Evaluation of the Effect of Fuzhuan Brick Tea on Bread Quality and In Vitro Digestion [0.03%]
茯砖茶对烘焙面包品质及体外消化特性的影响评价
Caizhu Xu,Zhuo Pei,Yongzhu Chen et al.
Caizhu Xu et al.
In this study, the chemical constituents, quality and functional characteristics of the mixture of Fuzhuan brick tea and wheat bread (2:100, 4:100, 6:100, 8:100, 10:100) were investigated to guide the production of slow-digested wheat bread...
Augmenting Physical Characters and Functional Benefits of Egg Fruit (Pouteria campheciana L.) Muffins with Glycemic Load Prediction [0.03%]
添加蛋果以增强 muffin 的物理特性与功能益处及预测血糖负荷
Preethi Palpandian,Merlin Jose,Sanikommu Vijay Rakesh Reddy et al.
Preethi Palpandian et al.
Pouteria fruit is rich in carbohydrates and thus has great potential to substitute refined wheat flour in bakery industries. This paper enumerates the effect of different substitution levels of Pouteria pulp and powder on muffin properties ...
Total Phenolic, Flavonoid Content, and Antioxidant Activity of Dried Marigold (Tagetes erecta L.) Petals Produced in a Mixed-Mode Solar Dryer [0.03%]
混合模式太阳能干燥机干燥的金盏花瓣中的总多酚、黄酮含量及抗氧化活性
Alfredo Domínguez-Niño,Paulina Guillén-Velázquez,Iris Santos-González et al.
Alfredo Domínguez-Niño et al.
Marigold (Tagetes erecta L.), commonly known as Cempasúchil, is a significant symbol of Mexico's Day of the Dead celebrations. However, once the festivities conclude, the flowers and petals are frequently discarded as waste, contributing t...
Can There be Differences in Blood Glucose Fluctuations with Consumption of Cornbread in Obesity and Normal-Weight Individuals: A Randomized Controlled Trial [0.03%]
肥胖和体重正常者在食用玉米面包后的血糖波动是否存在差异：一项随机对照试验
Fatih Cesur,Hatice Nurseda Hatunoglu,Gulsah Saglam
Fatih Cesur
The study investigated the effects of whole wheat (WWB), buckwheat (BWB) and cornbread (CB) on blood glucose compared with white bread (RB). A total of 103 volunteers (nmale = 13, nfemale = 90) were divided into four groups. The sample was ...
Randomized Controlled Trial
Plant foods for human nutrition (Dordrecht, Netherlands). 2025 May 16;80(3):120. DOI:10.1007/s11130-025-01361-4 2025
Nutritional Characterization and Metabolic Profiling of Bioactive Compounds in Cajanus scarabaeoides Seeds Using GC-MS and LC-MS Analysis [0.03%]
基于气质联用及液质联用分析对刀豆种子活性成分的营养表征和代谢轮廓研究
Rajesh Rokkam,Felicity Pinipay,John Titus Killo et al.
Rajesh Rokkam et al.
Cajanus scarabaeoides, a wild relative of Cajanus cajan, is renowned for its medicinal properties and rich bioactive compounds, particularly within its seeds, which are valuable for their storage of primary and secondary metabolites with po...
Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties [0.03%]
基于美洲香莓和高粱粉的零食产品的开发：抗氧化与理化性质的相关性研究
Lizbeth González-Victoriano,Juan Manuel Santamaría-Gómez,Josué David Hernández-Varela et al.
Lizbeth González-Victoriano et al.
The effect of Oca (Oxalis tuberosa) flour (OF) and sorghum (Sorghum spp.) flour (SF) ratio on the properties of mixed flours, doughs, and extrudates was investigated. In the mixed flour, the color and phenolic content varied depending on th...
The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours [0.03%]
基于玉米淀粉、奇亚和鹰嘴豆粉的无麸质蛋糕的质量特性
Aynur Kılıç,Hüseyin Boz
Aynur Kılıç
The aim of this study was to analyze the effect of chia (0-4 and 8%) and lentil flour (0-8 and 16%) on the physical, sensorial, and textural properties of maize starch cake. The results showed that the addition of gluten-free ingredients de...
Diversity in Chilean Bean Varieties: Effects of Water Cooking on Nutrition and Culinary Quality [0.03%]
智利豆类品种的多样性：水分煮沸对营养和烹饪质量的影响
Sergio-Miguel Acuña-Nelson,José-Miguel Bastías-Montes,Ivo-Franco Gajardo-Poblete et al.
Sergio-Miguel Acuña-Nelson et al.
In this study, we conducted a comprehensive analysis of various Chilean bean varieties, examining how cooking influences their nutritional and culinary characteristics. We found that these varieties exhibit significant differences in their ...
Structural Characterization and Protective Effect Against Myocardial Fibrosis of Polysaccharide from Stellariae Radix (Stellaria Dichotoma L. Var. lanceolata Bge.) [0.03%]
石竹根多糖的结构表征及其抗心肌纤维化作用研究
Hong Wang,Pilian Niu,Haishan Li et al.
Hong Wang et al.
Myocardial fibrosis is the main pathological feature of cardiovascular diseases. Stellariae Radix polysaccharide has many pharmacological effects, but its anti-cardiac fibrosis activity has not been reported. In this study that the structur...
Poricoic Acid A Protects Against High-Salt-Diet Induced Renal Fibrosis by Modulating Gut Microbiota and SCFA Metabolism [0.03%]
_poricoic酸A通过调节肠道微生物群和SCFA代谢保护高盐饮食诱导的肾纤维化
Xiaoyue Wang,Yi Xu,Yonghua Wang et al.
Xiaoyue Wang et al.
The gut microbiota serves a critical role in the development of chronic kidney disease (CKD). High salt intake has been known to cause hypertension and CKD, however, it is still unclear whether it also affects gut microbiota in CKD mice. Th...