BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

150 related articles for article (PubMed ID: 34915378)

  • 1. Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility.
    Ou SJL; Yu J; Zhou W; Liu MH
    Food Chem; 2022 Apr; 374():131744. PubMed ID: 34915378
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility.
    Ou SJL; Fu AS; Liu MH
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832955
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten.
    Kan L; Capuano E; Fogliano V; Oliviero T; Verkerk R
    Food Funct; 2020 Jul; 11(7):5933-5943. PubMed ID: 32567616
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility.
    Sui X; Zhang Y; Zhou W
    Food Chem; 2016 Apr; 196():910-6. PubMed ID: 26593572
    [TBL] [Abstract][Full Text] [Related]  

  • 5. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C; Riso P; Monti LD; Porrini M
    Eur J Nutr; 2004 Aug; 43(4):198-204. PubMed ID: 15309439
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.
    Smith F; Pan X; Bellido V; Toole GA; Gates FK; Wickham MS; Shewry PR; Bakalis S; Padfield P; Mills EN
    Mol Nutr Food Res; 2015 Oct; 59(10):2034-43. PubMed ID: 26202208
    [TBL] [Abstract][Full Text] [Related]  

  • 7. High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
    Ronda F; Rivero P; Caballero PA; Quilez J
    Int J Food Sci Nutr; 2012 Dec; 63(8):971-7. PubMed ID: 22621760
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E; Rosell CM; Gomez M
    Food Chem; 2014 May; 151():526-31. PubMed ID: 24423566
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility.
    Miao L; Xu Y; Jia C; Zhang B; Niu M; Zhao S
    Carbohydr Polym; 2021 Jun; 261():117841. PubMed ID: 33766339
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index.
    Graça C; Raymundo A; Sousa I
    Food Chem; 2021 Mar; 339():127887. PubMed ID: 32877815
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of sprouted oat flour substitution on the texture and
    Cao H; Wang C; Li R; Guan X; Huang K; Zhang Y
    Food Chem X; 2022 Oct; 15():100428. PubMed ID: 36211788
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice.
    Ratseewo J; Warren FJ; Siriamornpun S
    Food Chem; 2019 Nov; 298():124949. PubMed ID: 31260990
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X; Luo Z; Yang Q; Xiao Z; Lu X
    Food Chem; 2019 Oct; 294():87-95. PubMed ID: 31126509
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread.
    González M; Vernon-Carter EJ; Alvarez-Ramirez J; Carrera-Tarela Y
    Int J Biol Macromol; 2021 Jan; 166():1439-1447. PubMed ID: 33188811
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of Starch on the Digestibility of Gluten under Different Thermal Processing Conditions.
    Wen W; Li S; Gu Y; Wang S; Wang J
    J Agric Food Chem; 2019 Jun; 67(25):7120-7127. PubMed ID: 31026160
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of liquid fermentation on bread fortified with Lycium ruthenicum: A quality attribute and in vitro digestibility study.
    Wang H; Xia X; Yu H; Zhao X; Zhong X; Li Q; Tang J; Zhao Y
    Food Chem; 2019 Nov; 299():125131. PubMed ID: 31288159
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread.
    Qi K; Yi X; Li C
    Carbohydr Polym; 2022 Nov; 295():119874. PubMed ID: 35989014
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microstructure of starch-based meals with either palm or soybean oils alter in vitro starch digestibility with no major effects on glycaemic responses.
    Bravo C; Santos JL; Castillo G; Olivares G; Parada J
    Int J Food Sci Nutr; 2020 Aug; 71(5):604-613. PubMed ID: 31746260
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The microstructure of starchy food modulates its digestibility.
    Tian J; Ogawa Y; Shi J; Chen S; Zhang H; Liu D; Ye X
    Crit Rev Food Sci Nutr; 2019; 59(19):3117-3128. PubMed ID: 29870271
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.