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- 2003
-
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
-
Mark
Sourdough fermentation as a means of optimising the glycaemic index of bread.
(
- Contribution to conference › Paper, not in 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
Modulating the glycaemic index: impact on metabolic responses at a subsequent meal
(
- Contribution to journal › Published meeting 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
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
-
Mark
Sourdough fermentation as a means of optimizing the glycaemic index of bread
2003) 2nd International Symposium on Sourdough(
- Contribution to conference › Abstract
-
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
- 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
-
Mark
Resistant starch content in a selection of starchy foods on the Swedish market.
(
- Contribution to journal › Article