Research graph
References from Influence of cooking techniques on whole grains quality, nutrition, safety and structural changes. Local targets link to admitted publications; unresolved targets remain external evidence.
Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties
10.1016/j.jcs.2024.104087 · 2025 · External reference
Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley
10.1007/s11694-025-03211-y · 2025 · External reference
Physicochemical and functional properties of soluble and insoluble dietary fibers in whole grains and their health benefits
10.3390/foods14142447 · 2025 · External reference
Process optimization and quality analysis of low-temperature-fried yellow-tea-flavored wheat crisps
2024 · External reference
Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat: Effect on taste and flavor assessed by e-senses in relation to phenolic compounds
10.1007/s00217-022-04066-z · 2022 · External reference
Deep-fried flavor: Characteristics, formation mechanisms, and influencing factors
10.1080/10408398.2019.1575792 · 2020 · External reference
Factors associated with identification and consumption of whole-grain foods in a low-income population
10.1093/cdn/nzz064 · 2019 · External reference
Roasting improves the bioaccessibility and bioactivity of polyphenols from highland barley with a protective effect in oxidatively damaged HepG2 cells
10.3390/foods14122095 · 2025 · External reference
The influence of cereal dietary fiber structure on starch gelatinization: A review
10.1016/j.ijbiomac.2025.148874 · 2025 · External reference
Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review
10.1016/j.foodhyd.2024.110606 · 2025 · External reference
Extrusion puffing pretreated cereals for rapid production of high-maltose syrup
10.1007/978-981-19-4796-4 · 2022 · External reference
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition
10.1016/j.foodres.2024.114906 · 2024 · External reference
Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review
10.1111/jfpe.13999 · 2022 · External reference
Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review
10.1080/10408398.2018.1544884 · 2020 · External reference
Effects of cooking temperature on technological properties and in vitro digestibility of quick-cooking black and brown rice
10.1002/cche.10767 · 2024 · External reference
Comparison of germination–parboiling, freeze–thaw cycle, and high pressure processing on the cooking quality of brown rice
10.1111/jfpe.13135 · 2019 · External reference
Unresolved reference
2025 · External reference
Modulation mechanism of starch gelatinization and gluten network restructuring in wheat flour during atmospheric steam treatment
10.1016/j.foodhyd.2025.112006 · 2026 · External reference
Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains
10.1016/j.foodres.2022.112328 · 2023 · External reference
Insight into wheat starch characteristics and fat absorption of breaded fish nuggets during frying
10.1016/j.jfoodeng.2023.111855 · 2024 · External reference
Effects of soaking treatment on the microstructure, gelatinization properties, thermal characteristics and cooking quality of brown rice
10.1016/j.jcs.2025.104330 · 2025 · External reference
An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour
10.1016/j.foodhyd.2021.107248 · 2022 · External reference
Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour
10.1016/j.lwt.2022.113828 · 2022 · External reference
Unresolved reference
2025 · External reference
Germination and fermentation synergistically tailor the starch structure within brown rice and the quality features of brown rice tea
10.1016/j.foodres.2025.116437 · 2025 · External reference
Whole grains are not equal: The role of fiber structure and phytochemicals in health
10.1039/d5fo02603b · 2025 · External reference
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
10.1016/j.tifs.2015.11.002 · 2016 · External reference
Synergistic effects of extruded starch and endogenous β-glucan on quality enhancement of whole highland barley noodles
10.1016/j.ijbiomac.2025.148968 · 2025 · External reference
Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment
10.1016/j.jcs.2024.103934 · 2024 · External reference
Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors
10.1016/j.foodchem.2020.128912 · 2021 · External reference
Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle
10.1016/j.jcs.2015.09.004 · 2015 · External reference
Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness
10.1002/jsfa.11260 · 2021 · External reference
Research progress on technologies for regulating the retrogradation characteristics of cooked whole-grain brown rice
2025 · External reference
Composition of whole grain dietary fiber and phenolics and their impact on markers of inflammation
10.3390/nu16071047 · 2024 · External reference
Effect of different thermal processing on copper and chromium bioaccessibility from various cereals and pulses
10.1111/jfpp.15360 · 2022 · External reference
Glycemic index of starchy crops and factors affecting its digestibility: A review
10.1016/j.tifs.2021.02.067 · 2021 · External reference
10.1016/j.foodhyd.2025.111933
10.1016/j.foodhyd.2025.111933 · External reference
Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
10.1016/j.foodchem.2024.140847 · 2025 · External reference
Effect of oven roasting on major chemical components in cereals and its modulation on flour-based products quality
10.1111/1750-3841.16625 · 2023 · External reference
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
2024 · External reference
Effects of enzymatic hydrolysis of wheat bran on the quality characteristics of whole-wheat dough and steamed bread
2025 · External reference
Effects of moderate milling on the cooking and eating quality of black rice
2019 · External reference
Reducing starch digestibility using a domestic rice cooking method: Structural changes in starch during cooking
10.1016/j.ijbiomac.2024.136986 · 2024 · External reference
An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing
10.1080/10408398.2022.2155796 · 2024 · External reference
Effects of baking and frying on the protein oxidation of wheat dough
10.3390/foods12244479 · 2023 · External reference
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
10.1016/j.foodres.2023.112685 · 2023 · External reference
Mechanistic insights into the inhibitory effects of arabinoxylan and (1,3)(1,4)-β-glucan on starch digestive enzymes
10.1111/1750-3841.70221 · 2025 · External reference
Unresolved reference
2025 · External reference
Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature
10.1016/j.jcs.2020.103017 · 2020 · External reference
Cereal by-products as an important functional ingredient: Effect of processing
10.1007/s13197-018-3461-y · 2019 · External reference
Effects of germination, fermentation and extrusion on the nutritional, cooking and sensory properties of brown rice products: A comparative study
10.3390/foods12071542 · 2023 · External reference
Household cooking evaluation for pesticide reduction in brown rice samples. Microwave cooking optimization
10.1016/j.jfca.2023.105424 · 2023 · External reference
An updated view of acrylamide in cereal products
10.1016/j.cofs.2022.100847 · 2022 · External reference
Recent advancements in the development of multigrain bread
10.1002/cche.10578 · 2023 · External reference
The role of roasting on changes in bioactive properties, fatty acid and phenolic compound profiles in the free and bound fraction of black quinoa seeds
10.1111/ijfs.16838 · 2024 · External reference
Enzymes in grain processing
10.1016/j.cofs.2020.10.016 · 2021 · External reference
Physical and paste properties comparison of four snacks produced by high protein quinoa flour extrusion cooking
10.3389/fsufs.2022.852224 · 2022 · External reference
Starch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies
10.1016/j.ijbiomac.2025.140354 · 2025 · External reference
Technological development in wholegrain food processing
10.3390/foods14122009 · 2025 · External reference
Effects of deep-fat frying temperature on antioxidant properties of whole wheat doughnuts
10.1111/ijfs.13641 · 2018 · External reference
Performance of technological and microbiological quality characteristics of germinated rice: A comparative study of cooking techniques
10.1016/j.foodcont.2025.111164 · 2025 · External reference
Effects of enzymolysis of arabinoxylan on quality of hanging noodles and potential prebiotic activity
10.1016/j.lwt.2025.117872 · 2025 · External reference
Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content
10.1016/j.lwt.2022.113801 · 2022 · External reference
Maillard reaction in flour product processing: Mechanism, impact on quality, and mitigation strategies of harmful products
10.3390/foods14152721 · 2025 · External reference
Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes
10.1016/j.lwt.2023.114477 · 2023 · External reference
MicroRNA-mediated mechanisms in whole grain consumption for preventing type 2 diabetes mellitus
10.1016/j.tifs.2024.104745 · 2024 · External reference
Research progress on the effects of green processing on whole-grain structure, dietary fiber, and phenolic compounds
2022 · External reference
Exploring the advances in quinoa processing: A comprehensive review enhancing nutritional quality and health benefits along with industrial feasibility of quinoa
10.1016/j.foodres.2025.116093 · 2025 · External reference
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
10.1016/j.foodchem.2023.137994 · 2024 · External reference
A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process
10.1016/j.lwt.2018.09.018 · 2018 · External reference
Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods
10.1080/19490976.2022.2126275 · 2022 · External reference
Microwave treatment improves coarse cereals' texture and cooking quality
10.1002/fsn3.71082 · 2025 · External reference
Effects of thermal processing on the nutritional, structural, and digestive properties of sprouted highland barley
2025 · External reference
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing
10.1016/j.foodchem.2024.139237 · 2024 · External reference
Relationship between degree of starch gelatinization and quality attributes of parboiled rice during steaming
10.1016/j.rsci.2016.06.007 · 2016 · External reference
Effect of different thermal treatments on flavonoids and quality traits of tartary buckwheat and its noodles
10.1111/ijfs.16786 · 2024 · External reference
Optimization and functionality of millet flours in development of noodles and fryum
10.22214/ijraset.2022.48446 · 2022 · External reference
An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole Rye breads
10.3390/foods13020224 · 2024 · External reference
Roasting induced phytoconstituents variability and effect of temperature on soluble proteins of buckwheat cultivars
10.1007/s11694-024-02813-2 · 2024 · External reference
Advances in microwave-induced physical modification of flours: From structural changes to product development
10.1016/j.foodhyd.2025.112026 · 2026 · External reference
Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
10.1016/j.foodhyd.2024.109738 · 2024 · External reference
Unresolved reference
2024 · External reference
Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley
10.1016/j.foodres.2022.112137 · 2022 · External reference
Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties
10.1111/jfpp.14474 · 2020 · External reference
Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein
10.1016/j.foodchem.2022.132835 · 2022 · External reference
Unresolved reference
2024 · External reference
Effect of superheated steam treatment on rice quality, structure, and physicochemical properties of starch
10.3390/foods14040626 · 2025 · External reference
Effects of superfine grinding on the nutritional and physicochemical properties of germinated-roasted brown rice
2025 · External reference
Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity
10.1016/j.foodres.2022.111603 · 2022 · External reference
Effects of cellulase-assisted superfine grinding on the physicochemical properties of whole Tartary buckwheat flour
2025 · External reference
Cooking technology for improving phytic acid removal from oat groats and its effects on mineral digestion and absorption
2025 · External reference
Effect of superfine grinding on physicochemical properties and endogenous enzyme induced flavonoid transformations of Tartary buckwheat bran
10.1016/j.lwt.2022.113420 · 2022 · External reference
Unresolved reference
2025 · External reference
Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation
10.1016/j.fbio.2021.101273 · 2021 · External reference
Effects and mechanisms of cooking and milling on protein nutrition in whole-grain highland-barley foods
2026 · External reference
A combination of germination and moderate milling improves the textural quality and alters starch digestion characteristics of brown rice
10.1016/j.ijbiomac.2025.146119 · 2025 · External reference
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
10.1080/10408398.2024.2334269 · 2025 · External reference
Research progress on methods for improving the palatability of whole-grain foods
2023 · External reference
Changes in morphological and physicochemical properties of waxy and non-waxy proso millets during cooking process
10.3390/foods8110583 · 2019 · External reference
Research progress on processing and nutritional properties of fermented cereals
10.1007/s13197-024-06099-6 · 2025 · External reference
Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains
10.1016/j.foodres.2022.111681 · 2022 · External reference
Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice
10.1016/j.jcs.2020.103127 · 2021 · External reference
Effects of rice-to-water ratio during cooking on the microstructure and eating quality of hybrid indica rice grains with different amylose contents
10.3724/sp.j.1006.2022.12088 · 2022 · External reference
Starch granule-associated proteins affect the physicochemical properties of rice starch
10.1016/j.foodhyd.2019.105504 · 2020 · External reference
Protein structural properties, proteomics and flavor characterization analysis of rice during cooking
10.1016/j.foodchem.2024.142101 · 2025 · External reference
Research progress on the effects of fermentation on the nutritional quality of brown rice and its application in rice-based products
2025 · External reference
Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage
10.1016/j.jcs.2025.104216 · 2025 · External reference
Identification of bitter compounds in extruded corn puffed products
10.1016/j.foodchem.2018.01.161 · 2018 · External reference
Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders
10.1016/j.jcs.2021.103361 · 2021 · External reference
Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment
10.1016/j.fbio.2024.103989 · 2024 · External reference
The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics
10.1002/fsn3.3985 · 2024 · External reference
Research progress on the effects of enzymatic modification on the physicochemical properties of cereal starch
2025 · External reference
Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding
10.1002/fsn3.3054 · 2023 · External reference
Color, starch digestibility, and in vitro fermentation of roasted highland barley flour with different fractions
10.3390/foods11030287 · 2022 · External reference
Research progress on the effects of cooking treatments on the structure and functional properties of dietary fiber in cereal bran and outer layers
2025 · External reference
Unresolved reference
2021 · External reference
Effects of soaking on the volatile compounds, textural property, phytochemical contents, and antioxidant capacity of brown rice
10.3390/foods11223699 · 2022 · External reference
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch
10.1016/j.tifs.2024.104566 · 2024 · External reference
Unresolved reference
2025 · External reference
Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production
10.1016/j.foodchem.2024.141295 · 2025 · External reference
Recent advancements in the development of multigrain bread
10.1002/cche.10578 · ExternalCitation · doi-reference
Effects of cooking temperature on technological properties and in vitro digestibility of quick-cooking black and brown rice
10.1002/cche.10767 · ExternalCitation · doi-reference
Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding
10.1002/fsn3.3054 · ExternalCitation · doi-reference
The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics
10.1002/fsn3.3985 · ExternalCitation · doi-reference
Microwave treatment improves coarse cereals' texture and cooking quality
10.1002/fsn3.71082 · ExternalCitation · doi-reference
Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness
10.1002/jsfa.11260 · ExternalCitation · doi-reference
Extrusion puffing pretreated cereals for rapid production of high-maltose syrup
10.1007/978-981-19-4796-4 · ExternalCitation · doi-reference
Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat: Effect on taste and flavor assessed by e-senses in relation to phenolic compounds
10.1007/s00217-022-04066-z · ExternalCitation · doi-reference
Roasting induced phytoconstituents variability and effect of temperature on soluble proteins of buckwheat cultivars
10.1007/s11694-024-02813-2 · ExternalCitation · doi-reference
Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley
10.1007/s11694-025-03211-y · ExternalCitation · doi-reference
Cereal by-products as an important functional ingredient: Effect of processing
10.1007/s13197-018-3461-y · ExternalCitation · doi-reference
Research progress on processing and nutritional properties of fermented cereals
10.1007/s13197-024-06099-6 · ExternalCitation · doi-reference
Enzymes in grain processing
10.1016/j.cofs.2020.10.016 · ExternalCitation · doi-reference
An updated view of acrylamide in cereal products
10.1016/j.cofs.2022.100847 · ExternalCitation · doi-reference
Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation
10.1016/j.fbio.2021.101273 · ExternalCitation · doi-reference
Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment
10.1016/j.fbio.2024.103989 · ExternalCitation · doi-reference
Identification of bitter compounds in extruded corn puffed products
10.1016/j.foodchem.2018.01.161 · ExternalCitation · doi-reference
Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors
10.1016/j.foodchem.2020.128912 · ExternalCitation · doi-reference
Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein
10.1016/j.foodchem.2022.132835 · ExternalCitation · doi-reference
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
10.1016/j.foodchem.2023.137994 · ExternalCitation · doi-reference
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing
10.1016/j.foodchem.2024.139237 · ExternalCitation · doi-reference
Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
10.1016/j.foodchem.2024.140847 · ExternalCitation · doi-reference
Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production
10.1016/j.foodchem.2024.141295 · ExternalCitation · doi-reference
Protein structural properties, proteomics and flavor characterization analysis of rice during cooking
10.1016/j.foodchem.2024.142101 · ExternalCitation · doi-reference
Performance of technological and microbiological quality characteristics of germinated rice: A comparative study of cooking techniques
10.1016/j.foodcont.2025.111164 · ExternalCitation · doi-reference
Starch granule-associated proteins affect the physicochemical properties of rice starch
10.1016/j.foodhyd.2019.105504 · ExternalCitation · doi-reference
An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour
10.1016/j.foodhyd.2021.107248 · ExternalCitation · doi-reference
Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
10.1016/j.foodhyd.2024.109738 · ExternalCitation · doi-reference
Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review
10.1016/j.foodhyd.2024.110606 · ExternalCitation · doi-reference
10.1016/j.foodhyd.2025.111933
10.1016/j.foodhyd.2025.111933 · ExternalCitation · doi-reference
Modulation mechanism of starch gelatinization and gluten network restructuring in wheat flour during atmospheric steam treatment
10.1016/j.foodhyd.2025.112006 · ExternalCitation · doi-reference
Advances in microwave-induced physical modification of flours: From structural changes to product development
10.1016/j.foodhyd.2025.112026 · ExternalCitation · doi-reference
Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity
10.1016/j.foodres.2022.111603 · ExternalCitation · doi-reference
Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains
10.1016/j.foodres.2022.111681 · ExternalCitation · doi-reference
Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley
10.1016/j.foodres.2022.112137 · ExternalCitation · doi-reference
Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains
10.1016/j.foodres.2022.112328 · ExternalCitation · doi-reference
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
10.1016/j.foodres.2023.112685 · ExternalCitation · doi-reference
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition
10.1016/j.foodres.2024.114906 · ExternalCitation · doi-reference
Exploring the advances in quinoa processing: A comprehensive review enhancing nutritional quality and health benefits along with industrial feasibility of quinoa
10.1016/j.foodres.2025.116093 · ExternalCitation · doi-reference
Germination and fermentation synergistically tailor the starch structure within brown rice and the quality features of brown rice tea
10.1016/j.foodres.2025.116437 · ExternalCitation · doi-reference
Reducing starch digestibility using a domestic rice cooking method: Structural changes in starch during cooking
10.1016/j.ijbiomac.2024.136986 · ExternalCitation · doi-reference
Starch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies
10.1016/j.ijbiomac.2025.140354 · ExternalCitation · doi-reference
A combination of germination and moderate milling improves the textural quality and alters starch digestion characteristics of brown rice
10.1016/j.ijbiomac.2025.146119 · ExternalCitation · doi-reference
The influence of cereal dietary fiber structure on starch gelatinization: A review
10.1016/j.ijbiomac.2025.148874 · ExternalCitation · doi-reference
Synergistic effects of extruded starch and endogenous β-glucan on quality enhancement of whole highland barley noodles
10.1016/j.ijbiomac.2025.148968 · ExternalCitation · doi-reference
Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle
10.1016/j.jcs.2015.09.004 · ExternalCitation · doi-reference
Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature
10.1016/j.jcs.2020.103017 · ExternalCitation · doi-reference
Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice
10.1016/j.jcs.2020.103127 · ExternalCitation · doi-reference
Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders
10.1016/j.jcs.2021.103361 · ExternalCitation · doi-reference
Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment
10.1016/j.jcs.2024.103934 · ExternalCitation · doi-reference
Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties
10.1016/j.jcs.2024.104087 · ExternalCitation · doi-reference
Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage
10.1016/j.jcs.2025.104216 · ExternalCitation · doi-reference
Effects of soaking treatment on the microstructure, gelatinization properties, thermal characteristics and cooking quality of brown rice
10.1016/j.jcs.2025.104330 · ExternalCitation · doi-reference
Household cooking evaluation for pesticide reduction in brown rice samples. Microwave cooking optimization
10.1016/j.jfca.2023.105424 · ExternalCitation · doi-reference
Insight into wheat starch characteristics and fat absorption of breaded fish nuggets during frying
10.1016/j.jfoodeng.2023.111855 · ExternalCitation · doi-reference
A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process
10.1016/j.lwt.2018.09.018 · ExternalCitation · doi-reference
Effect of superfine grinding on physicochemical properties and endogenous enzyme induced flavonoid transformations of Tartary buckwheat bran
10.1016/j.lwt.2022.113420 · ExternalCitation · doi-reference
Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content
10.1016/j.lwt.2022.113801 · ExternalCitation · doi-reference
Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour
10.1016/j.lwt.2022.113828 · ExternalCitation · doi-reference
Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes
10.1016/j.lwt.2023.114477 · ExternalCitation · doi-reference
Effects of enzymolysis of arabinoxylan on quality of hanging noodles and potential prebiotic activity
10.1016/j.lwt.2025.117872 · ExternalCitation · doi-reference
Relationship between degree of starch gelatinization and quality attributes of parboiled rice during steaming
10.1016/j.rsci.2016.06.007 · ExternalCitation · doi-reference
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
10.1016/j.tifs.2015.11.002 · ExternalCitation · doi-reference
Glycemic index of starchy crops and factors affecting its digestibility: A review
10.1016/j.tifs.2021.02.067 · ExternalCitation · doi-reference
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch
10.1016/j.tifs.2024.104566 · ExternalCitation · doi-reference
MicroRNA-mediated mechanisms in whole grain consumption for preventing type 2 diabetes mellitus
10.1016/j.tifs.2024.104745 · ExternalCitation · doi-reference
Whole grains are not equal: The role of fiber structure and phytochemicals in health
10.1039/d5fo02603b · ExternalCitation · doi-reference
Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review
10.1080/10408398.2018.1544884 · ExternalCitation · doi-reference
Deep-fried flavor: Characteristics, formation mechanisms, and influencing factors
10.1080/10408398.2019.1575792 · ExternalCitation · doi-reference
An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing
10.1080/10408398.2022.2155796 · ExternalCitation · doi-reference
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
10.1080/10408398.2024.2334269 · ExternalCitation · doi-reference
Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods
10.1080/19490976.2022.2126275 · ExternalCitation · doi-reference
Factors associated with identification and consumption of whole-grain foods in a low-income population
10.1093/cdn/nzz064 · ExternalCitation · doi-reference
Effect of oven roasting on major chemical components in cereals and its modulation on flour-based products quality
10.1111/1750-3841.16625 · ExternalCitation · doi-reference
Mechanistic insights into the inhibitory effects of arabinoxylan and (1,3)(1,4)-β-glucan on starch digestive enzymes
10.1111/1750-3841.70221 · ExternalCitation · doi-reference
Effects of deep-fat frying temperature on antioxidant properties of whole wheat doughnuts
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