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  1. 2921
    “…The desilication of zeolite Y (of Si/Al = 31) that was previously dealuminated by steaming and acid treatment was studied. Desilication of zeolites of high Si/Al module in alkali solutions extracts both Si and Al from zeolite crystals, but while Si remains in solution, Al is reinserted into the zeolite grain. …”
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    IR and NMR Studies of the Status of Al and Acid Sites in Desilicated Zeolite Y
  2. 2922
    por Gorjanc, Marija, Gerl, Ana, Kert, Mateja
    Publicado 2022
    “…Several parameters that could influence the pH sensitivity and responsivity of a screen-printed textile with bromocresol green dye were studied, such as textile substrate (cotton, polyamide), printing paste composition, and type of fixation (heat and steaming). The change in mechanical and physical properties of the printed fabrics was tested according to the valid ISO, EN, or ASTM standards. …”
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    Screen Printing of pH-Responsive Dye to Textile
  3. 2923
    “…In this paper, the authors chose to develop a digital twin dedicated to perfectly predict the temperature for cooking in a 915 MHz single-mode cavity, instead of using a classical and energy-consuming steaming method. The heating strategy is based on a ramp-up heating and a temperature-holding technique (with Tylose(®) as the model food and Cambodian pâté). …”
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    The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking
  4. 2924
    “…The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. …”
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    The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review
  5. 2925
    “…In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. …”
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    Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
  6. 2926
    “…Moreover, among all intakes of wheat-flour foods, intakes of steamed and boiled flour products were also associated with rapid recovery. …”
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    The Association between Dietary Habits and Rapid Postoperative Recovery of Rotator Cuff Repair
  7. 2927
    “…The present results suggest that LRE can modify the physicochemical properties of wheat starch and further improve its processing properties, indicating its potential in the design and development of starch foods (such as steamed buns, bread, biscuits, etc.).…”
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    Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action Mechanism
  8. 2928
    “…BACKGROUND: Korean Red Ginseng (KRG), the steamed root of Panax ginseng, has pharmacological activities for immunological and neurodegenerative disorders. …”
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    Korean Red Ginseng extract ameliorates demyelination by inhibiting infiltration and activation of immune cells in cuprizone-administrated mice
  9. 2929
    “…Out of 38 environmental samples, B. cereus and enterotoxins were detected in the morning snack cereal, lunch bean sprouts, and afternoon snack steamed potatoes on Monday, September 6th. The result of the PFGE test on 10 isolates of B. cereus showed that there was no genetic homology. …”
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    Epidemiological investigation of a food-borne outbreak in a kindergarten, Jeju Province, Korea
  10. 2930
    “…Black ginseng is manufactured by repeated steaming and drying of white ginseng, which alters the polarity of ginsenosides and improves biological activities. …”
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    Anti-Neuroinflammatory Effect of the Ethanolic Extract of Black Ginseng through TLR4-MyD88-Regulated Inhibition of NF-κB and MAPK Signaling Pathways in LPS-Induced BV2 Microglial Cells
  11. 2931
    “…Therefore a diet of exclusion does not absolutely preserve patients from allergic reactions, that can develop also after their cooking steams inhalation.…”
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    Urticaria and anaphilaxis in a child after inhalation of lentils vapours: a case report and literature review
  12. 2932
    “…BACKGROUND: Protopanaxadiol (PPD) is a triterpenoid that can be prepared from steamed ginseng. PPD possesses anticancer potential via caspase-dependent apoptosis. …”
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    Paraptosis and NF-κB activation are associated with protopanaxadiol-induced cancer chemoprevention
  13. 2933
    “…The peristalses of 10 water and 10 steamed bread swallows were recorded in both supine and upright positions. …”
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    Esophageal Motility in the Supine and Upright Positions for Liquid and Solid Swallows Through High-resolution Manometry
  14. 2934
    “…The analytical methods currently used to detect these two compounds unfairly penalize steamed and dried (red) P. ginseng preparations, because it has a lower content of those ginsenosides than white ginseng. …”
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    A new validated analytical method for the quality control of red ginseng products
  15. 2935
    “…Korean red ginseng (KRG), which is a steamed form of Panax ginseng, has vasodilating action in the peripheral vessels and increases blood flow under cold stress. …”
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    Effect of Korean red ginseng on cold hypersensitivity in the hands and feet: study protocol for a randomized controlled trial
  16. 2936
    “…Red Liriope platyphylla (RLP) has been manufactured from Liriope platyphylla (L. platyphylla, LP) roots using steaming process and investigated as a curative agent for treatment of diabetes, obesity and neurodegenerative disorders. …”
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    Precautionary effects of Red Liriope platyphylla on NGF secretion and Aβ42 deposition under the preclinical stage of Alzheimer's disease in Tg2576 mice
  17. 2937
    “…Generally, levels of ORTG and ORT in mulberry twigs decreased with heat processing, such as steaming, and microwaving except roasting, whereas those of RT and MC did not considerably vary according to heat processing. …”
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    Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings
  18. 2938
    “…Overall, boiling and steaming had higher pVAC retention (80–98%) compared to baking (30–70%) and frying (18–54%). …”
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    Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato
  19. 2939
    “…In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). …”
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    Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements
  20. 2940
    “…Most of physicochemical and cooking properties of rice produced using the IT were not different from that of premium quality imported rice and this was achieved when steaming time was between 20–25 min. The improved stove recorded a lower time to boil water and specific fuel consumption and a higher burning rate and firepower at the hot‐start high‐power phase compared to the traditional stove. …”
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    Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub‐Saharan Africa
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