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Journal Abstract Search

263 related items for PubMed ID: 10613410

  • 41. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile.
    Rosén LA, Silva LO, Andersson UK, Holm C, Ostman EM, Björck IM.
    Nutr J; 2009 Sep 25; 8():42. PubMed ID: 19781071
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  • 42. High Amylose Wheat Bread at Breakfast Increases Plasma Propionate Concentrations and Reduces the Postprandial Insulin Response to the Following Meal in Overweight Adults.
    Costabile G, Vetrani C, Calabrese I, Vitale M, Cipriano P, Salamone D, Testa R, Paparo L, Russo R, Rivellese AA, Giacco R, Riccardi G.
    J Nutr; 2023 Jan 25; 153(1):131-137. PubMed ID: 36913446
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  • 43. High-fiber foods at breakfast: influence on plasma glucose and insulin responses to lunch.
    Shaheen SM, Fleming SE.
    Am J Clin Nutr; 1987 Nov 25; 46(5):804-11. PubMed ID: 2823593
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  • 44. Efficacy of fibre additions to flatbread flour mixes for reducing post-meal glucose and insulin responses in healthy Indian subjects.
    Boers HM, MacAulay K, Murray P, Dobriyal R, Mela DJ, Spreeuwenberg MA.
    Br J Nutr; 2017 Feb 25; 117(3):386-394. PubMed ID: 28260548
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  • 45. Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads.
    Reynolds AN, Mann J, Elbalshy M, Mete E, Robinson C, Oey I, Silcock P, Downes N, Perry T, Te Morenga L.
    Diabetes Care; 2020 Feb 25; 43(2):476-479. PubMed ID: 31744812
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  • 46. Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects.
    Lu ZX, Walker KZ, Muir JG, Mascara T, O'Dea K.
    Am J Clin Nutr; 2000 May 25; 71(5):1123-8. PubMed ID: 10799374
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  • 47. Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers.
    Okafor EN, Erukainure OL, Ozumba AU, Adewale CO, Kayode FO, Asieba GO, Adesegha OI, Elemo GN.
    J Diet Suppl; 2017 Jul 04; 14(4):446-452. PubMed ID: 28118067
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  • 48. Grain sorghum muffin reduces glucose and insulin responses in men.
    Poquette NM, Gu X, Lee SO.
    Food Funct; 2014 May 04; 5(5):894-9. PubMed ID: 24608948
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  • 52. Targeted metabolomics reveals differences in the extended postprandial plasma metabolome of healthy subjects after intake of whole-grain rye porridges versus refined wheat bread.
    Shi L, Brunius C, Lindelöf M, Shameh SA, Wu H, Lee I, Landberg R, Moazzami AA.
    Mol Nutr Food Res; 2017 Jul 04; 61(7):. PubMed ID: 28035736
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  • 53. Rye bread decreases serum total and LDL cholesterol in men with moderately elevated serum cholesterol.
    Leinonen KS, Poutanen KS, Mykkänen HM.
    J Nutr; 2000 Feb 04; 130(2):164-70. PubMed ID: 10720164
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  • 54. Phytochemical Pharmacokinetics and Bioactivity of Oat and Barley Flour: A Randomized Crossover Trial.
    Sawicki CM, McKay DL, McKeown NM, Dallal G, Chen C-, Blumberg JB.
    Nutrients; 2016 Dec 15; 8(12):. PubMed ID: 27983687
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  • 55. 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 14; 113(9):1373-83. PubMed ID: 25850814
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  • 56. Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults.
    Zhou CZC, Anderson GH, Fan W, Vien S, Ai Y, Tulbek M, Fabek H.
    Nutr Res; 2024 Oct 14; 130():81-94. PubMed ID: 39366276
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  • 57. Plasma glucose and insulin reduction after consumption of breads varying in amylose content.
    Behall KM, Hallfrisch J.
    Eur J Clin Nutr; 2002 Sep 14; 56(9):913-20. PubMed ID: 12209381
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  • 58. Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and 'atta mix'-added whole wheat flour.
    Radhika G, Sumathi C, Ganesan A, Sudha V, Jeya Kumar Henry C, Mohan V.
    Br J Nutr; 2010 Jun 14; 103(11):1642-7. PubMed ID: 20100375
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  • 59. Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects.
    Giulia Falchi A, Grecchi I, Muggia C, Palladini G, Perlini S.
    J Diet Suppl; 2016 Nov 14; 13(6):626-33. PubMed ID: 27049812
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  • 60. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
    Le Gall M, Serena A, Jørgensen H, Theil PK, Bach Knudsen KE.
    Br J Nutr; 2009 Dec 14; 102(11):1590-600. PubMed ID: 19635175
    [Abstract] [Full Text] [Related]

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