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Results: 1-10 |
Results: 10
EFFECTS OF DIFFERENT FOOD STRUCTURE AND GLYCEMIC INDEX IN NON-INSULIN-DEPENDENT DIABETES-MELLITUS PATIENTS
Authors: JARVI A KARLSTROM B GRANFELDT Y BJORCK I ASP NG VESSBY B
Citation: A. Jarvi et al., EFFECTS OF DIFFERENT FOOD STRUCTURE AND GLYCEMIC INDEX IN NON-INSULIN-DEPENDENT DIABETES-MELLITUS PATIENTS, Diabetologia, 39, 1996, pp. 749-749
METABOLIC RESPONSES TO STARCH IN OAT AND WHEAT PRODUCTS - ON THE IMPORTANCE OF FOOD STRUCTURE, INCOMPLETE GELATINIZATION OR PRESENCE OF VISCOUS DIETARY FIBER
Authors: GRANFELDT Y HAGANDER B BJORCK I
Citation: Y. Granfeldt et al., METABOLIC RESPONSES TO STARCH IN OAT AND WHEAT PRODUCTS - ON THE IMPORTANCE OF FOOD STRUCTURE, INCOMPLETE GELATINIZATION OR PRESENCE OF VISCOUS DIETARY FIBER, European journal of clinical nutrition, 49(3), 1995, pp. 189-199
AREPAS MADE FROM HIGH AMYLOSE CORN FLOUR PRODUCE FAVORABLY LOW GLUCOSE AND INSULIN RESPONSES IN HEALTHY HUMANS
Authors: GRANFELDT Y DREWS A BJORCK I
Citation: Y. Granfeldt et al., AREPAS MADE FROM HIGH AMYLOSE CORN FLOUR PRODUCE FAVORABLY LOW GLUCOSE AND INSULIN RESPONSES IN HEALTHY HUMANS, The Journal of nutrition, 125(3), 1995, pp. 459-465
CHROMIUM IN BARLEY POTENTIATES INSULIN - REPLY
Authors: GRANFELDT Y LILJEBERG H BJORCK I
Citation: Y. Granfeldt et al., CHROMIUM IN BARLEY POTENTIATES INSULIN - REPLY, The American journal of clinical nutrition, 61(3), 1995, pp. 614-615
GLUCOSE AND INSULIN RESPONSES TO BARLEY PRODUCTS - INFLUENCE OF FOOD STRUCTURE AND AMYLOSE-AMYLOPECTIN RATIO
Authors: GRANFELDT Y LILJEBERG H DREWS A NEWMAN R BJORCK I
Citation: Y. Granfeldt et al., GLUCOSE AND INSULIN RESPONSES TO BARLEY PRODUCTS - INFLUENCE OF FOOD STRUCTURE AND AMYLOSE-AMYLOPECTIN RATIO, The American journal of clinical nutrition, 59(5), 1994, pp. 1075-1082
FOOD PROPERTIES AFFECTING THE DIGESTION AND ABSORPTION OF CARBOHYDRATES
Authors: BJORCK I GRANFELDT Y LILJEBERG H TOVAR J ASP NG
Citation: I. Bjorck et al., FOOD PROPERTIES AFFECTING THE DIGESTION AND ABSORPTION OF CARBOHYDRATES, The American journal of clinical nutrition, 59(3), 1994, pp. 190000699-190000705
METABOLIC RESPONSES TO STARCH IN BREAD CONTAINING INTACT KERNELS VS MILLED FLOUR
Authors: LILJEBERG H GRANFELDT Y BJORCK I
Citation: H. Liljeberg et al., METABOLIC RESPONSES TO STARCH IN BREAD CONTAINING INTACT KERNELS VS MILLED FLOUR, The American journal of clinical nutrition, 59(3), 1994, pp. 190000779-190000779
EFFECT OF PROCESSING ON METABOLIC RESPONSE TO LEGUMES
Authors: TOVAR J GRANFELDT Y BJORCK I
Citation: J. Tovar et al., EFFECT OF PROCESSING ON METABOLIC RESPONSE TO LEGUMES, The American journal of clinical nutrition, 59(3), 1994, pp. 190000783-190000783
THE INFLUENCE OF FOOD STRUCTURE ON POSTPRANDIAL METABOLISM IN PATIENTS WITH NON-INSULIN-DEPENDENT DIABETES-MELLITUS
Authors: JARVI A KARLSTROM B GRANFELDT Y BJORCK I VESSBY B ASP NG
Citation: A. Jarvi et al., THE INFLUENCE OF FOOD STRUCTURE ON POSTPRANDIAL METABOLISM IN PATIENTS WITH NON-INSULIN-DEPENDENT DIABETES-MELLITUS, The American journal of clinical nutrition, 59(3), 1994, pp. 190000794-190000794
PH MEASUREMENTS OF HUMAN DENTAL PLAQUE AFTER CONSUMPTION OF STARCHY FOODS USING THE MICROTOUCH AND THE SAMPLING METHOD
Authors: LINGSTROM P BIRKHED D GRANFELDT Y BJORCK I
Citation: P. Lingstrom et al., PH MEASUREMENTS OF HUMAN DENTAL PLAQUE AFTER CONSUMPTION OF STARCHY FOODS USING THE MICROTOUCH AND THE SAMPLING METHOD, Caries research, 27(5), 1993, pp. 394-401
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