The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics-Reference-Cited by-同舟云学术

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The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics

Published:2023-08 Issue: Volume:418 Page:135959
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

García-Pérez Pascual,Giuberti Gianluca,Sestili Francesco,Lafiandra Domenico,Botticella Ermelinda,Lucini Luigi

Funder

Fondazione Romeo ed Enrica Invernizzi

European Commission

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Official methods of analysis;AOAC,2000

2. Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities;Barros Santos;LWT,2022

3. Chemical Similarity Enrichment Analysis (ChemRICH) as alternative to biochemical pathway mapping for metabolomic datasets;Barupal;Scientific Reports,2017

4. Resistant starch: Promise for improving human health;Birt;Advances in Nutrition,2013

5. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?;Bohn;Critical Reviews in Food Science and Nutrition,2018

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1. A review of wheat chapatti: Quality attributes and shelf stability parameters;Food Chemistry Advances;2024-06

2. Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity;Trends in Food Science & Technology;2024-05

3. Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications;International Journal of Food Science & Technology;2024-03-18

4. Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase;Foods;2023-11-16

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