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  1. 2861
    “…Based on the results from HPLC fingerprints combined with similarity analysis (SA) and hierarchical cluster analysis (HCA) the optimum processing method for Shu Dihuang was five cycles of steaming and polishing, which follows the ancient processing theory. …”
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    Investigation of the Effect of the Degree of Processing of Radix Rehmanniae Preparata (Shu Dihuang) on Shu Dihuangtan Carbonization Preparation Technology
  2. 2862
    “…On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (≥50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20–40% of the uncooked samples). …”
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    Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods
  3. 2863
    “…Hence, by coupling DIC as a blanching–steaming pre-treatment, it was possible to preserve better the antioxidant content and the antioxidant activity of red dried beetroots.…”
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    Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.)
  4. 2864
    “…When QACs were used as irrigants in Er:YAG – SSP photoacoustic steaming, their effectiveness significantly increased. …”
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    The Antibacterial Effects of New N-Alkylpyridinium Salts on Planktonic and Biofilm Bacteria
  5. 2865
    “…EPS can be prepared by different methods, such as being left raw, roasting, steaming, and powdering. Processing of EPS to create EPS powder (EPSP) resulted in higher levels of vitamin E, fatty acids, total phenolic contents, and antioxidant activity, compared with the other processing methods. …”
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    Comparison of Antioxidant Properties of Evening Primrose Seeds by Different Processing Methods, and Physiological Properties of Evening Primrose Seed Powder
  6. 2866
    “…This technique is also used in water dropwort (Oenanthe javanica), an important vegetable in East Asia. In China, the steamed stems of water dropwort are prepared with boiled rice. …”
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    Phenotypic, Nutritional, and Antioxidant Characterization of Blanched Oenanthe javanica for Preferable Cultivar
  7. 2867
    “…To combat root-knot nematodes in the glasshouse, the soil is typically steamed every 5–6 production cycles. However, this method is expensive, environmentally unfriendly and reduces resistance and resilience of the soil against pathogens and pests. …”
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    Biological control of Meloidogyne spp. in glasshouse-grown chrysanthemum
  8. 2868
    por Liou, Doreen, Karasik, Jessica A.
    Publicado 2021
    “…The ‘high income’ neighborhood group indicated a greater frequency of behaviors, including choosing steamed over fried foods (p < 0.01) and using small amounts of oil (p < 0.05). …”
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    Living Environment Considerations on Obesity Prevention Behaviors and Self-Efficacy among Chinese Americans
  9. 2869
    “…Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period. …”
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    Nutritional Health Perspective of Natto: A Critical Review
  10. 2870
    “…Our results show that four Sorbus species can be successfully rooted under ex vitro conditions, without a rooting powder treatment in a steamed peat-perlite substrate. Auxin-untreated microcuttings of S. gemella, S. × kitaibeliana and S. omissa, but not S. × abscondita, rooted better than ones treated with indole-3-butyric acid. …”
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    Micropropagation as a Tool for the Conservation of Autochthonous Sorbus Species of Czechia
  11. 2871
    “…All the three substrates were ground to powder form (2 mm) and pretreated with 3%H(2)O(2) + 2% NaOH followed by steaming at 130 °C for 60 min. These substrates were hydrolyzed by commercial cellulase enzyme. …”
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    Ethanol production from agricultural wastes using Sacchromyces cervisae
  12. 2872
    por Chen, Bin, Jia, Xiao-Bin
    Publicado 2013
    “…In this communication our aim was to study the JK cell growth inhibitory and apoptosis-inducing effects of ginsenoside Rg6 (GRg6) from steamed notoginseng on human lymphocytoma. The CCK-8 method was used to observe the anti-proliferative effect of GRg6 on human lymphocytoma JK cells. …”
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    Apoptosis-Inducing Effect of Ginsenoside Rg6 on Human Lymphocytoma JK Cells
  13. 2873
    “…In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. …”
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    A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
  14. 2874
    por Jin, Hye-Rin, Lee, Suyong, Choi, Soo-Jin
    Publicado 2020
    “…Rutin-enriched TB flour extracts (TBFEs) were obtained by hydrothermal treatment (autoclaving, boiling, or steaming) and their pharmacokinetic profiles were evaluated following a single-dose oral administration in rats. …”
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    Pharmacokinetics and Protective Effects of Tartary Buckwheat Flour Extracts against Ethanol-Induced Liver Injury in Rats
  15. 2875
    “…The folate content in liver after sous-vide (60 °C/75 min) and steaming (100 °C/30 min) did not differ significantly (p ≤ 0.05) from raw liver folate content (781 µg/100 g). …”
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    Effect of Different Cooking Methods on Folate Content in Chicken Liver
  16. 2876
    “…Fresh (raw roots), white (dried), and red (steamed-drid) ginseng samples were gamma-irradiated at 0 to 7 kGy. …”
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    Investigation of Different Factors Affecting the Electron Spin Resomance-based Characterization of Gamma-irradiated Fresh, White, and Red Ginseng
  17. 2877
    “…Rheumatoid arthritis (RA) is a systemic autoimmune disease characterized by chronic joint inflammation. Red ginseng is a steamed and dried Panax ginseng C.A. Meyer, which has been used as alternative medicine for thousands of years. …”
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    Red Ginseng Extract Ameliorates Autoimmune Arthritis via Regulation of STAT3 Pathway, Th17/Treg Balance, and Osteoclastogenesis in Mice and Human
  18. 2878
    “…Dry beans (K131 variety) were soaked for 12 h; sprouted for 48 h; dehulled and steamed for 25 and 15 min for whole and dehulled beans respectively or roasted at 170°C for 45 and 15 min for whole and dehulled beans respectively. …”
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    Effects of combined traditional processing methods on the nutritional quality of beans
  19. 2879
    “…In this study we aimed to obtain Si biofortified green bean pods by using a Si-enriched nutrient solution in soilless system conditions, and to assess the influence of boiling and steaming cooking methods on Si content, color parameters and Si bioaccessibility (by using an in vitro digestion process) of pods. …”
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    Green bean biofortification for Si through soilless cultivation: plant response and Si bioaccessibility in pods
  20. 2880
    “…The taste quality of steamed ‘Nagasaki Kogane’ is comparable to that of ‘Inca-no-mezame’ tubers, which has high levels of carotenoid, and superior to ‘Nishiyutaka’, another popular double cropping variety. …”
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    Breeding of a new potato variety ‘Nagasaki Kogane’ with high eating quality, high carotenoid content, and resistance to diseases and pests
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