Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content.

Autor: Chaichoompu E; Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand.; Interdisciplinary Graduate Program in Genetic Engineering and Bioinformatics, Kasetsart University, Chatuchak, Bangkok 10900, Thailand., Ruengphayak S; Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand., Wattanavanitchakorn S; Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand., Wansuksri R; National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand., Yonkoksung U; National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand., Suklaew PO; Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkhen, Bangkok 10900, Thailand., Chotineeranat S; National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand., Raungrusmee S; Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkhen, Bangkok 10900, Thailand., Vanavichit A; Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand., Toojinda T; Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand., Kamolsukyeunyong W; National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Nov 14; Vol. 13 (22). Date of Electronic Publication: 2024 Nov 14.

Improvement in the metabolic markers of prediabetic subjects due to the partial substitution of Taiken9 rice by RD43 rice in their daily diet: a randomized clinical trial.

Autor: Suklaew PO; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, 10330, Thailand. Sirichai.a@chula.ac.th., Han YC; Department of Nutrition and Health Science, Fooyin University, No. 151, Jinxue road, Daliao District, Kaosiung, 831301, Taiwan., Chusak C; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, 10330, Thailand. Sirichai.a@chula.ac.th., Lin WC; School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, 40201, Taiwan. wck@csmu.edu.tw., Wu YH; School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, 40201, Taiwan. wck@csmu.edu.tw., Wang JS; School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, 40201, Taiwan. wck@csmu.edu.tw., Chang YC; School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, 40201, Taiwan. wck@csmu.edu.tw., Lin YJ; School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, 40201, Taiwan. wck@csmu.edu.tw., Zhuang SR; School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, 40201, Taiwan. wck@csmu.edu.tw., Chuang HJ; School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, 40201, Taiwan. wck@csmu.edu.tw., Adisakwattana S; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, 10330, Thailand. Sirichai.a@chula.ac.th., Wang CK; School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, 40201, Taiwan. wck@csmu.edu.tw.

Publikováno v: Food & function [Food Funct] 2022 Jun 06; Vol. 13 (11), pp. 5987-5995. Date of Electronic Publication: 2022 Jun 06.

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application.

Autor: Suklaew PO; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand., Chusak C; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand., Adisakwattana S; Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Dec 21; Vol. 9 (12). Date of Electronic Publication: 2020 Dec 21.