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82 积分 2025-07-04 加入
Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles
2个月前
已完结
Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten
3个月前
已完结
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
9个月前
已完结
Starch–EGCG Complexes Improve Starch Fermentability, Acetate Production, and Alter Relations between Gut Microbiota and Starch Chain-Length Distributions
9个月前
已完结
Decoding the Secrets of Odor‐Active Compounds in Dark Tea
9个月前
已完结
Tea Polyphenol Epigallocatechin Gallate Protects Against Nonalcoholic Fatty Liver Disease and Associated Endotoxemia in Rats via Modulating Gut Microbiota Dysbiosis and Alleviating Intestinal Barrier Dysfunction and Related Inflammation
9个月前
已完结
Development of low glycemic index food products with wheat resistant starch: a review
11个月前
已完结
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
11个月前
已完结
Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea
11个月前
已完结
Tea phenolics as prebiotics
11个月前
已完结
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