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Journal Abstract Search

151 related items for PubMed ID: 8766894

  • 21. Rye inhibitors of animal alpha-amylases show different specificities, aggregative properties and IgE-binding capacities than their homologues from wheat and barley.
    García-Casado G, Sánchez-Monge R, López-Otín C, Salcedo G.
    Eur J Biochem; 1994 Sep 01; 224(2):525-31. PubMed ID: 7925368
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  • 22. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.
    Buksa K.
    Carbohydr Polym; 2016 Sep 05; 148():281-9. PubMed ID: 27185141
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  • 28. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Sep 05; 14(4):375-386. PubMed ID: 28068043
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  • 29. Effects of processed rye bran and raw rye bran on glucose metabolism in alloxan diabetic rats.
    Nygren C, Hallmans G.
    J Nutr; 1982 Jan 05; 112(1):17-20. PubMed ID: 6275054
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  • 30. In vitro study of possible role of dietary fiber in lowering postprandial serum glucose.
    Ou S, Kwok K, Li Y, Fu L.
    J Agric Food Chem; 2001 Feb 05; 49(2):1026-9. PubMed ID: 11262066
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  • 37. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
    Hemalatha MS, Bhagwat SG, Salimath PV, Prasada Rao UJ.
    J Sci Food Agric; 2012 Mar 15; 92(4):764-71. PubMed ID: 21953440
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  • 38. Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread.
    Yanni AE, Stamataki N, Stoupaki M, Konstantopoulos P, Pateras I, Tentolouris N, Perrea D, T Karathanos V.
    Eur J Nutr; 2017 Jun 15; 56(4):1445-1453. PubMed ID: 26913854
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  • 40. Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects.
    Lu ZX, Walker KZ, Muir JG, Mascara T, O'Dea K.
    Am J Clin Nutr; 2000 May 15; 71(5):1123-8. PubMed ID: 10799374
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