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Activity-guided fractionation to identify blue wheat (UC66049 Triticum aestivum L.) constituents capable of inhibiting in vitro starch digestion
Catrin E. Tyl, Mirko Bunzel
Food Science and Nutrition
Research output
:
Contribution to journal
›
Article
›
peer-review
7
Scopus citations
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Dive into the research topics of 'Activity-guided fractionation to identify blue wheat (UC66049 Triticum aestivum L.) constituents capable of inhibiting in vitro starch digestion'. Together they form a unique fingerprint.
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Agriculture & Biology
Triticum aestivum
69%
fractionation
69%
digestion
61%
starch
59%
wheat
52%
amylose
36%
amylopectin
26%
fatty acids
24%
amylases
22%
resorcinol
15%
alkaline hydrolysis
15%
in vitro digestion
14%
whole grain foods
14%
blood glucose
12%
liquid chromatography
11%
anthocyanins
10%
phenolic compounds
9%
polymers
8%
cell walls
8%
degradation
7%
lipids
6%
Medicine & Life Sciences
Triticum
100%
Starch
93%
Digestion
75%
Amylose
48%
In Vitro Techniques
36%
Amylopectin
34%
Fatty Acids
26%
Amylases
22%
resorcinol
16%
Whole Grains
14%
Anthocyanins
14%
Liquid Chromatography
10%
Cell Wall
10%
Hydrolysis
9%
Polymers
9%
Blood Glucose
8%
Lipids
6%
Chemical Compounds
Starch
76%
Fractionation
72%
Blue
59%
Amylopectin
36%
Fatty Acid
33%
Amylose
32%
Anthocyanin
16%
Resorcinol
15%
Alkaline Hydrolysis
15%
Glucose
10%
Liquid Chromatography
10%