Inger Björck (Former)
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- 2003
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Mark
Three weeks intervention with low-glycaemic index bread improves insulin economy in women with high risk of type II diabetes
2003) “New Functional Ingredients and Foods”, Safety, Health and Convenience(
- Contribution to conference › Abstract
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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 › Abstract
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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
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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
-
Mark
No difference in body weight loss after 10 weeks´ad libitum low-fat, high-glycaemic or low glycaemic-index diet
2003) 12th European Congress on Obesity(
- 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
- 2002
-
Mark
Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources
(
- Contribution to journal › Article
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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
Combinations of indigestible carbohydrates affect the short-chain fatty acid content in the hind-gut of rats
(
- Contribution to journal › Article
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Mark
Kognitiva funktioner i relation till måltidens glykemiska index (GI)
(
- Contribution to journal › Article