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Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

Carbohydrate polymers, 2009-02, Vol.75 (3), p.436-447

2009

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Awakening effects of blue-enriched morning light exposure on university students’ physiological and subjective responses

Scientific reports, 2019-01, Vol.9 (1), p.345-345, Article 345

2019

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Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies

Food science & technology, 2014-06, Vol.57 (1), p.260-266

2014

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Enhancing Resistant Starch Content of High Amylose Rice Starch through Heat-Moisture Treatment for Industrial Application

Molecules (Basel, Switzerland), 2022-09, Vol.27 (19), p.6375

2022

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Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches

Food research international, 2010-03, Vol.43 (2), p.501-508

2010

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Polydopamine Sensors of Bacterial Hypoxia via Fluorescence Coupling

Advanced functional materials, 2021-02, Vol.31 (9), p.n/a

2021

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Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution

Journal of the science of food and agriculture, 2024-09, Vol.104 (12), p.7228-7237

2024

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The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch

International journal of biological macromolecules, 2009-03, Vol.44 (2), p.203-210

2009

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Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

Food science & technology, 2012-07, Vol.47 (2), p.342-347

2012

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Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches

Carbohydrate polymers, 2014-11, Vol.112, p.729-735

2014

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Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation

Molecules (Basel, Switzerland), 2018-12, Vol.23 (12), p.3324

2018

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Potential Migration and Health Risks of Heavy Metals and Metalloids in Take-Out Food Containers in South Korea

International journal of environmental research and public health, 2024-01, Vol.21 (2), p.139

2024

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The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

Cereal chemistry, 2021-03, Vol.98 (2), p.392-404

2021

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Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour

Food Science and Biotechnology, 2019, 28(1), , pp.87-97

2019

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Overview of Recent Events in the Microbiological Safety of Sprouts and New Intervention Technologies

Comprehensive reviews in food science and food safety, 2013-05, Vol.12 (3), p.265-280

2013

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Effects of Consuming Heat-Treated Dodamssal Brown Rice Containing Resistant Starch on Glucose Metabolism in Humans

Nutrients, 2023-05, Vol.15 (10), p.2248

2023

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Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet

Food Science and Biotechnology, 2020, 29(9), , pp.1223-1231

2020

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Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea

Journal of sensory studies, 2018-12, Vol.33 (6), p.n/a

2018

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Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice

Food Science and Biotechnology, 2024, 33(6), , pp.1381-1391

2024

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Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch

Journal of cereal science, 2006-05, Vol.43 (3), p.353-359

2006

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Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour

Food hydrocolloids, 2016-10, Vol.60, p.345-352

2016

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Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars

Food science and biotechnology, 2024-04, Vol.33 (5), p.1135-1145

2024

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Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer

Foods, 2023-06, Vol.12 (13), p.2544

2023

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Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars

International journal of biological macromolecules, 2012-01, Vol.50 (1), p.131-137

2012

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Changes in Suicide Rate and Characteristics According to Age of Suicide Attempters before and after COVID-19

Children (Basel), 2022-01, Vol.9 (2), p.151

2022

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Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

Awakening effects of blue-enriched morning light exposure on university students’ physiological and subjective responses

Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies

Enhancing Resistant Starch Content of High Amylose Rice Starch through Heat-Moisture Treatment for Industrial Application

Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches

Polydopamine Sensors of Bacterial Hypoxia via Fluorescence Coupling

Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution

The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch

Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches

Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation

Potential Migration and Health Risks of Heavy Metals and Metalloids in Take-Out Food Containers in South Korea

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour

Overview of Recent Events in the Microbiological Safety of Sprouts and New Intervention Technologies

Effects of Consuming Heat-Treated Dodamssal Brown Rice Containing Resistant Starch on Glucose Metabolism in Humans

Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet

Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea

Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice

Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch

Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour

Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars

Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer

Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars

Changes in Suicide Rate and Characteristics According to Age of Suicide Attempters before and after COVID-19

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