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- 2011
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Mark
A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults
(
- Contribution to journal › Article
- 2008
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Mark
Muesli with 4g oat beta-glucans lowers glucose and insulin responses after a bread meal in healty subjects
(
- Contribution to journal › Article
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Mark
Measuring the glycemic index of foods: interlaboratory study
(
- Contribution to journal › Article
- 2007
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Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
- 2006
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Mark
Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests
(
- Contribution to journal › Article
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Mark
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
(
- Contribution to journal › Article
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Mark
Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal
(
- Contribution to journal › Article
- 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
- 2003
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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 p.106-106(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Determination of the glycaemic index of foods: interlaboratory study.
(
- Contribution to journal › Article