278 results on '"Björck I"'
Search Results
2. Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast
3. Effects of differences in postprandial glycaemia on cognitive functions in healthy middle-aged subjects
4. Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects
5. Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast
6. Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects
7. Glycaemic and satiating properties of potato products
8. Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast
9. 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
10. Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal
11. Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
12. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
13. Glucose and insulin responses to porridge and gruel meals intended for infants
14. Determination of the glycaemic index of foods: interlaboratory study
15. Milk as a supplement to mixed meals may elevate postprandial insulinaemia
16. Impact of postprandial glycaemia on health and prevention of disease
17. Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects
18. FOOD CHARACTERISTICS IN RELATION TO APPETITE REGULATION: 103 invited speaker
19. Retrograded high-amylose corn starch reduces cholic acid excretion from the small bowel in ileostomy subjects
20. A low glycaemic diet improves oral glucose tolerance but has no effect on β-cell function in C57BL/6J mice
21. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar
22. THE GLYCAEMIC RESPONSE AFTER STARCHY FOOD CONSUMPTION AS AFFECTED BY CHOICE OF RAW MATERIAL AND PROCESSING
23. Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato
24. Turmeric-based beverage blunted acute high fat meal-induced oxidative stress by lowering serum malondialdehyde (MDA) levels: a randomized cross-over study
25. Amino acid and chromium enriched table water added to a standardized meal influences the glucose response depending on insulin sensitivity
26. How to measure the sustainability of forest?
27. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)
28. Effects of differences in postprandial glycaemia on cognitive functions in healthy middle-aged subjects
29. Effect of collagen content and heat treatment on protein digestibility and biological value of meat products
30. Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast
31. Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects
32. Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects
33. Glycaemic and satiating properties of potato products
34. 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
35. Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal
36. pH measurements of human dental plaque after consumption of starchy foods using the microtouch and the sampling method.
37. The Relationship between Plaque pH and Glycemic Index of Various Breads
38. Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients.
39. Functional food science and substrate metabolism
40. Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices
41. Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats
42. Effects of carbohydrates in the form of pasta and bread on food intake and satiety in man
43. Controlling the nutritional properties of starch in foods — a challenge to the food industry
44. Glucose and Insulin responses to barley products: influence of food structure and amylose-amylopectin ratio
45. Metabolic responses to starch in bread containing intact kernels vs milled flour
46. Food properties affecting the digestion and absorption of carbohydrates
47. The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitus
48. Effect of processing on metabolic response to legumes
49. An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products
50. Bioavailability of starch in various wheat-based bread products: evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.