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For: Bird AR, Regina A. High amylose wheat: A platform for delivering human health benefits. Journal of Cereal Science 2018;82:99-105. [DOI: 10.1016/j.jcs.2018.05.011] [Cited by in Crossref: 18] [Cited by in F6Publishing: 7] [Article Influence: 4.5] [Reference Citation Analysis]
Number Citing Articles
1 Li H, Gidley MJ, Dhital S. High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality: High-amylose starch to bridge “fiber gap”. . . Comprehensive Reviews in Food Science and Food Safety 2019;18:362-79. [DOI: 10.1111/1541-4337.12416] [Cited by in Crossref: 64] [Cited by in F6Publishing: 38] [Article Influence: 21.3] [Reference Citation Analysis]
2 Li H, Dhital S, Slade AJ, Yu W, Gilbert RG, Gidley MJ. Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food Hydrocolloids 2019;92:51-9. [DOI: 10.1016/j.foodhyd.2019.01.041] [Cited by in Crossref: 34] [Cited by in F6Publishing: 23] [Article Influence: 11.3] [Reference Citation Analysis]
3 Muthukumar J, Selvasekaran P, Lokanadham M, Chidambaram R. Food and food products associated with food allergy and food intolerance – An overview. Food Research International 2020;138:109780. [DOI: 10.1016/j.foodres.2020.109780] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 2.5] [Reference Citation Analysis]
4 Lim SM, Page A, Carragher J, Muhlhausler B. Could High-Amylose Wheat Have Greater Benefits on Diabesity and Gut Health than Standard Whole-wheat? Food Reviews International 2020;36:713-25. [DOI: 10.1080/87559129.2019.1683743] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
5 Li H, Dhital S, Gidley MJ, Gilbert RG. A more general approach to fitting digestion kinetics of starch in food. Carbohydrate Polymers 2019;225:115244. [DOI: 10.1016/j.carbpol.2019.115244] [Cited by in Crossref: 19] [Cited by in F6Publishing: 12] [Article Influence: 6.3] [Reference Citation Analysis]
6 Chen T, Qi X, Si Z, Cheng Q, Chen H. An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour. International Journal of Food Engineering 2021;17:877-84. [DOI: 10.1515/ijfe-2020-0265] [Reference Citation Analysis]
7 Seal CJ, Courtin CM, Venema K, de Vries J. Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing. Compr Rev Food Sci Food Saf 2021;20:2742-68. [PMID: 33682356 DOI: 10.1111/1541-4337.12728] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
8 Corrado M, Cherta-Murillo A, Chambers ES, Wood AJ, Plummer A, Lovegrove A, Edwards CH, Frost GS, Hazard BA. Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study. Food Funct 2020;11:617-27. [PMID: 31859318 DOI: 10.1039/c9fo02460c] [Cited by in Crossref: 6] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
9 Li H, Yu W, Dhital S, Gidley MJ, Gilbert RG. Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat. Carbohydrate Polymers 2019;224:115185. [DOI: 10.1016/j.carbpol.2019.115185] [Cited by in Crossref: 12] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]