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  1. 2661
    “…This study determined eggshell characteristics after boiling at 95 °C and steaming at 121 °C, with additional heat treatments using hot air at 200 °C, microwaving at 900 W and infrared at 1050 W. …”
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    Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits
  2. 2662
    “…METHODS: General linear models with standardized beta coefficients were used to estimate associations between steamed rice consumption and urinary total arsenic concentration and urinary arsenic metabolites. …”
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    Urinary and Dietary Analysis of 18,470 Bangladeshis Reveal a Correlation of Rice Consumption with Arsenic Exposure and Toxicity
  3. 2663
    “…Black ginseng is a type of processed ginseng that is prepared from white or red ginseng by steaming and drying several times. This process causes extensive changes in types and amounts of secondary metabolites. …”
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    Black Ginseng and Its Saponins: Preparation, Phytochemistry and Pharmacological Effects
  4. 2664
    “…It alters the number and type of acid sites through dealumination and increases molecular diffusion by mesopore formation. Steaming also reduces the structural integrity of zeolite frameworks. …”
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    3D Raman Spectroscopy of Large Zeolite ZSM‐5 Crystals
  5. 2665
    por Wei, Guo-dong, Wen, Xue-sen
    Publicado 2014
    “…BACKGROUND: The dried and steamed roots of Rehmannia glutinosa have different pharmacological functions and indications. …”
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    Characteristics and kinetics of catalpol degradation and the effect of its degradation products on free radical scavenging
  6. 2666
    “…Red ginseng and sun ginseng were prepared by conventional steaming as the control group. RESULTS: Unlike steaming, the hydrothermal process was performed under homogeneous conditions. …”
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    Effect of hydrothermal processing on ginseng extract
  7. 2667
    “…Additional HPT treatments in steamed sole and IPB did not reveal pronounced food matrix dependent protective effects. …”
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    Inactivation of non-proteolytic Clostridium botulinum type E in low-acid foods and phosphate buffer by heat and pressure
  8. 2668
    “…Therefore, in this study, wheat was blended with native, steamed or malted finger millet or amaranth in the ratio of 70:30. …”
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    Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity
  9. 2669
    “…Horses were randomly assigned to be fed dry hay, steamed hay, or haylage for 6 weeks. Measures of exposure to dust in the breathing zone were obtained twice. …”
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    Effects of low‐dust forages on dust exposure, airway cytology, and plasma omega‐3 concentrations in Thoroughbred racehorses: A randomized clinical trial
  10. 2670
    “…The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with the blank group and 5.73% compared with the wheat gluten (WG) group. …”
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    Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure
  11. 2671
    por Hwang, Eun-Sun
    Publicado 2017
    “…Compared to uncooked, steamed, and microwaved Brussels sprouts extracted with 80% ethanol contained higher amounts of total polyphenols. …”
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    Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts
  12. 2672
    “…This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. …”
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    Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans
  13. 2673
    “…Pd was loaded on ultra stable Y (USY) zeolites prepared by steaming NH(4)-Y zeolite under different conditions. …”
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    Enhancement in the Catalytic Activity of Pd/USY in the Heck Reaction Induced by H(2) Bubbling
  14. 2674
    “…The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. …”
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    Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes Batata L.)
  15. 2675
    “…Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties.…”
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    Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments
  16. 2676
    “…However, in sous-vide (57 °C, 20 min) and steamed samples after storage Enterobacteriaceae bacteria (<10(4)) was detected. …”
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    Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products
  17. 2677
    “…The best enrichment broth and DNA extraction scheme was determined for rapid and sensitive detection of Salmonella Enteritidis in steamed pork using real-time PCR. The inhibitory effect of commonly used Salmonella enrichment broths, Rappaport-Vassiliadis (RV) and Muller-Kauffmann tetrathionate with novobiocin (MKTTn), on real-time PCR was confirmed. …”
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    Evaluation of PCR inhibitory effect of enrichment broths and comparison of DNA extraction methods for detection of Salmonella Enteritidis using real-time PCR assay
  18. 2678
    “…The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. …”
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    Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa
  19. 2679
    “…Generally, steaming was the best thermal processing method, as it contributed to the lowest iodine loss in curly kale. …”
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    Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content
  20. 2680
    “…An unusual ‘dip’ shaped NO conversion curve was observed in the steamed zeolite Cu-ZSM-5, resulting from the undesired NH(3) oxidation that produced NO. …”
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    New insights into the NH(3)-selective catalytic reduction of NO over Cu-ZSM-5 as revealed by operando spectroscopy
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