| 1 | L-citrulline enriched fermented milk with Lactobacillus helveticus attenuates dextran sulfate sodium (DSS) induced colitis in mice | 5.0 | 21 | Citations (PDF) |
| 2 | Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches | 12.2 | 40 | Citations (PDF) |
| 3 | Optimization of soluble dietary fiber extraction from hulless barley grass | 2.8 | 6 | Citations (PDF) |
| 4 | Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch | 8.2 | 15 | Citations (PDF) |
| 5 | Antibacterial Activity and Multi-Targeting Mechanism of Dehydrocorydaline From Corydalis turtschaninovii Bess. Against Listeria monocytogenes | 3.9 | 20 | Citations (PDF) |
| 6 | Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins | 12.2 | 23 | Citations (PDF) |
| 7 | Chemical Characterization and In Vitro Anti-Cancer Activities of a Hot Water Soluble Polysaccharide from Hulless Barley Grass | 4.7 | 17 | Citations (PDF) |
| 8 | Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia | 6.3 | 34 | Citations (PDF) |
| 9 | Reducing synthetic colorants release from alginate-based liquid-core beads with a zein shell | 9.5 | 7 | Citations (PDF) |
| 10 | Removal of starch granule associated proteins affects annealing of normal and waxy maize starches | 12.2 | 21 | Citations (PDF) |
| 11 | Physicochemical properties of A- and B-type granules isolated from waxy and normal hull-less barley starch | 8.2 | 13 | Citations (PDF) |
| 12 | Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH | 9.5 | 23 | Citations (PDF) |
| 13 | Global volatile signature and polyphenols patterns in Vespolina wines according to vintage | 3.1 | 5 | Citations (PDF) |
| 14 | Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients | 9.5 | 58 | Citations (PDF) |
| 15 | Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content | 3.1 | 32 | Citations (PDF) |
| 16 | Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles | 3.1 | 11 | Citations (PDF) |
| 17 | Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles | 3.1 | 18 | Citations (PDF) |
| 18 | Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch | 3.4 | 27 | Citations (PDF) |
| 19 | Prevalence, Characterization, and Control of<i>Campylobacter jejuni</i>Isolated from Raw Milk, Cheese, and Human Stool Samples in Beni-Suef Governorate, Egypt | 2.2 | 12 | Citations (PDF) |
| 20 | Prevalence and Survival of<i>Stenotrophomonas</i>Species in Milk and Dairy Products in Egypt | 2.2 | 12 | Citations (PDF) |
| 21 | Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches | 8.2 | 40 | Citations (PDF) |
| 22 | Microwave irradiation alters the rheological properties and molecular structure of hull-less barley starch | 12.2 | 32 | Citations (PDF) |
| 23 | Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches | 8.2 | 26 | Citations (PDF) |
| 24 | Surface microstructure of rice starch is altered by removal of granule-associated proteins | 12.2 | 47 | Citations (PDF) |
| 25 | Microwave treatment alters the fine molecular structure of waxy hull-less barley starch | 8.2 | 16 | Citations (PDF) |
| 26 | Physicochemical properties, digestibility and expected glycaemic index of high amylose rice differing in length‐width ratio in Sri Lanka | 3.1 | 8 | Citations (PDF) |
| 27 | Starch granule-associated proteins affect the physicochemical properties of rice starch | 12.2 | 128 | Citations (PDF) |
| 28 | Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii) | 5.9 | 55 | Citations (PDF) |
| 29 | Milling affects rheological and gel textural properties of rice flour | 2.8 | 15 | Citations (PDF) |
| 30 | Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours | 3.1 | 20 | Citations (PDF) |
| 31 | Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches | 8.2 | 52 | Citations (PDF) |
| 32 | Tannins as an alternative to antibiotics | 5.3 | 269 | Citations (PDF) |
| 33 | Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content | 8.2 | 35 | Citations (PDF) |
| 34 | Phenolic profiles, antioxidant activities, and antiproliferative activities of different mung bean (Vigna radiata) varieties from Sri Lanka | 5.3 | 31 | Citations (PDF) |
| 35 | Investigation of food microstructure and texture using atomic force microscopy: A review | 13.3 | 34 | Citations (PDF) |
| 36 | Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch | 3.4 | 66 | Citations (PDF) |
| 37 | Green Extraction of Antioxidant Polyphenols from Green Tea (Camellia sinensis) | 5.8 | 134 | Citations (PDF) |
| 38 | Phenolic content and in vitro antioxidant activity in common beans (Phaseolus vulgaris L.) are not directly related to anti-proliferative activity | 5.3 | 19 | Citations (PDF) |
| 39 | Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content | 3.4 | 48 | Citations (PDF) |
| 40 | The health benefits, functional properties, modifications, and applications of pea (<i>Pisum sativum</i> L.) protein: Current status, challenges, and perspectives | 13.3 | 264 | Citations (PDF) |
| 41 | Removal of starch granule-associated proteins promotes α-amylase hydrolysis of rice starch granule | 9.5 | 46 | Citations (PDF) |
| 42 | Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review | 13.3 | 64 | Citations (PDF) |
| 43 | Large-Scale Screening of 239 Traditional Chinese Medicinal Plant Extracts for Their Antibacterial Activities against Multidrug-Resistant Staphylococcus aureus and Cytotoxic Activities | 3.1 | 38 | Citations (PDF) |
| 44 | Removal of starch granule-associated proteins affects amyloglucosidase hydrolysis of rice starch granules | 12.2 | 35 | Citations (PDF) |
| 45 | An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods | 3.7 | 8 | Citations (PDF) |
| 46 | Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application | 4.7 | 50 | Citations (PDF) |
| 47 | Resveratrol alters texture and provides nutritional benefits in white‐salted noodles | 3.1 | 2 | Citations (PDF) |
| 48 | Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species | 9.5 | 17 | Citations (PDF) |
| 49 | Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments | 15.7 | 114 | Citations (PDF) |
| 50 | Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions | 9.5 | 37 | Citations (PDF) |
| 51 | Phenolic profile, antioxidant and antiproliferative activities of diverse peanut cultivars | 2.8 | 16 | Citations (PDF) |
| 52 | Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa) | 5.9 | 66 | Citations (PDF) |
| 53 | Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS | 6.3 | 45 | Citations (PDF) |
| 54 | Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.) | 4.7 | 634 | Citations (PDF) |
| 55 | Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract | 5.8 | 41 | Citations (PDF) |
| 56 | Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review | 5.8 | 97 | Citations (PDF) |
| 57 | Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria | 4.0 | 25 | Citations (PDF) |
| 58 | Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe) | 4.7 | 939 | Citations (PDF) |
| 59 | Genetic variation in starch physicochemical properties of Chinese foxtail millet (Setaria italica Beauv.) | 8.2 | 35 | Citations (PDF) |
| 60 | Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants | 5.8 | 37 | Citations (PDF) |
| 61 | Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS | 5.8 | 24 | Citations (PDF) |
| 62 | Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer | 12.2 | 55 | Citations (PDF) |
| 63 | Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review | 4.5 | 339 | Citations (PDF) |
| 64 | Bioactive compounds and beneficial functions of sprouted grains 2019, , 191-246 | | 78 | Citations (PDF) |
| 65 | Combined speed and duration of milling affect the physicochemical properties of rice flour | 12.2 | 25 | Citations (PDF) |
| 66 | Extraction and characterization of starch granule-associated proteins from rice that affect in vitro starch digestibility | 9.5 | 62 | Citations (PDF) |
| 67 | Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer | 7.3 | 63 | Citations (PDF) |
| 68 | Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems | 12.2 | 58 | Citations (PDF) |
| 69 | Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice | 2.3 | 25 | Citations (PDF) |
| 70 | Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films | 12.2 | 76 | Citations (PDF) |
| 71 | Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): An updated review | 8.4 | 389 | Citations (PDF) |
| 72 | Physicochemical Properties of Mung Bean Starches Isolated From Four Varieties Grown in Sri Lanka | 2.3 | 17 | Citations (PDF) |
| 73 | Health Benefits of Bioactive Compounds from the Genus Ilex, a Source of Traditional Caffeinated Beverages | 4.6 | 84 | Citations (PDF) |
| 74 | Polyphenols in Common Beans (<i>Phaseolus vulgaris</i> L.): Chemistry, Analysis, and Factors Affecting Composition | 13.3 | 145 | Citations (PDF) |
| 75 | Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts | 5.3 | 61 | Citations (PDF) |
| 76 | Impact of cooking conditions on the properties of rice: Combined temperature and cooking time | 8.2 | 70 | Citations (PDF) |
| 77 | Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria | 6.3 | 92 | Citations (PDF) |
| 78 | Separation, Identification, and Bioactivities of the Main Gallotannins of Red Sword Bean (Canavalia gladiata) Coats | 3.6 | 37 | Citations (PDF) |
| 79 | Hot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean (<i>Vigna radiata</i>L.) Sprouts | 2.3 | 29 | Citations (PDF) |
| 80 | L<i>actobacillus plantarum</i>WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (<i>Vigna radiata</i>) and Soya Bean (<i>Glycine max</i>) Milks | 2.3 | 63 | Citations (PDF) |
| 81 | Stability and phase behavior of konjac glucomannan-milk systems | 12.2 | 38 | Citations (PDF) |
| 82 | Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities | 13.3 | 72 | Citations (PDF) |
| 83 | Editorial | 3.4 | 0 | Citations (PDF) |
| 84 | Structural characterization and properties of konjac glucomannan and zein blend films | 8.2 | 188 | Citations (PDF) |
| 85 | Genotypic diversity and environmental stability of starch physicochemical properties in the USDA rice mini-core collection | 9.5 | 17 | Citations (PDF) |
| 86 | Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review | 15.7 | 314 | Citations (PDF) |
| 87 | Diversity in Antioxidant Capacity, Phenolic Contents, and Flavonoid Contents of 42 Edible Beans from China | 2.8 | 30 | Citations (PDF) |
| 88 | Association Analysis of Markers Derived from Starch Biosynthesis Related Genes with Starch Physicochemical Properties in the USDA Rice Mini-Core Collection | 4.2 | 20 | Citations (PDF) |
| 89 | Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt | 3.9 | 54 | Citations (PDF) |
| 90 | Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour | 3.1 | 29 | Citations (PDF) |
| 91 | The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs | 3.1 | 51 | Citations (PDF) |
| 92 | Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes | 3.1 | 80 | Citations (PDF) |
| 93 | Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions | 8.2 | 29 | Citations (PDF) |
| 94 | Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches | 4.9 | 41 | Citations (PDF) |
| 95 | Sword bean (<i>Canavalia gladiata</i>) as a source of antioxidant phenolics | 3.1 | 30 | Citations (PDF) |
| 96 | Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (<i>Vigna radiata</i>) sprouts | 3.1 | 82 | Citations (PDF) |
| 97 | Physicochemical and functional properties of <i>Caryota urens</i> flour as compared to wheat flour | 3.1 | 13 | Citations (PDF) |
| 98 | Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars | 3.1 | 45 | Citations (PDF) |
| 99 | Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks | 3.1 | 8 | Citations (PDF) |
| 100 | Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects | 6.3 | 86 | Citations (PDF) |
| 101 | Characterization of konjac glucomannan-ethyl cellulose film formation via microscopy | 8.2 | 48 | Citations (PDF) |
| 102 | Carboxymethyl modification of konjac glucomannan affects water binding properties | 12.2 | 72 | Citations (PDF) |
| 103 | Adhesion, Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets | 3.1 | 12 | Citations (PDF) |
| 104 | Relationships among Genetic, Structural, and Functional Properties of Rice Starch | 5.9 | 116 | Citations (PDF) |
| 105 | Preparation and characterization of konjac glucomannan and ethyl cellulose blend films | 12.2 | 110 | Citations (PDF) |
| 106 | Association mapping of starch physicochemical properties with starch synthesis-related gene markers in nonwaxy rice (Oryza sativa L.) | 2.5 | 67 | Citations (PDF) |
| 107 | Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films | 12.2 | 124 | Citations (PDF) |
| 108 | Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins | 9.5 | 214 | Citations (PDF) |
| 109 | Association Mapping of Starch Physicochemical Properties with Starch Biosynthesizing Genes in Waxy Rice (Oryza sativa L.) | 5.9 | 40 | Citations (PDF) |
| 110 | Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka | 3.7 | 25 | Citations (PDF) |
| 111 | Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content | 3.7 | 36 | Citations (PDF) |
| 112 | Structures of building blocks in clusters of sweetpotato amylopectin | 2.3 | 22 | Citations (PDF) |
| 113 | Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese | 2.1 | 122 | Citations (PDF) |
| 114 | Gelatinization, Pasting, and Gelling Properties of Sweetpotato and Wheat Starch Blends | 2.8 | 32 | Citations (PDF) |
| 115 | Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new‐improved varieties grown in Sri Lanka | 2.3 | 32 | Citations (PDF) |
| 116 | Effect of soil moisture stress from flowering to grain maturity on functional properties of Sri Lankan rice flour | 2.3 | 23 | Citations (PDF) |
| 117 | Physicochemical properties of sweetpotato starch | 2.3 | 97 | Citations (PDF) |
| 118 | Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka | 3.7 | 27 | Citations (PDF) |
| 119 | Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems | 3.7 | 37 | Citations (PDF) |
| 120 | Amylopectin internal molecular structure in relation to physical properties of sweetpotato starch | 12.2 | 98 | Citations (PDF) |
| 121 | Structures of clusters in sweetpotato amylopectin | 2.3 | 34 | Citations (PDF) |
| 122 | Gluten Enhances Cooking, Textural, and Sensory Properties of Oat Noodles | 2.8 | 21 | Citations (PDF) |
| 123 | Genetic diversity and population structure of a diverse set of rice germplasm for association mapping | 3.7 | 182 | Citations (PDF) |
| 124 | Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.) | 3.4 | 78 | Citations (PDF) |
| 125 | Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation | 3.7 | 83 | Citations (PDF) |
| 126 | Survey of antioxidant capacity and nutritional quality of selected edible and medicinal fruit plants in Hong Kong | 4.4 | 57 | Citations (PDF) |
| 127 | Effect of γ-irradiation on phenolic compounds in rice grain | 9.5 | 96 | Citations (PDF) |
| 128 | Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments | 9.5 | 40 | Citations (PDF) |
| 129 | Functional Properties and Retrogradation of Heat‐Moisture Treated Wheat and Potato Starches in the Presence of Hydroxypropyl β‐cyclodextrin | 2.3 | 19 | Citations (PDF) |
| 130 | Rheological properties of starches from grain amaranth and their relationship to starch structure | 2.3 | 60 | Citations (PDF) |
| 131 | Antioxidant properties and principal phenolic phytochemicals of Indian medicinal plants from Asclepiadoideae and Periplocoideae | 2.0 | 45 | Citations (PDF) |
| 132 | Anthocyanins, Hydroxycinnamic Acid Derivatives, and Antioxidant Activity in Roots of Different Chinese Purple-Fleshed Sweetpotato Genotypes | 5.9 | 99 | Citations (PDF) |
| 133 | Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP‐HPLC‐DAD | 3.7 | 67 | Citations (PDF) |
| 134 | Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork | 3.7 | 177 | Citations (PDF) |
| 135 | Fine structure characterization of amylopectins from grain amaranth starch | 2.3 | 68 | Citations (PDF) |
| 136 | Rapid identification of gallotannins from Chinese galls by matrix‐assisted laser desorption/ionization time‐of‐flight quadrupole ion trap mass spectrometry | 1.5 | 25 | Citations (PDF) |
| 137 | Physical properties of Amaranthus starch | 9.5 | 117 | Citations (PDF) |
| 138 | Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch | 9.5 | 188 | Citations (PDF) |
| 139 | Effect of gamma irradiation on the thermal and rheological properties of grain amaranth starch | 3.0 | 65 | Citations (PDF) |
| 140 | Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella) | 9.5 | 148 | Citations (PDF) |
| 141 | Comparison of Major Phenolic Constituents and in Vitro Antioxidant Activity of Diverse Kudingcha Genotypes from <i>Ilex kudingcha</i>, <i>Ilex cornuta</i>, and <i>Ligustrum robustum</i> | 5.9 | 82 | Citations (PDF) |
| 142 | Effect of Phenolic Compounds on the Pasting and Textural Properties of Wheat Starch | 2.3 | 60 | Citations (PDF) |
| 143 | Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents | 9.5 | 159 | Citations (PDF) |
| 144 | Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose–lipid complexes of native and acetylated starches | 9.5 | 27 | Citations (PDF) |
| 145 | Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties | 8.2 | 107 | Citations (PDF) |
| 146 | Influence of <i>Amaranthus</i> Betacyanin Pigments on the Physical Properties and Color of Wheat Flours | 5.9 | 24 | Citations (PDF) |
| 147 | Starch Physicochemical Properties and Their Associations with Microsatellite Alleles of Starch-Synthesizing Genes in a Rice RIL Population | 5.9 | 27 | Citations (PDF) |
| 148 | Comparative Analysis of Bioactivities of Four <i>Polygonum</i> Species | 1.6 | 56 | Citations (PDF) |
| 149 | Fracture and Energy Partitioning in Uncooked and Cooked Noodles | 0.1 | 0 | Citations (PDF) |
| 150 | Gelatinizing, Pasting, and Gelling Properties of Potato and Amaranth Starch Mixtures | 2.8 | 34 | Citations (PDF) |
| 151 | Functional Properties of Hydroxypropylated, Cross-Linked, and Hydroxypropylated Cross-Linked Tuber and Root Starches | 2.8 | 89 | Citations (PDF) |
| 152 | Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria | 5.9 | 324 | Citations (PDF) |
| 153 | Analysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice | 12.2 | 37 | Citations (PDF) |
| 154 | Effect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat-moisture treated wheat, potato and waxy maize starches | 12.2 | 68 | Citations (PDF) |
| 155 | Kinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches | 12.2 | 55 | Citations (PDF) |
| 156 | Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin | 12.2 | 136 | Citations (PDF) |
| 157 | Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants | 9.5 | 511 | Citations (PDF) |
| 158 | Anthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extract | 9.5 | 73 | Citations (PDF) |
| 159 | The in vitro antibacterial activity of dietary spice and medicinal herb extracts | 5.0 | 632 | Citations (PDF) |
| 160 | A Potential Antioxidant Resource: Endophytic Fungi from Medicinal Plants | 1.3 | 219 | Citations (PDF) |
| 161 | Endophytic fungi from Nerium oleander L (Apocynaceae): main constituents and antioxidant activity | 4.0 | 123 | Citations (PDF) |
| 162 | Rapid Identification of Betacyanins fromAmaranthus tricolor,Gomphrena globosa, andHylocereus polyrhizusby Matrix-Assisted Laser Desorption/Ionization Quadrupole Ion Trap Time-of-Flight Mass Spectrometry (MALDI-QIT-TOF MS) | 5.9 | 45 | Citations (PDF) |
| 163 | Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants | 4.6 | 742 | Citations (PDF) |
| 164 | Analysis of Genotypic Diversity in the Starch Physicochemical Properties of Nonwaxy Rice: Apparent Amylose Content, Pasting Viscosity and Gel Texture | 2.3 | 157 | Citations (PDF) |
| 165 | OPTIMAL COOKING TIME OF NOODLES RELATED TO THEIR NOTCH SENSITIVITY* | 3.2 | 25 | Citations (PDF) |
| 166 | Protein characteristics of Chinese black-grained wheat | 9.5 | 49 | Citations (PDF) |
| 167 | Analysis of Genetic Diversity and Relationships in Waxy Rice (Oryza sativa L.) using AFLP and ISSR Markers | 1.3 | 26 | Citations (PDF) |
| 168 | Biting efficiency in relation to incisal angulation | 2.1 | 13 | Citations (PDF) |
| 169 | Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles | 2.8 | 46 | Citations (PDF) |
| 170 | Quality of dried white salted noodles affected by microbial transglutaminase | 3.7 | 79 | Citations (PDF) |
| 171 | AFLP and RFLP linkage map in Coix | 1.3 | 16 | Citations (PDF) |
| 172 | Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents | 5.9 | 1,183 | Citations (PDF) |
| 173 | Characterization and application of betalain pigments from plants of the Amaranthaceae | 15.7 | 210 | Citations (PDF) |
| 174 | Free Radical Scavenging Properties and Phenolic Content of Chinese Black-Grained Wheat | 5.9 | 144 | Citations (PDF) |
| 175 | HPLC Characterization of Betalains from Plants in the Amaranthaceae | 1.2 | 71 | Citations (PDF) |
| 176 | Phenolic Antioxidants (Hydrolyzable Tannins, Flavonols, and Anthocyanins) Identified by LC-ESI-MS and MALDI-QIT-TOF MS fromRosa chinensisFlowers | 5.9 | 134 | Citations (PDF) |
| 177 | Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability | 5.9 | 464 | Citations (PDF) |
| 178 | Production of Bihon-type Noodles from Maize Starch Differing in Amylose Content | 2.8 | 43 | Citations (PDF) |
| 179 | Analysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.): thermal properties, gel texture and swelling volume | 3.4 | 77 | Citations (PDF) |
| 180 | Genetic diversity in the physicochemical properties of waxy rice(Oryza sativa L) starch | 3.7 | 48 | Citations (PDF) |
| 181 | Antioxidant Phenolic Constituents in Roots ofRheum officinaleandRubia cordifolia: Structure−Radical Scavenging Activity Relationships | 5.9 | 153 | Citations (PDF) |
| 182 | Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer | 4.6 | 2,238 | Citations (PDF) |
| 183 | Hypoglycemic and hypolipidemic effects and antioxidant activity of fruit extracts from Lycium barbarum | 4.6 | 422 | Citations (PDF) |
| 184 | Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties | 2.8 | 94 | Citations (PDF) |
| 185 | Oil and Squalene inAmaranthusGrain and Leaf | 5.9 | 121 | Citations (PDF) |
| 186 | Supercritical Carbon Dioxide Extraction of Oil and Squalene fromAmaranthusGrain | 5.9 | 70 | Citations (PDF) |
| 187 | Antioxidant Activity of Betalains from Plants of the Amaranthaceae | 5.9 | 538 | Citations (PDF) |
| 188 | Physical Properties of Octenyl Succinic Anhydride Modified Rice, Wheat, and Potato Starches | 5.9 | 217 | Citations (PDF) |
| 189 | Starch Properties and Functionalities 2003, , 473-506 | | 8 | Citations (PDF) |
| 190 | Diversity of Protein Quality Traits in Iranian Hexaploid Wheat Landraces | 1.6 | 1 | Citations (PDF) |
| 191 | Pasting Properties of γ-Irradiated Rice Starches as Affected by pH | 5.9 | 102 | Citations (PDF) |
| 192 | Extraction and Purification of Squalene from Amaranthus Grain | 5.9 | 166 | Citations (PDF) |
| 193 | Biochemical changes during storage of sweet potato roots differing in dry matter content | 6.7 | 116 | Citations (PDF) |
| 194 | Factor analysis of physicochemical properties of 63 rice varieties | 3.7 | 108 | Citations (PDF) |
| 195 | Physicochemical properties of an elite rice hybrid | 3.7 | 7 | Citations (PDF) |
| 196 | Title is missing! | 1.3 | 24 | Citations (PDF) |
| 197 | Chemical Stability and Colorant Properties of Betaxanthin Pigments fromCelosia argentea | 5.9 | 87 | Citations (PDF) |
| 198 | Development of NMR and Raman Spectroscopic Methods for the Determination of the Degree of Substitution of Maleate in Modified Starches | 5.9 | 34 | Citations (PDF) |
| 199 | Identification and Distribution of Simple and Acylated Betacyanins in the Amaranthaceae | 5.9 | 130 | Citations (PDF) |
| 200 | Genetic Diversity in Properties of Starch from Zimbabwean Sorghum Landraces | 2.8 | 35 | Citations (PDF) |
| 201 | Quantitative Analysis of Benzyl Modification in Waxy Maize Starch by Fourier Transform (FT) Raman Spectroscopy | 2.8 | 5 | Citations (PDF) |
| 202 | Quantitative Genetic Basis of Gelatinization Temperature of Rice | 2.8 | 6 | Citations (PDF) |
| 203 | Betalains of Celosia argentea | 3.1 | 113 | Citations (PDF) |
| 204 | Trypsin inhibitor activity in vegetative tissue of sweet potato plants and its response to heat treatment | 3.7 | 17 | Citations (PDF) |
| 205 | Starch properties as affected by sorghum grain chemistry | 3.7 | 106 | Citations (PDF) |
| 206 | Genetic and Environmental Variation in Sorghum Starch Properties | 3.4 | 68 | Citations (PDF) |
| 207 | Title is missing! | 1.3 | 17 | Citations (PDF) |
| 208 | Noodle Quality as Related to Sorghum Starch Properties | 2.8 | 47 | Citations (PDF) |
| 209 | Effect of Steeping Treatment on Pasting and Thermal Properties of Sorghum Starches | 2.8 | 23 | Citations (PDF) |
| 210 | Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing | 2.3 | 16 | Citations (PDF) |
| 211 | Title is missing! | 1.3 | 45 | Citations (PDF) |
| 212 | Determination of the Degree of Succinylation in Diverse Modified Starches by Raman Spectroscopy | 5.9 | 26 | Citations (PDF) |
| 213 | Raman Spectroscopic Determination of the Degree of Succinate in Modified Waxy Maize Starches | 2.1 | 8 | Citations (PDF) |
| 214 | Physical Properties and Enzymatic Digestibility of Phosphorylatedae, wx, and Normal Maize Starch Prepared at Different pH Levels | 2.8 | 26 | Citations (PDF) |
| 215 | Potential Use of Raman Spectroscopy for Determination of Amylose Content in Maize Starch | 2.8 | 24 | Citations (PDF) |
| 216 | Physicochemical Properties of Normal and Waxy Job's Tears (Coix lachryma-jobiL.) Starch | 2.8 | 25 | Citations (PDF) |
| 217 | Effect of Amaranthus and buckwheat proteins on the rheological properties of maize starch | 9.5 | 19 | Citations (PDF) |
| 218 | Heat-moisture treatment effects on sweetpotato starches differing in amylose content | 9.5 | 129 | Citations (PDF) |
| 219 | Properties of protein concentrates and hydrolysates from Amaranthus and Buckwheat | 5.9 | 47 | Citations (PDF) |
| 220 | Physical properties of starch of Asian-adapted potato varieties | 3.7 | 25 | Citations (PDF) |
| 221 | Physical Properties of Cross-linked and Acetylated Normal and Waxy Rice Starch | 2.3 | 159 | Citations (PDF) |
| 222 | General Application of Raman Spectroscopy for the Determination of Level of Acetylation in Modified Starches | 2.8 | 93 | Citations (PDF) |
| 223 | Genetic Variation in the Physical Properties of Sweet Potato Starch | 5.9 | 96 | Citations (PDF) |
| 224 | Functional Properties and Enzymatic Digestibility of Cationic and Cross-Linked Cationicae, wx, and Normal Maize Starch | 5.9 | 29 | Citations (PDF) |
| 225 | Physicochemical Properties of Maize Starches Expressing Dull and Sugary-2 Mutants in Different Genetic Backgrounds | 5.9 | 24 | Citations (PDF) |
| 226 | Accurate Estimation of Sweetpotato Amylase Activity by Flour Viscosity Analysis | 5.9 | 41 | Citations (PDF) |
| 227 | Time-Dependent Changes in Dough Color in Hexaploid Wheat Landraces Differing in Polyphenol Oxidase Activity | 5.9 | 28 | Citations (PDF) |
| 228 | Genetic Diversity in Physical Properties of Starch from a World Collection ofAmaranthus | 2.8 | 29 | Citations (PDF) |
| 229 | Raman Spectroscopic Determination of the Degree of Cationic Modification in Waxy Maize Starches | 2.1 | 9 | Citations (PDF) |
| 230 | Protein quality evaluation ofAmaranthus wholemeal flours and protein concentrates | 3.7 | 49 | Citations (PDF) |
| 231 | Pasting properties of commercial and experimental starch pearls | 12.2 | 13 | Citations (PDF) |
| 232 | Characterization and Quantification of Betacyanin Pigments from DiverseAmaranthusSpecies | 5.9 | 132 | Citations (PDF) |
| 233 | Colorant Properties and Stability ofAmaranthusBetacyanin Pigments | 5.9 | 112 | Citations (PDF) |
| 234 | Raman Spectroscopic Determination of the Percent of Acetylation in Modified Wheat Starch | 2.1 | 23 | Citations (PDF) |
| 235 | Effect ofAmaranthusand Buckwheat Proteins on Wheat Dough Properties and Noodle Quality | 2.8 | 26 | Citations (PDF) |
| 236 | Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces | 2.8 | 48 | Citations (PDF) |
| 237 | Physicochemical Properties of Common and Tartary Buckwheat Starch | 2.8 | 63 | Citations (PDF) |
| 238 | Characterization and Analysis of North American Triticale Genetic Resources | 1.8 | 30 | Citations (PDF) |
| 239 | Effect of Water-soluble Non-Starch Polysaccharides from Taro on Pasting Properties of Starch | 2.3 | 16 | Citations (PDF) |
| 240 | Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch | 12.2 | 120 | Citations (PDF) |
| 241 | Factors Affecting the Determination of β-Cyclodextrin by Phenolphthalein Spectrophotometry | 2.1 | 12 | Citations (PDF) |
| 242 | Efficiency of Recrystallization Methods for the Purification of β-Cyclodextrin | 2.3 | 6 | Citations (PDF) |
| 243 | Field evaluation of tolerance to salinity stress in Iranian hexaploid wheat landrace accessions | 1.3 | 62 | Citations (PDF) |
| 244 | Physical Properties of Starch from Two Genotypes ofAmaranthus cruentus of Agricultural Significance in China | 2.3 | 32 | Citations (PDF) |
| 245 | International symposium and exhibition on new approaches in the production of food stuffs and intermediate products from cereal grains and oil seeds | 15.7 | 1 | Citations (PDF) |
| 246 | Effect of Nitrogen Nutrition on Endosperm Protein Synthesis in Wild and Cultivated Barley Grown in Spike Culture | 5.4 | 15 | Citations (PDF) |
| 247 | Genetic diversity and inter‐relationships of common bean (
Phaseolus vulgaris
L.) starch traits | 2.3 | 4 | Citations (PDF) |
