222 related articles for article (PubMed ID: 19728711)
1. Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.
Regand A; Tosh SM; Wolever TM; Wood PJ
J Agric Food Chem; 2009 Oct; 57(19):8831-8. PubMed ID: 19728711
[TBL] [Abstract][Full Text] [Related]
2. Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution.
Kwong MG; Wolever TM; Brummer Y; Tosh SM
Food Funct; 2013 Feb; 4(3):401-8. PubMed ID: 23187607
[TBL] [Abstract][Full Text] [Related]
3. Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses.
Kwong MG; Wolever TM; Brummer Y; Tosh SM
Br J Nutr; 2013 Oct; 110(8):1465-71. PubMed ID: 23789885
[TBL] [Abstract][Full Text] [Related]
4. Beta-glucan from two sources of oat concentrates affect postprandial glycemia in relation to the level of viscosity.
Panahi S; Ezatagha A; Temelli F; Vasanthan T; Vuksan V
J Am Coll Nutr; 2007 Dec; 26(6):639-44. PubMed ID: 18187427
[TBL] [Abstract][Full Text] [Related]
5. Processing affects the physicochemical properties of beta-glucan in oat bran cereal.
Tosh SM; Brummer Y; Miller SS; Regand A; Defelice C; Duss R; Wolever TM; Wood PJ
J Agric Food Chem; 2010 Jul; 58(13):7723-30. PubMed ID: 20527967
[TBL] [Abstract][Full Text] [Related]
6. Effect of storage conditions on the solubility and viscosity of β-glucan extracted from bread under in vitro conditions.
Moriartey S; Temelli F; Vasanthan T
J Food Sci; 2011; 76(1):C1-7. PubMed ID: 21535636
[TBL] [Abstract][Full Text] [Related]
7. Impact of the molecular weight, viscosity, and solubility of β-glucan on in vitro oat starch digestibility.
Kim HJ; White PJ
J Agric Food Chem; 2013 Apr; 61(13):3270-7. PubMed ID: 23469761
[TBL] [Abstract][Full Text] [Related]
8. Effect of Consuming Oat Bran Mixed in Water before a Meal on Glycemic Responses in Healthy Humans-A Pilot Study.
Steinert RE; Raederstorff D; Wolever TM
Nutrients; 2016 Aug; 8(9):. PubMed ID: 27571099
[TBL] [Abstract][Full Text] [Related]
9. Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite.
Ames N; Malunga LN; Mollard R; Johnson J; Chu Y; Thandapilly SJ
Food Funct; 2021 Apr; 12(8):3672-3679. PubMed ID: 33900322
[TBL] [Abstract][Full Text] [Related]
10. In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines.
Kim HJ; White PJ
J Agric Food Chem; 2012 May; 60(20):5237-42. PubMed ID: 22563763
[TBL] [Abstract][Full Text] [Related]
11. Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties.
Wang Q; Ellis PR
Br J Nutr; 2014 Oct; 112 Suppl 2():S4-S13. PubMed ID: 25267243
[TBL] [Abstract][Full Text] [Related]
12. Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study.
Panahi S; Ezatagha A; Jovanovski E; Jenkins A; Temelli F; Vasanthan T; Vuksan V
J Am Coll Nutr; 2014; 33(6):442-9. PubMed ID: 25127170
[TBL] [Abstract][Full Text] [Related]
13. In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine.
Rosa-Sibakov N; Mäkelä N; Aura AM; Sontag-Strohm T; Nordlund E
Food Funct; 2020 Jul; 11(7):6680-6691. PubMed ID: 32658235
[TBL] [Abstract][Full Text] [Related]
14. Muesli with 4 g oat beta-glucans lowers glucose and insulin responses after a bread meal in healthy subjects.
Granfeldt Y; Nyberg L; Björck I
Eur J Clin Nutr; 2008 May; 62(5):600-7. PubMed ID: 17426742
[TBL] [Abstract][Full Text] [Related]
15. The effect of beta-glucan on the glycemic and insulin index.
Mäkeläinen H; Anttila H; Sihvonen J; Hietanen RM; Tahvonen R; Salminen E; Mikola M; Sontag-Strohm T
Eur J Clin Nutr; 2007 Jun; 61(6):779-85. PubMed ID: 17151593
[TBL] [Abstract][Full Text] [Related]
16. At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread.
Rieder A; Knutsen SH; Sainz Fernandez A; Ballance S
Food Funct; 2019 Mar; 10(3):1529-1539. PubMed ID: 30785128
[TBL] [Abstract][Full Text] [Related]
17. Effect of Varying Molecular Weight of Oat β-Glucan Taken just before Eating on Postprandial Glycemic Response in Healthy Humans.
Wolever TMS; Mattila O; Rosa-Sibakov N; Tosh SM; Jenkins AL; Ezatagha A; Duss R; Steinert RE
Nutrients; 2020 Jul; 12(8):. PubMed ID: 32751269
[TBL] [Abstract][Full Text] [Related]
18. A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers.
Ames N; Blewett H; Storsley J; Thandapilly SJ; Zahradka P; Taylor C
Br J Nutr; 2015 May; 113(9):1373-83. PubMed ID: 25850814
[TBL] [Abstract][Full Text] [Related]
19. Effect of a low molecular weight, high-purity β-glucan on in vitro digestion and glycemic response.
Thondre PS; Henry CJ
Int J Food Sci Nutr; 2011 Nov; 62(7):678-84. PubMed ID: 21561391
[TBL] [Abstract][Full Text] [Related]
20. High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index.
Thondre PS; Henry CJ
Nutr Res; 2009 Jul; 29(7):480-6. PubMed ID: 19700035
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
