"
Isolated Soy Protein-Based Diet Ameliorates Glycemia and Antioxidants Enzyme Activities in Streptozotocin-Induced Diabetes"
written by Roberta Hack Mendes, Martine Kienzle Hagen, Jaqueline Barp, Erna Vogt de Jong, Júlia Dubois Moreira, Álvaro Reischak-Oliveira, Maria Cláudia Irigoyen, Adriane Belló-Klein,
published by
Food and Nutrition Sciences,
Vol.5 No.21, 2014
has been cited by the following article(s):
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[1]
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Efficacy of a dietary supplement derived from five edible plants on telomere length in Thai adults: A randomized, double‐blind, placebo‐controlled trial
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Food Science & …,
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[2]
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Augmenting Antioxidative Properties of Cerium Oxide Nanomaterial with Andrographis paniculata Mediated Synthesis and Investigating its Biomedical Potentials.
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…,
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[3]
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How does an additional insulin dose for a high-fat, high-protein breakfast affect glysemic response in adolescents with type 1 diabetes?
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Marmara Medical …,
2023 |
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[4]
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The production process of tempe protein isolate from germinated soybeans and its potential as an antidiabetic
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Food Res,
2023 |
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[5]
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Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes
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… Journal of Food …,
2022 |
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[6]
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Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein
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2021 |
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[7]
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Development of gluten free biscuits to control glycaemia
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2019 |
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[8]
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Antidiabetic plant proteins/peptides as complementary and alternative medicine–analytical perspectives
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2018 |
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[9]
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Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate
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International Journal of Food Science & Technology,
2017 |
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[1]
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Efficacy of a dietary supplement derived from five edible plants on telomere length in Thai adults: A randomized, double‐blind, placebo‐controlled trial
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.3851
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[2]
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Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes
International Journal of Food Science & Technology,
2022
DOI:10.1111/ijfs.15295
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[3]
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Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein
Food Science and Biotechnology,
2021
DOI:10.1007/s10068-021-00909-9
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[4]
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Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate
International Journal of Food Science & Technology,
2017
DOI:10.1111/ijfs.13547
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[5]
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Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate
International Journal of Food Science & Technology,
2017
DOI:10.1111/ijfs.13547
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