Relevant bibliographies by topics / Starch

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Starch'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Starch"

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Chouët, Agathe, Sylvie Chevallier, Romain Fleurisson, Catherine Loisel, and Laurence Dubreil. "Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy." Sensors 19, no. 9 (2019): 2024. http://dx.doi.org/10.3390/s19092024.

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An innovative methodology based on non-destructive observation by using harmonic generation microscopy is proposed for detection and location of starch granules and oil in a fried starchy matrix and topography analysis of food products. Specific fluorescent probes were used to label the main biochemical components of the starchy fried matrix, namely starch and oil. Fluorescence of starch and oil respectively stained with Safranin O and Nile red was observed from non-linear microscopy. By using sequential scanning and specific emission filters, it was possible to merge fluorescence and harmonic
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Vuong, K. M., N. B. Tram, L. N. Tuyen, L. T. T. Vy, N. V. Tai, and N. M. Thuy. "Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing." Food Research 6, no. 3 (2022): 396–402. http://dx.doi.org/10.26656/fr.2017.6(3).1020.

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Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The
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Roman, Laura, Marta Sahagun, Manuel Gomez, and Mario M. Martinez. "Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states." Food & Function 10, no. 2 (2019): 616–24. http://dx.doi.org/10.1039/c8fo02266f.

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Bravo-Núñez, Ángela, Raquel Garzón, Cristina M. Rosell, and Manuel Gómez. "Evaluation of Starch–Protein Interactions as a Function of pH." Foods 8, no. 5 (2019): 155. http://dx.doi.org/10.3390/foods8050155.

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Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the
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Ishimaru, Tsutomu, Sabiha Parween, Yuhi Saito, Takehiro Masumura, Motohiko Kondo, and Nese Sreenivasulu. "Laser microdissection transcriptome data derived gene regulatory networks of developing rice endosperm revealed tissue- and stage-specific regulators modulating starch metabolism." Plant Molecular Biology 108, no. 4-5 (2022): 443–67. http://dx.doi.org/10.1007/s11103-021-01225-w.

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Abstract Key message Laser microdissection applied on the developing rice endosperm revealed tissue- and stage-specific regulators modulating programmed cell death and desiccation tolerance mechanisms in the central starchy endosperm following starch metabolism. Abstract Rice (Oryza sativa L.) filial seed tissues are heterozygous in its function, which accumulate distinct storage compounds spatially in starchy endosperm and aleurone. In this study, we identified the 18 tissue- and stage-specific gene co-regulons in the developing endosperm by isolating four fine tissues dorsal aleurone layer (
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Pacheco, Kathryn, and Cordelia Running. "Study Protocol: Influence of Starchy Diet on Saliva and Sensation." Current Developments in Nutrition 6, Supplement_1 (2022): 1153. http://dx.doi.org/10.1093/cdn/nzac072.025.

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Abstract Objectives People vary dramatically in the quantity and activity of their salivary amylase, which alters the oral texture of and chewing requirements for starchy foods. This study will investigate whether dietary intake of starch causes changes in salivary amylase activity, measured through an at-home assay. Additionally, we will test whether starchy diet and salivary amylase activity also correlate with sensory ratings of starchy and non-starchy foods. Methods Subjects are consuming 3 daily snacks that are relatively higher or lower in starch content. Subjects consume the snacks for
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Wang, Shujun, Peiyan Li, Teng Zhang, Shuo Wang, and Les Copeland. "Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch." RSC Advances 7, no. 7 (2017): 3660–66. http://dx.doi.org/10.1039/c6ra24816k.

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Yulianto, Aton, Sigit Purwanto, Ferdy Pradana, and Galuh Hendhitya Wicaksono. "Characteristic of Comparison Partially Pregelatinized Starch and Fully Pregelatinized Starch from Cassava Starch." International Journal of Chemical Engineering and Applications 10, no. 5 (2019): 130–33. http://dx.doi.org/10.18178/ijcea.2019.10.5.755.

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Zhang, Jin Sheng, Yu Huan Liu, Zhi Qiang Jin, and Roger Ruan. "Studies on Wheat Resistant Starch by NMR Technique." Advanced Materials Research 550-553 (July 2012): 1357–63. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1357.

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A low field magnetic resonance technique was used to analyze the water mobility character about wheat starch and its resistant starch (RS) suspensions at different water activity. RS was obtained from wheat starch by high temperature and high pressure method. Scanning electron microscopy(SEM), X-ray diffraction analysis and differential scanning calorimetry (DSC) analysis were used to evaluate the variation between the starch and RS after treatment. Compared with the original starch, it was suggested that the capacity of combining water of RS was stronger than starche from the NMR relaxation p
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Yang, Qiang, Lin Wang, Chun Hong Zhang, and Xin Hua Li. "Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization." Advanced Materials Research 781-784 (September 2013): 1765–70. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1765.

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The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolo
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Dissertations / Theses on the topic "Starch"

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Jiang, Hongxin. "Resistant-starch formation in high-amylose maize starch." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403807.

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Thorburn, Patricia Jane. "Effect of non-starch hydrocolloids on starch processing." Thesis, University of Birmingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.423624.

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Hardy, Jeffrey J. E. "Starch, and modified starches as support materials and catalysts." Thesis, University of York, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341483.

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Simpson, David Bradley Brook. "Starch 1500." Thesis, University of Bath, 2000. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760736.

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Song, Delong. "Starch crosslinking for cellulose fiber modification and starch nanoparticle formation." Diss., Georgia Institute of Technology, 2011. http://hdl.handle.net/1853/39524.

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As a low cost natural polymer, starch is widely used in paper, food, adhesive, and many other industries. In order to improve the performance of starch, crosslinking is often conducted either in the processes of starch modification or during the application processes. Many crosslinkers have been developed in the past for crosslinking starch. Ammonium zirconium carbonate (AZC) is one of the common crosslinkers for crosslinking starch in aqueous solutions, having been widely used as a starch crosslinking agent in paper surface coating for more than 20 years. However, the mechanisms of starch cro
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BenBrahim, Andrea. "Characterisation of starch and starch-poly #epsilon#-caprolactone biocompostable composites." Thesis, University of York, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.273819.

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Song, Lin. "Chemical Modification of Starch and Preparation of Starch-Based Nanocomposites." University of Akron / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=akron1275581955.

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Kant, Avinash. "Starch-aroma interactions." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403302.

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Kaidaniuk, Denys. "Starch bioplastic production." Thesis, National Aviation University, 2021. https://er.nau.edu.ua/handle/NAU/50627.

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1. Tang H., Ando H., Watanabe K. et al. Fine structures of amylose and amylopectin from large, medium and small waxy barley starch granules. Cereal Chemistry. 2001. Vol. 78. P. 111–115.<br>Plastic production is a necessity for humanity today. It is impossible to imagine an industry without it, whether it is the production of children's toys or the production of test tubes. However, the issue of environmental pollution is growing in direct proportion to the increase in plastic production. For example, mankind has created about 380 tons of plastic in 2018, of which only a small part was disposed
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Cunin, Dalvand Catherine. "Investigations on starch and starch-emulsifier interactions in durum wheat pasta /." [S.l.] : [s.n.], 1995. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=11389.

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Books on the topic "Starch"

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Bello-Pérez, Luis, José Alvarez-Ramírez, and Sushil Dhital. Starch and Starchy Food Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003088929.

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Barsby, T. L., A. M. Donald, and P. J. Frazier, eds. Starch. Royal Society of Chemistry, 2001. http://dx.doi.org/10.1039/9781847551917.

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Nakamura, Yasunori, ed. Starch. Springer Japan, 2015. http://dx.doi.org/10.1007/978-4-431-55495-0.

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Canada. Industry, Science and Technology Canada. Starch. Industry, Science and Technology Canada, 1988.

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Bangar, Sneh Punia, K. V. Sunooj, and Anil Kumar Siroha. Starch. CRC Press, 2024. http://dx.doi.org/10.1201/9781032655598.

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Shi, Yong-Cheng, and Clodualdo C. Maningat, eds. Resistant Starch. John Wiley and Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118528723.

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Wasserman, Luybov A. Starch science progress. Nova Science Publishers, 2011.

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Villa Zabala, Cristian Camilo. Starch-based Nanomaterials. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42542-5.

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Halliday, Anne. Non-starch polysaccharides. British Nutrition Foundation, 1991.

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Halliday, Anne. Non-starch polysaccharides. British Nutrition Foundation, 1991.

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Book chapters on the topic "Starch"

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Alvarez-Ramírez, José. "Starch." In Starch and Starchy Food Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003088929-1.

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Wang, Kai, Bin Zhang, and Sushil Dhital. "Starch." In Starch and Starchy Food Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003088929-3.

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Chen, Jin, Ling Chen, Fengwei Xie, and Xiaoxi Li. "Starch." In Drug Delivery Applications of Starch Biopolymer Derivatives. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-3657-7_3.

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Punia, Sneh. "Starch." In Barley. CRC Press, 2020. http://dx.doi.org/10.1201/9781003019336-6.

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Gupta, Rakesh Kumar, Sunil Pipliya, Sitesh Kumar, et al. "Starch." In Structured Foods. CRC Press, 2024. http://dx.doi.org/10.1201/9781003355441-9.

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Chehreh Chelgani, Saeed, Ali Asimi Neisiani, Darius Wonyen, Amir Hossein Mohammad Zadeh, and Roozbeh Saneie. "Starch." In Green Flotation Depressants. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-66108-2_1.

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Mishra, Munmaya, and Biao Duan. "Starch." In The Essential Handbook of Polymer Terms and Attributes. CRC Press, 2024. http://dx.doi.org/10.1201/9781003161318-210.

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Bastioli, Catia, Paolo Magistrali, and Sebastià Gestí Garcia. "Starch." In Bio-Based Plastics. John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118676646.ch2.

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Olatunji, Ololade. "Starch." In Springer Series on Polymer and Composite Materials. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-34709-3_13.

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Hu, Xiuting, and Ming Miao. "Starch." In Handbook of Dietary Phytochemicals. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-1745-3_48-1.

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Conference papers on the topic "Starch"

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Shahapur, Shreya, N. Pooja, Tilottoma Kargupta, and Nirmal Mazumder. "Anthocyanin-Incorporated Starch Bioplastic: Characterization Study." In Frontiers in Optics. Optica Publishing Group, 2024. https://doi.org/10.1364/fio.2024.jd4a.35.

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This study examines biopolymer films with anthocyanin extracts and silver nanoparticles, focusing on their morphology, structure, chemistry, and functionality. Findings show variations in film properties and effective ammonia vapor sensitivity for spoilage detection in food packaging ((1,2).
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Kargupta, Tilottoma, Pooja N, Shreya Shahapur, and Nirmal Mazumder. "Spectroscopic Analysis of Curcumin-Infused Starch Biopolymers." In Frontiers in Optics. Optica Publishing Group, 2024. https://doi.org/10.1364/fio.2024.jd4a.36.

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This research shows that curcumin enhances starch-based biopolymers' properties, increasing moisture content and anti-bacterial activity while reducing water solubility. Characterization techniques like XRD, confirm curcumin's beneficial effects.
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Hamid, Nur Faezah, Mohd Hazim Mohamad Amini, Mohamad Bashree Abu Bakar, Siti Nur Liyana Mamaoud, Nurul Syuhada Sulaiman, and Mohamad Najmi Masri. "Characterization of starch thermoplastic based on glutardialdehyde modified starch." In MATERIALS CHARACTERIZATION USING X-RAYS AND RELATED TECHNIQUES. Author(s), 2019. http://dx.doi.org/10.1063/1.5089330.

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Ma, Yunhai, Siyang Wu, Jin Tong, Xin Zhang, Jie Peng, and Xianping Liu. "Rheological Properties of Corn Starch Dispersions in Pregelatinized Starch Solution." In 2018 IEEE International Conference on Manipulation, Manufacturing and Measurement on the Nanoscale (3M-NANO). IEEE, 2018. http://dx.doi.org/10.1109/3m-nano.2018.8552207.

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Echave, Javier, Sepidar Seyyedi-Mansour, Pauline Donn, et al. "Starch–Polyphenol Interactions: Impact on Food Structure and Starch Digestibility." In IECBM 2024. MDPI, 2024. http://dx.doi.org/10.3390/proceedings2024103063.

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Can, Buse Nur, and Guralp Ozkoc. "PBAT/thermoplastic starch blends: “Effects of oxidized starch and compatibilizer content”." In PROCEEDINGS OF PPS-32: The 32nd International Conference of the Polymer Processing Society - Conference Papers. Author(s), 2017. http://dx.doi.org/10.1063/1.5016731.

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Ai, Yongfeng. "Pulse starch as a promising gelling agent and resistant starch source for industrial applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gkpg9582.

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As sustainable and protein-rich crops, pulses—including pea, lentil, faba bean, and dry bean—have attracted tremendous interests for the production of plant-based proteins. Nevertheless, starch is the main constituent of pulse grains, the content of which typically ranges from 35% to 52%. Therefore, the global pulse processing industry is developing effective strategies to find new markets for this co-product from pulse protein fractionation. Our recent research demonstrated that: (1) under normal processing conditions (e.g., at 95 °C cooking), round pea and lentil starches formed remarkably s
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Masyuk, Andrii, Dmytro Kechur, Volodymyr Levytskyi, and Bozhena Kulish. "Starch-Containing Polylactide Nanocomposites." In 2022 IEEE 12th International Conference Nanomaterials: Applications & Properties (NAP). IEEE, 2022. http://dx.doi.org/10.1109/nap55339.2022.9934202.

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Stading, Mats, Camilla Öhgren, and Niklas Lorén. "Rheomicroscopy of Starch Gelatinisation." In The Nordic Rheology Conference. University of Stavanger, 2024. http://dx.doi.org/10.31265/atnrs.766.

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Rheomicroscopy offers simultaneous monitoring of microstructure through microscopy and rheology, in large deformation and small deformation oscillating shear as well as in compression. The method was used to visualise and explain starch gelatinisation and how it is affected by shear, granule architecture and botanical origin. Shear had a strong influence on paste viscosity and was explained by granule disruption following swelling. Gelatinisation occurred during narrower temperature range for potato starch than for maize starch, which in turn both had a different behaviour from wheat starch. A
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Zhesheng, Hou, Qiu Bofeng, and Yin Jinghua. "PROPERTIES OF DIFFERENT COMPONENT STARCH PLASTICIZERS AND REINFORCEMENT OF PLASTICIZED STARCH FIBERS." In International Conference on New Materials and Intelligent Manufacturing (ICNMIM). Volkson Press, 2018. http://dx.doi.org/10.26480/icnmim.01.2018.439.442.

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Reports on the topic "Starch"

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Nelson, O. E. (Starch synthesis in the maize endosperm as affected by starch-synthesizing mutants). Office of Scientific and Technical Information (OSTI), 1991. http://dx.doi.org/10.2172/5623796.

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Nelson, O. E. [Starch synthesis in the maize endosperm as affected by starch-synthesizing mutants]. Progress report. Office of Scientific and Technical Information (OSTI), 1991. http://dx.doi.org/10.2172/10132350.

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Preston, Melissa. Comparison of Corn (Zea mays L.) Silage Hybrids for In Vitro Starch, Starch Digestibility and Tonnage. Iowa State University, 2024. https://doi.org/10.31274/cc-20250502-77.

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Guiltinan, Mark J., and Donald Thompson. Molecular Genetic Analysis of Maize Starch Branching Isoforms: Modulation of Starch Branching Enzyme Isoform Activities in Maize to Produce Starch with Novel Branching Architecture and Properties. Office of Scientific and Technical Information (OSTI), 2009. http://dx.doi.org/10.2172/961611.

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Nelson, O. [Starch synthesis in the maize endosperm as affected by starch-synthesizing mutants]. [Annual report, March 1994--June 30, 1995]. Office of Scientific and Technical Information (OSTI), 1995. http://dx.doi.org/10.2172/90745.

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van Bokhorst-van de Veen, Hermien, and Remco Hamoen. PPS CARVE: Starch the next level : Gebundelde resultaten. Wageningen Food & Biobased Research, 2016. http://dx.doi.org/10.18174/563050.

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Nelson, O. E. Starch synthesis in the maize endosperm as affected by starch-synthesizing mutants. Final technical report, June 15, 1988--December 31, 1996. Office of Scientific and Technical Information (OSTI), 1998. http://dx.doi.org/10.2172/290991.

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Van Wesemael, Dorien, Ehsan Parand, Johan De Boever, Wouter Spek, and Harmen van Laar. Prediction of the rumen passage rate of dietary starch. Wageningen Livestock Research, 2024. http://dx.doi.org/10.18174/661771.

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Harmon, David L., Israel Bruckental, Gerald B. Huntington, Yoav Aharoni, and Amichai Arieli. Influence of Small Intestinal Protein on Carbohydrate Assimilation in Beef and Dairy Cattle. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7570572.bard.

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The long term goal of the proposed research, "Influence of small intestinal protein on carbohydrate assimilation and metabolism in beef and dairy cattle" was to define the limits of small intestinal starch digestion and clarify regulatory mechanisms involved in starch assimilation in cattle. It was hypothesized that dietary protein plays a critical role in the regulation of intestinal digestion; however, studies clearly identifying this role were lacking. The first two experiments quantified starch digestion (disappearance from the small intestine) in response to known increments in duodenal p
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Loy, Daniel D., Paul Summer, Allen H. Trenkle, et al. Fecal Starch Content and Apparent Starch Digestibility using Field Methods in Feedlot Cattle Fed 25, 50, or 75% Modified Distillers Grains with Solubles. Iowa State University, 2014. http://dx.doi.org/10.31274/ans_air-180814-1136.

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