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Inulin increases postprandial serum short-chain fatty acids and reduces free fatty acids and ghrelin in healthy subjects: possible mechanisms by which dietary fibre reduces risk for type 2 diabetes

Canadian journal of diabetes, 2009, Vol.33 (3), p.219-220

2009

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Glycaemic index methodology

Nutrition research reviews, 2005-06, Vol.18 (1), p.145-171

2005

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Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan

Cereal chemistry, 2008-03, Vol.85 (2), p.211-217

2008

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Intravenous acetate elicits a greater free fatty acid rebound in normal than hypermsulmaernic humans

European journal of clinical nutrition, 2012-09, Vol.66 (9), p.1029

2012

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Glycaemic index of 102 complex carbohydrate foods in patients with diabetes

Nutrition research (New York, N.Y.), 1994, Vol.14 (5), p.651-669

1994

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The relationship between the glycaemic response to breakfast cereals and subjective appetite and food intake

Nutrition research (New York, N.Y.), 1997-08, Vol.17 (8), p.1249-1260

1997

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Nutrient intake and food use in an Ojibwa-Cree community in Northern Ontario assessed by 24h dietary recall

Nutrition research (New York, N.Y.), 1997-04, Vol.17 (4), p.603-618

1997

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Similarity of relative glycaemic but not relative insulinaemic responses in normal, IGT and diabetic subjects

Nutrition research (New York, N.Y.), 1998-10, Vol.18 (10), p.1667-1676

1998

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Some properties and therapeutic implications of different starchy carbohydrate foods

Wolever, T.M.S

1993

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Interactive effects of calcium and short chain fatty acids on absorption in the distal colon of man

Nutrition research (New York, N.Y.), 1993, Vol.13 (4), p.417-425

1993

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Barley

Encyclopedia of Food and Health, 2015, p.328-331

2015

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Plasma vitamin a (Retinol) and retinol-binding protein in newborns and their mothers

Nutrition research (New York, N.Y.), 1994-09, Vol.14 (9), p.1297-1303

1994

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Low-glycemic index diet in hyperlipidemia: Use of traditional starchy foods

Journal of ethnopharmacology, 1988-04, Vol.22 (3), p.318-318

1988

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Glycaemic index of fruits and fruit products in patients with diabetes

International journal of food sciences and nutrition, 1993, Vol.43 (4), p.205-212

1993

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Effect of fixed versus weight-adjusted dose of oral glucose on plasma glucose, insulin and FFA responses: Implications for the design of postprandial studies

Nutrition research (New York, N.Y.), 1994-06, Vol.14 (6), p.799-806

1994

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Relationship between habitual diet and blood glucose and lipids in non-insulin dependent diabetes (NIDDM)

Nutrition research (New York, N.Y.), 1995-06, Vol.15 (6), p.843-857

1995

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Relationship between foods of varying fermentability and colonically derived blood acetate

Nutrition research (New York, N.Y.), 1991-10, Vol.11 (10), p.1137-1146

1991

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Use of breath hydrogen to quantify carbohydrate malabsorption: Lack of effect of soluble fibre (guar)

Nutrition research (New York, N.Y.), 1991, Vol.11 (12), p.1349-1356

1991

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Blood glucose responses to traditional pakistani dishes taken by normal and diabetic subjects

Nutrition research (New York, N.Y.), 1987-07, Vol.7 (7), p.696-706

1987

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Guargum and reduction of post-prandial glycaemia: Effect of incorporation into solid food, liquid food, and both

British journal of nutrition, 1979, Vol.41 (3), p.505-510

1979

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Effect of Food Processing of Carbohydrate Foods on Blood Glucose Response in Normal Man

Canadian Institute of Food Science and Technology journal, 1988-10, Vol.21 (4), p.371-371

1988

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Low gylcemic index carbohydrate foods in the management of hyperlipidema

The American journal of clinical nutrition, 1985, Vol.42

1985

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Low Blood Glucose Response to Beans in Diabetics

Canadian Institute of Food Science and Technology journal, 1982, Vol.15 (3), p.xxii-xxii

1982

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Low Blood Glucose Response to Amyloseenriched Bread

Canadian Institute of Food Science and Technology journal, 1988-10, Vol.21 (4), p.363

1988

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Effect of Starch-Protein Interaction in Wheat on its Digestibility and Glycaemic Response

Canadian Institute of Food Science and Technology journal, 1987-12, Vol.20 (5), p.320

1987

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Inulin increases postprandial serum short-chain fatty acids and reduces free fatty acids and ghrelin in healthy subjects: possible mechanisms by which dietary fibre reduces risk for type 2 diabetes

Glycaemic index methodology

Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan

Intravenous acetate elicits a greater free fatty acid rebound in normal than hypermsulmaernic humans

Glycaemic index of 102 complex carbohydrate foods in patients with diabetes

The relationship between the glycaemic response to breakfast cereals and subjective appetite and food intake

Nutrient intake and food use in an Ojibwa-Cree community in Northern Ontario assessed by 24h dietary recall

Similarity of relative glycaemic but not relative insulinaemic responses in normal, IGT and diabetic subjects

Some properties and therapeutic implications of different starchy carbohydrate foods

Interactive effects of calcium and short chain fatty acids on absorption in the distal colon of man

Barley

Plasma vitamin a (Retinol) and retinol-binding protein in newborns and their mothers

Low-glycemic index diet in hyperlipidemia: Use of traditional starchy foods

Glycaemic index of fruits and fruit products in patients with diabetes

Effect of fixed versus weight-adjusted dose of oral glucose on plasma glucose, insulin and FFA responses: Implications for the design of postprandial studies

Relationship between habitual diet and blood glucose and lipids in non-insulin dependent diabetes (NIDDM)

Relationship between foods of varying fermentability and colonically derived blood acetate

Use of breath hydrogen to quantify carbohydrate malabsorption: Lack of effect of soluble fibre (guar)

Blood glucose responses to traditional pakistani dishes taken by normal and diabetic subjects

Guargum and reduction of post-prandial glycaemia: Effect of incorporation into solid food, liquid food, and both

Effect of Food Processing of Carbohydrate Foods on Blood Glucose Response in Normal Man

Low gylcemic index carbohydrate foods in the management of hyperlipidema

Low Blood Glucose Response to Beans in Diabetics

Low Blood Glucose Response to Amyloseenriched Bread

Effect of Starch-Protein Interaction in Wheat on its Digestibility and Glycaemic Response

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