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The reduction effect of low molecular weight chitosan oligosaccharide (GO2KA1) on postprandial blood glucose levels in healthy individuals.
- Published in:
- Food Science & Biotechnology, 2014, v. 23, n. 3, p. 971, doi. 10.1007/s10068-014-0131-3
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- Article
Comparison of the antimicrobial and antioxidant activities of selected wheat varieties.
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- Food Science & Biotechnology, 2014, v. 23, n. 3, p. 791, doi. 10.1007/s10068-014-0107-3
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- Article
Antioxidant activity and α-glucosidase inhibitory potential of onion ( Allium cepa L.) extracts.
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- Food Science & Biotechnology, 2010, v. 19, n. 1, p. 159, doi. 10.1007/s10068-010-0022-1
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- Article
Effect of Long-Term Dietary Arginyl-Fructose (AF) on Hyperglycemia and HbA1c in Diabetic db/db Mice.
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- International Journal of Molecular Sciences, 2014, v. 15, n. 5, p. 8353, doi. 10.3390/ijms15058352
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- Article
Molecular Weight Dependent Glucose Lowering Effect of Low Molecular Weight Chitosan Oligosaccharide (GO2KA1) on Postprandial Blood Glucose Level in SD Rats Model.
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- International Journal of Molecular Sciences, 2013, v. 14, n. 7, p. 14214, doi. 10.3390/ijms140714214
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- Article
Inhibitory activity of Plantago major L. on angiotensin I-converting enzyme.
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- Archives of Pharmacal Research, 2011, v. 34, n. 3, p. 419, doi. 10.1007/s12272-011-0309-7
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- Article
In vitro and in vivo anti‐hyperglycemic effects of green and red mustard leaves (Brassica juncea var. integrifolia).
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- Journal of Food Biochemistry, 2018, v. 42, n. 5, p. N.PAG, doi. 10.1111/jfbc.12583
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- Article
Anti‐hyperglycemic effect of selected sugar alcohols (829.32).
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- FASEB Journal, 2014, v. 28, p. N.PAG, doi. 10.1096/fasebj.28.1_supplement.829.32
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- Article
Comparisons of anti‐hyperglycemic effects of vitamin B<sub>4</sub>, vitamin B<sub>6</sub> and vitamin C in animal model (829.31).
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- FASEB Journal, 2014, v. 28, p. N.PAG, doi. 10.1096/fasebj.28.1_supplement.829.31
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- Publication type:
- Article
Effect of supplementation of low-molecular-weight chitosan oligosaccharide, GO2KA1, on postprandial blood glucose levels in healthy individuals following bread consumption.
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- Food Science & Biotechnology, 2016, v. 25, n. 3, p. 911, doi. 10.1007/s10068-016-0149-9
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- Article