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- 2024
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A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
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- Contribution to journal › Article
- 2023
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Complexation of octenyl succinic anhydride-esterified corn starch/ polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features
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- Contribution to journal › Article
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Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
2023) In Starch/Staerke(
- Contribution to journal › Article
- 2022
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Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
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- Contribution to journal › Article
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Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
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- Contribution to journal › Article
- 2021
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Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
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- Contribution to journal › Article
- 2020
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Starch digestibility: past, present and future
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- Contribution to journal › Scientific review
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Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
2020) In LWT - Food Science and Technology(
- Contribution to journal › Article
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Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion : A comparison of two cooking procedures
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- Contribution to journal › Article
- 2019
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Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
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- Contribution to journal › Article
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Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
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- Contribution to journal › Article
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Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index
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- Contribution to journal › Article
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Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient
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- Contribution to journal › Article
- 2018
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Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
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- Contribution to journal › Article
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Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
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- Contribution to journal › Article
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Mark
Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products
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- Contribution to journal › Article
- 2017
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Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet
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- Contribution to journal › Article
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Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
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- Contribution to journal › Article
- 2014
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Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico
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- Contribution to journal › Article
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Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
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- Contribution to journal › Article
- 2011
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Resistant starch in common starchy foods as an alternative to increase dietary fibre intake
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- Contribution to journal › Scientific review
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Mark
Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
(
- Contribution to journal › Article
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Mark
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
(
- Contribution to journal › Article
- 2010
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Mark
In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)
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- Contribution to journal › Article
- 2009
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Mark
Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla
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- Contribution to journal › Article
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Composition and characteristics of oil extracted from flaxseed-added corn tortilla
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- Contribution to journal › Article
- 2008
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Mark
Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility
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- Contribution to journal › Article
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Mark
Physicochemical and functional properties of cross-linked banana resistant starch. effect of pressure cooking
(
- Contribution to journal › Article
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Mark
Composite durum wheat flour/plantain starch white salted noodles : Proximal composition, starch digestibility, and indigestible fraction content
(
- Contribution to journal › Article
- 2007
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Mark
Proximal composition and in vitro digestibility of starch in lima bean (Phaseolus lunatus) varieties
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- Contribution to journal › Article
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Chemical composition and in vitro starch digestibility of pigmented corn tortilla
(
- Contribution to journal › Article
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Fibre concentrate from mango fruit : Characterization, associated antioxidant capacity and application as a bakery product ingredient
(
- Contribution to journal › Article
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Chemical composition and in vitro starch digestibility of corn tortillas with added amaranth flour
(
- Contribution to journal › Article
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Mark
Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch
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- Contribution to journal › Article
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Mark
In vitro starch digestibility of fresh and sun-dried faba beans (Vicia faba L.)
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- Contribution to journal › Article
- 2005
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Mark
Chemical composition and in vitro starch bioavailability of Phaseolus vulgaris (L) cv Mayocoba
(
- Contribution to journal › Article
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Mark
In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture : Effect of cold storage
(
- Contribution to journal › Article
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Mark
Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch : Partial characterization
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- Contribution to journal › Article
- 2004
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Mark
In vitro digestibility of banana starch cookies
(
- Contribution to journal › Article
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Mark
Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.)
(
- Contribution to journal › Article
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Mark
Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)
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- Contribution to journal › Article
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Mark
Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties
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- Contribution to journal › Article
- 2003
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Mark
Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L) varieties
(
- Contribution to journal › Article