Involvement of the Protein Network in the in vitro Degradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

By Fardet A.   Hoebler C.   Baldwin P.M.   Bouchet B.   Gallant D.J.    

Journal of Cereal Science, Vol. 27, Iss. 2, 1998-03 ,pp. : 133-145

Academic Press

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On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

By Östman E.M.   Nilsson M.   Liljeberg Elmståhl H.G.M.   Molin G.   Björck I.M.E.  

Journal of Cereal Science, Vol. 36, Iss. 3, 2002-11 ,pp. : 339-346

Academic Press

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Effects of Hydrothermal Processing of Buckwheat (Fagopyrum esculentum Moench) Groats on Starch Enzymatic Availability In Vitro and In Vivo in Rats

By Skrabanja V.   Laerke H.N.   Kreft I.  

Journal of Cereal Science, Vol. 28, Iss. 2, 1998-09 ,pp. : 209-214

Academic Press

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Factors affecting sorghum protein digestibility

By Duodu K.G.   Taylor J.R.N.   Belton P.S.   Hamaker B.R.  

Journal of Cereal Science, Vol. 38, Iss. 2, 2003-09 ,pp. : 117-131

Elsevier

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Identification by In Vitro Translation and Northern Blot Analysis of Heat Shock mRNAs Isolated from Wheat Seeds Exposed to Different Temperatures During Ripening

By Treglia A.   Spano G.   Rampino P.   Giangrande E.   Nocco G.   Mita G.   Di Fonzo N.   Perrotta C.  

Journal of Cereal Science, Vol. 30, Iss. 1, 1999-07 ,pp. : 33-38

Academic Press

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