Elin Östman (Former)
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- 2006
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Mark
Modulating glycaemia to foods and meals
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
The metabolic effects of whole grain wheat and rye in C57BL/6J mice
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Effects of differences in postprandial glycaemia on cognitive functions
2006) Health Aspects Related to the Digestion and Fermentation of Starch, Results from the EUROSTARCH project in broader perspective, 2006(
- Contribution to conference › Abstract
-
Mark
Metabolic properties of rye
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Modulating the glycaemia of starchy foods; acute and semi-acute effects
2006) Health Aspects Related to the Digestion and Fermentation of Starch, Results from the EUROSTARCH project in broader perspective, 2006(
- Contribution to conference › Abstract
-
Mark
Influence of food structure on acute and second-meal glucose tolerance as well as satiety and fermentation parameters to cereal products based on wheat and rye
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Modulating glucose tolerance at the time of breakfast by choice of whole grain previous evening; effects of GI characteristics vs content of indigestible carbohydrates
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Vinegar dressing and cold storage of potatoes lowers glycaemic and insulinaemic responses
2006) 6th World Potato Congress(
- Contribution to conference › Abstract
- 2005
-
Mark
A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats
(
- Contribution to journal › Article
-
Mark
Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
(
- Contribution to journal › Article
-
Mark
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
(
- Contribution to journal › Article
-
Mark
Design of cereal foods with advantageous effects in relation to IRS; Exploiting a combination of functional food concepts
2005) FUNCFOOD kick-off meeting(
- Contribution to conference › Abstract
- 2003
-
Mark
Insulinogenic properties of milk proteins
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
Insulinogenic properties of milk
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
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
Sourdough fermentation as a means of optimising the glycaemic index of bread.
(
- Contribution to conference › Paper, not in proceeding
-
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)
-
Mark
Insulinogenic properties of milk
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists(
- Contribution to conference › Abstract
-
Mark
Improvement of the metabolic features of bread by use of organic acids.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract
-
Mark
Food factors affecting the glycaemic index of foods. Can we expect different effects of different low GI foods?
2003) “Glycemic Index – what are we trying to quantify and what are we really measuring”(
- Contribution to conference › Abstract
-
Mark
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract
-
Mark
Sourdough fermentation as a means of optimizing the glycaemic index of bread
2003) 2nd International Symposium on Sourdough(
- Contribution to conference › Abstract
-
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
- 2002
-
Mark
Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women.
(
- Contribution to journal › Article
-
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
-
Mark
Glycaemic index and whole grain products
2002) Innovative whole grain products with health profile(
- Contribution to conference › Abstract
-
Mark
Glycaemic index of cereal products
2002) ÖFN conference “Innovative whole grain cereal products with health profile”(
- Contribution to conference › Abstract
-
Mark
Förbättring av brödprodukters metabola egenskaper med organiska syror
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
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
Mechanisms behind the glucose and insulin lowering effect of cereal products containing lactic acid
2002) 28th Nordic Cereal Congress “Cereals for a healthy life”(
- Contribution to conference › Abstract
-
Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Mjölkprodukters effekt på blodsocker- och insulinsvar efter måltid
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Bioavailability of starch in cereal products
2002) 28th Nordic Cereal Congress “Cereals for a healthy life”(
- Contribution to conference › Abstract
-
Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
Mark
Förbättring av brödprodukters metabola egenskaper med organiska syror
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
- 2001
-
Mark
Inconsistency between glycemic and insulinemic responses to regular and fermented milk products
(
- Contribution to journal › Article
-
Mark
The use of the glycaemic index concept in diets intended for adults and small children
2001) 17th International Congress on Nutrition In Annals of Nutrition and Metabolism 45(suppl 1). p.108-108(
- Contribution to journal › Published meeting abstract
-
Mark
Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate
(
- Contribution to journal › Article
- 2000
-
Mark
Low glycaemic-index foods
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Can fermentation be used as method for lowering the glycaemic index of certain food products?
(
- Contribution to journal › Published meeting abstract
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