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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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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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Beneficial Effect of a Low Glycaemic Index Diet in Type 2 Diabetes

Diabetic medicine, 1992-06, Vol.9 (5), p.451-458

1992

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Measuring glycaemic responses: duplicate fasting samples or duplicate measures of one fasting sample?

British journal of nutrition, 2006-11, Vol.96 (5), p.799-802

2006

Volltextzugriff (PDF)

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 effect of starch-protein interaction in wheat on the glycemic response and rate of in vitro digestion

The American journal of clinical nutrition, 1987-05, Vol.45 (5), p.946-951

1987

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Metabolic effects of reducing rate of glucose ingestion by single bolus versus continuous sipping

Diabetes (New York, N.Y.), 1990-07, Vol.39 (7), p.775

1990

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Some properties and therapeutic implications of different starchy carbohydrate foods

Wolever, T.M.S

1993

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The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes

Diabetologia, 1983-04, Vol.24 (4), p.257-264

1983

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No relationship between carbohydrate intake and effect of acarbose on HbA1c or gastrointestinal symptoms in type 2 diabetic subjects consuming 30-60% of energy from carbohydrate

Diabetes care, 1998-10, Vol.21 (10), p.1612

1998

Volltextzugriff (PDF)

Barley

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

2015

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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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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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Low gylcemic index carbohydrate foods in the management of hyperlipidema

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

1985

Volltextzugriff (PDF)

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 Canning on the Glycaemic Response to Beans in Patients with Type 2 Diabetes

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

1987

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

GUAR GUM IN DIABETES

The Lancet (British edition), 1976-11, Vol.308 (7994), p.1086-1087

1976

Volltextzugriff (PDF)

15. Reduction of Glycemic Response by Psyllium: Effect Of Mixing with Food and Processing

Canadian Institute of Food Science and Technology journal, 1989-10, Vol.22 (4), p.404-404

1989

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Effect of Processing/Preparation on the Blood Glucose Response to Potatoes

Canadian Institute of Food Science and Technology journal, 1985-09, Vol.18 (3), p.xxxv-xxxvi

1985

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Effect of Processing/Preparation on the Blood Glucose Response to Pasta

Canadian Institute of Food Science and Technology journal, 1985-09, Vol.18 (3), p.xxxv

1985

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Physiological effects of protein-starch interactions in legumes

Canadian Institute of Food Science and Technology journal, 1984-07, Vol.17 (3), p.xxvii-xxvii

1984

Volltextzugriff (PDF)

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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

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

Beneficial Effect of a Low Glycaemic Index Diet in Type 2 Diabetes

Measuring glycaemic responses: duplicate fasting samples or duplicate measures of one fasting sample?

Glycaemic index of 102 complex carbohydrate foods in patients with diabetes

The effect of starch-protein interaction in wheat on the glycemic response and rate of in vitro digestion

Metabolic effects of reducing rate of glucose ingestion by single bolus versus continuous sipping

Some properties and therapeutic implications of different starchy carbohydrate foods

The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes

No relationship between carbohydrate intake and effect of acarbose on HbA1c or gastrointestinal symptoms in type 2 diabetic subjects consuming 30-60% of energy from carbohydrate

Barley

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

Glycaemic index of fruits and fruit products in patients with diabetes

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 Canning on the Glycaemic Response to Beans in Patients with Type 2 Diabetes

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

GUAR GUM IN DIABETES

15. Reduction of Glycemic Response by Psyllium: Effect Of Mixing with Food and Processing

Effect of Processing/Preparation on the Blood Glucose Response to Potatoes

Effect of Processing/Preparation on the Blood Glucose Response to Pasta

Physiological effects of protein-starch interactions in legumes

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