Status of Micro and Macro Nutrients in Patients with Type 2 Diabetes Mellitus Suggesting the Importance of Cation Ratios

Journals Menu

Follow SCIRP

ISSN Print: 2160-5831
ISSN Online: 2160-5858
www.scirp.org/journal/jdm
E-mail: jdm@scirp.org

"Status of Micro and Macro Nutrients in Patients with Type 2 Diabetes Mellitus Suggesting the Importance of Cation Ratios"
written by Ramesh Ramaswamy, Niranjan Gopal, Sony Joseph, Sathish Babu Murugaiyan, M. Joseph, Densely Jose, V. Kuzhandaivelu, A. Velayutharaj,
published by Journal of Diabetes Mellitus, Vol.6 No.3, 2016

has been cited by the following article(s):

[1]	Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour
	2020

[2]	Nutritional, functional and sensory properties of gluten-free composite flour produced fromplantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)
	Croatian Journal of Food Science and Technology, 2019

[3]	Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted …
	2019

[1]	Nutritional compositions, bioactive properties, and in-vivo glycemic indices of amaranth-based optimized multigrain snack bar products Measurement: Food, 2022 DOI:10.1016/j.meafoo.2022.100039

[2]	Nutritional, antioxidant, angiotensin-converting-enzyme and carbohydrate-hydrolyzing-enzyme inhibitory activities of underutilized leafy vegetable: African wild lettuce (Lactuca taraxacifolia Willd) Clinical Phytoscience, 2021 DOI:10.1186/s40816-021-00282-4

[3]	Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour Nutrition & Food Science , 2020 DOI:10.1108/NFS-06-2020-0225

Follow SCIRP