BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

136 related articles for article (PubMed ID: 23572606)

  • 1. Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers.
    Yadav BS; Sharma A; Yadav RB
    J Food Sci Technol; 2010 Jan; 47(1):84-8. PubMed ID: 23572606
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers.
    Yadav BS; Sharma A; Yadav RB
    Int J Food Sci Nutr; 2009; 60 Suppl 4():258-72. PubMed ID: 19562607
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Resistant starch and other dietary fiber components in tubers from a high-amylose potato.
    Zhao X; Andersson M; Andersson R
    Food Chem; 2018 Jun; 251():58-63. PubMed ID: 29426424
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Freeze-drying affects the starch digestibility of cooked potato tubers.
    Larder CE; Abergel M; Kubow S; Donnelly DJ
    Food Res Int; 2018 Jan; 103():208-214. PubMed ID: 29389607
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of processing on the composition of dietary fibre and starch in some legumes.
    Veena A; Urooj A; Puttaraj S
    Nahrung; 1995; 39(2):132-8. PubMed ID: 7783778
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review.
    Patterson MA; Maiya M; Stewart ML
    J Acad Nutr Diet; 2020 Feb; 120(2):230-244. PubMed ID: 32040399
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka.
    Silva V; Jayasinghe MA; Senadheera SA; Ranaweera KKDS
    J Food Sci Technol; 2020 Mar; 57(3):816-820. PubMed ID: 32123401
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study.
    Bajaj R; Singh N; Kaur A; Inouchi N
    J Food Sci Technol; 2018 Sep; 55(9):3799-3808. PubMed ID: 30150840
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Digestion rate of legume carbohydrates and glycemic index of legume-based meals.
    Araya H; Pak N; Vera G; Alviña M
    Int J Food Sci Nutr; 2003 Mar; 54(2):119-26. PubMed ID: 12701368
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sources and intake of resistant starch in the Chinese diet.
    Chen L; Liu R; Qin C; Meng Y; Zhang J; Wang Y; Xu G
    Asia Pac J Clin Nutr; 2010; 19(2):274-82. PubMed ID: 20460244
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.
    Rondanelli M; Daglia M; Meneghini S; Di Lorenzo A; Peroni G; Faliva MA; Perna S
    Food Sci Nutr; 2017 May; 5(3):827-833. PubMed ID: 28572974
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared from Three Chinese Indigenous Legume Seeds.
    Cheung PC; Chau CF
    J Agric Food Chem; 1998 Jan; 46(1):262-265. PubMed ID: 10554229
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterisation of dietary fibre components in cereals and legumes used in Serbian diet.
    Dodevska MS; Djordjevic BI; Sobajic SS; Miletic ID; Djordjevic PB; Dimitrijevic-Sreckovic VS
    Food Chem; 2013 Dec; 141(3):1624-9. PubMed ID: 23870869
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods.
    Chen MH; Bergman CJ; McClung AM; Everette JD; Tabien RE
    Food Chem; 2017 Nov; 234():180-189. PubMed ID: 28551223
    [TBL] [Abstract][Full Text] [Related]  

  • 16. In vitro and in vivo digestibility of native maize starch granules varying in amylose contents.
    Morita T; Ito Y; Brown IL; Ando R; Kiriyama S
    J AOAC Int; 2007; 90(6):1628-34. PubMed ID: 18193740
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.).
    Skrabanja V; Liljeberg HG; Hedley CL; Kreft I; Björck IM
    J Agric Food Chem; 1999 May; 47(5):2033-9. PubMed ID: 10552491
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products.
    Kouadio OK; N'dri DY; Nindjin C; Marti A; Casiraghi MC; Faoro F; Erba D; Bonfoh B; Amani NG
    Int J Food Sci Nutr; 2013 Jun; 64(4):484-93. PubMed ID: 23215529
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nutritional quality of microwave-cooked and pressure-cooked legumes.
    Khatoon N; Prakash J
    Int J Food Sci Nutr; 2004 Sep; 55(6):441-8. PubMed ID: 15762308
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dietary resistant starch contained foods and breast cancer risk: a case-control study in northwest of Iran.
    Tajaddini A; Pourzand A; Sanaat Z; Pirouzpanah S
    Asian Pac J Cancer Prev; 2015; 16(10):4185-92. PubMed ID: 26028070
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.