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4 in total

1. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.

Authors: Cristiana Berti; Patrizia Riso; Lucilla D Monti; Marisa Porrini
Journal: Eur J Nutr Date: 2004-01-06 Impact factor: 5.614

2. Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility.

Authors: Rossella Dodi; Letizia Bresciani; Beatrice Biasini; Marta Cossu; Francesca Scazzina; Federica Taddei; Maria Grazia D'Egidio; Margherita Dall'Asta; Daniela Martini
Journal: Foods Date: 2021-04-22

3. The effect of a brief salivary α-amylase exposure during chewing on subsequent in vitro starch digestion curve profiles.

Authors: James W Woolnough; Anthony R Bird; John A Monro; Charles S Brennan
Journal: Int J Mol Sci Date: 2010-07-26 Impact factor: 5.923

Review 4. Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis.

Authors: Bernardo Romão; Ana Luísa Falcomer; Gabriela Palos; Sandra Cavalcante; Raquel Braz Assunção Botelho; Eduardo Yoshio Nakano; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael A Mahdi; Renata Puppin Zandonadi
Journal: Foods Date: 2021-02-27

4 in total