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  1. 2681
    “…Purple corn kernels were subjected to boiling and steaming times of 5–15 min to extract purple corn milk (PCM). …”
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    Antioxidants and Quality Changes of Thermally Processed Purple Corn (Zea mays L.) Milk Fortified with Low Sucrose Content during Cold Storage
  2. 2682
    “…This work studied the physicochemical properties and odor profiles of tilapia muscles after exposure to four types of thermal processing methods: microwaving, roasting, boiling, or steaming. The effect of thermal processing on textural properties followed a pH–water state–water content–tissue microstructure–mass loss–textural properties route, expressed in the following manner: microwaving > roasting > steaming ≈ boiling. …”
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    Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques
  3. 2683
    “…Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%).…”
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    Effect of processing on composition changes of selected spices
  4. 2684
    “…The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic index (eGI) value) of noodles were investigated. …”
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    RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods
  5. 2685
    “…The BAP content of the SG increased significantly as the steaming process was repeated. A maximum BAP concentration of 5.31 ± 1.12 μg/kg was measured in SG steamed from 2 to 5 times, making it unsuitable for processing into BG. …”
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    Characteristics of Black Ginseng (Panax ginseng C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest
  6. 2686
    “…The effects induced by heat on Depurple and Cheddar (Brassica oleracea L. var. botrytis) during boiling, steaming, and sous-vide were investigated to elucidate the role of the basic cellular elements in softening and extractability of sterols and tocopherols. …”
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    Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments
  7. 2687
    “…Before clinical use, the SR should be processed using different methods after harvest, such as steaming, “sweating”, and traditional fire-drying. …”
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    Effect of Different Processing Methods on the Chemical Constituents of Scrophulariae Radix as Revealed by 2D NMR-Based Metabolomics
  8. 2688
    “…Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. …”
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    Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)
  9. 2689
    “…A reduction of the tryptophan and increase in serotonin contents in ‘Cheddar’, steamed or microwaved, was observed. A higher level of histamine was observed in the genotype ‘Forata’ after cooking, whereas melatonin levels were higher after steaming and microwaving. …”
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    Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower
  10. 2690
    “…Among the used methods, steaming had the greatest effect on the chlorogenic acids and total polyphenols, while microwaved samples showed the highest antioxidant activity (DPPH). …”
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    Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Ipomoea batatas L.) Due to Heat Treatments
  11. 2691
    “…Consuming polished quinoa instead of semolina and using steaming instead of boiling are trade-offs consumer needs to make to get optimal benefits from quinoa virtues.…”
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    Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds
  12. 2692
    “…Mashes obtained from steamed rye grain showed significantly higher fermentation efficiencies than those prepared by the pressureless method. …”
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    Ethanolic Fermentation of Rye Mashes: Factors Influencing the Formation of Aldehydes and Process Efficiency
  13. 2693
    “…The impact of mild oven treatments (steaming or sous-vide) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (Brassica oleracea L. var. botrytis) was investigated. …”
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    Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures
  14. 2694
    “…The heat treatment reduces the amino acid content significantly, and the multiple steaming and roasting methods are not conducive to accumulating amino acids. …”
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    Untargeted GC-MS and FT-NIR study of the effect of 14 processing methods on the volatile components of Polygonatum kingianum
  15. 2695
    “…Two kinds of crude anthocyanins extracts were obtained, namely, SP (Steamed, Peeled) and SNP (Steamed, No Peeled). Then, anti-inflammatory and anticancer activities of these extracts were investigated. …”
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    Anti-Inflammatory and Anticancer Activities of Taiwanese Purple-Fleshed Sweet Potatoes (Ipomoea batatas L. Lam) Extracts
  16. 2696
    “…Bacillus subtilis grows well on steamed soybeans Glycine max to produce the fermented food, natto. …”
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    Bacterial inducible expression of plant cell wall-binding protein YesO through conflict between Glycine max and saprophytic Bacillus subtilis
  17. 2697
    “…Moreover, the spatiotemporal alterations of metabolites during the steaming of Panax notoginseng root were also characterized in this study. …”
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    Visualizing the distributions and spatiotemporal changes of metabolites in Panax notoginseng by MALDI mass spectrometry imaging
  18. 2698
    “…In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. …”
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    Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System
  19. 2699
    “…Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. …”
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    Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application
  20. 2700
    “…To investigate mangosteen vinegar (MV) by steaming under high pressure, explore the effects of fermentation, antioxidant activity, and sensory evaluation acceptable using the 9 -point Hedonic scale. …”
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    Mangosteen vinegar from Garcinia mangostana: quality improvement and antioxidant properties
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