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Cited by in F6Publishing
For: Ghodsian B, Madden AM. Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals. Public Health Nutr 2018;21:1186-93. [PMID: 29277169 DOI: 10.1017/S1368980017003718] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 0.8] [Reference Citation Analysis]
Number Citing Articles
1 Liu J, Rehm CD, Shi P, McKeown NM, Mozaffarian D, Micha R. A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US. PLoS One 2020;15:e0231572. [PMID: 32437371 DOI: 10.1371/journal.pone.0231572] [Cited by in Crossref: 9] [Cited by in F6Publishing: 7] [Article Influence: 4.5] [Reference Citation Analysis]
2 Fontanelli MM, Micha R, Sales CH, Liu J, Mozaffarian D, Fisberg RM. Application of the ≤ 10:1 carbohydrate to fiber ratio to identify healthy grain foods and its association with cardiometabolic risk factors. Eur J Nutr 2020;59:3269-79. [PMID: 31865421 DOI: 10.1007/s00394-019-02165-4] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]