| Title |
Glycaemic index of some commercial gluten-free foods
|
|---|---|
| Published in |
European Journal of Nutrition, October 2014
|
| DOI | 10.1007/s00394-014-0783-z |
| Pubmed ID | |
| Authors |
Francesca Scazzina, Margherita Dall’Asta, Nicoletta Pellegrini, Furio Brighenti |
| Abstract |
Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 98 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Spain | 1 | 1% |
| Serbia | 1 | 1% |
| Unknown | 96 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 18 | 18% |
| Student > Bachelor | 16 | 16% |
| Student > Master | 12 | 12% |
| Researcher | 12 | 12% |
| Other | 6 | 6% |
| Other | 16 | 16% |
| Unknown | 18 | 18% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 32 | 33% |
| Medicine and Dentistry | 9 | 9% |
| Nursing and Health Professions | 8 | 8% |
| Engineering | 6 | 6% |
| Biochemistry, Genetics and Molecular Biology | 6 | 6% |
| Other | 11 | 11% |
| Unknown | 26 | 27% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 19 May 2016.
All research outputs
#18,380,628
of 22,766,595 outputs
Outputs from European Journal of Nutrition
#1,952
of 2,388 outputs
Outputs of similar age
#184,787
of 258,403 outputs
Outputs of similar age from European Journal of Nutrition
#23
of 32 outputs
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