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Journal Abstract Search

210 related items for PubMed ID: 33641947

  • 1. Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes.
    Aalim H, Wang D, Luo Z.
    Food Res Int; 2021 Mar; 141():109898. PubMed ID: 33641947
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice (Oryza sativa L.).
    Ye S, Qin J, Zongo AW, Li J, Liang H, Li B.
    Food Funct; 2023 Oct 30; 14(21):9767-9781. PubMed ID: 37840531
    [Abstract] [Full Text] [Related]

  • 3. Fluidized-bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds.
    Lang GH, Lindemann IDS, Goebel JT, Ferreira CD, Acunha TDS, de Oliveira M.
    J Food Sci; 2020 Jun 30; 85(6):1717-1724. PubMed ID: 32406950
    [Abstract] [Full Text] [Related]

  • 4. Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.).
    Donlao N, Ogawa Y.
    J Sci Food Agric; 2017 Feb 30; 97(3):896-901. PubMed ID: 27234963
    [Abstract] [Full Text] [Related]

  • 5. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking.
    Tang Y, Cai W, Xu B.
    Food Chem; 2016 Jan 15; 191():81-90. PubMed ID: 26258705
    [Abstract] [Full Text] [Related]

  • 6. Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index.
    Ritudomphol O, Luangsakul N.
    J Food Sci; 2019 Jan 15; 84(1):101-110. PubMed ID: 30536382
    [Abstract] [Full Text] [Related]

  • 7. The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition.
    Kaur B, Ranawana V, Teh AL, Henry CJ.
    J Food Sci; 2015 Oct 15; 80(10):H2316-21. PubMed ID: 26352188
    [Abstract] [Full Text] [Related]

  • 8. Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile.
    da Silva Lindemann I, Lambrecht Dittgen C, de Souza Batista C, Pozzada Dos Santos J, Pinheiro Bruni G, Cardoso Elias M, Levien Vanier N.
    Food Chem; 2021 Mar 15; 340():127908. PubMed ID: 32889206
    [Abstract] [Full Text] [Related]

  • 9. A comparative study of dietary fiber content, In vitro starch digestibility and cooking quality characteristics of pigmented and non-pigmented traditional and improved rice (Oryza sativa L.).
    Rebeira SP, Prasantha BDR, Jayatilake DV, Dunuwila GR, Piyasiri CH, Herath HMKWP.
    Food Res Int; 2022 Jul 15; 157():111389. PubMed ID: 35761645
    [Abstract] [Full Text] [Related]

  • 10. Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice.
    Shao Y, Hu Z, Yu Y, Mou R, Zhu Z, Beta T.
    Food Chem; 2018 Jan 15; 239():733-741. PubMed ID: 28873629
    [Abstract] [Full Text] [Related]

  • 11. Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents.
    Huynh TD, Shrestha AK, Arcot J.
    Food Funct; 2016 Aug 10; 7(8):3599-608. PubMed ID: 27472300
    [Abstract] [Full Text] [Related]

  • 12. Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.).
    Kanan MKA, Nahar T, Islam N, Rahman MJ, Ahmed S, Kabir MS, Ahmed M.
    Food Sci Technol Int; 2024 Mar 10; 30(2):160-168. PubMed ID: 36380534
    [Abstract] [Full Text] [Related]

  • 13. 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 15; 298():124949. PubMed ID: 31260990
    [Abstract] [Full Text] [Related]

  • 14. Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties.
    Sumczynski D, Kotásková E, Družbíková H, Mlček J.
    Food Chem; 2016 Nov 15; 211():339-46. PubMed ID: 27283641
    [Abstract] [Full Text] [Related]

  • 15. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans.
    Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Yiu SH, Greenberg GR.
    Am J Clin Nutr; 1991 Nov 15; 54(5):871-7. PubMed ID: 1951159
    [Abstract] [Full Text] [Related]

  • 16. Effects of palm oil on structural and in vitro digestion properties of cooked rice starches.
    Farooq AM, Dhital S, Li C, Zhang B, Huang Q.
    Int J Biol Macromol; 2018 Feb 15; 107(Pt A):1080-1085. PubMed ID: 28947222
    [Abstract] [Full Text] [Related]

  • 17. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds.
    Lang GH, Kringel DH, Acunha TDS, Ferreira CD, Dias ÁRG, Zavareze EDR, de Oliveira M.
    Food Chem; 2020 Jul 15; 318():126480. PubMed ID: 32143133
    [Abstract] [Full Text] [Related]

  • 18. Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method.
    Fu T, Niu L, Li Y, Li D, Xiao J.
    Food Funct; 2020 Nov 18; 11(11):9881-9891. PubMed ID: 33094308
    [Abstract] [Full Text] [Related]

  • 19. Effects of sorghum [Sorghum bicolor (L.) Moench] crude extracts on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (Rs) contents of porridges.
    Lemlioglu-Austin D, Turner ND, McDonough CM, Rooney LW.
    Molecules; 2012 Sep 17; 17(9):11124-38. PubMed ID: 22986923
    [Abstract] [Full Text] [Related]

  • 20. Phenolic profiles and bioactivities of different milling fractions of rice bran from black rice.
    Zhang S, Ma Q, Dong L, Jia X, Liu L, Huang F, Liu G, Sun Z, Chi J, Zhang M, Zhang R.
    Food Chem; 2022 Jun 01; 378():132035. PubMed ID: 35042109
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