338 related articles for article (PubMed ID: 23126482)
1. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility.
Barros F; Awika JM; Rooney LW
J Agric Food Chem; 2012 Nov; 60(46):11609-17. PubMed ID: 23126482
[TBL] [Abstract][Full Text] [Related]
2. Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation.
Barros F; Awika J; Rooney LW
J Sci Food Agric; 2014 Apr; 94(6):1212-7. PubMed ID: 24105768
[TBL] [Abstract][Full Text] [Related]
3. Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule.
Amoako DB; Awika JM
Food Chem; 2016 Oct; 208():10-7. PubMed ID: 27132818
[TBL] [Abstract][Full Text] [Related]
4. Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours.
Mkandawire NL; Kaufman RC; Bean SR; Weller CL; Jackson DS; Rose DJ
J Agric Food Chem; 2013 May; 61(18):4448-54. PubMed ID: 23581620
[TBL] [Abstract][Full Text] [Related]
5. Structure and functional properties of sorghum starches differing in amylose content.
Sang Y; Bean S; Seib PA; Pedersen J; Shi YC
J Agric Food Chem; 2008 Aug; 56(15):6680-5. PubMed ID: 18627168
[TBL] [Abstract][Full Text] [Related]
6. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose.
Amoako DB; Awika JM
Food Chem; 2019 Jul; 285():326-333. PubMed ID: 30797353
[TBL] [Abstract][Full Text] [Related]
7. Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics.
Rocchetti G; Giuberti G; Busconi M; Marocco A; Trevisan M; Lucini L
Food Chem; 2020 May; 312():126077. PubMed ID: 31891885
[TBL] [Abstract][Full Text] [Related]
8. The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.
Syahariza ZA; Sar S; Hasjim J; Tizzotti MJ; Gilbert RG
Food Chem; 2013 Jan; 136(2):742-9. PubMed ID: 23122122
[TBL] [Abstract][Full Text] [Related]
9. Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents.
Huynh TD; Shrestha AK; Arcot J
Food Funct; 2016 Aug; 7(8):3599-608. PubMed ID: 27472300
[TBL] [Abstract][Full Text] [Related]
10. Effects of sorghum [Sorghum bicolor (L.) Moench] crude extracts on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (Rs) contents of porridges.
Lemlioglu-Austin D; Turner ND; McDonough CM; Rooney LW
Molecules; 2012 Sep; 17(9):11124-38. PubMed ID: 22986923
[TBL] [Abstract][Full Text] [Related]
11. Starch characterization and ethanol production of sorghum.
Ai Y; Medic J; Jiang H; Wang D; Jane JL
J Agric Food Chem; 2011 Jul; 59(13):7385-92. PubMed ID: 21604720
[TBL] [Abstract][Full Text] [Related]
12. Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix.
Dunn KL; Yang L; Girard A; Bean S; Awika JM
J Agric Food Chem; 2015 Feb; 63(4):1234-1241. PubMed ID: 25574762
[TBL] [Abstract][Full Text] [Related]
13. Changes in protein and starch digestibility in sorghum flour during heat-moisture treatments.
Vu TH; Bean S; Hsieh CF; Shi YC
J Sci Food Agric; 2017 Nov; 97(14):4770-4779. PubMed ID: 28369903
[TBL] [Abstract][Full Text] [Related]
14. Pasting, flow, thermal and molecular properties of maize starch modified with crude phenolic extracts from grape pomace and sorghum bran under alkaline conditions.
Oladele AK; Duodu KG; Emmambux NM
Food Chem; 2019 Nov; 297():124879. PubMed ID: 31253268
[TBL] [Abstract][Full Text] [Related]
15. Effect of green tea catechins on the postprandial glycemic response to starches differing in amylose content.
Liu J; Wang M; Peng S; Zhang G
J Agric Food Chem; 2011 May; 59(9):4582-8. PubMed ID: 21401210
[TBL] [Abstract][Full Text] [Related]
16. Chemical composition and starch digestibility in flours from Polish processed legume seeds.
Piecyk M; Wołosiak R; Drużynska B; Worobiej E
Food Chem; 2012 Dec; 135(3):1057-64. PubMed ID: 22953824
[TBL] [Abstract][Full Text] [Related]
17. Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing.
Althawab SA; Amoako DB; Annor GA; Awika JM
Food Chem; 2023 Sep; 421():136182. PubMed ID: 37086517
[TBL] [Abstract][Full Text] [Related]
18. Influence of molecular structure on physicochemical properties and digestibility of normal rice starches.
You SY; Oh SK; Kim HS; Chung HJ
Int J Biol Macromol; 2015; 77():375-82. PubMed ID: 25783014
[TBL] [Abstract][Full Text] [Related]
19. Starch digestion mechanistic information from the time evolution of molecular size distributions.
Witt T; Gidley MJ; Gilbert RG
J Agric Food Chem; 2010 Jul; 58(14):8444-52. PubMed ID: 20572670
[TBL] [Abstract][Full Text] [Related]
20. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis.
Asare EK; Jaiswal S; Maley J; Båga M; Sammynaiken R; Rossnagel BG; Chibbar RN
J Agric Food Chem; 2011 May; 59(9):4743-54. PubMed ID: 21462932
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
