151 related articles for article (PubMed ID: 31589238)
1. Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model.
Pico J; Corbin S; Ferruzzi MG; Martinez MM
Food Funct; 2019 Oct; 10(10):6300-6311. PubMed ID: 31589238
[TBL] [Abstract][Full Text] [Related]
2. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility.
Pico J; Xu K; Guo M; Mohamedshah Z; Ferruzzi MG; Martinez MM
Food Chem; 2019 Nov; 297():124990. PubMed ID: 31253323
[TBL] [Abstract][Full Text] [Related]
3. Concord and Niagara Grape Juice and Their Phenolics Modify Intestinal Glucose Transport in a Coupled in Vitro Digestion/Caco-2 Human Intestinal Model.
Moser S; Lim J; Chegeni M; Wightman JD; Hamaker BR; Ferruzzi MG
Nutrients; 2016 Jul; 8(7):. PubMed ID: 27399765
[TBL] [Abstract][Full Text] [Related]
4. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.
Segundo C; Román L; Gómez M; Martínez MM
Food Chem; 2017 Mar; 219():240-248. PubMed ID: 27765223
[TBL] [Abstract][Full Text] [Related]
5. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
Sarawong C; Schoenlechner R; Sekiguchi K; Berghofer E; Ng PK
Food Chem; 2014 Jan; 143():33-9. PubMed ID: 24054209
[TBL] [Abstract][Full Text] [Related]
6. Structural properties and digestion of green banana flour as a functional ingredient in pasta.
Zheng Z; Stanley R; Gidley MJ; Dhital S
Food Funct; 2016 Feb; 7(2):771-80. PubMed ID: 26632017
[TBL] [Abstract][Full Text] [Related]
7. Phenolics and essential mineral profile of organic acid pretreated unripe banana flour.
Anyasi TA; Jideani AIO; Mchau GRA
Food Res Int; 2018 Feb; 104():100-109. PubMed ID: 29433774
[TBL] [Abstract][Full Text] [Related]
8. Unraveling the Inhibition of Intestinal Glucose Transport by Dietary Phenolics: A Review.
Pico J; Martínez MM
Curr Pharm Des; 2019; 25(32):3418-3433. PubMed ID: 31613724
[TBL] [Abstract][Full Text] [Related]
9. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles.
Ramli S; Alkarkhi AF; Shin Yong Y; Min-Tze L; Easa AM
Int J Food Sci Nutr; 2009; 60 Suppl 4():326-40. PubMed ID: 19757248
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical and nutritional characteristics of banana flour during ripening.
Campuzano A; Rosell CM; Cornejo F
Food Chem; 2018 Aug; 256():11-17. PubMed ID: 29606425
[TBL] [Abstract][Full Text] [Related]
11. Phenolics from Whole Grain Oat Products as Modifiers of Starch Digestion and Intestinal Glucose Transport.
Li M; Koecher K; Hansen L; Ferruzzi MG
J Agric Food Chem; 2017 Aug; 65(32):6831-6839. PubMed ID: 28681602
[TBL] [Abstract][Full Text] [Related]
12. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.
Segundo C; Román L; Lobo M; Martinez MM; Gómez M
Plant Foods Hum Nutr; 2017 Dec; 72(4):365-371. PubMed ID: 28887738
[TBL] [Abstract][Full Text] [Related]
13. Total phenolics, flavonoids and antioxidant activity following simulated gastro-intestinal digestion and dialysis of banana (Musa acuminata, AAB) as affected by induced ripening agents.
Maduwanthi SDT; Marapana RAUJ
Food Chem; 2021 Mar; 339():127909. PubMed ID: 32871300
[TBL] [Abstract][Full Text] [Related]
14. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
Segundo C; Giménez A; Lobo M; Iturriaga L; Samman N
Food Sci Technol Int; 2020 Mar; 26(2):95-104. PubMed ID: 31409127
[TBL] [Abstract][Full Text] [Related]
15. Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans.
Li M; George J; Hunter S; Hamaker B; Mattes R; Ferruzzi MG
Food Funct; 2019 Apr; 10(4):1846-1855. PubMed ID: 30942789
[TBL] [Abstract][Full Text] [Related]
16. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
Ho LH; Abdul Aziz NA; Azahari B
Food Chem; 2013 Aug; 139(1-4):532-9. PubMed ID: 23561142
[TBL] [Abstract][Full Text] [Related]
17. The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages.
Yang J; Bi Y; Liang S; Gu Z; Cheng L; Li C; Li Z; Zhang Y; Hong Y
Food Funct; 2020 Dec; 11(12):10945-10953. PubMed ID: 33245312
[TBL] [Abstract][Full Text] [Related]
18. Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications.
Viana LM; Rodrigues FSR; Santos MCB; Lima ADS; Nabeshima EH; Leite MO; Martins MA; Carvalho CWP; Maltarollo VG; Azevedo L; Ferreira MSL; Martino HSD; Felisberto MHF; Barros FAR
Food Chem; 2024 Sep; 451():139506. PubMed ID: 38703733
[TBL] [Abstract][Full Text] [Related]
19. Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis.
Martínez MM; Pico J; Gómez M
Food Chem; 2015 Jan; 167():447-53. PubMed ID: 25149010
[TBL] [Abstract][Full Text] [Related]
20. Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion.
Zhang L; García-Pérez P; Martinelli E; Giuberti G; Trevisan M; Lucini L
Food Chem; 2023 Mar; 404(Pt A):134540. PubMed ID: 36240571
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
