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- 2005
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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
Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
(
- 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
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy 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
Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects.
(
- Contribution to journal › Article
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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 methodology
(
- Contribution to journal › Scientific review
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Mark
Glycemic index and body weight - Reply to J Brand-Miller
(
- Contribution to journal › Letter
-
Mark
Modulating Glycaemia to Cereal Products
2005) The Whole Grains & Health: A Global Summit(
- 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
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
Kostfibers effect på blodsockret
2005) Temadag om kostfiber, Svensk förening för näringslära(
- Contribution to conference › Abstract
- 2004
-
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
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
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
Means and Motives to Optimise the GI of Foods
2004) 8th Nordic Nutrition Conference(
- 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
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
Influences of dietary adaption and source of resistant starch on short-chain fatty acids in the hindgut of rats.
(
- Contribution to journal › Article
-
Mark
Increasing fecal butyrate in ulcerative colitis patients by diet. Controlled pilot study.
(
- Contribution to journal › Article
-
Mark
The glycaemic index: importance of dietary fibre and other food properties
(
- Contribution to journal › Article
-
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
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
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
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
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
Modulating the glycaemic index: impact on metabolic responses at a subsequent meal
(
- Contribution to journal › Published meeting abstract
-
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
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists(
- Contribution to conference › Abstract
-
Mark
Prebiotic may be promising to use in the treatment of ulcerative colitis
2003) Dietary fibre 2003(
- Contribution to conference › Abstract
-
Mark
Modulating the glycaemic index - importance of dietary fibre and other food properties
2003)(
- Contribution to conference › Paper, not in proceeding
-
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
Kost med lågt glykemiskt index - ett underskattat verktyg i terapiarsenalen.
2003)(
- 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
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
-
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
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
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
- 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
Combinations of indigestible carbohydrates affect the short-chain fatty acid content in the hind-gut of rats
(
- 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