Results 131 to 140 of about 489,665 (169)

Comparative evaluation of the antidiabetic potential of three varieties of <i>Ipomoea batatas L.</i> [PDF]

Toxicol Rep
Akomolafe SF, Ajayi OO, Agboola OE, Adewale OO.   +3 more
europepmc   +1 more source

In vitro biological activity and nutritional evaluation of purple potato (Solanum tuberosum L. var. Vitelotte). [PDF]

BMC Chem
Sabuncu M, Dulger Altıner D, Sahan Y.
europepmc   +1 more source

Bambara Bean Substitution Improves the Nutritional Content and Increases the Satiety Index of Purple Sweet Potato Bread. [PDF]

Prev Nutr Food Sci
Ridwan M, Palupi E, Setiawan B, Heksana RAR.   +3 more
europepmc   +1 more source

Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization. [PDF]

Foods
Yang S, Hu W, Qiao S, Song W, Tan W.
europepmc   +1 more source

Valorization of breadnut (Artocarpus camansi) leaves in gnocchi-type product. [PDF]

Sci Rep
Masiala A, Aurore G, Pejcz E, Wojciechowicz-Budzisz A, Olędzki R, Zając A, Górska K, Harasym J, Vingadassalon A.   +8 more
europepmc   +1 more source

Engineering Starch for Sustainable Food Packaging: A Critical Review of Structural Limitations, Modification Techniques, and Emerging Active and Intelligent Applications. [PDF]

Compr Rev Food Sci Food Saf
Rashid A, Li M, Hou H, Ren X, Ma H, Dabbour M.   +5 more
europepmc   +1 more source

Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread. [PDF]

Food Chem X
Chen B, Wang X, Wu S, Wu S, Zhang J, Wang L, Qiao Y, Liu H.   +7 more
europepmc   +1 more source

Valorization of Industrial By-Products as a Source of Biopolymers and Active Compounds for the Development of Sustainable Food Packaging and Agronomic Materials. [PDF]

Foods
Sierra Montes LF, Ortega F, Monroy Y, Versino F, Deladino L, Rivero S, García MA.   +6 more
europepmc   +1 more source

<i>Mashua</i> (<i>Tropaeolum tuberosum</i> Ruiz & Pavón): Nutritional Composition, Bioactive Compounds, and Functional Potential as an Andean Natural Ingredient. [PDF]

Foods
Luera-Quiñones S, Correa MJ, Moreno-Rojo C, Salvador-Reyes R, Paucar-Menacho LM.   +4 more
europepmc   +1 more source