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Cited by in F6Publishing
For: Budhwar S, Chakraborty M, Sethi K, Chatterjee A. Antidiabetic properties of rice and wheat bran-A review. J Food Biochem 2020;:e13424. [PMID: 32761956 DOI: 10.1111/jfbc.13424] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 Cheng Z, Qiao D, Zhao S, Zhang B, Lin Q, Xie F. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Compr Rev Food Sci Food Saf 2022. [PMID: 35686475 DOI: 10.1111/1541-4337.12985] [Reference Citation Analysis]
2 Ma S, Wang Z, Liu H, Li L, Zheng X, Tian X, Sun B, Wang X. Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges. Trends in Food Science & Technology 2022;123:281-9. [DOI: 10.1016/j.tifs.2022.03.012] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Chakraborty M, Budhwar S, Kumar S. Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients. International Journal of Gastronomy and Food Science 2022;27:100493. [DOI: 10.1016/j.ijgfs.2022.100493] [Reference Citation Analysis]
4 Shen Y, Wu D, Fogliano V, Pellegrini N. Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility. Food Funct 2021;12:11547-56. [PMID: 34708854 DOI: 10.1039/d1fo03039f] [Reference Citation Analysis]
5 Han A, Kil Y, Hong MJ, Park J, Park HH, Jin CH, Nam J, Kim J. Anti-Inflammatory Flavonolignans from Triticum aestivum Linn. Hull. Applied Sciences 2020;10:8656. [DOI: 10.3390/app10238656] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]