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- 2003
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Mark
Sourdough fermentation as a means of optimizing the glycaemic index of bread
(2003) 2nd International Symposium on Sourdough
- 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
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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
-
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
Food Factors Modulating the Glycaemic Response, Glucose Tolerance and Colonic Short-Chain Fatty Acid Levels
(2003) Vitafoods International Conference, 2003
- Contribution to conference › Abstract
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Mark
Modulating the glycaemic index - importance of dietary fibre and other food properties
(2003)
- Contribution to conference › Paper, not in proceeding
- 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