Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Lioger, Delphine
Fardet, Anthony
Foassert, Pascal
Davicco, Marie-Jeanne
Mardon, Julie
Gaillard-Martinie, Brigitte
and
Remesy, Christian
2009.
Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma Glucose and Insulin Responses and Satiety of Healthy Subjects.
Journal of the American College of Nutrition,
Vol. 28,
Issue. 1,
p.
30.
Fardet, Anthony
2010.
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?.
Nutrition Research Reviews,
Vol. 23,
Issue. 1,
p.
65.
Astrup, A.
Kristensen, M.
Gregersen, N.T.
Belza, A.
Lorenzen, J.K.
Due, A.
and
Larsen, T.M.
2010.
Can bioactive foods affect obesity?.
Annals of the New York Academy of Sciences,
Vol. 1190,
Issue. 1,
p.
25.
Ronda, Felicidad
Gomez, Manuel
and
Quilez, Joan
2010.
Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake.
International Journal of Food Sciences and Nutrition,
Vol. 61,
Issue. 6,
p.
624.
Brites, Carla M.
Trigo, Maria J.
Carrapiço, Belmira
Alviña, Marcela
and
Bessa, Rui J.
2011.
Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.
Nutrition Research,
Vol. 31,
Issue. 4,
p.
302.
Welch, Robert W.
2011.
Satiety: have we neglected dietary non-nutrients?.
Proceedings of the Nutrition Society,
Vol. 70,
Issue. 2,
p.
145.
Burton, Pat M.
Monro, John A.
Alvarez, Laura
and
Gallagher, Eimear
2011.
Glycemic Impact and Health: New Horizons in White Bread Formulations.
Critical Reviews in Food Science and Nutrition,
Vol. 51,
Issue. 10,
p.
965.
Borczak, Barbara
Sikora, Elżbieta
Sikora, Marek
and
Van Haesendonck, Ingrid
2011.
The impact of sourdough addition to frozen stored wheat‐flour rolls on glycemic response in human volunteers.
Starch - Stärke,
Vol. 63,
Issue. 12,
p.
801.
Mishra, Suman
Monro, John
and
Neilson, Peter
2012.
Starch Digestibility and Dry Matter Roles in the Glycemic Impact of Potatoes.
American Journal of Potato Research,
Vol. 89,
Issue. 6,
p.
465.
Roberts, K.T.
Cui, S.W.
Chang, Y.H.
Ng, P.K.W.
and
Graham, T.
2012.
The influence of fenugreek gum and extrusion modified fenugreek gum on bread.
Food Hydrocolloids,
Vol. 26,
Issue. 2,
p.
350.
Campbell, G.M.
and
Martin, P.J.
2012.
Breadmaking.
p.
299.
Jones, Julie Miller
2012.
Glycemic Index.
Nutrition Today,
Vol. 47,
Issue. 5,
p.
207.
Katina, Kati
and
Poutanen, Kaisa
2013.
Handbook on Sourdough Biotechnology.
p.
229.
Thondre, Pariyarath Sangeetha
2013.
Vol. 70,
Issue. ,
p.
181.
Shukla, Kamini
and
Srivastava, Sarita
2014.
Evaluation of finger millet incorporated noodles for nutritive value and glycemic index.
Journal of Food Science and Technology,
Vol. 51,
Issue. 3,
p.
527.
Gobbetti, Marco
Rizzello, Carlo G.
Di Cagno, Raffaella
and
De Angelis, Maria
2014.
How the sourdough may affect the functional features of leavened baked goods.
Food Microbiology,
Vol. 37,
Issue. ,
p.
30.
Borczak, Barbara
Sikora, Elżbieta
Sikora, Marek
and
Kapusta‐Duch, Joanna
2014.
The influence of prolonged frozen storage of wheat‐flour rolls on resistant starch development.
Starch - Stärke,
Vol. 66,
Issue. 5-6,
p.
533.
Lazaridou, A.
Marinopoulou, A.
Matsoukas, N.P.
and
Biliaderis, C.G.
2014.
Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays.
Bioactive Carbohydrates and Dietary Fibre,
Vol. 4,
Issue. 1,
p.
58.
Roberts, K.T.
Cui, S.W.
Wu, Y.
Williams, S.A.
Wang, C.
and
Graham, T.
2014.
Physicochemical evaluation of fenugreek gum and extrusion modified fenugreek gum and effects on starch degradation in bread.
Bioactive Carbohydrates and Dietary Fibre,
Vol. 4,
Issue. 2,
p.
176.
Saulnier, Luc
Micard, Valérie
and
Della Valle, Guy
2014.
Structure du pain et index glycémique.
Cahiers de Nutrition et de Diététique,
Vol. 49,
Issue. 2,
p.
61.