Elin Östman (Former)

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2005
Mark Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
Leeman, Margareta ^LU ; Östman, Elin ^LU and Björck, Inger ^LU (2005) In European Journal of Clinical Nutrition 59(11). p.1266-1271
- Contribution to journal › Article
Mark Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
Östman, Elin ^LU ; Granfeldt, Yvonne ^LU ; Persson, Lisbeth ^LU and Björck, Inger ^LU (2005) In European Journal of Clinical Nutrition 59(9). p.983-988
- Contribution to journal › Article
Mark Design of cereal foods with advantageous effects in relation to IRS; Exploiting a combination of functional food concepts
Holm, Cecilia ^LU ; Östman, Elin ^LU ; Björck, Inger ^LU and Ridderstråle, Martin ^LU (2005) FUNCFOOD kick-off meeting
- Contribution to conference › Abstract
2003
Mark Insulinogenic properties of milk proteins
Nilsson, Mikael ^LU ; Östman, Elin ^LU ; Elmstahl, HL ; Frid, A and Björck, Inger ^LU (2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.101-101
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Improvement of the metabolic features of bread by use of organic acids
Östman, Elin ^LU ; Nilsson, Mikael ^LU ; Elmståhl, Helena ^LU ; Molin, Göran ^LU ; Lundquist, Ingmar ^LU and Björck, Inger ^LU (2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.106-106
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Insulinogenic properties of milk
Nilsson, Mikael ^LU ; Östman, Elin ^LU ; Elmståhl, Helena ^LU ; Frid, Anders ^LU and Björck, Inger ^LU (2003) International Symposium on Future Technologies for Food Production and Future Food Scientists
- Contribution to conference › Paper, not in proceeding
Mark Improvement of the metabolic features of bread by use of organic acids.
Östman, Elin ^LU ; Nilsson, Mikael ^LU ; Elmståhl, Helena ^LU ; Molin, Göran ^LU ; Lundquist, Ingmar ^LU and Björck, Inger ^LU (2003) 9th European Nutrition Conference, 2003 47(6). p.638-638
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Sourdough fermentation as a means of optimising the glycaemic index of bread.
Östman, Elin ^LU ; Elmståhl, Helena ^LU and Björck, Inger ^LU (2003) Sourdough - From Fundamentals to Applications p.1-117
- Contribution to conference › Paper, not in proceeding
Mark Improvement of the metabolic features of bread by use of organic acids
Östman, Elin ^LU ; Nilsson, Mikael ^LU ; Elmståhl, Helena ^LU ; Molin, Göran ^LU ; Lundquist, Ingmar ^LU and Björck, Inger ^LU (2003) New functional ingredients and foods
- Contribution to conference › Abstract
Mark Improvement of the metabolic features of bread by use of organic acids
Östman, Elin ^LU ; Nilsson, Mikael ^LU ; Elmståhl, Helena ^LU ; Molin, Göran ^LU ; Lundquist, Ingmar ^LU and Björck, Inger ^LU (2003) New functional ingredients and foods
- Contribution to conference › Abstract

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