Concepedia
Food Structure · 2020 · 31 citations · 24 references
Food ChemistryDietary FiberFood DigestionFood MicrostructureDietary FibreFood StructureCommercial Italian PastaVitro Starch Digestibility
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Glycemic index of foods: a physiological basis for carbohydrate exchange
David J.A. Jenkins, Thomas M.S. Wolever, R H Taylor et al. · American Journal of Clinical Nutrition · 1981 · 3.8K citations
Nutrition, Body Composition, Physiology +7
A starch hydrolysis procedure to estimate glycemic index
Isabel Goñi, Alejandra García‐Alonso, Fulgêncio Saura-Calixto · Nutrition Research · 1997 · 2K citations
Food Chemistry, Starch Hydrolysis Procedure, Biochemistry +8
Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
Nisha Aravind, Mike Sissons, Narelle Egan et al. · Food Chemistry · 2011 · 279 citations
Food Chemistry, Nutrition, Structural Properties +9
The effects of dietary fibre addition on the quality of common cereal products
Martina Foschia, Donatella Peressini, Alessandro Sensidoni et al. · Journal of Cereal Science · 2013 · 257 citations
Food Chemistry, Nutrition, Dietary Fiber +10
Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems
Geertrui M. Bosmans, Bert Lagrain, Lomme J. Deleu et al. · Journal of Agricultural and Food Chemistry · 2012 · 227 citations