Elin Östman (Former)
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- 2020
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Mark
A novel nutritional supplement containing amino acids and chromium decreases postprandial glucose response in a randomized, double-blind, placebo-controlled study
(
- Contribution to journal › Article
- 2019
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Mark
Effect of bilberries, lingonberries and cinnamon on cardiometabolic risk-associated markers following a hypercaloric-hyperlipidic breakfast
(
- Contribution to journal › Article
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Mark
Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects
(
- Contribution to journal › Article
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Mark
Postprandial Responses of Serum Bile Acids in Healthy Humans After Ingestion of Turmeric Before Medium /High‐Fat Breakfasts
2019) In Molecular Nutrition and Food Research(
- Contribution to journal › Article
- 2018
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Mark
Comparable effects of breakfast meals varying in protein source on appetite and subsequent energy intake in healthy males
(
- Contribution to journal › Article
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Mark
Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being : A randomized crossover study in healthy subjects
(
- Contribution to journal › Article
- 2017
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Mark
Inclusion of Hass avocado-oil improves postprandial metabolic responses to a hypercaloric-hyperlipidic meal in overweight subjects
(
- Contribution to journal › Article
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Mark
Oat β-glucan containing bread increases the glycaemic profile
(
- Contribution to journal › Article
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Mark
Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects : A randomized, single blind, crossover study
(
- Contribution to journal › Article
- 2016
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Mark
An improved course of glycaemia after a bread based breakfast is associated with beneficial effects on acute and semi-acute markers of appetite.
(
- Contribution to journal › Article
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Mark
Protein-Enriched Liquid Preloads Varying in Macronutrient Content Modulate Appetite and Appetite-Regulating Hormones in Healthy Adults.
2016) In Journal of Nutrition(
- Contribution to journal › Article
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Mark
The impact of liquid preloads varying in macronutrient content on postprandial kinetics of amino acids relative to appetite in healthy adults
(
- Contribution to journal › Article
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Mark
Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status : A pilot clinical study
(
- Contribution to journal › Article
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Mark
Impact of Diet Composition on Blood Glucose Regulation
(
- Contribution to journal › Article
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Mark
On the importance of processing conditions for the nutritional characteristics of homogenized composite meals intended for infants
(
- Contribution to journal › Article
- 2015
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Mark
An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects.
(
- Contribution to journal › Article
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Mark
Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults.
2015) In European Journal of Nutrition(
- Contribution to journal › Article
- 2013
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Mark
Isotope dilution ESI-LC-MS/MS for quantification of free and total Nε-(1-Carboxymethyl)-l-Lysine and free Nε-(1-Carboxyethyl)-l-Lysine: Comparison of total Nε-(1-Carboxymethyl)-l-Lysine levels measured with new method to ELISA assay in gruel samples.
(
- Contribution to journal › Article
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Mark
On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers.
(
- Contribution to journal › Article
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Mark
Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults
(
- Contribution to journal › Article
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Mark
Effects of whey proteins on glycaemia and insulinaemia to an oral glucose load in healthy adults; a dose-response study.
(
- Contribution to journal › Article
- 2012
-
Mark
The glycemic, insulinemic and plasma amino acid responses to equi-carbohydrate milk meals, a pilot- study of bovine and human milk
(
- Contribution to journal › Article
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Mark
The insulinogenic effect of whey protein is partially mediated by a direct effect of amino acids and GIP on beta-cells
(
- Contribution to journal › Article
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Mark
Effects of pre-meal drinks with protein and amino acids on glycemic and metabolic responses at a subsequent composite meal.
(
- Contribution to journal › Article
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Mark
Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
(
- Contribution to journal › Article
- 2011
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Mark
Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products
(
- Contribution to journal › Article
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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
(
- Contribution to journal › Article
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Mark
Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1
(
- Contribution to journal › Article
-
Mark
A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.
(
- Contribution to journal › Article
- 2010
-
Mark
A low glycaemic diet improves oral glucose tolerance but has no effect on β-cell function in C57BL/6J mice.
(
- Contribution to journal › Article
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Mark
Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation
(
- Contribution to journal › Article
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Mark
A Cereal-Based Evening Meal Rich in Indigestible Carbohydrates Increases Plasma Butyrate the Next Morning.
(
- Contribution to journal › Article
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Mark
Metabolic effects of whole grain wheat and whole grain rye in the C57BL/6J mouse.
(
- Contribution to journal › Article
- 2009
-
Mark
Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
(
- Contribution to journal › Article
- 2008
-
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.
(
- Contribution to journal › Article
-
Mark
Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects
(
- Contribution to journal › Article
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Mark
Glycaemic and satiating properties of potato products
(
- 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
(
- Contribution to journal › Article
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Mark
Functional food and obesity
2008) Scandinavian Pediatric Obesity Confererence(
- Contribution to conference › Abstract
- 2007
-
Mark
Modulating glycemia with cereal products
2007) p.177-184(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Influence of food form on acute and second meal glucose tolerance to wheat and rye products
2007) International ICC Conference on Rye(
- Contribution to conference › Abstract
-
Mark
Metabolic properties of rye
2007) International ICC Conference on Rye(
- Contribution to conference › Abstract
-
Mark
Does Glycemic Index (GI) apply to toddlers? – a pilot study
2007)(
- Working paper/Preprint › Working paper
-
Mark
Metabolic Effects of Dietary Glycaemic Index in the C57BL/6J Mouse
2007)(
- Working paper/Preprint › Working paper
- 2006
-
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
-
Mark
Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast
(
- Contribution to journal › Article
-
Mark
A dietary exchange of common bread for tailored bread of low glycaemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance.
(
- Contribution to journal › Article
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Mark
Modulating the glycaemia of starchy foods; acute and semi-acute effects
2006) Health Aspects Related to the Digestion and Fermentation of Starch, Results from the EUROSTARCH project in broader perspective, 2006(
- Contribution to conference › Abstract
-
Mark
Modulating glycaemia to foods and meals
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
The metabolic effects of whole grain wheat and rye in C57BL/6J mice
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Effects of GI and content of indigestible carbohydrates of the evening meal on glucose tolerance at a subsequent standardised breakfast
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Modulating glucose tolerance at the time of breakfast by choice of whole grain previous evening; effects of GI characteristics vs content of indigestible carbohydrates
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Vinegar dressing and cold storage of potatoes lowers glycaemic and insulinaemic responses
2006) 6th World Potato Congress(
- Contribution to conference › Abstract
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Mark
Influence of food structure on acute and second-meal glucose tolerance as well as satiety and fermentation parameters to cereal products based on wheat and rye
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Vinegar dressing and cold storage of potatoes lowers glycaemic and insulinaemic responses
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Effects of differences in postprandial glycaemia on cognitive functions
2006) Health Aspects Related to the Digestion and Fermentation of Starch, Results from the EUROSTARCH project in broader perspective, 2006(
- Contribution to conference › Abstract
-
Mark
Metabolic properties of rye
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
-
Mark
Glycaemic and satiating properties of potato products
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
- 2005
-
Mark
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
(
- 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
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
A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats
(
- Contribution to journal › Article
- 2003
-
Mark
Improvement of the metabolic features of bread by use of organic acids.
(
- 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
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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 › Paper, not in proceeding
-
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
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
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract
-
Mark
Insulinogenic properties of milk
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
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
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract
- 2002
-
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
Bioavailability of starch in cereal products
2002) 28th Nordic Cereal Congress “Cereals for a healthy life”(
- Contribution to conference › Abstract
-
Mark
Glycaemic index of cereal products
2002) ÖFN conference “Innovative whole grain cereal products with health profile”(
- Contribution to conference › Abstract
-
Mark
Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women.
(
- Contribution to journal › Article
-
Mark
Användning av glykemiskt index (GI) konceptet för livsmedel avsedda för vuxna respective små barn
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Mjölkprodukters effekt på blodsocker- och insulinsvar efter måltid
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Förbättring av brödprodukters metabola egenskaper med organiska syror
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
Mark
Mechanisms behind the glucose and insulin lowering effect of cereal products containing lactic acid
2002) 28th Nordic Cereal Congress “Cereals for a healthy life”(
- Contribution to conference › Abstract
-
Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
Mark
Förbättring av brödprodukters metabola egenskaper med organiska syror
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
-
Mark
Glycaemic index and whole grain products
2002) Innovative whole grain products with health profile(
- Contribution to conference › Abstract
- 2001
-
Mark
Inconsistency between glycemic and insulinemic responses to regular and fermented milk products
(
- Contribution to journal › Article
-
Mark
Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate
(
- Contribution to journal › Article
-
Mark
The use of the glycaemic index concept in diets intended for adults and small children
2001) 17th International Congress on Nutrition In Annals of Nutrition and Metabolism 45(suppl 1). p.108-108(
- Contribution to journal › Published meeting abstract
- 2000
-
Mark
Low glycaemic-index foods
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Can fermentation be used as method for lowering the glycaemic index of certain food products?
(
- Contribution to journal › Published meeting abstract