Helena Elmståhl (Former)
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- 2003
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Mark
The glycaemic index: importance of dietary fibre and other food properties
(
- Contribution to journal › Article
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Mark
Low glycaemic index (GI) foods improve glucose control in children with type I diabetes.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Improvement of the metabolic features of bread by use of organic acids.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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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
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
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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
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Mark
No difference in body weight loss after 10 weeks' ad libitum low-fat, high-glycemic or low-glycemic index diet.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Three weeks dietary intervention with low-glycaemic index bread improved insulin economy in women with high risk of type II diabetes
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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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
Modulating the glycaemic index: impact on metabolic responses at a subsequent meal
(
- Contribution to journal › Published meeting abstract