The DOI matches its Crossref record; 30 of the 30 references it cites were found in a registry or an index.
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
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Citations
Cites
Glycemic index of foods: a physiological basis for carbohydrate exchange
Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M., Bowling, A. C., Newman, H. C., Jenkins, A. L., & Goff, D. V. (1981) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/34.3.362 · Cited by 3,857
A starch hydrolysis procedure to estimate glycemic index
Goñi, I., Garcia-Alonso, A., & Saura-Calixto, F. (1997) · Nutrition Research · doi:10.1016/s0271-5317(97)00010-9 · Cited by 2,124
Ludwig (2002) · doi:10.1001/jama.287.18.2414 · Cited by 1,775
Rapidly available glucose in foods: an in vitro measurement that reflects the glycemic response
Englyst, K. N., Englyst, H. N., Hudson, G. J., Cole, T. J., & Cummings, J. H. (1999) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/69.3.448 · Cited by 682
Bonora, E., & Muggeo, M. (2001) · Diabetologia · doi:10.1007/s001250100020 · Cited by 420
Analysis of starch amylolysis using plots for first-order kinetics
Butterworth, P. J., Warren, F. J., Grassby, T., Patel, H., & Ellis, P. R. (2012) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.10.048 · Cited by 381
Self-citationAravind, N., Sissons, M., Egan, N., & Fellows, C. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2011.07.042 · Cited by 284
Self-citationEdwards, C. H., Warren, F. J., Milligan, P. J., Butterworth, P. J., & Ellis, P. R. (2014) · Food Funct. · doi:10.1039/c4fo00115j · Cited by 276
Self-citationPetitot, M., Abecassis, J., & Micard, V. (2009) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.06.005 · Cited by 201
Glycemic 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. (1983) · Diabetes Care · doi:10.2337/diacare.6.2.155 · Cited by 171
Cited by
Zhang, J., Liu, Y., Wang, P., Zhao, Y., Zhu, Y., & Xiao, X. (2025) · Foods · doi:10.3390/foods14050778 · Cited by 122
Relations between Digestibility and Structures of Pumpkin Starches and Pectins
Bai, Y., Zhang, M., Chandra Atluri, S., Chen, J., & Gilbert, R. G. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105894 · Cited by 61
Self-citationJia, B., Devkota, L., Sissons, M., Attenborough, E., Ni, D., & Dhital, S. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145293 · Cited by 7
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Metadata
- Authors
- Zou, W., Sissons, M., Gidley, M. J., Gilbert, R. G., & Warren, F. J.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2015-12
- Volume
- 188
- Pages
- 559-568
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1870531019
- Cited by
- 265
- References
- 30
- FWCI
- 9.79
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- Zou, W., Sissons, M., Gidley, M. J., Gilbert, R. G., & Warren, F. J. (2015). Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate. Food Chemistry. https://doi.org/10.1016/j.foodchem.2015.05.032
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
