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Sandra E. Hill

University of Nottingham · GB
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Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Food science, Ingredient, Starch, Glycaemic index, Resistant starch, and Legume.
h-index
—
citations
105
works
2
NIH funding
—
primary concept
—
email
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Recent publications

Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods
Journal of Functional Foods 2020cited by 61position: middledoi
Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products
Food Chemistry X 2020cited by 44position: middledoi

Grants

No grants ingested yet.

Frequent collaborators

Cathrina H. Edwards · Norwich Research Park2 papers (2020–2020)Peter Butterworth · Australian National University2 papers (2020–2020)Peter R. Ellis · King's College London2 papers (2020–2020)Ana M. Pinto · Guy's and St Thomas' NHS Foundation Trust1 papers (2020–2020)— · 1 papers (2020–2020)A. van der Schoot · King's College London1 papers (2020–2020)Frederick J. Warren · Norwich Research Park1 papers (2020–2020)Sarah Berry · King's College London1 papers (2020–2020)— · 1 papers (2020–2020)Costanza Stocchi · King's College London1 papers (2020–2020)Balázs Bajka · King's College London1 papers (2020–2020)— · 1 papers (2020–2020)
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