogradation of starch

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    24. Kaaber, L; Brathen, E; Martinsen, BK; Shomer, I
      The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes

      POTATO RESEARCH
    25. Rydberg, U; Andersson, L; Andersson, R; Aman, P; Larsson, H
      Comparison of starch branching enzyme I and II from potato

      EUROPEAN JOURNAL OF BIOCHEMISTRY
    26. Conde-Petit, B; Nuessli, J; Arrigoni, E; Escher, F; Amado, R
      Perspectives of starch in food science

      CHIMIA
    27. Lee, MR; Swanson, BG; Baik, BK
      Influence of amylose content on properties of wheat starch and breadmakingquality of starch and gluten blends

      CEREAL CHEMISTRY
    28. Grant, LA; Vignaux, N; Doehlert, DC; McMullen, MS; Elias, EM; Kianian, S
      Starch characteristics of waxy and nonwaxy tetraploid (Triticum turgidum L. var. durum) wheats

      CEREAL CHEMISTRY
    29. Lai, VMF; Shen, MC; Yeh, AI; Juliano, BO; Lii, CY
      Molecular and gelatinization properties of rice starches from IR24 and Sinandomeng cultivars

      CEREAL CHEMISTRY
    30. Lent, PJ; Grant, LA
      Effects of additives and storage temperature on staling properties of bagels

      CEREAL CHEMISTRY
    31. Seetharaman, K; Tziotis, A; Borras, F; White, PJ; Ferrer, M; Robutti, J
      Thermal and functional characterization of starch from Argentinean corn

      CEREAL CHEMISTRY
    32. Hug-Iten, S; Escher, F; Conde-Petit, B
      Structural properties of starch in bread and bread model systems: Influence of an antistaling alpha-amylase

      CEREAL CHEMISTRY
    33. Vesterinen, E; Suortti, T; Autio, K
      Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch

      CEREAL CHEMISTRY
    34. Carvalho, CWP; Mitchell, JR
      Effect of sucrose on starch conversion and glass transition of nonexpandedmaize and wheat extrudates

      CEREAL CHEMISTRY
    35. Ramesh, M; Bhattacharya, KR; Mitchell, JR
      Developments in understanding the basis of cooked-rice texture

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    36. Bhandari, BR; Howes, T
      Glass transition in processing and stability of food

      FOOD AUSTRALIA
    37. Kalichevsky-Dong, MT; Ablett, S; Lillford, PJ; Knorr, D
      Effects of pressure-shift freezing and conventional freezing on model foodgels

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    38. Teo, CH; Abd, A; Cheah, PB; Norziah, MH; Seow, CC
      On the roles of protein and starch in the aging of non-waxy rice flour

      FOOD CHEMISTRY
    39. Siswoyo, TA; Morita, N
      Effect of phospholipids transesterified enzymatically with polyunsaturatedfatty acids on gelatinization and retrogradation of starch

      JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
    40. Sasaki, T; Yasui, T; Matsuki, J
      Influence of non-starch polysaccharides isolated from wheat flour on the gelatinization and gelation of wheat starches

      FOOD HYDROCOLLOIDS
    41. Morikawa, K; Nishinari, K
      Effects of concentration dependence of retrogradation behaviour of dispersions for native and chemically modified potato starch

      FOOD HYDROCOLLOIDS
    42. Thompson, DB
      On the non-random nature of amylopectin branching

      CARBOHYDRATE POLYMERS
    43. Fredriksson, H; Bjorck, I; Andersson, R; Liljeberg, H; Silverio, J; Eliasson, AC; Aman, P
      Studies on alpha-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato

      CARBOHYDRATE POLYMERS
    44. Silverio, J; Fredriksson, H; Andersson, R; Eliasson, AC; Aman, P
      The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution

      CARBOHYDRATE POLYMERS
    45. Takaya, T; Sano, C; Nishinari, K
      Thermal studies on the gelatinisation and retrogradation of heat-moisture treated starch

      CARBOHYDRATE POLYMERS
    46. Tsai, ML; Lii, CY
      Effect of hot-water-soluble components on the rheological properties of rice starch

      STARCH-STARKE
    47. Bello-Perez, LA; Agama-Acevedo, E; Sayago-Ayerdi, SG; Moreno-Damian, E
      Some structural, physicochemical and functional studies of banana starchesisolated from two varieties growing in Guerrero, Mexico

      STARCH-STARKE
    48. Nuessli, J; Handschin, S; Conde-Petit, B; Escher, F
      Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition

      STARCH-STARKE
    49. Putaux, JL; Buleon, A; Chanzy, H
      Network formation in dilute amylose and amylopectin studied by TEM

      MACROMOLECULES
    50. Ferrero, C; Zaritzky, NE
      Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    51. Cayot, N; Lafarge, C; Arvisenet, G; Taisant, C
      Influence of aroma compounds on the mechanical properties of starch-based food systems

      JOURNAL OF TEXTURE STUDIES
    52. Lozinsky, VI; Damshkaln, LG; Brown, R; Norton, IT
      Study of cryostructuration of polymer systems. XVIII. Freeze-thaw influence on water-solubilized artificial mixtures of amylopectin and amylose

      JOURNAL OF APPLIED POLYMER SCIENCE
    53. Barrett, A; Tsoubeli, M; Maguire, P; Tan, NB; Conca, K; Wang, Y; Porter, B; Taub, I
      Textural stability of intermediate-moisture extrudates: Effects of formulation

      CEREAL CHEMISTRY
    54. Chung, KM; Moon, TW; Chun, JK
      Influence of annealing on gel properties of mung bean starch

      CEREAL CHEMISTRY
    55. Chatakanonda, P; Varavinit, S; Chinachoti, P
      Relationship of gelatinization and recrystallization of cross-linked rice to glass transition temperature

      CEREAL CHEMISTRY
    56. Kasapis, S; Sablani, SS; Biliaderis, CG
      Dynamic oscillation measurements of starch networks at temperatures above 100 degrees C

      CARBOHYDRATE RESEARCH
    57. Ispas-Szabo, P; Ravenelle, F; Hassan, I; Preda, M; Mateescu, MA
      Structure-properties relationship in cross-linked high-amylose starch for use in controlled drug release

      CARBOHYDRATE RESEARCH
    58. Farhat, IA; Blanshard, JMV; Mitchell, JR
      The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content

      BIOPOLYMERS
    59. Sikora, M; Mazurkiewicz, J; Tomasik, P; Pielichowski, K
      Rheological properties of some starch-water-sugar systems

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    60. De Meuter, P; Amelrijckx, J; Rahier, H; Van Mele, B
      Isothermal crystallization of concentrated amorphous starch systems measured by modulated differential scanning calorimetry

      JOURNAL OF POLYMER SCIENCE PART B-POLYMER PHYSICS
    61. De Meuter, P; Rahier, H; Van Mele, B
      The use of modulated temperature differential scanning calorimetry for thecharacterisation of food systems

      INTERNATIONAL JOURNAL OF PHARMACEUTICS
    62. Yoshimura, M; Takaya, T; Nishinari, K
      Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry

      FOOD HYDROCOLLOIDS
    63. Stolt, M; Stoforos, NG; Taoukis, PS; Autio, K
      Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions

      JOURNAL OF FOOD ENGINEERING
    64. Rubens, P; Snauwaert, J; Heremans, K; Stute, R
      In situ observation of pressure-induced gelation of starches studied with FTIR in the diamond anvil cell

      CARBOHYDRATE POLYMERS
    65. Hug-Iten, S; Handschin, S; Conde-Petit, B; Escher, F
      Changes in starch microstructure on baking and staling of wheat bread

      FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
    66. Mujoo, R; Ali, SZ
      Molecular degradation of rice starch during processing to flakes

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    67. Larsson, H; Eliasson, AC
      Rheological behaviour of mixed gels of wheat starch and ethyl(hydroxyethyl)cellulose

      JOURNAL OF TEXTURE STUDIES
    68. Perdon, AA; Siebenmorgen, TJ; Buescher, RW; Gbur, EE
      Starch retrogradation and texture of cooked milled rice during storage

      JOURNAL OF FOOD SCIENCE
    69. Defloor, I; Delcour, JA
      Impact of maltodextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of baked bread doughs

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    70. Ogawa, K; Hirai, I; Shimasaki, C; Yoshimura, T; Ono, S; Rengakuji, S; Nakamura, Y; Yamazaki, I
      Simple determination method of degree of substitution for starch acetate

      BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN
    71. Jane, J; Chen, YY; Lee, LF; McPherson, AE; Wong, KS; Radosavljevic, M; Kasemsuwan, T
      Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch

      CEREAL CHEMISTRY
    72. Yamin, FF; Lee, M; Pollak, LM; White, PJ
      Thermal properties of starch in corn variants isolated after chemical mutagenesis of inbred line B73

      CEREAL CHEMISTRY
    73. Ahmad, FB; Williams, PA
      Effect of sugars on the thermal and rheological properties of sago starch

      BIOPOLYMERS
    74. Fan, J; Marks, BP; Daniels, MJ; Siebenmorgen, TJ
      Effects of postharvest operations on the gelatinization and retrogradationproperties of long-grain rice

      TRANSACTIONS OF THE ASAE
    75. NAKAZAWA F; TAKAHASHI J; TAKADA M
      INTERACTION BETWEEN POTATO STARCH AND SUCROSE-LIPID MONOESTERS STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

      Bioscience, biotechnology, and biochemistry
    76. LII CY; LAI MF; LIU KF
      FACTORS INFLUENCING THE RETROGRADATION OF 2 RICE STARCHES IN LOW-MOLECULAR-WEIGHT SACCHARIDE SOLUTIONS

      Journal of cereal science (Print)
    77. SKRABANJA V; LAERKE HN; KREFT I
      EFFECTS OF HYDROTHERMAL PROCESSING OF BUCKWHEAT (FAGOPYRUM-ESCULENTUMMOENCH) GROATS ON STARCH ENZYMATIC AVAILABILITY IN-VITRO AND IN-VIVO IN RATS

      Journal of cereal science (Print)
    78. Autio, K; Stolt, M
      Effect of high pressure on the structure of starch

      FRESH NOVEL FOODS BY HIGH PRESSURE
    79. SVENSSON E; AUTIO K; ELIASSON AC
      THE EFFECT OF SODIUM DODECYL-SULFATE ON GELATINIZATION AND GELATION PROPERTIES OF WHEAT AND POTATO STARCHES

      Food hydrocolloids
    80. NODA T; TAKAHATA Y; SATO T; SUDA I; MORISHITA T; ISHIGURO K; YAMAKAWA O
      RELATIONSHIPS BETWEEN CHAIN-LENGTH DISTRIBUTION OF AMYLOPECTIN AND GELATINIZATION PROPERTIES WITHIN THE SAME BOTANICAL ORIGIN FOR SWEET-POTATO AND BUCKWHEAT

      Carbohydrate polymers
    81. LELAY P; DELMAS G
      INVESTIGATION OF THE PHYSICAL NETWORK OF AMORPHOUS AMYLOSE BY SLOW CALORIMETRY

      Carbohydrate polymers
    82. JOUPPILA K; KANSIKAS J; ROOS YH
      FACTORS AFFECTING CRYSTALLIZATION AND CRYSTALLIZATION KINETICS IN AMORPHOUS CORN STARCH

      Carbohydrate polymers
    83. YOSHIMURA M; TAKAYA T; NISHINARI K
      RHEOLOGICAL STUDIES ON MIXTURES OF CORN STARCH AND KONJAC-GLUCOMANNAN

      Carbohydrate polymers
    84. Bello-Perez, LA; Roger, P; Colonna, P; Paredes-Lopez, O
      Laser light scattering of high amylose and high amylopectin materials, stability in water after microwave dispersion

      CARBOHYDRATE POLYMERS
    85. Fessas, D; Schiraldi, A
      Texture and staling of wheat bread crumb: effects of water extractable proteins and 'pentosans'

      THERMOCHIMICA ACTA
    86. Aee, LH; Hie, KN; Nishinari, K
      DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch

      THERMOCHIMICA ACTA
    87. BELLOPEREZ LA; ORTIZMALDONADO F; VILLAGOMEZMENDEZ J; TOROVAZQUEZ JF
      EFFECT OF FATTY-ACIDS ON CLARITY OF STARCH PASTES

      Starke
    88. GARCIA AM; WALTER WM
      PHYSICOCHEMICAL CHARACTERIZATION OF STARCH FROM PERUVIAN SWEET-POTATOSELECTIONS

      Starke
    89. HULLEMAN SHD; JANSSEN FHP; FEIL H
      THE ROLE OF WATER DURING PLASTICIZATION OF NATIVE STARCHES

      Polymer
    90. LAI HM; JENG ST; LII CY
      O-17 NMR AND DSC FOR STUDYING QUALITY OF TARO PASTE AS AFFECTED BY PROCESSING AND STORAGE

      Lebensmittel-Wissenschaft + Technologie
    91. REID CA; HILLMAN K; HENDERSON C
      EFFECT OF RETROGRADATION, PANCREATIN DIGESTION AND AMYLOSE AMYLOPECTIN RATIO ON THE FERMENTATION OF STARCH BY CLOSTRIDIUM-BUTYRICUM (NCIMB-7423)/

      Journal of the Science of Food and Agriculture
    92. FORSSELL P; SHAMEKH S; HARKONEN H; POUTANEN K
      EFFECTS OF NATIVE AND ENZYMATICALLY HYDROLYZED SOYA AND OAT LECITHINSIN STARCH PHASE-TRANSITIONS AND BREAD BAKING

      Journal of the Science of Food and Agriculture
    93. JAGANNATH JH; JAYARAMAN KS; ARYA SS; SOMASHEKAR R
      DIFFERENTIAL SCANNING CALORIMETRY AND WIDE-ANGLE X-RAY-SCATTERING STUDIES OF BREAD STALING

      Journal of applied polymer science
    94. MIN BC; YOON SH; KIM JW; LEE YW; KIM YB; PARK KH
      CLONING OF NOVEL MALTOOLIGOSACCHARIDE-PRODUCING AMYLASES AS ANTISTALING AGENTS FOR BREAD

      Journal of agricultural and food chemistry
    95. AHMAD FB; WILLIAMS PA
      RHEOLOGICAL PROPERTIES OF SAGO STARCH

      Journal of agricultural and food chemistry
    96. MIZUNO A; MITSUIKI M; MOTOKI M
      EFFECT OF CRYSTALLINITY ON THE GLASS-TRANSITION TEMPERATURE OF STARCH

      Journal of agricultural and food chemistry
    97. Douzals, JP; Cornet, JMP; Gervais, P; Coquille, JC
      High-pressure gelatinization of wheat starch and properties of pressure-induced gels

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    98. Reijmer, JJG
      Compositional variations during phases of progradation and retrogradation of a Triassic carbonate platform (Picco di Vallandro/Durrenstein, dolomites, Italy)

      GEOLOGISCHE RUNDSCHAU
    99. BELLOPEREZ LA; COLONNA P; ROGER P; PAREDESLOPEZ O
      MACROMOLECULAR FEATURES OF AMARANTH STARCH

      Cereal chemistry
    100. SASAKI T; MATSUKI J
      EFFECT OF WHEAT-STARCH STRUCTURE ON SWELLING POWER

      Cereal chemistry


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Documento generato il 24/10/20 alle ore 19:34:59