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- 2022
-
Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
(
- Contribution to journal › Article
- 2019
-
Mark
Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
(
- Contribution to journal › Article
- 2013
-
Mark
Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")
(
- Contribution to journal › Article
- 2012
-
Mark
Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties
(
- Contribution to journal › Article
- 2011
-
Mark
Resistant starch in common starchy foods as an alternative to increase dietary fibre intake
(
- Contribution to journal › Scientific review
- 2010
-
Mark
Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation
(
- Contribution to journal › Article
- 2008
-
Mark
Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast
(
- Contribution to journal › Article
-
Mark
Pasta added with chickpea flour : Chemical composition, in vitro starch digestibility and predicted glycemic index
(
- Contribution to journal › Article
-
Mark
Physicochemical and functional properties of cross-linked banana resistant starch. effect of pressure cooking
(
- Contribution to journal › Article
- 2007
-
Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
-
Mark
Indigestible starch associated to dietary fiber residues from cooked legume seeds consumed in Venezuela
(
- Contribution to journal › Article
-
Mark
Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch
(
- Contribution to journal › Article
- 2006
-
Mark
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
(
- Contribution to journal › Article
-
Mark
Means to Optimize the Nutritional Properties of Starch in Potato Products - Impact on glycaemia, satiety and resistant starch content
2006)(
- Thesis › Doctoral thesis (compilation)
-
Mark
In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures
(
- Contribution to journal › Article
- 2005
-
Mark
Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas
(
- Contribution to journal › Article
-
Mark
Chemical composition and in vitro starch bioavailability of Phaseolus vulgaris (L) cv Mayocoba
(
- Contribution to journal › Article
-
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
-
Mark
Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch : Partial characterization
(
- Contribution to journal › Article
- 2004
-
Mark
Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)
(
- Contribution to journal › Article
-
Mark
Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)
(
- Contribution to journal › Article
-
Mark
In vitro starch digestibility changes during storage of maize flour tortillas
(
- Contribution to journal › Article
-
Mark
Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties
(
- Contribution to journal › Article
-
Mark
Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.)
(
- Contribution to journal › Article
- 2003
-
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
-
Mark
Preparation of indigestible pyrodextrins from different starch sources
(
- Contribution to journal › Article
- 2002
-
Mark
Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources
(
- Contribution to journal › Article
-
Mark
Combinations of indigestible carbohydrates affect the short-chain fatty acid content in the hind-gut of rats
(
- Contribution to journal › Article
-
Mark
Resistant starch content in a selection of starchy foods on the Swedish market.
(
- Contribution to journal › Article
-
Mark
Content and Distribution of Short-Chain Fatty Acids in the Hindgut of Rats Fed Various Sources of Indigestible Carbohydrates
2002)(
- Thesis › Doctoral thesis (compilation)
-
Mark
In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.)
(
- Contribution to journal › Article
-
Mark
Resistant starch formation does not parallel syneresis tendency in different starch gels
(
- Contribution to journal › Article
- 2001
-
Mark
On the two forms of amylose-lipid complexes
2001)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Short-chain fatty acid formation at fermentation of indigestible carbohydrates
(
- Contribution to journal › Article
- 2000
-
Mark
Low glycaemic-index foods
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 1997
-
Mark
Enzymic Availability of Starch in Cooked Black Beans (Phaseolus vulgaris L) and Cowpeas (Vigna sp.)
(
- Contribution to journal › Article
- 1996
-
Mark
Steam-Cooking and Dry Heating Produce Resistant Starch in Legumes
(
- Contribution to journal › Article
- 1995
-
Mark
Short‐chain fatty acid content and pH in caecum of rats fed various sources of starch
(
- Contribution to journal › Article
- 1992
-
Mark
Incomplete digestion of legume starches in rats : A study of precooked flours containing retrograded and physically inaccessible starch fractions
(
- Contribution to journal › Article