-
1
-
-
0041026773
-
The definition of dietary fibre
-
Anon
-
The definition of dietary fibre. Cereal Foods World 2001, 46:112-129. Anon.
-
(2001)
Cereal Foods World
, vol.46
, pp. 112-129
-
-
-
2
-
-
0028927583
-
Effects of carbohydrates in the form of pasta and bread on food intake and satiety in man
-
Barkeling B., Granfelt Y., Bjorck I., Rossner S. Effects of carbohydrates in the form of pasta and bread on food intake and satiety in man. Nutritional Research 1995, 15:467-476.
-
(1995)
Nutritional Research
, vol.15
, pp. 467-476
-
-
Barkeling, B.1
Granfelt, Y.2
Bjorck, I.3
Rossner, S.4
-
3
-
-
0032943848
-
Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan
-
Bourdon I., Yokoyama W., Davis P., Hudson C., Backus R., Richter D., Knuckles B., Schneeman B.O. Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan. American Journal of Clinical Nutrition 1999, 69:55-63.
-
(1999)
American Journal of Clinical Nutrition
, vol.69
, pp. 55-63
-
-
Bourdon, I.1
Yokoyama, W.2
Davis, P.3
Hudson, C.4
Backus, R.5
Richter, D.6
Knuckles, B.7
Schneeman, B.O.8
-
4
-
-
56349151720
-
The importance of food structure on the glycaemic responses of carbohydrate rich foods
-
Wageningen Academic Publishers, Wageningen, The Netherlands, J.W. van der Kamp, N.-G. Asp, J.M. Jones, G. Schaafsma (Eds.)
-
Brennan C.S., Kuri V., Tudorica C.M. The importance of food structure on the glycaemic responses of carbohydrate rich foods. Dietary Fibre Bio-active Carbohydrates for Food and Feed 2004, 113-126. Wageningen Academic Publishers, Wageningen, The Netherlands. J.W. van der Kamp, N.-G. Asp, J.M. Jones, G. Schaafsma (Eds.).
-
(2004)
Dietary Fibre Bio-active Carbohydrates for Food and Feed
, pp. 113-126
-
-
Brennan, C.S.1
Kuri, V.2
Tudorica, C.M.3
-
5
-
-
20744443608
-
Dietary fibre, glycaemic response, and diabetes
-
Brennan C.S. Dietary fibre, glycaemic response, and diabetes. Molecular Nutrition and Food Research 2005, 49:560-570.
-
(2005)
Molecular Nutrition and Food Research
, vol.49
, pp. 560-570
-
-
Brennan, C.S.1
-
6
-
-
84902924824
-
Wholemeal guar bread - acceptability and efficacy combined - a study of blood-glucose, plasma-insulin and palatability in normal subjects
-
Burley V., Leeds A.R., Ellis P.R., Peterson D.B. Wholemeal guar bread - acceptability and efficacy combined - a study of blood-glucose, plasma-insulin and palatability in normal subjects. Proceedings of the Nutrition Society 1984, 43:a48.
-
(1984)
Proceedings of the Nutrition Society
, vol.43
-
-
Burley, V.1
Leeds, A.R.2
Ellis, P.R.3
Peterson, D.B.4
-
7
-
-
33748800462
-
Post-prandial responses to cereal products enriched with barley beta-glucan
-
Casiraghi M.C., Garsetti M., Testolin G., Brighenti F. Post-prandial responses to cereal products enriched with barley beta-glucan. Journal of the American College of Nutrition 2006, 25:313-320.
-
(2006)
Journal of the American College of Nutrition
, vol.25
, pp. 313-320
-
-
Casiraghi, M.C.1
Garsetti, M.2
Testolin, G.3
Brighenti, F.4
-
8
-
-
0036591315
-
Folate content of foods: Comparison between databases compiled before and after new FDA fortification requirements
-
Cho S., Johnson G., Song W.O. Folate content of foods: Comparison between databases compiled before and after new FDA fortification requirements. Journal of Food Composition and Analysis 2002, 15:293-307.
-
(2002)
Journal of Food Composition and Analysis
, vol.15
, pp. 293-307
-
-
Cho, S.1
Johnson, G.2
Song, W.O.3
-
9
-
-
0037215884
-
Quality characteristics of hard winter and spring wheats grown under an over-wintering condition
-
Chung O.K., Ohm J.B., Lookhart G.L., Bruns R.F. Quality characteristics of hard winter and spring wheats grown under an over-wintering condition. Journal of Cereal Science 2003, 37:91-99.
-
(2003)
Journal of Cereal Science
, vol.37
, pp. 91-99
-
-
Chung, O.K.1
Ohm, J.B.2
Lookhart, G.L.3
Bruns, R.F.4
-
10
-
-
33748549044
-
The influence of a (1-3) (1-4)β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta
-
Cleary L., Brennan C.S. The influence of a (1-3) (1-4)β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. International Journal of Food Science and Technology 2006, 41:910-918.
-
(2006)
International Journal of Food Science and Technology
, vol.41
, pp. 910-918
-
-
Cleary, L.1
Brennan, C.S.2
-
11
-
-
0002389013
-
Evaluation of durum wheat, semolina and pasta in Europe
-
AACC Publishers, St Paul, Minnesota, G. Fabriani, C. Lintus (Eds.)
-
Cubadda R. Evaluation of durum wheat, semolina and pasta in Europe. Durum Wheat: Chemistry and Technology 1988, 217-228. AACC Publishers, St Paul, Minnesota. G. Fabriani, C. Lintus (Eds.).
-
(1988)
Durum Wheat: Chemistry and Technology
, pp. 217-228
-
-
Cubadda, R.1
-
12
-
-
0000280883
-
Structural changes of starch during cooking of durum wheat pasta
-
Cunin C., Handschin F., Walther P., Escher F. Structural changes of starch during cooking of durum wheat pasta. Food Science and Technology - Lebensmittel-Wissenschaft und Technologie 1995, 28:323-328.
-
(1995)
Food Science and Technology - Lebensmittel-Wissenschaft und Technologie
, vol.28
, pp. 323-328
-
-
Cunin, C.1
Handschin, F.2
Walther, P.3
Escher, F.4
-
13
-
-
0031045794
-
Effects of amount and type of dietary fibre (soluble and insoluble) on short-term control of appetite
-
Delargy H.J., Osullivan K.R., Fletcher R.J., Blundell J.E. Effects of amount and type of dietary fibre (soluble and insoluble) on short-term control of appetite. International Journal of Food Sciences and Nutrition 1997, 48:67-77.
-
(1997)
International Journal of Food Sciences and Nutrition
, vol.48
, pp. 67-77
-
-
Delargy, H.J.1
Osullivan, K.R.2
Fletcher, R.J.3
Blundell, J.E.4
-
14
-
-
0033468684
-
Defining dietary fibre: a report on the AACC/ILSI NA consensus workshop
-
DeVries J.W., Faubion J.M. Defining dietary fibre: a report on the AACC/ILSI NA consensus workshop. Cereal Foods World 1999, 44:506-507.
-
(1999)
Cereal Foods World
, vol.44
, pp. 506-507
-
-
DeVries, J.W.1
Faubion, J.M.2
-
15
-
-
0033466682
-
A historical perspective on defining dietary fibre
-
DeVries J.W., Prosky L. A historical perspective on defining dietary fibre. Cereal Foods World 1999, 44:367-369.
-
(1999)
Cereal Foods World
, vol.44
, pp. 367-369
-
-
DeVries, J.W.1
Prosky, L.2
-
16
-
-
0000902863
-
Influence of protein content on some durum wheat quality parameters
-
Dexter J.E., Matsuo R.R. Influence of protein content on some durum wheat quality parameters. Canadian Journal of Plant Science 1977, 57:717-727.
-
(1977)
Canadian Journal of Plant Science
, vol.57
, pp. 717-727
-
-
Dexter, J.E.1
Matsuo, R.R.2
-
17
-
-
0000837075
-
Textural characteristics of wholewheat pasta and pasta containing non-starch polysaccharides
-
Edwards N.M., Biliaderis C.G., Dexter J.E. Textural characteristics of wholewheat pasta and pasta containing non-starch polysaccharides. Journal of Food Science 1995, 60:1321-1324.
-
(1995)
Journal of Food Science
, vol.60
, pp. 1321-1324
-
-
Edwards, N.M.1
Biliaderis, C.G.2
Dexter, J.E.3
-
18
-
-
6344275890
-
Evaluation of vitreous and starchy syrian durum wheat grains: the effect of amylose content on starch characteristics and flour pasting properties
-
El-Khayat G.H., Samaan J., Brennan C.S. Evaluation of vitreous and starchy syrian durum wheat grains: the effect of amylose content on starch characteristics and flour pasting properties. Starch 2003, 55:358-365.
-
(2003)
Starch
, vol.55
, pp. 358-365
-
-
El-Khayat, G.H.1
Samaan, J.2
Brennan, C.S.3
-
19
-
-
33751197721
-
Durum wheat quality I: Correlations between physical and chemical characteristics of Syrian durum wheat cultivars
-
El-Khayat G.H., Samaan J., Manthey F.A., Fuller M.P., Brennan C.S. Durum wheat quality I: Correlations between physical and chemical characteristics of Syrian durum wheat cultivars. International Journal of Food Science and Technology 2006, 41(S2):22-29.
-
(2006)
International Journal of Food Science and Technology
, vol.41
, Issue.S2
, pp. 22-29
-
-
El-Khayat, G.H.1
Samaan, J.2
Manthey, F.A.3
Fuller, M.P.4
Brennan, C.S.5
-
20
-
-
0023907278
-
Evaluation of guar biscuits for use in the management of diabetes - tests of physiological-effects and palatability in non-diabetic volunteers
-
Ellis P.R., Kamalanathan T., Dawoud F.M., Strange R.N., Coultate T.P. Evaluation of guar biscuits for use in the management of diabetes - tests of physiological-effects and palatability in non-diabetic volunteers. European Journal of Clinical Nutrition 1988, 42:425-435.
-
(1988)
European Journal of Clinical Nutrition
, vol.42
, pp. 425-435
-
-
Ellis, P.R.1
Kamalanathan, T.2
Dawoud, F.M.3
Strange, R.N.4
Coultate, T.P.5
-
21
-
-
0001366964
-
Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne: a microscopic and enzymic study
-
Fardet A., Hoebler C., Baldwin P.M., Bouchet B., Gallant D.J., Barry J.L. Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne: a microscopic and enzymic study. Journal of Cereal Science 1998, 27:133-145.
-
(1998)
Journal of Cereal Science
, vol.27
, pp. 133-145
-
-
Fardet, A.1
Hoebler, C.2
Baldwin, P.M.3
Bouchet, B.4
Gallant, D.J.5
Barry, J.L.6
-
22
-
-
0001018734
-
Influence of technological modifications of the protein network from pasta on in vitro starch degradation
-
Fardet A., Abecassis J., Hoebler C., Baldwin P.M., Buleon A., Berot S., Barry J.L. Influence of technological modifications of the protein network from pasta on in vitro starch degradation. Journal of Cereal Science 1999, 30:133-145.
-
(1999)
Journal of Cereal Science
, vol.30
, pp. 133-145
-
-
Fardet, A.1
Abecassis, J.2
Hoebler, C.3
Baldwin, P.M.4
Buleon, A.5
Berot, S.6
Barry, J.L.7
-
23
-
-
0033153234
-
In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions
-
Fardet A., Hoebler C., Armand M., Lairon D., Barry J.L. In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions. Nutrition Research 1999, 19:881-892.
-
(1999)
Nutrition Research
, vol.19
, pp. 881-892
-
-
Fardet, A.1
Hoebler, C.2
Armand, M.3
Lairon, D.4
Barry, J.L.5
-
24
-
-
0006016803
-
-
Food Standards Agency, The Royal Society of Chemistry, Cambridge, UK
-
Food Standards Agency McCance and Widdowson's The Composition of Foods 2002, The Royal Society of Chemistry, Cambridge, UK.
-
(2002)
McCance and Widdowson's The Composition of Foods
-
-
-
26
-
-
0021343049
-
Effects of guar-enriched pasta in the treatment of diabetes and hyperlipidemia
-
Gatti E., Catenazzo G., Camisasca E., Torri A., Denegri E., Sirtori C.R. Effects of guar-enriched pasta in the treatment of diabetes and hyperlipidemia. Annals of Nutrition and Metabolism 1984, 28:1-10.
-
(1984)
Annals of Nutrition and Metabolism
, vol.28
, pp. 1-10
-
-
Gatti, E.1
Catenazzo, G.2
Camisasca, E.3
Torri, A.4
Denegri, E.5
Sirtori, C.R.6
-
28
-
-
0034064509
-
Structural and physical properties of dietary fibres, and consequences of processing on human physiology
-
Guillon F., Champ M. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International 2000, 33:233-245.
-
(2000)
Food Research International
, vol.33
, pp. 233-245
-
-
Guillon, F.1
Champ, M.2
-
29
-
-
24344434525
-
The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley
-
Izydorczyk M.S., Lagasse S.L., Hatcher D.W., Dexter J.E., Rossnagel B.G. The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley. Journal of Science Food and Agriculture 2005, 85:2094-2104.
-
(2005)
Journal of Science Food and Agriculture
, vol.85
, pp. 2094-2104
-
-
Izydorczyk, M.S.1
Lagasse, S.L.2
Hatcher, D.W.3
Dexter, J.E.4
Rossnagel, B.G.5
-
30
-
-
0020656932
-
Glycaemic response to wheat products: reduced response to pasta but no effect of fiber
-
Jenkins D.J.A., Wolever T.M.S., Jenkins A.L., Lee R., Wong G.S., Josse R. Glycaemic response to wheat products: reduced response to pasta but no effect of fiber. Diabetes Care 1983, 11:149-159.
-
(1983)
Diabetes Care
, vol.11
, pp. 149-159
-
-
Jenkins, D.J.A.1
Wolever, T.M.S.2
Jenkins, A.L.3
Lee, R.4
Wong, G.S.5
Josse, R.6
-
31
-
-
0034075224
-
Dietary fibre, lente carbohydrates and the insulin-resistant diseases
-
Jenkins D.J.A., Axelsen M., Kendall C.W.C., Augustin L.S.A., Vuksan V., Smith U. Dietary fibre, lente carbohydrates and the insulin-resistant diseases. British Journal of Nutrition 2000, 83:S157-S163.
-
(2000)
British Journal of Nutrition
, vol.83
-
-
Jenkins, D.J.A.1
Axelsen, M.2
Kendall, C.W.C.3
Augustin, L.S.A.4
Vuksan, V.5
Smith, U.6
-
32
-
-
0001273802
-
Extrusion cooking of corn meal with soy fiber, salt and sugar
-
Jin Z., Hsieh F., Huff H.E. Extrusion cooking of corn meal with soy fiber, salt and sugar. Cereal Chemistry 1994, 71:227-234.
-
(1994)
Cereal Chemistry
, vol.71
, pp. 227-234
-
-
Jin, Z.1
Hsieh, F.2
Huff, H.E.3
-
33
-
-
0036882685
-
The phytosterol content of some cereal foods commonly consumed in Sweden and in the Netherlands
-
Normen L., Bryngelsson S., Johnsson M., Evheden P., Ellegard L., Brants H., Andersson H., Dutta P. The phytosterol content of some cereal foods commonly consumed in Sweden and in the Netherlands. Journal of Food Composition and Analysis 2002, 15:693-704.
-
(2002)
Journal of Food Composition and Analysis
, vol.15
, pp. 693-704
-
-
Normen, L.1
Bryngelsson, S.2
Johnsson, M.3
Evheden, P.4
Ellegard, L.5
Brants, H.6
Andersson, H.7
Dutta, P.8
-
34
-
-
0000494168
-
Ultrastructure of cooked spaghetti
-
Pagani M.A., Gallant D.J., Bouchet B., Resimin P. Ultrastructure of cooked spaghetti. Food Microstructure 1986, 5:111-129.
-
(1986)
Food Microstructure
, vol.5
, pp. 111-129
-
-
Pagani, M.A.1
Gallant, D.J.2
Bouchet, B.3
Resimin, P.4
-
35
-
-
0023140064
-
Low-dose guar in a novel food product - improved metabolic control in non-insulin-dependent diabetes
-
Peterson D.B., Ellis P.R., Baylis J.M., Fielden P., Ajodhia J., Leeds A.R., Jepson E.M. Low-dose guar in a novel food product - improved metabolic control in non-insulin-dependent diabetes. Diabetic Medicine 1987, 4:111-115.
-
(1987)
Diabetic Medicine
, vol.4
, pp. 111-115
-
-
Peterson, D.B.1
Ellis, P.R.2
Baylis, J.M.3
Fielden, P.4
Ajodhia, J.5
Leeds, A.R.6
Jepson, E.M.7
-
36
-
-
0028564410
-
Non-aqueous gel permeation chromatography of wheat starch in dimethylacetamide (DMAC) and LiCl: extrusion- induced fragmentation
-
Politz M.L., Timpa J.D., White A.R., Wasserman B.P. Non-aqueous gel permeation chromatography of wheat starch in dimethylacetamide (DMAC) and LiCl: extrusion- induced fragmentation. Carbohydrate Polymers 1994, 24:91-99.
-
(1994)
Carbohydrate Polymers
, vol.24
, pp. 91-99
-
-
Politz, M.L.1
Timpa, J.D.2
White, A.R.3
Wasserman, B.P.4
-
37
-
-
0038336018
-
Hydration properties of dietary fibre and resistant starch: A European collaborative study
-
Robertson J.A., de Monredon F.D., Dysseler P., Guillon F., Amado R., Thibault J.F. Hydration properties of dietary fibre and resistant starch: A European collaborative study. Food Science and Technology - Lebensmittel-Wissenschaft und Technologie 2000, 33:72-79.
-
(2000)
Food Science and Technology - Lebensmittel-Wissenschaft und Technologie
, vol.33
, pp. 72-79
-
-
Robertson, J.A.1
de Monredon, F.D.2
Dysseler, P.3
Guillon, F.4
Amado, R.5
Thibault, J.F.6
-
38
-
-
33751196602
-
Durum wheat quality II: The relationship of kernel physicochemical composition to semolina quality and end product utilisation
-
Samaan J., El-Khayat G.H., Manthey F.A., Fuller M.P., Brennan C.S. Durum wheat quality II: The relationship of kernel physicochemical composition to semolina quality and end product utilisation. International Journal of Food Science and Technology 2006, 41(S2):47-55.
-
(2006)
International Journal of Food Science and Technology
, vol.41
, Issue.S2
, pp. 47-55
-
-
Samaan, J.1
El-Khayat, G.H.2
Manthey, F.A.3
Fuller, M.P.4
Brennan, C.S.5
-
39
-
-
0029820769
-
Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects
-
Tappy L., Gugolz E., Wursch P. Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects. Diabetes Care 1996, 19:831-834.
-
(1996)
Diabetes Care
, vol.19
, pp. 831-834
-
-
Tappy, L.1
Gugolz, E.2
Wursch, P.3
-
40
-
-
0015374436
-
Crude fibre, dietary fibre and atheroslerosis
-
Trowell H. Crude fibre, dietary fibre and atheroslerosis. Atherosclerosis 1972, 16:138-140.
-
(1972)
Atherosclerosis
, vol.16
, pp. 138-140
-
-
Trowell, H.1
-
42
-
-
84988074674
-
Effect of dough ingredients on apparent viscosity and properties of extrudates in a twin-screw extrusion cooking
-
Wang S., Casulli J., Bouvier J.M. Effect of dough ingredients on apparent viscosity and properties of extrudates in a twin-screw extrusion cooking. International Journal of Food Science and Technology 1993, 28:465-479.
-
(1993)
International Journal of Food Science and Technology
, vol.28
, pp. 465-479
-
-
Wang, S.1
Casulli, J.2
Bouvier, J.M.3
-
43
-
-
0022521906
-
Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment
-
Wolever T.M., Jenkins D.J., Kalmusky J., Giordano C., Giudici S., Jenkins A.L., Thompson L.U., Wong G.S., Josse R.G. Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care 1986, 9:401-404.
-
(1986)
Diabetes Care
, vol.9
, pp. 401-404
-
-
Wolever, T.M.1
Jenkins, D.J.2
Kalmusky, J.3
Giordano, C.4
Giudici, S.5
Jenkins, A.L.6
Thompson, L.U.7
Wong, G.S.8
Josse, R.G.9
-
44
-
-
43949153625
-
Evaluation of oat bran as a soluble fiber source - characterization of oat beta-glucan and its effects on glycemic response
-
Wood P.J. Evaluation of oat bran as a soluble fiber source - characterization of oat beta-glucan and its effects on glycemic response. Carbohydrate Polymers 1994, 25:331-336.
-
(1994)
Carbohydrate Polymers
, vol.25
, pp. 331-336
-
-
Wood, P.J.1
-
45
-
-
0028073116
-
Effect of dose and modification of viscous properties of oat gum on plasma-glucose and insulin following an oral glucose-load
-
Wood P.J., Braaten J.T., Scott F.W., Riedel K.D., Wolynetz M.S., Collins M.W. Effect of dose and modification of viscous properties of oat gum on plasma-glucose and insulin following an oral glucose-load. British Journal of Nutrition 1994, 72:731-743.
-
(1994)
British Journal of Nutrition
, vol.72
, pp. 731-743
-
-
Wood, P.J.1
Braaten, J.T.2
Scott, F.W.3
Riedel, K.D.4
Wolynetz, M.S.5
Collins, M.W.6
|