Elin Östman (Former)
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- 2003
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Mark
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract
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Mark
Improvement of the metabolic features of bread by use of organic acids
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists(
- Contribution to conference › Abstract
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Mark
Sourdough fermentation as a means of optimising the glycaemic index of bread.
(
- Contribution to conference › Paper, not in proceeding
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Mark
Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
2003)(
- Thesis › Doctoral thesis (compilation)
- 2002
-
Mark
On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro
(
- Contribution to journal › Article
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Mark
Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women.
(
- Contribution to journal › Article
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Mark
Glycaemic index of cereal products
2002) ÖFN conference “Innovative whole grain cereal products with health profile”(
- Contribution to conference › Abstract
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Mark
Glycaemic index and whole grain products
2002) Innovative whole grain products with health profile(
- Contribution to conference › Abstract
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Mark
Användning av glykemiskt index (GI) konceptet för livsmedel avsedda för vuxna respective små barn
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract