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Items: 1 to 20 of 105

1.

A comparative study on starch digestibility, glycemic index and resistant starch of pigmented ('Njavara' and 'Jyothi') and a non-pigmented ('IR 64') rice varieties.

Deepa G, Singh V, Naidu KA.

J Food Sci Technol. 2010 Dec;47(6):644-9. doi: 10.1007/s13197-010-0106-1. Epub 2010 Oct 9.

2.

Physicochemical and genetic analysis of an endemic rice variety, Njavara (Oryza sativa L.), in comparison to two popular South Indian cultivars, Jyothi (PTB 39) and IR 64.

Deepa G, Venkatachalam L, Bhagyalakshmi N, Shashidhar HE, Singh V, Naidu KA.

J Agric Food Chem. 2009 Dec 23;57(24):11476-83. doi: 10.1021/jf902052p.

PMID:
19924858
3.

Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.).

Donlao N, Ogawa Y.

J Sci Food Agric. 2017 Feb;97(3):896-901. doi: 10.1002/jsfa.7812. Epub 2016 Jun 21.

PMID:
27234963
4.

Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans.

Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Yiu SH, Greenberg GR.

Am J Clin Nutr. 1991 Nov;54(5):871-7.

PMID:
1951159
5.

Effect of popping on sorghum starch digestibility and predicted glycemic index.

Nathakattur Saravanabavan S, Manchanahally Shivanna M, Bhattacharya S.

J Food Sci Technol. 2013 Apr;50(2):387-92. doi: 10.1007/s13197-011-0336-x. Epub 2011 Apr 12.

6.

The antioxidant and antiproliferative activities of methanolic extracts from Njavara rice bran.

Rao AS, Reddy SG, Babu PP, Reddy AR.

BMC Complement Altern Med. 2010 Jan 28;10:4. doi: 10.1186/1472-6882-10-4.

7.

Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka.

Gunaratne A, Kao W, Ratnayaka J, Collado L, Corke H.

J Sci Food Agric. 2013 Aug 30;93(11):2723-9. doi: 10.1002/jsfa.6091. Epub 2013 Apr 3.

PMID:
23553043
8.

In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera.

Shumoy H, Raes K.

Food Chem. 2017 Aug 15;229:381-387. doi: 10.1016/j.foodchem.2017.02.060. Epub 2017 Feb 16.

PMID:
28372189
9.

Slow digestion properties of rice different in resistant starch.

Shu X, Jia L, Ye H, Li C, Wu D.

J Agric Food Chem. 2009 Aug 26;57(16):7552-9. doi: 10.1021/jf900988h.

PMID:
20349922
10.

Physicochemical rheological and thermal properties of njavara rice (Oryza sativa) starch.

Simi CK, Abraham TE.

J Agric Food Chem. 2008 Dec 24;56(24):12105-13. doi: 10.1021/jf802572r.

PMID:
19053396
11.

Effect of processing on nutritionally important starch fractions in rice varieties.

Rashmi S, Urooj A.

Int J Food Sci Nutr. 2003 Jan;54(1):27-36.

PMID:
12701235
12.

Influence of molecular structure on physicochemical properties and digestibility of normal rice starches.

You SY, Oh SK, Kim HS, Chung HJ.

Int J Biol Macromol. 2015;77:375-82. doi: 10.1016/j.ijbiomac.2015.02.054. Epub 2015 Mar 14.

PMID:
25783014
13.

The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition.

Kaur B, Ranawana V, Teh AL, Henry CJ.

J Food Sci. 2015 Oct;80(10):H2316-21. doi: 10.1111/1750-3841.13070. Epub 2015 Sep 9.

PMID:
26352188
14.

Effect of cooling of cooked white rice on resistant starch content and glycemic response.

Sonia S, Witjaksono F, Ridwan R.

Asia Pac J Clin Nutr. 2015;24(4):620-5. doi: 10.6133/apjcn.2015.24.4.13.

15.

In vitro digestibility and physicochemical properties of milled rice.

Dhital S, Dabit L, Zhang B, Flanagan B, Shrestha AK.

Food Chem. 2015 Apr 1;172:757-65. doi: 10.1016/j.foodchem.2014.09.138. Epub 2014 Oct 2.

PMID:
25442617
16.

Effects of cooking methods and starch structures on starch hydrolysis rates of rice.

Reed MO, Ai Y, Leutcher JL, Jane JL.

J Food Sci. 2013 Jul;78(7):H1076-81. doi: 10.1111/1750-3841.12165. Epub 2013 Jun 14.

PMID:
23772830
17.

In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents.

Van Hung P, Chau HT, Phi NT.

Food Chem. 2016 Jan 15;191:74-80. doi: 10.1016/j.foodchem.2015.02.118. Epub 2015 Feb 28.

PMID:
26258704
18.

Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination.

Guzman MK, Parween S, Butardo VM, Alhambra CM, Anacleto R, Seiler C, Bird AR, Chow CP, Sreenivasulu N.

Sci Rep. 2017 Jul 19;7(1):5854. doi: 10.1038/s41598-017-06026-0.

19.
20.

Impact of structural characteristics on starch digestibility of cooked rice.

Tamura M, Singh J, Kaur L, Ogawa Y.

Food Chem. 2016 Jan 15;191:91-7. doi: 10.1016/j.foodchem.2015.04.019. Epub 2015 Apr 16.

PMID:
26258706

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