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388 积分 2025-01-04 加入
Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review
43分钟前
已完结
Diabetes in China: epidemiology, pathophysiology and multi-omics
1小时前
已完结
Diabetes in China part 2: prevention, challenges, and progress
1小时前
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Associations of the glycaemic index and the glycaemic load with risk of type 2 diabetes in 127 594 people from 20 countries (PURE): a prospective cohort study
17小时前
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Resistant starch and type 2 diabetes mellitus: Clinical perspective
5天前
已完结
Macronutrients and cardiovascular diseases: A narrative review of recent scientific literature
6天前
已完结
Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review
6天前
已完结
Low glycemic index rice: a healthier diet for countering diabetes epidemic in Asia
20天前
已完结
Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
20天前
已完结
Insight to starch retrogradation through fine structure models: A review
1个月前
已完结
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