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Journal Abstract Search

149 related items for PubMed ID: 37326341

  • 1. Influence of instant rice characteristics and processing conditions on starch digestibility-A review.
    Lin J, Li C.
    J Food Sci; 2023 Aug; 88(8):3143-3154. PubMed ID: 37326341
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  • 2.
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  • 3. Multi-scale structural insights on starch digestibility of instant rice.
    Lin J, Li E, Li C.
    Food Chem; 2024 Oct 30; 456():140074. PubMed ID: 38876074
    [Abstract] [Full Text] [Related]

  • 4. Neither low salivary amylase activity, cooling cooked white rice, nor single nucleotide polymorphisms in starch-digesting enzymes reduce glycemic index or starch digestibility: a randomized, crossover trial in healthy adults.
    Wolever TMS, El-Sohemy A, Ezatagha A, Zurbau A, Jenkins AL.
    Am J Clin Nutr; 2021 Nov 08; 114(5):1633-1645. PubMed ID: 34293081
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  • 6. In-vitro digestibility of rice starch and factors regulating its digestion process: A review.
    Qadir N, Wani IA.
    Carbohydr Polym; 2022 Sep 01; 291():119600. PubMed ID: 35698347
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 18; 54(5):871-7. PubMed ID: 1951159
    [Abstract] [Full Text] [Related]

  • 9. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion.
    Cheng Z, Li J, Qiao D, Wang L, Zhao S, Zhang B.
    Int J Biol Macromol; 2022 May 31; 208():80-87. PubMed ID: 35283137
    [Abstract] [Full Text] [Related]

  • 10. Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.).
    Kumar A, Sahu C, Panda PA, Biswal M, Sah RP, Lal MK, Baig MJ, Swain P, Behera L, Chattopadhyay K, Sharma S.
    J Sci Food Agric; 2020 Mar 15; 100(4):1598-1607. PubMed ID: 31773736
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  • 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. Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice.
    Kumar A, Mahapatra S, Nayak L, Biswal M, Sahoo U, Lal MK, Nayak AK, Pati K.
    J Sci Food Agric; 2024 Nov 10; 104(14):8519-8528. PubMed ID: 38953558
    [Abstract] [Full Text] [Related]

  • 13. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage.
    Chen J, Cai H, Yang S, Zhang M, Wang J, Chen Z.
    Food Res Int; 2022 Dec 10; 162(Pt A):111933. PubMed ID: 36461191
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Effect of the particle size of maize, rice, and sorghum in extruded diets for dogs on starch gelatinization, digestibility, and the fecal concentration of fermentation products.
    Bazolli RS, Vasconcellos RS, de-Oliveira LD, Sá FC, Pereira GT, Carciofi AC.
    J Anim Sci; 2015 Jun 01; 93(6):2956-66. PubMed ID: 26115282
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice.
    Yi X, Li E, Yu S, Zhang X, Yang C, Shao S, Gilbert RG, Li C.
    Int J Biol Macromol; 2022 Aug 31; 215():192-202. PubMed ID: 35728634
    [Abstract] [Full Text] [Related]

  • 18. Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration.
    Li D, Wu Z, Zhao S, Wang L, Qiao D, Zhang L, Zhang B.
    Int J Biol Macromol; 2022 Feb 28; 199():10-16. PubMed ID: 34942207
    [Abstract] [Full Text] [Related]

  • 19. 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 28; 80(10):H2316-21. PubMed ID: 26352188
    [Abstract] [Full Text] [Related]

  • 20. 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 28; 157():111389. PubMed ID: 35761645
    [Abstract] [Full Text] [Related]

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