Cited In for PMID: 17127465

Year	Number of Results
2006	1
2009	1
2010	1
2011	1
2012	5
2014	2
2015	3
2016	3
2017	2
2018	4
2019	3
2020	3
2021	6
2022	5
2023	3
2024	0

1

Blood glucose lowering effects of brown rice in normal and diabetic subjects.

Panlasigui LN, Thompson LU. Panlasigui LN, et al. Int J Food Sci Nutr. 2006 May-Jun;57(3-4):151-8. doi: 10.1080/09637480500410879. Int J Food Sci Nutr. 2006. PMID: 17127465 Clinical Trial.

2

Cyclodextrin Host-Guest Recognition in Glucose-Monitoring Sensors.

Javanbakht S, Darvishi S, Dorchei F, Hosseini-Ghalehno M, Dehghani M, Pooresmaeil M, Suzuki Y, Ul Ain Q, Ruiz Rubio L, Shaabani A, Hayashita T, Namazi H, Heydari A. Javanbakht S, et al. ACS Omega. 2023 Sep 8;8(37):33202-33228. doi: 10.1021/acsomega.3c03746. eCollection 2023 Sep 19. ACS Omega. 2023. PMID: 37744789 Free PMC article. Review.

3

A comparison of the effects of resistant starch types on glycemic response in individuals with type 2 diabetes or prediabetes: A systematic review and meta-analysis.

Pugh JE, Cai M, Altieri N, Frost G. Pugh JE, et al. Front Nutr. 2023 Mar 27;10:1118229. doi: 10.3389/fnut.2023.1118229. eCollection 2023. Front Nutr. 2023. PMID: 37051127 Free PMC article.

4

Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice.

Wattanavanitchakorn S, Wansuksri R, Chaichoompu E, Kamolsukyeunyong W, Vanavichit A. Wattanavanitchakorn S, et al. Foods. 2023 Feb 20;12(4):899. doi: 10.3390/foods12040899. Foods. 2023. PMID: 36832977 Free PMC article.

5

Consumer acceptance and preference for brown rice-A mixed-method qualitative study from Nepal.

Gyawali P, Tamrakar D, Shrestha A, Shrestha H, Karmacharya S, Bhattarai S, Bhandari N, Malik V, Mattei J, Spiegelman D, Shrestha A. Gyawali P, et al. Food Sci Nutr. 2022 Mar 4;10(6):1864-1874. doi: 10.1002/fsn3.2803. eCollection 2022 Jun. Food Sci Nutr. 2022. PMID: 35702294 Free PMC article.

6

Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.).

Li S, Xu H, Sui Y, Mei X, Shi J, Cai S, Xiong T, Carrillo C, Castagnini JM, Zhu Z, Barba FJ. Li S, et al. Foods. 2022 May 25;11(11):1552. doi: 10.3390/foods11111552. Foods. 2022. PMID: 35681302 Free PMC article.

7

Resistant starch levels and in vitro starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index.

Tuaño APP, Barcellano ECG, Rodriguez MS. Tuaño APP, et al. Food Chem (Oxf). 2021 Jan 14;2:100010. doi: 10.1016/j.fochms.2021.100010. eCollection 2021 Jul 30. Food Chem (Oxf). 2021. PMID: 35415630 Free PMC article.

8

Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment.

Nakamura S, Ikeuchi T, Araki A, Kasuga K, Watanabe K, Hirayama M, Ito M, Ohtsubo K. Nakamura S, et al. Foods. 2022 Mar 12;11(6):818. doi: 10.3390/foods11060818. Foods. 2022. PMID: 35327240 Free PMC article.

9

Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach.

Laokuldilok N, Surin S, Damrongwattanakool N. Laokuldilok N, et al. J Food Sci Technol. 2022 Feb;59(2):724-734. doi: 10.1007/s13197-021-05067-8. Epub 2021 Apr 20. J Food Sci Technol. 2022. PMID: 35153313 Free PMC article.

10

Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model.

Aguilera-Velázquez JR, Carbonero-Aguilar P, Martín-Carrasco I, Hinojosa MG, Moreno I, Bautista J. Aguilera-Velázquez JR, et al. Foods. 2021 Oct 26;10(11):2584. doi: 10.3390/foods10112584. Foods. 2021. PMID: 34828863 Free PMC article.

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