Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception-Reference-Cited by-同舟云学术

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Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception

Published:2021-06-26 Issue:5 Volume:98 Page:1123-1134
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Mecha Elsa¹²^ORCID,Correia Verónica¹³,Bento da Silva Andreia²³⁴,Ferreira António²,Sepodes Bruno³,Figueira Maria Eduardo³,Vaz Patto Maria Carlota¹,Rosário Bronze Maria¹²³

Affiliation:

1. Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal

2. iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal

3. Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal

4. FCT NOVA Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa Caparica Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10460

Reference45 articles.

1. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)

2. Legume Consumption and Risk of Coronary Heart Disease in US Men and Women

3. Broa, an ethnic maize bread, as a source of phenolic compounds;Bento‐Silva A.;Antioxidants,2021

4. Bean (Phaseolus vulgaris L.) polysaccharides modulate gene expression in human colon cancer cells (HT-29)

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3. Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet;Foods;2022-11-29

4. Common Bean Seeds Obtained by Plant Water Restriction Ameliorates Obesity-Associated Cardiovascular Risk and Insulin Resistance;Plant Foods for Human Nutrition;2022-10-21

5. Common Beans Bioactive Components and Their Potential to Modulate Molecular Markers of Obesity and Type 2 Diabetes;Molecular Mechanisms of Functional Food;2022-10-13

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