For: | Flavel M, Jois M, Kitchen B. Potential contributions of the methodology to the variability of glycaemic index of foods. World J Diabetes 2021; 12(2): 108-123 [PMID: 33594331 DOI: 10.4239/wjd.v12.i2.108] |
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URL: | https://www.wjgnet.com/1948-9358/full/v12/i2/108.htm |
Number | Citing Articles |
1 |
Emilia Papakonstantinou, Emmanuella Magriplis, George Katsaros, Dimitra Glinou, Manolis Sofiadis, Virginia Skoulidi, Antonis Zampelas. Short-term effects of sugar-free apricot jam, cocoa powder and dried cranberry cereal bar on glycaemic responses in healthy adults: a randomised clinical trial. Journal of Nutritional Science 2022; 11 doi: 10.1017/jns.2022.74
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2 |
Anna Maria Moitzi, Daniel König. Longer-Term Effects of the Glycaemic Index on Substrate Metabolism and Performance in Endurance Athletes. Nutrients 2023; 15(13): 3028 doi: 10.3390/nu15133028
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3 |
Pablo Hernandez, Vanessa Rojas, Claret Mata. Methodology for adding glycemic index values to a Venezuelan food composition database. Measurement: Food 2022; 7: 100048 doi: 10.1016/j.meafoo.2022.100048
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4 |
Emilia Papakonstantinou, Konstantinos Galanopoulos, Anastasia E. Kapetanakou, Maria Gkerekou, Panagiotis N. Skandamis. Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses—A Randomized Clinical Trial in Healthy Humans. International Journal of Environmental Research and Public Health 2022; 19(18): 11502 doi: 10.3390/ijerph191811502
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5 |
Thi Hai Anh Mai, Thi Thu Tra Tran, Van Viet Man Le, Leila Abaza. Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies. Journal of Food Quality 2023; 2023: 1 doi: 10.1155/2023/3166524
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6 |
Ashley Pruett, Fadi M. Aramouni, Scott R. Bean, Mark D. Haub. Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours. Foods 2023; 12(23): 4188 doi: 10.3390/foods12234188
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