日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Effect of wheat bread with elevated amylose on postprandial glycaemic response: a randomised crossover trial delivered remotely using continuous glucose monitoring

高直链淀粉小麦面包对餐后血糖反应的影响：一项采用连续血糖监测远程进行的随机交叉试验

期刊:Food & Function
影响因子:5.4
doi:10.1039/d5fo03147h
Corrado, Marina; Savva, George M; Ahn-Jarvis, Jennifer H; Oyeyinka, Samson A; Edwards, Cathrina H; Hazard, Brittany A
发表日期：2025
文献求助 收藏

Effect of high-amylose starch branching enzyme II wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response

高直链淀粉分支酶II小麦突变体对面包淀粉消化率、产品品质、餐后饱腹感和血糖反应的影响

期刊:Food & Function
影响因子:5.4
doi:10.1039/d1fo03085j
Corrado, Marina; Ahn-Jarvis, Jennifer H; Fahy, Brendan; Savva, George M; Edwards, Cathrina H; Hazard, Brittany A
发表日期：2022
文献求助 收藏

Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat.

六倍体面包小麦籽粒中淀粉合成酶 IIIa 的缺失会改变淀粉的分子结构和颗粒形态

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-022-14995-0
Fahy Brendan, Gonzalez Oscar, Savva George M, Ahn-Jarvis Jennifer H, Warren Frederick J, Dunn Jack, Lovegrove Alison, Hazard Brittany A
免疫/内分泌
发表日期：2022
文献求助 收藏