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Research article

First published 2016-11-25

Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach

G. Giuberti, A. Gallo, P. Fortunati [...]

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 2017-6

Starch Polysaccharides in the Human Diet: Effect of the Different Source and Processing on its Absorption

Danilo Perin, Erminio Murano

Natural Product Communications

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Research article

First published 2023-09-14

Correlation between the in vitro starch digestibility and the glycemic/insulinemic index of biscuits and bread made from non-conventional wholemeal/wholegrain flours

Charalampos Papadopoulos, Constantine Anagnostopoulos, Athanasios Zisimopoulos [...]

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 2007-08

Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

R.G. Utrilla-Coello, P. Osorio-Díaz, L.A. Bello-Pérez

Food Science and Technology International

Open access

Research article

First published 2023-10

Slow Digestible Starch in Native Pea Starch ( Pisum sativum L.) Lowers Glycemic Response with No Adverse Effects on Gastrointestinal Symptoms in Healthy Adults

Caroline Perreau, Fabrice Desailly, Sophie Grard [...]

Journal of Medicinal Food

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Research article

First published 2019-1

Effects of Starch on Oral Health: Systematic Review to Inform WHO Guideline

K. Halvorsrud, J. Lewney, D. Craig [...]

Journal of Dental Research

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Research article

First published 1998-6

Dietary Glycemic Index May Influence Cancer Risk by Modulating IGF-I Activity: A Hypothesis

Mark F. McCARTY

Journal of Medicinal Food

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Research article

First published 1919-11

Hydration effects of amino-compounds

D. T. MacDougal, H. A. Spoehr

Experimental Biology and Medicine

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