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Journal Abstract Search

165 related items for PubMed ID: 30827656

  • 1. 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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  • 2. Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction.
    Li L, Gao J, Koh HSA, Zhou W.
    Foods; 2022 Dec 21; 12(1):. PubMed ID: 36613246
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  • 4. In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.
    Sánchez-Pardo ME, Ortiz-Moreno A, Mora-Escobedo R, Necoechea-Mondragón H.
    Plant Foods Hum Nutr; 2007 Sep 21; 62(3):99-105. PubMed ID: 17661177
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  • 5. Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments.
    Reshmi SK, Sudha ML, Shashirekha MN.
    Food Chem; 2017 Dec 15; 237():957-965. PubMed ID: 28764092
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  • 7. Fucoidan Regulates Starch Digestion: In Vitro and Mechanistic Study.
    Koh HSA, Chong JEL, Lu J, Zhou W.
    Foods; 2022 Feb 01; 11(3):. PubMed ID: 35159577
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  • 9. Bioavailability of starch in various wheat-based bread products: evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion.
    Holm J, Björck I.
    Am J Clin Nutr; 1992 Feb 01; 55(2):420-9. PubMed ID: 1734680
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  • 12. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.
    Dall'Asta M, Bresciani L, Calani L, Cossu M, Martini D, Melegari C, Del Rio D, Pellegrini N, Brighenti F, Scazzina F.
    Nutrients; 2016 Jan 13; 8(1):. PubMed ID: 26771635
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  • 14. Digestion of starch in a dynamic small intestinal model.
    Jaime-Fonseca MR, Gouseti O, Fryer PJ, Wickham MS, Bakalis S.
    Eur J Nutr; 2016 Dec 13; 55(8):2377-2388. PubMed ID: 26687572
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  • 16. Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.
    Brites CM, Trigo MJ, Carrapiço B, Alviña M, Bessa RJ.
    Nutr Res; 2011 Apr 13; 31(4):302-8. PubMed ID: 21530804
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  • 17. Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks.
    Lipkie TE, Ferruzzi MG, Weaver CM.
    Food Funct; 2016 Nov 09; 7(11):4589-4596. PubMed ID: 27734047
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  • 18. Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study.
    Goh R, Gao J, Ananingsih VK, Ranawana V, Henry CJ, Zhou W.
    Food Chem; 2015 Aug 01; 180():203-210. PubMed ID: 25766819
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