The DOI matches its Crossref record; 41 of the 41 references it cites were found in a registry or an index.
Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects
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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
Dietary Fiber, Glycemic Load, and Risk of Non—insulin-dependent Diabetes Mellitus in Women
Salmerón, J. (1997) · JAMA: The Journal of the American Medical Association · doi:10.1001/jama.1997.03540300040031 · Cited by 1,804
Dietary Fiber, Glycemic Load, and Risk of NIDDM in Men
Salmerón, J., Ascherio, A., Rimm, E. B., Colditz, G. A., Spiegelman, D., Jenkins, D. J., Stampfer, M. J., Wing, A. L., & Willett, W. C. (1997) · Diabetes Care · doi:10.2337/diacare.20.4.545 · Cited by 1,426
Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.
Jenkins, D. J., Wolever, T. M., Leeds, A. R., Gassull, M. A., Haisman, P., Dilawari, J., Goff, D. V., Metz, G. L., & Alberti, K. G. (1978) · BMJ · doi:10.1136/bmj.1.6124.1392 · Cited by 1,175
Determination of Total Dietary Fiber in Foods and Food Products: Collaborative Study
Prosky, L., Asp, N.-G., Furda, I., Devries, J. W., Schweizer, T. F., & Harland, B. F. (1985) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/68.4.677 · Cited by 698
The use of the glycemie Index in predicting the blood glucose response to mixed meals
Wolever, T., & Jenkins, D. (1986) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/43.1.167 · Cited by 645
Englyst, H. N., Quigley, M. E., & Hudson, G. J. (1994) · The Analyst · doi:10.1039/an9941901497 · Cited by 512
International tables of glycemic index
Foster-Powell, K., & Miller, J. (1995) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/62.4.871s · Cited by 495
Järvi, A. E., Karlström, B. E., Granfeldt, Y. E., Björck, I. E., Asp, N. G., & Vessby, B. O. (1999) · Diabetes Care · doi:10.2337/diacare.22.1.10 · Cited by 484 · cited 1×
“More recently, a study showed that consumption of low-GI foods by people with type 2 diabetes not only improved peripheral insulin sensitivity but also lowered plasma plasminogen activator inhibitor-1 (PAI-1), thereby improving the capacity for fibrinolysis (40).”
BackgroundDecrease in Postprandial Insulin and Glucose Concentrations by Guar and Pectin
JENKINS, D. J. A., LEEDS, A. R., GASSULL, M. A., COCHET, B., & ALBERTI, K. G. M. M. (1977) · Annals of Internal Medicine · doi:10.7326/0003-4819-86-1-20 · Cited by 450
Cited by
Health benefits of dietary fiber
Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V., & Williams, C. L. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.2009.00189.x · Cited by 2,239
Effects of Dietary Fiber and Its Components on Metabolic Health
Lattimer, J. M., & Haub, M. D. (2010) · Nutrients · doi:10.3390/nu2121266 · Cited by 1,333
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
Fardet, A. (2010) · Nutrition Research Reviews · doi:10.1017/s0954422410000041 · Cited by 1,030
Dietary fibre modulates the gut microbiota
Cronin, P., Joyce, S. A., O’Toole, P. W., & O’Connor, E. M. (2021) · Nutrients · doi:10.3390/nu13051655 · Cited by 658
Izydorczyk, M. S., & Dexter, J. E. (2008) · Food Research International · doi:10.1016/j.foodres.2008.04.001 · Cited by 527
Metadata
- Authors
- Lu, Z. X., Walker, K. Z., Muir, J. G., Mascara, T., & O’Dea, K.
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2000-05
- Volume
- 71
- Issue
- 5
- Pages
- 1123-1128
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W1925797151
- Cited by
- 278
- References
- 41
- FWCI
- 2.99
- Type
- journal article
- Language
- en
- Open access
- bronze
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- CoChat. (2026). Citation check: Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. https://app.cochat.ai/papers/10.1093/ajcn/71.5.1123
- The paper
- Lu, Z. X., Walker, K. Z., Muir, J. G., Mascara, T., & O’Dea, K. (2000). Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. The American Journal of Clinical Nutrition. https://doi.org/10.1093/ajcn/71.5.1123
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.
