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Journal Abstract Search

349 related items for PubMed ID: 29735048

  • 21. Monkey orange fruit juice improves the nutritional quality of a maize-based diet.
    Ngadze RT, Linnemann AR, Fogliano V, Verkerk R.
    Food Res Int; 2019 Feb; 116():870-877. PubMed ID: 30717017
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  • 22. Comparison of starch digestibility of a blended food prepared with and without extrusion cooking.
    Méance S, Achour L, Briend A.
    Eur J Clin Nutr; 1999 Nov; 53(11):844-8. PubMed ID: 10556995
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  • 23. The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics.
    García-Pérez P, Giuberti G, Sestili F, Lafiandra D, Botticella E, Lucini L.
    Food Chem; 2023 Aug 30; 418():135959. PubMed ID: 36996655
    [Abstract] [Full Text] [Related]

  • 24. Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours.
    Mkandawire NL, Kaufman RC, Bean SR, Weller CL, Jackson DS, Rose DJ.
    J Agric Food Chem; 2013 May 08; 61(18):4448-54. PubMed ID: 23581620
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  • 25. Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties.
    Chen X, He X, Fu X, Zhang B, Huang Q.
    Int J Biol Macromol; 2017 May 08; 98():557-564. PubMed ID: 28188800
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  • 26. Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas.
    Vernon-Carter EJ, Alvarez-Ramirez J, Meraz M, Bello-Perez LA, Garcia-Diaz S.
    J Sci Food Agric; 2020 Feb 08; 100(3):1238-1245. PubMed ID: 31696519
    [Abstract] [Full Text] [Related]

  • 27. Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus.
    Asensio-Grau A, Calvo-Lerma J, Heredia A, Andrés A.
    Food Funct; 2020 Sep 23; 11(9):7905-7912. PubMed ID: 32966474
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  • 28. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
    Suo X, Dall'Asta M, Giuberti G, Minucciani M, Wang Z, Vittadini E.
    Int J Food Sci Nutr; 2022 Aug 23; 73(5):600-609. PubMed ID: 35168444
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  • 29. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility.
    Sun X, Yu C, Fu M, Wu D, Gao C, Feng X, Cheng W, Shen X, Tang X.
    Food Funct; 2019 Oct 16; 10(10):6362-6373. PubMed ID: 31508640
    [Abstract] [Full Text] [Related]

  • 30. Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented mexican maize.
    Aguayo-Rojas J, Mora-Rochín S, Cuevas-Rodríguez EO, Serna-Saldivar SO, Gutierrez-Uribe JA, Reyes-Moreno C, Milán-Carrillo J.
    Plant Foods Hum Nutr; 2012 Jun 16; 67(2):178-85. PubMed ID: 22562094
    [Abstract] [Full Text] [Related]

  • 31. Nixtamalized flour from quality protein maize (Zea mays L). optimization of alkaline processing.
    Milán-Carrillo J, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Garzón-Tiznado JA, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2004 Jun 16; 59(1):35-44. PubMed ID: 15675150
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  • 32. In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach.
    Rocchetti G, Senizza A, Gallo A, Lucini L, Giuberti G, Patrone V.
    Food Res Int; 2019 Jun 16; 120():312-321. PubMed ID: 31000244
    [Abstract] [Full Text] [Related]

  • 33. 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 16; 75(5):H151-6. PubMed ID: 20629880
    [Abstract] [Full Text] [Related]

  • 34. Processing effects on susceptibility of starch to digestion in some dietary starch sources.
    Niba LL.
    Int J Food Sci Nutr; 2003 Jan 16; 54(1):97-109. PubMed ID: 12701241
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  • 35. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
    Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V.
    PLoS One; 2016 Jan 16; 11(9):e0160721. PubMed ID: 27603917
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  • 36. Mechanism of hydrolysis of native and cooked starches from different botanical sources in the presence of tea extracts.
    Guzar I, Ragaee S, Seetharaman K.
    J Food Sci; 2012 Nov 16; 77(11):C1192-6. PubMed ID: 23057852
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  • 37. Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics.
    Rocchetti G, Bhumireddy SR, Giuberti G, Mandal R, Lucini L, Wishart DS.
    Food Res Int; 2019 Feb 16; 116():786-794. PubMed ID: 30717008
    [Abstract] [Full Text] [Related]

  • 38. [Nixtamalization cooking characteristics of 11 maize varieties].
    Billeb de Sinibaldi AC, Bressani R.
    Arch Latinoam Nutr; 2001 Mar 16; 51(1):86-94. PubMed ID: 11515238
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  • 39. Influence of polyphenols from lingonberry, cranberry, and red grape on in vitro digestibility of rice.
    Quek R, Henry CJ.
    Int J Food Sci Nutr; 2015 Mar 16; 66(4):378-82. PubMed ID: 26008717
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  • 40. 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 16; 121():1109-1117. PubMed ID: 30342148
    [Abstract] [Full Text] [Related]

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