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Journal Abstract Search

205 related items for PubMed ID: 35698347

  • 21. Studies of the texture, functional components and in vitro starch digestibility of rolled barley.
    Tamura M, Imaizumi R, Saito T, Watanabe T, Okamoto T.
    Food Chem; 2019 Feb 15; 274():672-678. PubMed ID: 30372993
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  • 24. Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles.
    Sun D, Jia Y, He X, Qin Y, Li M, Liu X, Xu T, Xiong L, Guo M, Ji N, Sun Q.
    Int J Biol Macromol; 2024 Sep 15; 276(Pt 1):133913. PubMed ID: 39025192
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  • 29. Effect of cooling of cooked white rice on resistant starch content and glycemic response.
    Sonia S, Witjaksono F, Ridwan R.
    Asia Pac J Clin Nutr; 2015 Sep 15; 24(4):620-5. PubMed ID: 26693746
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  • 32. Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion.
    Li F, Guan X, Li C.
    Int J Biol Macromol; 2021 Oct 01; 188():774-782. PubMed ID: 34403679
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  • 34. Starch fine molecular structures: The basis for designer rice with slower digestibility and desirable texture properties.
    Li C.
    Carbohydr Polym; 2023 Jan 01; 299():120217. PubMed ID: 36876819
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  • 36. Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestion.
    Li C, Cao P, Wu P, Yu W, Gilbert RG, Li E.
    Food Chem; 2021 May 15; 344():128687. PubMed ID: 33272758
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  • 38. Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions.
    Rocchetti G, Giuberti G, Gallo A, Bernardi J, Marocco A, Lucini L.
    Food Res Int; 2018 Jun 15; 108():183-191. PubMed ID: 29735048
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  • 39. Impact of the degree of cooking on starch digestibility of rice - An in vitro study.
    Tamura M, Singh J, Kaur L, Ogawa Y.
    Food Chem; 2016 Jan 15; 191():98-104. PubMed ID: 26258707
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