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在“Elsevier电子期刊”中，命中：527条，耗时：小于0.01 秒

在所有数据库中总计命中：6,013条

1.A rapid monitoring method for inorganic arsenic in rice flour using reversed phase-high performance liquid chromatography-inductively coupled plasma mass spectrometry

作者：Tomohiro Narukawa^a ; ^{tomohiro-narukawa@aist.go.jp} ; Koichi Chiba^b ; Savarin Sinaviwat^c ; Jö ; rg Feldmann^c

关键词：Arsenic speciation ; HPLC-ICP-MS ; Inorganic arsenic determination ; Rice flour ; Risk assessment ; Extraction

刊名：Journal of Chromatography A

出版年：2017

2.Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

作者：Sungmin Jeong ; Hee Won Kim ; Suyong Lee ; ^{suyonglee@sejong.ac.kr}

关键词：Rice flour-zein composite ; Viscoelasticity ; Gluten-free ; Sheeted dough ; Noodle

刊名：Food Chemistry

出版年：2017

3.Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

作者：Jeng-Leun Mau^a ; Ching-Ching Lee^b ; Yi-Ping Chen^b ; Sheng-Dun Lin^b ; ^{lin54@sunrise.hk.edu.tw" class="auth_mail" title="E-mail the corresponding author}

关键词：Chiffon cake ; Black rice ; Antioxidant activity ; Sensory evaluation

刊名：LWT - Food Science and Technology

出版年：2017

4.Chitosan effects on physical properties, texture, and microstructure of flat rice noodles

作者：Phatthranit Klinmalai^a ; Tomoaki Hagiwara^b ; Takaharu Sakiyama^b ; Savitree Ratanasumawong^a ; ^{fagistt@ku.ac.th}

关键词：Chitosan ; Rice noodle ; Rice ; Gluten-free ; Protein network

刊名：LWT - Food Science and Technology

出版年：2017

5.Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch

作者：Carolina Galarza Vargas^a ; Tania Maria Haas Costa^a ; ^b ; Alessandro de Oliveira Rios^a ; Simone Hickmann Flô ; res^a ; ^{simone.flores@ufrgs.br}

关键词：Antioxidant ; Biopolymers ; Casting ; Composite films ; Packaging

刊名：Food Hydrocolloids

出版年：2017

6.Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment

作者：Wyller Max Ferreira Silva^a ; ^{wyller_m@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Bá ; rbara Biduski^a ; ^{babi_biduski@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Karina Oliveira Lima^a ; ^{karinah_ol@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Vâ ; nia Zanella Pinto^a ; ^b ; ^{vania_vzp@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Jé ; ssica Fernanda Hoffmann^a ; ^{jessicafh91@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Nathan Levien Vanier^a ; ^{nathanvanier@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Alvaro Renato Guerra Dias^a ; ^{alvaro.guerradias@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Heat-moisture treatment ; Resistant starch ; Rice flour ; Proteins

刊名：Food Chemistry

出版年：2017

7.The cadmium and lead content of the grain produced by leading Chinese rice cultivars

作者：L.H. Xie¹ ; S.Q. Tang¹ ; X.J. Wei ; G.N. Shao ; G.A. Jiao ; Z.H. Sheng ; J. Luo ; P.S. Hu ; ^{qualityh@163.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Rice variety ; Heavy mental content ; Geographical variation ; China

刊名：Food Chemistry

出版年：2017

8.Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

作者：Abdallah Bouasla^a ; Agnieszka Wó ; jtowicz^b ; ^{agnieszka.wojtowicz@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author} ; Mohammed Nasereddine Zidoune^a

关键词：Extrusion-cooking ; Gluten-free pasta ; Physical properties ; Texture ; Microstructure

刊名：LWT - Food Science and Technology

出版年：2017

9.Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose

作者：Yohana Dwi Setyawati^a ; Sitti Faika Ahsan^a ; Lu Ki Ong^a ; Felycia Edi Soetaredjo^b ; Suryadi Ismadji^b ; ^{suryadiismadji@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Yi-Hsu Ju^a ; ^{yhju@mail.ntust.edu.tw" class="auth_mail" title="E-mail the corresponding author}

关键词：Amylopectin ; Amylose ; Broken rice ; Glutinous rice flour ; Glycerol ; Ultrasonication

刊名：Food Chemistry

出版年：2016

10.Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

作者：Jitranut Leewatchararongjaroen ; Jirarat Anuntagool ; ^{Jirarat.t@chula.ac.th" class="auth_mail" title="E-mail the corresponding author} ; ^{j.anuntagool@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：rice flour ; physicochemical property ; crystallinity ; amylose content ; milling

刊名：Rice Science

出版年：2016

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