{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T16:47:20Z","timestamp":1773247640207,"version":"3.50.1"},"reference-count":38,"publisher":"Elsevier BV","issue":"4","license":[{"start":{"date-parts":[[2011,5,1]],"date-time":"2011-05-01T00:00:00Z","timestamp":1304208000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2011,5,1]],"date-time":"2011-05-01T00:00:00Z","timestamp":1304208000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,1,27]],"date-time":"2022-01-27T00:00:00Z","timestamp":1643241600000},"content-version":"vor","delay-in-days":3924,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["LWT - Food Science and Technology"],"published-print":{"date-parts":[[2011,5]]},"DOI":"10.1016\/j.lwt.2010.11.022","type":"journal-article","created":{"date-parts":[[2010,12,8]],"date-time":"2010-12-08T04:14:34Z","timestamp":1291781674000},"page":"940-948","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":58,"title":["Effect of two barley \u03b2-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti"],"prefix":"10.1016","volume":"44","author":[{"given":"S.","family":"Chillo","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"D.V.","family":"Ranawana","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"C.J.K.","family":"Henry","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.lwt.2010.11.022_bib1","series-title":"Approved method","author":"AACC","year":"2000"},{"key":"10.1016\/j.lwt.2010.11.022_bib2","first-page":"121","article-title":"The manufacture and applications of pasta as a food and as a food ingredient: a review","volume":"15","author":"Antognelli","year":"1980","journal-title":"Journal of Food Technology"},{"key":"10.1016\/j.lwt.2010.11.022_bib3","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1038\/sj.ejcn.1602723","article-title":"Determination of the glycaemic index of various staple carbohydrate-rich foods in the UK diet","volume":"62","author":"Aston","year":"2008","journal-title":"European Journal of Clinical Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib4","doi-asserted-by":"crossref","first-page":"1049","DOI":"10.1038\/sj.ejcn.1601454","article-title":"Glycaemic index in chronic disease: a review","volume":"56","author":"Augustine","year":"2002","journal-title":"European Journal of Clinical Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib5","first-page":"198","article-title":"In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts","volume":"43","author":"Berti","year":"2004","journal-title":"European Journal of Food Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib6","doi-asserted-by":"crossref","first-page":"5149","DOI":"10.1017\/S0007114500001094","article-title":"Low glycaemic-index foods","volume":"83","author":"Bjorck","year":"2000","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib7","doi-asserted-by":"crossref","first-page":"1748","DOI":"10.1016\/j.lwt.2008.02.011","article-title":"Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour","volume":"41","author":"Borneo","year":"2008","journal-title":"LWT"},{"key":"10.1016\/j.lwt.2010.11.022_bib8","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1006\/jcrs.1996.0048","article-title":"Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread","volume":"24","author":"Brennan","year":"1996","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.lwt.2010.11.022_bib9","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.foodchem.2003.08.034","article-title":"Inulin-enriched pasta: effects on textural properties and starch degradation","volume":"86","author":"Brennan","year":"2004","journal-title":"Food Chemistry"},{"key":"10.1016\/j.lwt.2010.11.022_bib10","doi-asserted-by":"crossref","first-page":"2151","DOI":"10.1111\/j.1365-2621.2008.01831.x","article-title":"Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas","volume":"43","author":"Brennan","year":"2008","journal-title":"International of Food Science and Technology"},{"key":"10.1016\/j.lwt.2010.11.022_bib11","doi-asserted-by":"crossref","first-page":"857","DOI":"10.1016\/j.jcs.2008.06.010","article-title":"A\u00a0mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking","volume":"48","author":"Cafieri","year":"2008","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.lwt.2010.11.022_bib12","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.jfoodeng.2007.04.022","article-title":"Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chickpea","volume":"84","author":"Chillo","year":"2008","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.lwt.2010.11.022_bib13","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.jcs.2007.03.004","article-title":"Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality","volume":"47","author":"Chillo","year":"2008","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.lwt.2010.11.022_bib14","doi-asserted-by":"crossref","first-page":"910","DOI":"10.1111\/j.1365-2621.2005.01141.x","article-title":"The influence of a(1\u21923) (1\u21924) \u2013 \u03b2 \u2013 d \u2013 glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta","volume":"41","author":"Cleary","year":"2006","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.lwt.2010.11.022_bib15","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.jcs.2004.12.003","article-title":"Influence of protein content on spaghetti cooking quality","volume":"41","author":"Del Nobile","year":"2005","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.lwt.2010.11.022_bib16","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1093\/ajcn\/69.3.448","article-title":"Rapidly available glucose in foods: an in vitro measurement that reflects the glycaemic response","volume":"69","author":"Englyst","year":"1999","journal-title":"American Journal of Clinical Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib17","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/S0963-9969(00)00038-7","article-title":"Structural and physical properties of dietary fibers, and consequences of processing on human physiology","volume":"33","author":"Guillon","year":"2000","journal-title":"Food Research International"},{"key":"10.1016\/j.lwt.2010.11.022_bib18","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1038\/sj.ejcn.1602380","article-title":"The impact of the addition of toppings\/fillings on the glycaemic response to commonly consumed carbohydrate foods","volume":"60","author":"Henry","year":"2006","journal-title":"European Journal of Clinical Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib19","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1111\/j.1745-4557.2001.tb00626.x","article-title":"Model prediction for sensory attributes of non-gluten pasta","volume":"24","author":"Huang","year":"2001","journal-title":"Journal Food Quality"},{"key":"10.1016\/j.lwt.2010.11.022_bib20","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1093\/ajcn\/46.1.66","article-title":"Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods","volume":"46","author":"Jenkins","year":"1987","journal-title":"American Journal of Clinical Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib21","doi-asserted-by":"crossref","first-page":"149","DOI":"10.2337\/diacare.11.2.149","article-title":"Starchy foods and glycemic index","volume":"6","author":"Jenkins","year":"1988","journal-title":"Diebetes Care"},{"issue":"22","key":"10.1016\/j.lwt.2010.11.022_bib22","first-page":"94","article-title":"Effect of \u03b2-glucan barley fractions in high-fiber bread and pasta","volume":"42","author":"Knuckles","year":"1997","journal-title":"Cereal Food World"},{"issue":"4","key":"10.1016\/j.lwt.2010.11.022_bib23","first-page":"301","article-title":"Utilization of durum bran and its effect on spaghetti","volume":"62","author":"Kordonowy","year":"1985","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.lwt.2010.11.022_bib24","first-page":"522","article-title":"Pasta from non traditional materials","volume":"46","author":"Marconi","year":"2001","journal-title":"Cereal Food World"},{"key":"10.1016\/j.lwt.2010.11.022_bib25","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1017\/S0007114509991632","article-title":"Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities","volume":"103","author":"Monro","year":"2010","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib26","first-page":"345","article-title":"Processing and heat damage of dry pasta","volume":"47","author":"Pagani","year":"1986","journal-title":"Tecnica Molitoria"},{"key":"10.1016\/j.lwt.2010.11.022_bib27","doi-asserted-by":"crossref","first-page":"249","DOI":"10.1016\/j.jfoodeng.2003.10.005","article-title":"Effect of storage on the selected properties of macaroni enriched with wheat germ","volume":"64","author":"P\u0131narl\u0131","year":"2004","journal-title":"Journal of Food Engineering"},{"issue":"3","key":"10.1016\/j.lwt.2010.11.022_bib28","first-page":"381","article-title":"Quality of spaghetti containing buckwheat, amaranth, and lupin flours","volume":"73","author":"Rayas-Duarte","year":"1996","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.lwt.2010.11.022_bib29","first-page":"1","article-title":"Ultrastructure studies of pasta","volume":"2","author":"Resmini","year":"1983","journal-title":"Food Microstructure"},{"issue":"6","key":"10.1016\/j.lwt.2010.11.022_bib30","doi-asserted-by":"crossref","first-page":"472","DOI":"10.1001\/jama.1997.03540300040031","article-title":"Dietary fibre, glycaemic load and risk of non-insulin dependent diabetes mellitus in women","volume":"277","author":"Salmeron","year":"1997","journal-title":"Journal of the American Medical Association"},{"key":"10.1016\/j.lwt.2010.11.022_bib31","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1046\/j.0950-5423.2003.00764.x","article-title":"Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology","volume":"39","author":"Sukhcharn","year":"2004","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.lwt.2010.11.022_bib32","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/S0268-005X(02)00032-2","article-title":"The effects of non-starch polysaccharides on extent of gelatinisation, swelling and a-amylase hydrolysis of maize and wheat starches","volume":"17","author":"Tester","year":"2003","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.lwt.2010.11.022_bib33","doi-asserted-by":"crossref","first-page":"480","DOI":"10.1016\/j.nutres.2009.07.003","article-title":"High-molecular-weight barley \u03b2-glucan in chapattis (unleavened Indian flat bread) lowers glycemic index","volume":"29","author":"Tondre","year":"2009","journal-title":"Nutrition Research"},{"key":"10.1016\/j.lwt.2010.11.022_bib34","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1021\/jf0106953","article-title":"Nutritional and physicochemical characteristics of dietary fiber enriched pasta","volume":"50","author":"Tudorica","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.lwt.2010.11.022_bib35","doi-asserted-by":"crossref","first-page":"2292","DOI":"10.1093\/jn\/122.11.2292","article-title":"Barley \u03b2-glucans alter intestinal viscosity and reduce plasma cholesterol concentrations in chicks","volume":"122","author":"Wang","year":"1992","journal-title":"The Journal of Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib36","doi-asserted-by":"crossref","first-page":"205","DOI":"10.3109\/09637489309027544","article-title":"Glycaemic index of some fruits and fruit products in patients with diabetes","volume":"43","author":"Wolever","year":"1993","journal-title":"International Journal of Food Sciences and Nutrition"},{"key":"10.1016\/j.lwt.2010.11.022_bib37","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.jcs.2007.06.012","article-title":"Cereal \u03b2-glucans in diet and health","volume":"46","author":"Wood","year":"2007","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.lwt.2010.11.022_bib38","doi-asserted-by":"crossref","first-page":"753","DOI":"10.1021\/jf00093a036","article-title":"Comparisons of viscous properties of oat and guar gum and effects of these and oat bran on glycemic index","volume":"38","author":"Wood","year":"1990","journal-title":"Journal of Agricultural and Food Chemistry"}],"container-title":["LWT - Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0023643810003993?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0023643810003993?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,20]],"date-time":"2025-09-20T17:45:21Z","timestamp":1758390321000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0023643810003993"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011,5]]},"references-count":38,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2011,5]]}},"alternative-id":["S0023643810003993"],"URL":"https:\/\/doi.org\/10.1016\/j.lwt.2010.11.022","relation":{},"ISSN":["0023-6438"],"issn-type":[{"value":"0023-6438","type":"print"}],"subject":[],"published":{"date-parts":[[2011,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of two barley \u03b2-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti","name":"articletitle","label":"Article Title"},{"value":"LWT - Food Science and Technology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.lwt.2010.11.022","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2010 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}