Peter J. Wood - Concepedia

Author

Peter J. Wood

Agriculture and Agri-Food Canada

Also Known As

Peter J Wood, Peter J. Wood, Peter J.Wood

Publications

3.6K

Citations

H-Index

Concepts

All Affiliations

Agriculture and Agri-Food Canada

About

Peter J. Wood is an author at Agriculture and Agri-Food Canada specializing in biochemistry, glycobiology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	1K
2	Medicine	10	10	894
3	Engineering	7	7	624
4	Natural Sciences	3	3	177
5	Public Health	2	2	283

Peter J. Wood

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
Cereal β-glucans in diet and health Peter J. Wood Journal of Cereal Science Food ChemistryNutritionAllergyCereal β-GlucansDietary Fibre	2007	468
Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load Peter J. Wood, Jan T. Braaten, Fraser W. Scott, British Journal Of Nutrition	1994	374
Specificity in the interaction of direct dyes with polysaccharides Peter J. Wood Carbohydrate Research BiochemistryGlycobiologyPolysaccharideDyeingDirect Dyes	1980	364
Effect of Cooking and Storage on the Amount and Molecular Weight of (1→3)(1→4)‐β‐<scp>d</scp>‐Glucan Extracted from Oat Products by an In Vitro Digestion System Michael Beer, Peter J. Wood, J. Weisz, Cereal Chemistry NutritionEngineeringFood AnalysisPeak MwPolysaccharide	1997	184
REVIEW: Oat and Rye β‐Glucan: Properties and Function Peter J. Wood Cereal Chemistry Food ChemistryNutritionEngineeringGlycosylationIn Vitro Fermentation	2010	154
Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response Alejandra Regand, Susan M. Tosh, Thomas M.S. Wolever, Journal of Agricultural and Food Chemistry NutritionNutraceutical IngredientFood AnalysisPolysaccharideFood Chemistry	2009	154
Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal Susan M. Tosh, Yolanda Brummer, S. Shea Miller, Journal of Agricultural and Food Chemistry	2010	146
Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index Peter J. Wood, Jan T. Braaten, Fraser W. Scott, Journal of Agricultural and Food Chemistry NutritionFood AnalysisFood BiophysicsGlycobiologyAgricultural Economics	1990	143
Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β‐Glucan Susan M. Tosh, Yolanda Brummer, Thomas M.S. Wolever, Cereal Chemistry NutritionHealthy SubjectsNutraceutical IngredientFood BiophysicsGlycobiology	2008	140
Molecular Weight Distribution and (1→3)(1→4)‐β‐<scp>d</scp>‐Glucan Content of Consecutive Extracts of Various Oat and Barley Cultivars Michael Beer, Peter J. Wood, J. Weisz Cereal Chemistry EngineeringBotanyFood AnalysisAgricultural EconomicsPlant Pathology	1997	139

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