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- 2003
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Mark
Sourdough fermentation as a means of optimising the glycaemic index of bread.
- Contribution to conference › Paper, not in proceeding
-
Mark
Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
(2003)
- Thesis › Doctoral thesis (compilation)
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Mark
History of fermented foods.
(2003)
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
The mucosa-associated bacteria from the sigmoid colon of nine healthy 60 years old individuals, identified by bacterial 16S rDNA
(2003) In Preprint without journal information
- Contribution to journal › Article
-
Mark
Prebiotic may be promising to use in the treatment of ulcerative colitis
(2003) Dietary fibre 2003
- Contribution to conference › Abstract
-
Mark
A burning existence
(2003) p.133-133
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Sourdough fermentation as a means of optimizing the glycaemic index of bread
(2003) 2nd International Symposium on Sourdough
- 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