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For: Yang YX, Wang HW, Cui HM, Wang Y, Yu LD, Xiang SX, Zhou SY. Glycemic index of cereals and tubers produced in China. World J Gastroenterol 2006; 12(21): 3430-3433 [PMID: 16733864 DOI: 10.3748/wjg.v12.i21.3430]
URL: https://www.wjgnet.com/1007-9327/full/v12/i21/3430.htm
Number Citing Articles
1
Pei-Ci Syu, Qi-Fang Zhang, Sheng-Dun Lin. Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo PowderFoods 2023; 12(12): 2306 doi: 10.3390/foods12122306
2
Ruby Yu, Jean Woo, Ruth Chan, Aprille Sham, Suzanne Ho, Annette Tso, Bernard Cheung, Tai Hing Lam, Karen Lam. Relationship between dietary intake and the development of type 2 diabetes in a Chinese population: the Hong Kong Dietary SurveyPublic Health Nutrition 2011; 14(7): 1133 doi: 10.1017/S136898001100053X
3
Hyun Joon Shin, Eunyoung Cho, Hae-Jeung Lee, Teresa T. Fung, Eric Rimm, Bernard Rosner, JoAnn E. Manson, Kevin Wheelan, Frank B. Hu. Instant Noodle Intake and Dietary Patterns Are Associated with Distinct Cardiometabolic Risk Factors in KoreaThe Journal of Nutrition 2014; 144(8): 1247 doi: 10.3945/jn.113.188441
4
Xin Ren, Jing Chen, Mohammad Mainuddin Molla, Chao Wang, Xianmin Diao, Qun Shen. In vitro starch digestibility and in vivo glycemic response of foxtail millet and its productsFood & Function 2016; 7(1): 372 doi: 10.1039/C5FO01074H
5
Susan M. Tosh, YiFang Chu. Systematic review of the effect of processing of whole-grain oat cereals on glycaemic responseBritish Journal of Nutrition 2015; 114(8): 1256 doi: 10.1017/S0007114515002895
6
Christiani Jeyakumar Henry, Rina Yu Chin Quek, Bhupinder Kaur, Sangeetha Shyam, Harvinder Kaur Gilcharan Singh. A glycaemic index compendium of non-western foodsNutrition & Diabetes 2021; 11(1) doi: 10.1038/s41387-020-00145-w
7
Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, Furio Brighenti, Margherita Dall’Asta, Francesca Scazzina. Glycemic Index Values of Pasta Products: An OverviewFoods 2021; 10(11): 2541 doi: 10.3390/foods10112541
8
An-shu Liu, Zhi-hong Fan, Xue-jiao Lu, Yi-xue Wu, Wen-qi Zhao, Xin-ling Lou, Jia-hui Hu, Xi-yi-he Peng. The characteristics of postprandial glycemic response patterns to white rice and glucose in healthy adults: Identifying subgroups by clustering analysisFrontiers in Nutrition 2022; 9 doi: 10.3389/fnut.2022.977278
9
Do Yeon Kim, Hansongyi Lee, Eun Young Choi, Hyunjung Lim. Analysis and Evaluation of Glycemic Indices and Glycemic Loads of Frequently Consumed Carbohydrate-Rich Snacks according to Variety and Cooking MethodJournal of the Korean Society of Food Science and Nutrition 2015; 44(1): 14 doi: 10.3746/jkfn.2015.44.1.014
10
Kris Y. Lok, Ruth Chan, Dicken Chan, Liz Li, Grace Leung, Jean Woo, Helen J. Lightowler, C. Jeya K. Henry. Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong KongBritish Journal of Nutrition 2010; 103(4): 556 doi: 10.1017/S0007114509992042
11
Shiyuan Mao, Lovedeep Kaur, Tai-Hua Mu, Jaspreet Singh. Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitroFood Hydrocolloids for Health 2023; 3: 100111 doi: 10.1016/j.fhfh.2022.100111
12
G. Harvey Anderson, Chesarahmia Dojo Soeandy, Christopher E. Smith. White Vegetables: Glycemia and SatietyAdvances in Nutrition 2013; 4(3): 356S doi: 10.3945/an.112.003509
13
Stefan Gerardus Camps, Bhupinder Kaur, Rina Yu Chin Quek, Christiani Jeyakumar Henry. Does the ingestion of a 24 hour low glycaemic index Asian mixed meal diet improve glycaemic response and promote fat oxidation? A controlled, randomized cross-over studyNutrition Journal 2017; 16(1) doi: 10.1186/s12937-017-0258-1
14
Srinivasan Bharath Kumar, Pichan Prabhasankar. Erişte Üretiminde Modifiye Düşük Glisemik İndeksli Bileşenlerin Kullanımı: Reoloji ve Mikroyapı ÖzellikleriAkademik Gıda 2017; : 211 doi: 10.24323/akademik-gida.345247
15
Basmah Medhat Eldakhakhny, Aliaa Amr Alamoudi, Sarah Khalid Binmahfooz, Sarah Amr Alamoudi, Maha Essam Akshawi, Jana Hisham Linjawi, Aljawhara Talal Hejji, Alia Azzam Addas, Haifa Khaled Abdulghaffar, Raval Jamal Brika, Renad Nabih Saaty, Sara Jamal Alnuwaiser, Hala Waleed Bedaiwi, Suhad Maatouq Bahijri. The Glycemic Index of Food- Should It Be Gender Specific?Current Research in Nutrition and Food Science Journal 2021; 9(1): 202 doi: 10.12944/CRNFSJ.9.1.20
16
Katja A Hätönen, Jarmo Virtamo, Johan G Eriksson, Mia-Maria Perälä, Harri K Sinkko, Jaana Leiviskä, Liisa M Valsta. Modifying effects of alcohol on the postprandial glucose and insulin responses in healthy subjectsThe American Journal of Clinical Nutrition 2012; 96(1): 44 doi: 10.3945/ajcn.111.031682
17
Do-Yeon Kim, Yeajee Kim, Hyunjung Lim. Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foodsBritish Journal of Nutrition 2019; 121(4): 416 doi: 10.1017/S0007114518003446
18
D. Yu, X.-O. Shu, H. Li, Y.-B. Xiang, G. Yang, Y.-T. Gao, W. Zheng, X. Zhang. Dietary Carbohydrates, Refined Grains, Glycemic Load, and Risk of Coronary Heart Disease in Chinese AdultsAmerican Journal of Epidemiology 2013; 178(10): 1542 doi: 10.1093/aje/kwt178
19
Kailong Zhang, Rui Dong, Xinzhong Hu, Changzhong Ren, Yuwei Li. Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of ProcessingFoods 2021; 10(6): 1304 doi: 10.3390/foods10061304
20
Lan Su-Que, Meng Ya-Ning, Li Xing-Pu, Zhang Ye-Lun, Song Guang-Yao, Ma Hui-Juan. Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjectsNutrition Journal 2013; 12(1) doi: 10.1186/1475-2891-12-64
21
Pei-Hsuan Hsieh, Yih-Ming Weng, Zer-Ran Yu, Be-Jen Wang. Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou)LWT 2017; 86: 571 doi: 10.1016/j.lwt.2017.08.051
22
Yaning Meng, Suque Lan, Yelun Zhang, Yuping Liu, Xingpu Li, Zhenhua Niu, Dongyue Gu, Qiaqia Wang, Aijing Ren. Effects of different processing methods on the nutrition content of dietary fiber powder made from purple wheat branCereal Research Communications 2023; 51(3): 679 doi: 10.1007/s42976-022-00329-3
23
Danxia Yu, Xianglan Zhang, Xiao-Ou Shu, Hui Cai, Honglan Li, Ding Ding, Zhen Hong, Yong-Bing Xiang, Yu-Tang Gao, Wei Zheng, Gong Yang. Dietary glycemic index, glycemic load, and refined carbohydrates are associated with risk of stroke: a prospective cohort study in urban Chinese womenThe American Journal of Clinical Nutrition 2016; 104(5): 1345 doi: 10.3945/ajcn.115.129379
24
Xinyu Zhang, Yanna Zhu, Li Cai, Lu Ma, Jin Jing, Li Guo, Yu Jin, Yinghua Ma, Yajun Chen. Dietary glycemic index and glycemic load and their relationship to cardiovascular risk factors in Chinese childrenApplied Physiology, Nutrition, and Metabolism 2016; 41(4): 391 doi: 10.1139/apnm-2015-0432
25
Mustafa Yaman, Hafsa Sena Sargın, Ömer Faruk Mızrak. Free sugar content, in vitro starch digestibility and predicted glycemic index of ready-to-eat breakfast cereals commonly consumed in Turkey: An evaluation of nutritional qualityInternational Journal of Biological Macromolecules 2019; 135: 1082 doi: 10.1016/j.ijbiomac.2019.06.037
26
Caren Wibawa, Yilan Huang, Daniel Henry Patterson, Ziqian Feng, Luca Serventi. Sustainable Food InnovationSustainable Development Goals Series 2023; : 13 doi: 10.1007/978-3-031-12358-0_2
27
Fan Zhu. Glycemic control in Chinese steamed bread: Strategies and opportunitiesTrends in Food Science & Technology 2019; 86: 252 doi: 10.1016/j.tifs.2019.02.038
28
Sidi Huang, Diane Miskelly. Steamed Breads2016; : 161 doi: 10.1016/B978-0-08-100715-0.00012-4
29
Jung-Hoon Kim, Jeong-Eun Kim, Woo-Hyun Kim, Kiet Vu Tan, Soon-Mi Shim. Plant based protein products: Characterization and functionality of dried tofu noodles containing lotus root powderFood Bioscience 2021; 43: 101342 doi: 10.1016/j.fbio.2021.101342
30
Oluwole Steve Ijarotimi, Mariam Adenike Yinusa, Promise Aramide Adegbembo, Mosunmola Deborah Adeniyi. Chemical compositions, functional properties, antioxidative activities, and glycaemic indices of raw and fermented tigernut tubers (Cyperus esculentusLativum) flourJournal of Food Biochemistry 2018; 42(5): e12591 doi: 10.1111/jfbc.12591
31
Susanna Rokka, Elise Ketoja, Eila Järvenpää, Raija Tahvonen. The glycaemic and C-peptide responses of foods rich in dietary fibre from oat, buckwheat and lingonberryInternational Journal of Food Sciences and Nutrition 2013; 64(5): 528 doi: 10.3109/09637486.2013.763914
32
Abdelmonem Hassan, Tahra Elobeid, Abdelhamid Kerkadi, Maha Medhat, Ghadeer Suheil. Glycemic index of selected carbohydrate-based foods consumed in QatarInternational Journal of Food Sciences and Nutrition 2010; 61(5): 512 doi: 10.3109/09637480903517796
33
Wenbin Liang, Andy H. Lee, Colin W. Binns. White Rice-Based Food Consumption and Ischemic Stroke Risk: A Case-Control Study in Southern ChinaJournal of Stroke and Cerebrovascular Diseases 2010; 19(6): 480 doi: 10.1016/j.jstrokecerebrovasdis.2009.09.003
34
Xiaxia Cai, Qinyu Dang, Lan Liu, Zhihong Ma, Xiaoyan Zhao, Mingyuan Zhang, Zhuoran Xiao, Aliya Yijiati, Leilei Ren, Huanling Yu. Oat nutritious meal has beneficial effect on lipid metabolism in type 2 diabetes mellitus: A 3-month randomized controlled trialJournal of Functional Foods 2022; 95: 105156 doi: 10.1016/j.jff.2022.105156