6 results on '"Hamaker, Bruce R."'
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2. Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidase
3. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb
4. Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges
5. Starch digested product analysis by HPAEC reveals structural specificity of flavonoids in the inhibition of mammalian α-amylase and α-glucosidases
6. Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans
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