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- 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
In vitro availability of starch in heat-treated potatoes as related to genotype, weight and storage time
(
- Contribution to journal › Article
-
Mark
Glucose and insulin responses to porridge and gruel meals intended for infants
(
- Contribution to journal › Article
-
Mark
Glycaemic index methodology
(
- Contribution to journal › Scientific review
-
Mark
Glycemic index and body weight - Reply to J Brand-Miller
(
- Contribution to journal › Letter
-
Mark
Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects.
(
- Contribution to journal › Article
-
Mark
Influence of whey supplementation on glycaemic and hormonal excursions at breakfast and lunch in type II diabetic subjects
(
- Contribution to journal › Article
-
Mark
Glycaemic Index. From research to nutrition recommendations?
2005) Nordic seminar on Glycaemic Index; from research to nutrition recommendations(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
(
- 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
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
-
Mark
Functional food – ett område för ”gränslös” samverkan. Hälsa i vardagsmaten; Hvordan bygger vi sundhet ind i hverdagsmaten?
2005) ÖFN sommarmöde 2005(
- Contribution to conference › Abstract
-
Mark
Kostfibers effect på blodsockret
2005) Temadag om kostfiber, Svensk förening för näringslära(
- Contribution to conference › Abstract
-
Mark
Modulating Glycaemia to Cereal Products
2005) The Whole Grains & Health: A Global Summit(
- Contribution to conference › Abstract
- 2004
-
Mark
Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins1,2,3
(
- Contribution to journal › Article
-
Mark
No difference in body weight decrease between a low-glycemic-index and a high-glycemic-index diet but reduced LDL cholesterol after 10-wk ad libitum intake of the low-glycemic-index diet
(
- Contribution to journal › Article
-
Mark
Means and Motives to Optimise the GI of Foods
2004) 8th Nordic Nutrition Conference(
- Contribution to conference › Abstract
-
Mark
Effekt av vassleprotein på postprandiella blodsockervärden hos personer med typ 2 diabetes
2004) ”Svensk Förening för Sjuksköterskor i Diabetesvård, 2004”(
- Contribution to conference › Abstract
-
Mark
Whey protein may reduce postprandial blood glucose levels in patients with diabetes type 2
2004) Federation of European Nurses in Diabetes Annual conference(
- Contribution to conference › Abstract
- 2003
-
Mark
Increasing fecal butyrate in ulcerative colitis patients by diet. Controlled pilot study.
(
- Contribution to journal › Article
-
Mark
Influences of dietary adaption and source of resistant starch on short-chain fatty acids in the hindgut of rats.
(
- Contribution to journal › Article
-
Mark
The glycaemic index: importance of dietary fibre and other food properties
(
- Contribution to journal › Article
-
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
-
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
Glycaemic and satiating properties of potato products
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.99-99(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
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
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.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Determination of the glycaemic index of foods: interlaboratory study.
(
- Contribution to journal › Article
-
Mark
Modulating the glycaemic index: impact on metabolic responses at a subsequent meal
(
- Contribution to journal › Published meeting abstract
-
Mark
Modulating the glycaemic index - importance of dietary fibre and other food properties
2003)(
- Contribution to conference › Paper, not in proceeding
-
Mark
Insulinogenic properties of milk
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists(
- Contribution to conference › Abstract
-
Mark
Food Factors Modulating the Glycaemic Response, Glucose Tolerance and Colonic Short-Chain Fatty Acid Levels
2003) Vitafoods International Conference, 2003(
- Contribution to conference › Abstract
-
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
-
Mark
Prebiotic may be promising to use in the treatment of ulcerative colitis
2003) Dietary fibre 2003(
- 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
The Glycaemic Index; importance of dietary fibre and other food properties
2003) AACC workshop Bioactive carbohydrates for food and feed. Dietary Fibre 2003(
- Contribution to conference › Abstract
-
Mark
Kost med lågt glykemiskt index - ett underskattat verktyg i terapiarsenalen.
2003)(
- Contribution to conference › Paper, not in proceeding
-
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
-
Mark
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract
-
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
-
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
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
-
Mark
Combinations of indigestible carbohydrates affect the short-chain fatty acid content in the hind-gut of rats
(
- Contribution to journal › Article
-
Mark
Kognitiva funktioner i relation till måltidens glykemiska index (GI)
(
- Contribution to journal › Article
-
Mark
Glycaemic index of cereal products
2002) ÖFN conference “Innovative whole grain cereal products with health profile”(
- Contribution to conference › Abstract
-
Mark
Mekanismer för gynnsamma metabola effekter av livsmedel med lågt Glykemiskt Index (GI): Studier av glukostolerans vid påföljande måltid
2002) Funktional Food Science. Forskning för folkhälsan och prevention(
- Contribution to conference › Paper, not in proceeding
-
Mark
Mättnadseffekt för olika potatisprodukter i relation till blodsockersvar efter måltid respektive måltidssammansättning
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Mekanismer för gynnsamma metabola effekter av livsmedel med lågt Glykemiskt Index (GI). Studier av glukoestolerans vid påföljande måltid
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Prebiotiska kolhydrater vid Ulcerös kolit
2002) Functional Food konferens(
- Contribution to conference › Abstract
-
Mark
En kost med inslag av bröd med lågt glykemiskt index förbättrade insulinekonomin hos kvinnor med hög risk för åldersdiabetes
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Prebiotiska kolhydrater vid ulcerös kolit
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
Design av livsmedel med metabola meriter
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Studier av nativa och mikrobiella polysackarider i cerealiesuspensioner
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
Mark
Förbättring av brödprodukters metabola egenskaper med organiska syror
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
Mark
Kognitiva funktioner i relation till måltidens glykemiska index (GI)
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Glycaemic index and whole grain products
2002) Innovative whole grain products with health profile(
- Contribution to conference › Abstract
-
Mark
Studier på nativa och mikrobiella polysackarider i cerealiesuspensioner
2002) Functional Food konferens(
- Contribution to conference › Abstract
-
Mark
Glycaemic Index- Importance of dietary fibre and other food factors
2002) 7th International Vahouny Symposium. Dietary fibre in health and disease(
- 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
Mättnadseffekt för olika potatisprodukter i relation till blodsockersvar efter måltid respektive måltidssammansättning
2002) Livsmedelsforskardagarna, 2002(
- 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
-
Mark
Kognitiva funktioner i relation till måltidens glykemiska index (GI)
2002) Livsmedelsforskardagarna, 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
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
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
Combinations of indigestible carbohydrates affect short-chain fatty acid formation in the hindgut of rats
(
- Contribution to journal › Article
- 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
-
Mark
Content of short-chain fatty acids in the hindgut of rats fed processed bean (Phaseolus vulgaris) flours varying in distribution and content of indigestible carbohydrates
(
- Contribution to journal › Article
-
Mark
Short-chain fatty acid formation at fermentation of indigestible carbohydrates
(
- Contribution to journal › Article
- 2000
-
Mark
Low glycaemic-index foods
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing
(
- Contribution to journal › Article
-
Mark
Can fermentation be used as method for lowering the glycaemic index of certain food products?
(
- Contribution to journal › Published meeting abstract
-
Mark
Carbohydrate composition and content of organic acids in fresh and stored apples
(
- Contribution to journal › Article
- 1998
-
Mark
Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats
(
- Contribution to journal › Article
- 1996
-
Mark
Influence of orally and rectally administered propionate on cholesterol and glucose metabolism in obese rats
(
- Contribution to journal › Article
-
Mark
Fermentering av kostfiber, oligosackarider och resistent stärkelse
(
- Contribution to journal › Article
- 1995
-
Mark
Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre
(
- Contribution to journal › Article
-
Mark
Short‐chain fatty acid content and pH in caecum of rats fed various sources of starch
(
- Contribution to journal › Article
-
Mark
Formation of short-chain fatty acids from different dietary fibre sources in the rat caecum
(
- Contribution to journal › Article
- 1994
-
Mark
Food properties affecting the digestion and absorption of carbohydrates
(
- Contribution to journal › Article
-
Mark
Effect of processing on metabolic response to legumes
(
- Contribution to journal › Article
-
Mark
An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products
(
- Contribution to journal › Article
- 1993
-
Mark
Physiological effects of cereal dietary fibre
(
- Contribution to journal › Article
-
Mark
Short-chain fatty acid content and pH in caecum of rats given various sources of carbohydrates
(
- Contribution to journal › Article
- 1992
-
Mark
An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products
(
- Contribution to journal › Article
-
Mark
Incomplete digestion of legume starches in rats : A study of precooked flours containing retrograded and physically inaccessible starch fractions
(
- Contribution to journal › Article
-
Mark
Effect of Processing on Blood Glucose and Insulin Responses to Starch in Legumes
(
- Contribution to journal › Article
-
Mark
Digestibility of starch in legumes using the rat
(
- Contribution to journal › Article
- 1991
-
Mark
Starch digestibility in the diabetic rat
(
- Contribution to journal › Article