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Milk as a supplement to mixed meals may elevate postprandial insulinaemia

European journal of clinical nutrition, 2001-11, Vol.55 (11), p.994-999

2001

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Resistant starch content in a selection of starchy foods on the Swedish market

European journal of clinical nutrition, 2002-06, Vol.56 (6), p.500-505

ELMSTAHL, H. Liljeberg

2002

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Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects

The American journal of clinical nutrition, 1999-04, Vol.69 (4), p.647-655

1999

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Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

European journal of clinical nutrition, 1998-05, Vol.52 (5), p.368-371

1998

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Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans

The Journal of nutrition, 1995-06, Vol.125 (6), p.1503-1511

1995

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Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects

European journal of clinical nutrition, 2000, Vol.54 (1), p.24-28

2000

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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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Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices

Journal of cereal science, 1998-07, Vol.28 (1), p.71-80

1998

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Influence of Genotype and Processing on the in Vitro Rate of Starch Hydrolysis and Resistant Starch Formation in Peas (Pisum sativum L.)

Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.2033-2039

1999

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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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Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate

The American journal of clinical nutrition, 2001-08, Vol.74 (2), p.254-258

2001

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Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt

The American journal of clinical nutrition, 1996-12, Vol.64 (6), p.886-893

1996

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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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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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Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content

European journal of clinical nutrition, 1994-03, Vol.48 (3), p.151-163

1994

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Low glycaemic-index foods

British journal of nutrition, 2000-03, Vol.83 (S1), p.S149-S155

2000

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On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

Journal of cereal science, 2002, Vol.36 (3), p.339-346

2002

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Inconsistency between glycemic and insulinemic responses to regular and fermented milk products

The American journal of clinical nutrition, 2001-07, Vol.74 (1), p.96-100

2001

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Nutritional Properties of Starch in Buckwheat Products: Studies in Vitro and in Vivo

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.490-496

2001

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The Relationship between Plaque pH and Glycemic Index of Various Breads

Caries research, 2000-01, Vol.34 (1), p.75-81

2000

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Resistant starch formation in bread as influenced by choice of ingredients or baking conditions

Food chemistry, 1996-08, Vol.56 (4), p.389-394

1996

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

The American journal of clinical nutrition, 1994-03, Vol.59 (3), p.779S-779S

1994

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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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Resistant Starch and Total Dietary Fiber Content of Oatrim Muffins with Different Levels of Amylose, Amylopectin, and β‐Glucan

Cereal chemistry, 2001-07, Vol.78 (4), p.387-390

2001

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Effect of Spelt Wheat Flour and Kernel on Bread Composition and Nutritional Characteristics

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.497-500

2001

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Milk as a supplement to mixed meals may elevate postprandial insulinaemia

Resistant starch content in a selection of starchy foods on the Swedish market

Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans

Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects

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

Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices

Influence of Genotype and Processing on the in Vitro Rate of Starch Hydrolysis and Resistant Starch Formation in Peas (Pisum sativum L.)

Food properties affecting the digestion and absorption of carbohydrates

Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate

Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt

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

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

Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content

Low glycaemic-index foods

On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

Inconsistency between glycemic and insulinemic responses to regular and fermented milk products

Nutritional Properties of Starch in Buckwheat Products: Studies in Vitro and in Vivo

The Relationship between Plaque pH and Glycemic Index of Various Breads

Resistant starch formation in bread as influenced by choice of ingredients or baking conditions

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

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

Resistant Starch and Total Dietary Fiber Content of Oatrim Muffins with Different Levels of Amylose, Amylopectin, and β‐Glucan

Effect of Spelt Wheat Flour and Kernel on Bread Composition and Nutritional Characteristics

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