110 related articles for article (PubMed ID: 30380770)
1. Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study.
Iversen KN; Johansson D; Brunius C; Andlid T; Andersson R; Langton M; Landberg R
Nutrients; 2018 Oct; 10(11):. PubMed ID: 30380770
[TBL] [Abstract][Full Text] [Related]
2. Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content.
Forsberg T; Åman P; Landberg R
Nutr J; 2014 Mar; 13():26. PubMed ID: 24661836
[TBL] [Abstract][Full Text] [Related]
3. Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products.
Rosén LA; Ostman EM; Björck IM
Nutr J; 2011 Jan; 10():7. PubMed ID: 21247415
[TBL] [Abstract][Full Text] [Related]
4. Second meal effect on appetite and fermentation of wholegrain rye foods.
Ibrügger S; Vigsnæs LK; Blennow A; Blooming E; Raben A; Lauritzen L; Kristensen M
Appetite; 2014 Sep; 80():248-56. PubMed ID: 24874564
[TBL] [Abstract][Full Text] [Related]
5. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial.
Isaksson H; Fredriksson H; Andersson R; Olsson J; Aman P
Nutr J; 2009 Aug; 8():39. PubMed ID: 19709412
[TBL] [Abstract][Full Text] [Related]
6. Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread.
Bondia-Pons I; Nordlund E; Mattila I; Katina K; Aura AM; Kolehmainen M; Orešič M; Mykkänen H; Poutanen K
Nutr J; 2011 Oct; 10():116. PubMed ID: 22011443
[TBL] [Abstract][Full Text] [Related]
7. Rye-Based Evening Meals Favorably Affected Glucose Regulation and Appetite Variables at the Following Breakfast; A Randomized Controlled Study in Healthy Subjects.
Sandberg JC; Björck IM; Nilsson AC
PLoS One; 2016; 11(3):e0151985. PubMed ID: 26990559
[TBL] [Abstract][Full Text] [Related]
8. The effects of functional fiber on postprandial glycemia, energy intake, satiety, palatability and gastrointestinal wellbeing: a randomized crossover trial.
Yuan JY; Smeele RJ; Harington KD; van Loon FM; Wanders AJ; Venn BJ
Nutr J; 2014 Jul; 13():76. PubMed ID: 25066659
[TBL] [Abstract][Full Text] [Related]
9. Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms.
Koj K; Pejcz E
Molecules; 2023 Feb; 28(4):. PubMed ID: 36838898
[TBL] [Abstract][Full Text] [Related]
10. Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality.
Messina V; Cano J; Silvio A; Pattison AL; Roberts TH
Food Sci Nutr; 2024 Jun; 12(6):3910-3919. PubMed ID: 38873465
[TBL] [Abstract][Full Text] [Related]
11. Durum and soft wheat flours in sourdough and straight-dough bread-making.
Rinaldi M; Paciulli M; Caligiani A; Sgarbi E; Cirlini M; Dall'Asta C; Chiavaro E
J Food Sci Technol; 2015 Oct; 52(10):6254-65. PubMed ID: 26396371
[TBL] [Abstract][Full Text] [Related]
12. Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review.
Rolim ME; Fortes MI; Von Frankenberg A; Duarte CK
Crit Rev Food Sci Nutr; 2024; 64(3):801-816. PubMed ID: 35943419
[TBL] [Abstract][Full Text] [Related]
13. Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations.
Temkov M; Rocha JM; Rannou C; Ducasse M; Prost C
Front Nutr; 2024; 11():1370086. PubMed ID: 38887499
[TBL] [Abstract][Full Text] [Related]
14. Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads.
Yezbick G; Ahn-Jarvis J; Schwartz SJ; Vodovotz Y
J Food Sci; 2013 Oct; 78(10):C1487-C1494. PubMed ID: 24024975
[TBL] [Abstract][Full Text] [Related]
15. Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.
Pontonio E; Arora K; Dingeo C; Carafa I; Celano G; Scarpino V; Genot B; Gobbetti M; Di Cagno R
Front Microbiol; 2021; 12():674413. PubMed ID: 34322100
[TBL] [Abstract][Full Text] [Related]
16. Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study.
Keski-Rahkonen P; Kolehmainen M; Lappi J; Micard V; Jokkala J; Rosa-Sibakov N; Pihlajamäki J; Kirjavainen PV; Mykkänen H; Poutanen K; Gunter MJ; Scalbert A; Hanhineva K
Am J Clin Nutr; 2019 Jun; 109(6):1630-1639. PubMed ID: 31136658
[TBL] [Abstract][Full Text] [Related]
17. Increased Plasma Brain-Derived Neurotrophic Factor 10.5 h after Intake of Whole Grain Rye-Based Products in Healthy Subjects.
Sandberg JC; Björck IME; Nilsson AC
Nutrients; 2018 Aug; 10(8):. PubMed ID: 30115826
[TBL] [Abstract][Full Text] [Related]
18. Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome.
Costabile A; Santarelli S; Claus SP; Sanderson J; Hudspith BN; Brostoff J; Ward JL; Lovegrove A; Shewry PR; Jones HE; Whitley AM; Gibson GR
PLoS One; 2014; 9(10):e111225. PubMed ID: 25356771
[TBL] [Abstract][Full Text] [Related]
19. Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread.
Cera S; Tuccillo F; Knaapila A; Sim F; Manngård J; Niklander K; Verni M; Rizzello CG; Katina K; Coda R
Curr Res Food Sci; 2024; 8():100697. PubMed ID: 38487179
[TBL] [Abstract][Full Text] [Related]
20. Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics.
Ameur H; Tlais AZA; Paganoni C; Cozzi S; Suman M; Di Cagno R; Gobbetti M; Polo A
Int J Food Microbiol; 2024 Jan; 410():110513. PubMed ID: 38043376
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]