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Prebiotic effects of a mixture of agavins and green banana flour in a mouse model of obesity

Journal of functional foods, 2020-01, Vol.64, p.103685, Article 103685

2020

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Effect of Crystalline and Double Helical Structures on the Resistant Fraction of Autoclaved Corn Starch with Different Amylose Content

Starch - Stärke, 2020-11, Vol.72 (11-12), p.n/a

2020

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Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage

Molecules (Basel, Switzerland), 2024-06, Vol.29 (12), p.2742

2024

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In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

Molecules (Basel, Switzerland), 2019-10, Vol.24 (19), p.3605

2019

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The Effects of Agave Fructans in a Functional Food Consumed by Patients with Irritable Bowel Syndrome with Constipation: A Randomized, Double-Blind, Placebo-Controlled Trial

Nutrients, 2023-08, Vol.15 (16), p.3526

2023

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Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

International journal of food science & technology, 2014-09, Vol.49 (9), p.1985-1991

2014

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Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii

Gels, 2024-04, Vol.10 (5), p.299

2024

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Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch

Plant foods for human nutrition (Dordrecht), 2019-09, Vol.74 (3), p.446-447

2019

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Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study

Journal of food science, 2009-08, Vol.74 (6), p.S263-S267

2009

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In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)

Journal of the science of food and agriculture, 2010-07, Vol.90 (9), p.1417-1422

2010

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Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

CYTA: journal of food, 2024-12, Vol.22 (1)

2024

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Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient

International journal of molecular sciences, 2011-04, Vol.12 (4), p.2174-2186

2011

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Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

Die Stärke, 2011-07, Vol.63 (7), p.416-423

2011

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Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean

International journal of molecular sciences, 2012-01, Vol.13 (1), p.286-301

2012

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The effects of consumption of bread enriched with agave fructans, cyclodextrins and probiotics in growing mice

Journal of functional foods, 2023-06, Vol.105, p.105556, Article 105556

2023

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Glycemic response in healthy rats fed with composite cereal bars

Die Stärke, 2013-03, Vol.65 (3), p.354-359

2013

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Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'

International journal of food science & technology, 2007-03, Vol.42 (3), p.296-302

2007

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Biofunctionality of native and nano-structured blue corn starch in prediabetic Wistar rats

CYTA: journal of food, 2018-01, Vol.16 (1), p.477-483

2018

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Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour

Food science & technology, 2012-04, Vol.46 (1), p.177-182

2012

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Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure

Carbohydrate research, 2020-11, Vol.497, p.108137-108137, Article 108137

2020

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In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats

Journal of functional foods, 2017-01, Vol.28, p.59-63

2017

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Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla

Journal of the science of food and agriculture, 2009-02, Vol.89 (3), p.537-541

2009

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Influence of annealing flours from raw and pre‐cooked plantain fruit on cooked starch digestion rates

Die Stärke, 2015, Vol.67 (1-2), p.139-146

2015

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Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

Food chemistry, 2011-11, Vol.129 (2), p.358-365

2011

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Composite Durum Wheat Flour/Plantain Starch White Salted Noodles: Proximal Composition, Starch Digestibility, and Indigestible Fraction Content

Cereal chemistry, 2008-05, Vol.85 (3), p.339-343

2008

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Prebiotic effects of a mixture of agavins and green banana flour in a mouse model of obesity

Effect of Crystalline and Double Helical Structures on the Resistant Fraction of Autoclaved Corn Starch with Different Amylose Content

Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

The Effects of Agave Fructans in a Functional Food Consumed by Patients with Irritable Bowel Syndrome with Constipation: A Randomized, Double-Blind, Placebo-Controlled Trial

Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii

Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch

Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study

In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)

Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient

Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean

The effects of consumption of bread enriched with agave fructans, cyclodextrins and probiotics in growing mice

Glycemic response in healthy rats fed with composite cereal bars

Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'

Biofunctionality of native and nano-structured blue corn starch in prediabetic Wistar rats

Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour

Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure

In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats

Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla

Influence of annealing flours from raw and pre‐cooked plantain fruit on cooked starch digestion rates

Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

Composite Durum Wheat Flour/Plantain Starch White Salted Noodles: Proximal Composition, Starch Digestibility, and Indigestible Fraction Content

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