1 – 43 of 43
- show: 250
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2024
-
Mark
Effects of a Paleolithic diet compared to a diabetes diet on leptin binding inhibition in secondary analysis of a randomised cross-over study
(
- Contribution to journal › Article
-
Mark
Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique
(
- Contribution to journal › Article
-
Mark
Inverse association between Paleolithic Diet Fraction and mortality and incidence of cardiometabolic disease in the prospective Malmö Diet and Cancer Study
(
- Contribution to journal › Article
- 2022
-
Mark
Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
2022) p.325-343(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2021
-
Mark
Paleolithic diet fraction in post hoc data analysis of a randomized cross-over study comparing Paleolithic diet with diabetes diet
(
- Contribution to journal › Article
-
Mark
Effect of AMY1 copy number variation and various doses of starch intake on glucose homeostasis : data from a cross-sectional observational study and a crossover meal study
(
- Contribution to journal › Article
- 2020
-
Mark
C-reactive protein in traditional melanesians on Kitava
(
- Contribution to journal › Article
- 2019
-
Mark
Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
(
- Contribution to journal › Article
-
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
-
Mark
Assessing compliance with Paleolithic diet by calculating Paleolithic Diet Fraction as the fraction of intake from Paleolithic food groups
(
- Contribution to journal › Article
-
Mark
Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
(
- Contribution to journal › Article
-
Mark
Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability
(
- Contribution to journal › Article
- 2018
-
Mark
Probiotic fruit beverages with different polyphenol profiles attenuated early insulin response
(
- Contribution to journal › Article
- 2016
-
Mark
Palaeolithic diet decreases fasting plasma leptin concentrations more than a diabetes diet in patients with type 2 diabetes : A randomised cross-over trial
(
- Contribution to journal › Article
- 2015
-
Mark
From diets to foods: Using linear programming to formulate a nutritious, minimum-cost porridge mix for children aged 1 to 2 years
(
- Contribution to journal › Article
-
Mark
Diet inequality prevails among consumers interested and knowledgeable in nutrition.
(
- Contribution to journal › Article
-
Mark
Zinc bioavailability in rats fed a plant-based diet : A study of fermentation and zinc supplementation
(
- Contribution to journal › Article
-
Mark
Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
(
- Contribution to journal › Article
-
Mark
Nutritional status of children with intestinal parasites from a tropical area of Bolivia, emphasis on zinc and iron status
(
- Contribution to journal › Article
- 2013
-
Mark
Nutritional Status of Patients with Cutaneous Leishmaniasis from a Tropical Area of Bolivia, and Implications for Zinc Bioavailability
(
- Contribution to journal › Article
-
Mark
Subjective satiety and other experiences of a Paleolithic diet compared to a diabetes diet in patients with type 2 diabetes
(
- Contribution to journal › Article
- 2012
-
Mark
Validation of digital photographs, as a tool in 24-h recall, for the improvement of dietary assessment among rural populations in developing countries
(
- Contribution to journal › Article
- 2011
-
Mark
A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults
(
- Contribution to journal › Article
- 2010
-
Mark
A paleolithic diet is more satiating per calorie than a mediterranean-like diet in individuals with ischemic heart disease.
(
- Contribution to journal › Article
- 2009
-
Mark
Beneficial effects of a Paleolithic diet on cardiovascular risk factors in type 2 diabetes: a randomized cross-over pilot study
(
- Contribution to journal › Article
- 2008
-
Mark
Measuring the glycemic index of foods: interlaboratory study
(
- 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
-
Mark
Muesli with 4g oat beta-glucans lowers glucose and insulin responses after a bread meal in healty subjects
(
- Contribution to journal › Article
- 2007
-
Mark
A Palaeolithic diet improves glucose tolerance more than a Mediterranean-like diet in individuals with ischaemic heart disease.
(
- Contribution to journal › Article
-
Mark
On the effect of a β-glucan enriched oat muesli on blood lipids in healthy subjects with first degree heredity for type 2 diabetes
2007)(
- Working paper/Preprint › Working paper
- 2006
-
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
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
-
Mark
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
(
- Contribution to journal › Article
- 2003
-
Mark
Glycaemic and satiating properties of potato products
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.99-99(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2002
-
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
Mekanismer för gynnsamma metabola effekter av livsmedel med lågt Glykemiskt Index (GI). Studier av glukoestolerans vid påföljande måltid
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
- 2000
-
Mark
An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing
(
- Contribution to journal › Article
- 1995
-
Mark
Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre
(
- Contribution to journal › Article
- 1994
-
Mark
Food properties affecting the digestion and absorption of carbohydrates
(
- Contribution to journal › Article
-
Mark
Effect of processing on metabolic response to legumes
(
- Contribution to journal › Article
-
Mark
An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products
(
- Contribution to journal › Article
- 1992
-
Mark
An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products
(
- Contribution to journal › Article
-
Mark
Effect of Processing on Blood Glucose and Insulin Responses to Starch in Legumes
(
- Contribution to journal › Article