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trueyeoman
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【序号】:1

【作者】:Kim, H.J., White, P.J.

【题名】:In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines

【期刊】:Journal of Agricultural and Food Chemistry

【年、卷、期、起止页码】:201260 (20) , pp. 5237-5242

【全文链接】:

【序号】:2

【作者】:Gao, R., Wang, Y., Wu, Z., Ming, J., Zhao, G.

【题名】:  Interaction of Barley β-Glucan and Tea Polyphenols on Glucose Metabolism in Streptozotocin-Induced Diabetic Rats

【期刊】:Journal of Food Science

【年、卷、期、起止页码】:2012

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【序号】:3

【作者】 Ahmad, A., Anjum, F.M., Zahoor, T., Nawaz, H., Dilshad, S.M.R.

【题名】:  Beta glucan: A valuable functional ingredient in foods

【期刊】:Critical Reviews in Food Science and Nutrition

【年、卷、期、起止页码】:201252 (3) , pp. 201-212

【序号】:4

【作者】: Ceyhan, A.M., Akkaya, V.B., Güleçol, S.C., Ceyhan, B.M., Özgüner, F., Chen, W.

  【题名】:Protective effects of β-glucan against oxidative injury induced by 2.45-GHz electromagnetic radiation in the skin tissue of rats

【期刊】:Archives of Dermatological Research

【年、卷、期、起止页码】:2012 , pp. 1-7 Article in Press

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【序号】:5

【作者】: Zheng, X., Li, L., Wang, Q.

【题名】:The properties of β-glucans from different fractions of hull-less barley

【期刊】:Advanced Materials Research

【年、卷、期、起止页码】:2012 365 , pp. 338-341

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