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- 2011
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Mark
Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 2
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- Contribution to journal › Article
- 2010
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Mark
Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation
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- Contribution to journal › Article
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Mark
A low glycaemic diet improves oral glucose tolerance but has no effect on β-cell function in C57BL/6J mice.
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- Contribution to journal › Article
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Mark
A Cereal-Based Evening Meal Rich in Indigestible Carbohydrates Increases Plasma Butyrate the Next Morning.
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- Contribution to journal › Article
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Mark
Metabolic effects of whole grain wheat and whole grain rye in the C57BL/6J mouse.
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- Contribution to journal › Article
- 2009
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Mark
Effects of differences in postprandial glycaemia on cognitive functions in healthy middle aged subjects
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- Contribution to journal › Article
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Mark
Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
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- 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
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- Contribution to journal › Article
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Mark
Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.
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- Contribution to journal › Article
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Mark
Beyond whole grain: The European HEALTHGRAIN project aims at healthier cereal foods
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- Contribution to journal › Debate/Note/Editorial
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Mark
Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects
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- Contribution to journal › Article
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Mark
Measuring the glycemic index of foods: interlaboratory study
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- Contribution to journal › Article
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Mark
Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects
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- Contribution to journal › Article
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Mark
Glycaemic and satiating properties of potato products
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- Contribution to journal › Article
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Mark
Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast
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- Contribution to journal › Article