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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

216 related items for PubMed ID: 17661177

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  • 5. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.
    Luyts A, Wilderjans E, Van Haesendonck I, Brijs K, Courtin CM, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):3960-6. PubMed ID: 23993572
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  • 6. In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.
    Sáyago-Ayerdi SG, Tovar J, Osorio-Díaz P, Paredes-López O, Bello-Pérez LA.
    J Agric Food Chem; 2005 Feb 23; 53(4):1281-5. PubMed ID: 15713053
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  • 8. Temperature and weight loss profiles of model cakes baked in the microwave oven.
    Sumnu G, Ndife MK, Bayindirli L.
    J Microw Power Electromagn Energy; 1999 Feb 23; 34(4):221-6. PubMed ID: 10687154
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  • 9. In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology.
    Zhang Y, Zhang Y, Li B, Wang X, Xu F, Zhu K, Tan L, Dong W, Chu Z, Li S.
    Int J Biol Macromol; 2019 Jan 23; 121():1109-1117. PubMed ID: 30342148
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  • 10. 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 23; 63(8):971-7. PubMed ID: 22621760
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  • 11. Effects of processing methods on amaranth starch digestibility and predicted glycemic index.
    Capriles VD, Coelho KD, Guerra-Matias AC, Arêas JA.
    J Food Sci; 2008 Sep 23; 73(7):H160-4. PubMed ID: 18803711
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  • 12. An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics.
    Anishaparvin A, Chhanwal N, Indrani D, Raghavarao KS, Anandharamakrishnan C.
    J Food Sci; 2010 Sep 23; 75(9):E605-11. PubMed ID: 21535595
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  • 13. Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread.
    Shumoy H, Van Bockstaele F, Devecioglu D, Raes K.
    Food Chem; 2018 Oct 30; 264():34-40. PubMed ID: 29853385
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  • 14. Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.
    Ronda F, Gomez M, Quilez J.
    Int J Food Sci Nutr; 2010 Sep 30; 61(6):624-9. PubMed ID: 20345329
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  • 16. In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential.
    Lin J, Teo LM, Leong LP, Zhou W.
    Food Chem; 2019 Jul 15; 286():629-635. PubMed ID: 30827656
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  • 18. Effect of soy addition on microwavable pocket-type flat doughs.
    Serventi L, Sachleben J, Vodovotz Y.
    J Food Sci; 2011 Jul 15; 76(5):E392-8. PubMed ID: 22417429
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  • 19. Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.).
    Landa-Habana L, Piña-Hernández A, Agama-Acevedo E, Tovar J, Bello-Pérez LA.
    Plant Foods Hum Nutr; 2004 Jul 15; 59(4):133-6. PubMed ID: 15678720
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  • 20. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 15; 68(2):167-178. PubMed ID: 27608859
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