BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

178 related articles for article (PubMed ID: 32598418)

  • 1. Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta.
    Cañas S; Perez-Moral N; Edwards CH
    Food Funct; 2020 Jul; 11(7):6265-6272. PubMed ID: 32598418
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
    Khan I; Yousif AM; Johnson SK; Gamlath S
    J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
    Aravind N; Sissons M; Fellows CM; Blazek J; Gilbert EP
    Food Chem; 2013 Jan; 136(2):1100-9. PubMed ID: 23122168
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate.
    Zou W; Sissons M; Gidley MJ; Gilbert RG; Warren FJ
    Food Chem; 2015 Dec; 188():559-68. PubMed ID: 26041231
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave.
    Colussi R; Singh J; Kaur L; Zavareze ED; Dias AR; Stewart RB; Singh H
    Food Chem; 2017 Jul; 226():171-178. PubMed ID: 28254009
    [TBL] [Abstract][Full Text] [Related]  

  • 6. α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions.
    Edwards CH; Veerabahu AS; Mason AJ; Butterworth PJ; Ellis PR
    Carbohydr Polym; 2021 May; 259():117738. PubMed ID: 33674022
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage.
    Li N; Cai Z; Guo Y; Xu T; Qiao D; Zhang B; Zhao S; Huang Q; Niu M; Jia C; Lin L; Lin Q
    Food Chem; 2019 Oct; 295():475-483. PubMed ID: 31174784
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch.
    Sissons M; Cutillo S; Egan N; Farahnaky A; Gadaleta A
    Foods; 2022 Nov; 11(22):. PubMed ID: 36429241
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Digestibility of pasta made with three wheat types: a preliminary study.
    Simonato B; Curioni A; Pasini G
    Food Chem; 2015 May; 174():219-25. PubMed ID: 25529673
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.
    Pasini G; Greco F; Cremonini MA; Brandolini A; Consonni R; Gussoni M
    J Agric Food Chem; 2015 May; 63(20):5072-82. PubMed ID: 25940450
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.
    Joyner Melito HS; Jones KE; Rasco BA
    J Food Sci; 2016 Jun; 81(6):E1447-56. PubMed ID: 27272246
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta.
    Desai AS; Brennan MA; Guo X; Zeng XA; Brennan CS
    Molecules; 2019 Feb; 24(5):. PubMed ID: 30818770
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility.
    Korompokis K; De Brier N; Delcour JA
    Food Funct; 2019 Aug; 10(8):4674-4684. PubMed ID: 31292590
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.
    Joyner HS; Jones KE; Rasco BA
    J Texture Stud; 2017 Oct; 48(5):450-462. PubMed ID: 28967221
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract.
    Armellini R; Peinado I; Asensio-Grau A; Pittia P; Scampicchio M; Heredia A; Andres A
    Food Chem; 2019 Jun; 283():155-163. PubMed ID: 30722855
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.
    Lu X; Brennan MA; Serventi L; Liu J; Guan W; Brennan CS
    Food Chem; 2018 Oct; 264():199-209. PubMed ID: 29853366
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion.
    Cheng Z; Li J; Qiao D; Wang L; Zhao S; Zhang B
    Int J Biol Macromol; 2022 May; 208():80-87. PubMed ID: 35283137
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Increased puroindoline levels slow ruminal digestion of wheat (Triticum aestivum L.) starch by cattle.
    Swan CG; Bowman JG; Martin JM; Giroux MJ
    J Anim Sci; 2006 Mar; 84(3):641-50. PubMed ID: 16478956
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain.
    Tamura M; Okazaki Y; Kumagai C; Ogawa Y
    Food Res Int; 2017 Apr; 94():6-12. PubMed ID: 28290368
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.