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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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Mark
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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Mark
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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Mark
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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Mark
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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Mark
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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Mark
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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Mark
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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Mark
Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
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- Contribution to journal › Article