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PUBMED FOR HANDHELDS

Journal Abstract Search


347 related items for PubMed ID: 10702994

  • 1. Effect of processing on potato starch: in vitro availability and glycaemic index.
    García-Alonso A, Goñi I.
    Nahrung; 2000 Feb; 44(1):19-22. PubMed ID: 10702994
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  • 4. Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects.
    Leeman M, Ostman E, Björck I.
    Eur J Clin Nutr; 2005 Nov; 59(11):1266-71. PubMed ID: 16034360
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  • 5. In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products.
    Hawkins A, Johnson SK.
    Int J Food Sci Nutr; 2005 May; 56(3):147-55. PubMed ID: 16009629
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  • 6. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
    Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M.
    J Food Sci; 2010 Jun; 75(5):H151-6. PubMed ID: 20629880
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  • 7. Slow digestion properties of rice different in resistant starch.
    Shu X, Jia L, Ye H, Li C, Wu D.
    J Agric Food Chem; 2009 Aug 26; 57(16):7552-9. PubMed ID: 20349922
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  • 8. Comparison of several methods for the extraction of DNA from potatoes and potato-derived products.
    Smith DS, Maxwell PW, De Boer SH.
    J Agric Food Chem; 2005 Dec 28; 53(26):9848-59. PubMed ID: 16366665
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  • 12. In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization.
    Parada J, Aguilera JM.
    J Food Sci; 2009 Dec 28; 74(1):E34-8. PubMed ID: 19200094
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  • 14. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Paredes-López O, Islas-Hernández JJ, Bello-Pérez LA.
    Nahrung; 2004 Feb 28; 48(1):38-42. PubMed ID: 15053349
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  • 15. [Biochemical peculiarity potatoes boiled in formation organoleptic properties].
    Litviak vV, Moskva BB, Mel'sitova IV.
    Vopr Pitan; 2008 Feb 28; 77(5):18-25. PubMed ID: 19048883
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  • 16. Effect of preparation method on the glycaemic index of novel potato clones.
    Kinnear T, Wolever TM, Murphy AM, Sullivan JA, Liu Q, Bizimungu B.
    Food Funct; 2011 Aug 28; 2(8):438-44. PubMed ID: 21761065
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  • 17. Changes in potassium content of different potato varieties after cooking.
    Burrowes JD, Ramer NJ.
    J Ren Nutr; 2008 Nov 28; 18(6):530-4. PubMed ID: 18940657
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  • 18. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 28; 52(3):307-12. PubMed ID: 18320571
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  • 19. Effects of preparation methods on potato microstructure and digestibility: An in vitro study.
    Tian J, Chen S, Wu C, Chen J, Du X, Chen J, Liu D, Ye X.
    Food Chem; 2016 Nov 15; 211():564-9. PubMed ID: 27283668
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  • 20. Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal.
    Granfeldt Y, Wu X, Björck I.
    Eur J Clin Nutr; 2006 Jan 15; 60(1):104-12. PubMed ID: 16205745
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