spss version 19.0 software (SSPS Inc)
90
Structured Review
SSPS Inc
spss version 19.0 software
Spss Version 19.0 Software, supplied by SSPS Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/spss+version+19%2E0+software/spss+version+19+0+software/pm39326621-120-10-14
Average 90 stars, based on 1 article reviews
Spss Version 19.0 Software, supplied by SSPS Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/spss+version+19%2E0+software/spss+version+19+0+software/pm39326621-120-10-14
Average 90 stars, based on 1 article reviews
spss version 19.0 software - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Comparative study: How annealing and heat‐moisture treatment affect the digestibility, textural, and physicochemical properties of maize starch Article Snippet: In this study, we investigated the effects of annealing (ANN) and heat-moisture treatment (HMT) on the in vitro digestibility, textural, and physicochemical properties of maize starch.. Both modification methods did not affect the typical “A”-type XRD pattern of maize starch.. However, the amylose content, relative crystallinity, water absorption capacity, and gelatinization temperature of maize starch significantly increased following modification, while the peak viscosity, hardness, adhesiveness, and gelatinization enthalpy decreased. Article Title: Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion Article Snippet: Accepted Manuscript Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion Xiaoyu Shen, Wenting Shang, Padraig Strappe, Ling Chen, Xiaoxi Li, Zhongkai Zhou, Chris Blanchard PII: S0268-005X(17)31239-0 DOI: 10.1016/j.foodhyd.2017.09.015 Reference: FOOHYD 4062 To appear in: Food Hydrocolloids Received Date: 18 July 2017 Revised Date: 13 September 2017 Accepted Date: 13 September 2017 Please cite this article as: Shen, X., Shang, W., Strappe, P., Chen, L., Li, X., Zhou, Z., Blanchard, C., Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion, Food Hydrocolloids (2017), doi: 10.1016/j.foodhyd.2017.09.015.. This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Article Title: High-voltage and short-time dielectric barrier discharge plasma treatment affects structural and digestive properties of Tartary buckwheat starch. Article Snippet: To systematically explore the effects of high-voltage and short-time (HV-ST) dielectric barrier discharge (DBD) plasma treatment on Tartary buckwheat starch (TBS), TBS was treated at 15 and 20 kV for 20 and 40 s. Compared to native starch, more corrosions and holes were observed on the surfaces of plasma-modified TBS observed by SEM.. Increased crystallinity and short-range structure order in plasma-modified TBS were determined using XRD and FT-IR respectively, while the average chain length and amylose content decreased, with lowest values (13.5 and 6.9%) in sample 20–40.. Meanwhile, the solubility and paste clarity of plasma-modified TBS increased, whereas the viscosities decreased, enhancing in vitro digestibility with highest value (79.5%) in sample 20–40. Article Title: In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure Article Snippet: Accepted Manuscript In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure Hang Liu, Xudan Guo, Yunlong Li, Hongmei Li, Huanhuan Fan, Min Wang PII: S0260-8774(16)30186-8 DOI: 10.1016/j.jfoodeng.2016.05.015 Reference: JFOE 8568 To appear in: Journal of Food Engineering Received Date: 11 October 2015 Revised Date: 4 May 2016 Accepted Date: 15 May 2016 Please cite this article as: Liu, H., Guo, X., Li, Y., Li, H., Fan, H., Wang, M., In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure, Journal of Food Engineering (2016), doi: 10.1016/j.jfoodeng.2016.05.015.. This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Article Title: In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure. Article Snippet: High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600 MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS).. HHP treatment resulted in CBS granules with more rough surfaces.. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. Article Title: Changes in structure, physicochemical properties and in vitro digestibility of quinoa starch during heat moisture treatment with hydrogen-infused and plasma-activated waters. Article Snippet: They were statistically analyzed using one-way analysis of variance with Article Title: Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch Article Snippet: All data were statistically analyzed by one-way analysis of variance (ANOVA) by Duncan's multiple range test using |