Detalhe da pesquisa
1.
Combination of soya protein and polydextrose reduces energy intake and glycaemic response via modulation of gastric emptying rate, ghrelin and glucagon-like peptide-1 in Chinese.
Br J Nutr
; 115(12): 2130-7, 2016 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-27185412
2.
Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic response.
Br J Nutr
; 114(11): 1845-51, 2015 Dec 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-26420496
3.
Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro.
Eur J Nutr
; 54(8): 1281-5, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-25637395
4.
Evaluation of antioxidant capacity of Chinese five-spice ingredients.
Int J Food Sci Nutr
; 66(3): 289-92, 2015 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-25666419
5.
The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch.
Int J Food Sci Nutr
; 64(5): 641-7, 2013 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-23350925
6.
Isolation and structure elucidation of phenolic compounds from longan (Dimocarpus longan Lour.) seed by high-performance liquid chromatography-electrospray ionization mass spectrometry.
J Chromatogr A
; 1085(2): 270-7, 2005 Sep 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-16106708
7.
Can bread processing conditions alter glycaemic response?
Food Chem
; 173: 250-6, 2015 Apr 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25466020
8.
Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour.
Food Chem
; 164: 462-9, 2014 Dec 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-24996358