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Palaeolithic diet improves glucose tolerance more than a Mediterranean-like diet in individuals with ischaemic heart disease

Diabetologia, 2007-09, Vol.50 (9), p.1795-1807

2007

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Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

European journal of clinical nutrition, 2005-09, Vol.59 (9), p.983-988

2005

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Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients

Diabetes care, 1999-01, Vol.22 (1), p.10-18

1999

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Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

European journal of clinical nutrition, 2008-05, Vol.62 (5), p.600-607

2008

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Muesli with 4g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

European journal of clinical nutrition, 2008-05, Vol.62 (5), p.600-607

2008

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C-reactive protein in traditional melanesians on Kitava

BMC cardiovascular disorders, 2020-12, Vol.20 (1), p.524-524, Article 524

2020

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Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal

European journal of clinical nutrition, 2006-01, Vol.60 (1), p.104-112

2006

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Determination of the glycaemic index of foods: interlaboratory study

European Journal of Clinical Nutrition, 2003-03, Vol.57 (3), p.475-482

2003

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Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

European journal of clinical nutrition, 2006-09, Vol.60 (9), p.1092-1099

2006

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An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber

The Journal of nutrition, 1998-03, Vol.128 (3), p.651-660

1998

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Food properties affecting the digestion and absorption of carbohydrates

The American journal of clinical nutrition, 1994-03, Vol.59 (3), p.699S-705S

1994

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Products Based on a High Fiber Barley Genotype, but Not on Common Barley or Oats, Lower Postprandial Glucose and Insulin Responses in Healthy Humans

The Journal of nutrition, 1996-02, Vol.126 (2), p.458-466

1996

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An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products

European journal of clinical nutrition, 1992-09, Vol.46 (9), p.649-660

1992

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Total adiponectin in indigenous Melanesians on Kitava

American journal of human biology, 2024-10, Vol.36 (10), p.e24134-n/a

2024

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Arepas Made from High Amylose Corn Flour Produce Favorably Low Glucose and Insulin Responses in Healthy Humans

The Journal of nutrition, 1995-03, Vol.125 (3), p.459-465

1995

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Metabolic responses to starch in bread containing intact kernels versus milled flour

European journal of clinical nutrition, 1992-08, Vol.46 (8), p.561-575

1992

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Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre

European journal of clinical nutrition, 1995-03, Vol.49 (3), p.189-199

1995

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Glycemic response to starch in pasta: a study of mechanisms of limited enzyme availability

Journal of cereal science, 1991-07, Vol.14 (1), p.47-61

1991

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The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitus

The American journal of clinical nutrition, 1995-04, Vol.61 (4), p.837-842

1995

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Starch bioavailability in arepas made from ordinary or high amylose corn: concentration and gastrointestinal fate of resistant starch in rats

The Journal of nutrition, 1993-10, Vol.123 (10), p.1676-1684

1993

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On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'

European journal of clinical nutrition, 1991-10, Vol.45 (10), p.489-499

1991

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Muesli with 4 g oat -glucans lowers glucose and insulin responses after a bread meal in healthy subjects

European journal of clinical nutrition, 2008-05, Vol.62 (5), p.600-607

2008

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An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing

The Journal of nutrition, 2000-09, Vol.130 (9), p.2207-2214

2000

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Glucose and Insulin responses to barley products: influence of food structure and amylose-amylopectin ratio

The American journal of clinical nutrition, 1994-05, Vol.59 (5), p.1075-1082

1994

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pH measurements of human dental plaque after consumption of starchy foods using the microtouch and the sampling method

Caries research, 1993, Vol.27 (5), p.394-401

1993

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Palaeolithic diet improves glucose tolerance more than a Mediterranean-like diet in individuals with ischaemic heart disease

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

Muesli with 4g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

C-reactive protein in traditional melanesians on Kitava

Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal

Determination of the glycaemic index of foods: interlaboratory study

Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber

Food properties affecting the digestion and absorption of carbohydrates

Products Based on a High Fiber Barley Genotype, but Not on Common Barley or Oats, Lower Postprandial Glucose and Insulin Responses in Healthy Humans

An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products

Total adiponectin in indigenous Melanesians on Kitava

Arepas Made from High Amylose Corn Flour Produce Favorably Low Glucose and Insulin Responses in Healthy Humans

Metabolic responses to starch in bread containing intact kernels versus milled flour

Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre

Glycemic response to starch in pasta: a study of mechanisms of limited enzyme availability

The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitus

Starch bioavailability in arepas made from ordinary or high amylose corn: concentration and gastrointestinal fate of resistant starch in rats

On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'

Muesli with 4 g oat -glucans lowers glucose and insulin responses after a bread meal in healthy subjects

An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing

Glucose and Insulin responses to barley products: influence of food structure and amylose-amylopectin ratio

pH measurements of human dental plaque after consumption of starchy foods using the microtouch and the sampling method

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