Helena Elmståhl (Former)
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- 2011
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Mark
A Low Glycemic Index Diet Does Not Affect Postprandial Energy Metabolism but Decreases Postprandial Insulinemia and Increases Fullness Ratings in Healthy Women
(
- Contribution to journal › Article
- 2005
-
Mark
A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats
(
- Contribution to journal › Article
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Mark
Glucose and insulin responses to porridge and gruel meals intended for infants
(
- Contribution to journal › Article
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Mark
Glycemic index and body weight - Reply to J Brand-Miller
(
- Contribution to journal › Letter
- 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
- 2003
-
Mark
The glycaemic index: importance of dietary fibre and other food properties
(
- Contribution to journal › Article
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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
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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
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
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
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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
Modulating the glycaemic index: impact on metabolic responses at a subsequent meal
(
- Contribution to journal › Published meeting abstract
-
Mark
Improvement of the metabolic features of bread by use of organic acids.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference 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
Sourdough fermentation as a means of optimizing the glycaemic index of bread
2003) 2nd International Symposium on Sourdough(
- Contribution to conference › Abstract
-
Mark
Sourdough fermentation as a means of optimising the glycaemic index of bread.
(
- 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) International Symposium on Future Technologies for Food Production and Future Food Scientists(
- 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
Resistant starch content in a selection of starchy foods on the Swedish market.
(
- Contribution to journal › Article
-
Mark
Förbättring av brödprodukters metabola egenskaper med organiska syror
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
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
Glycaemic index and whole grain products
2002) Innovative whole grain products with health profile(
- 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
Mekanismer för gynnsamma metabola effekter av livsmedel med lågt Glykemiskt Index (GI): Studier av glukostolerans vid påföljande måltid
2002) Funktional Food Science. Forskning för folkhälsan och prevention(
- Contribution to conference › Paper, not in proceeding
-
Mark
Bioavailability of starch in cereal products
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
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
Mjölkprodukters effekt på blodsocker- och insulinsvar efter måltid
2002) Functional Food Science; Forskning för folkhälsa och prevention, 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
- 2001
-
Mark
Inconsistency between glycemic and insulinemic responses to regular and fermented milk products
(
- 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
-
Mark
Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate
(
- Contribution to journal › Article
- 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