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Journal Abstract Search

165 related items for PubMed ID: 1734680

  • 1. Bioavailability of starch in various wheat-based bread products: evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion.
    Holm J, Björck I.
    Am J Clin Nutr; 1992 Feb; 55(2):420-9. PubMed ID: 1734680
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  • 2. Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content.
    Liljeberg H, Björck I.
    Eur J Clin Nutr; 1994 Mar; 48(3):151-63. PubMed ID: 8194500
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  • 3. Metabolic responses to starch in bread containing intact kernels versus milled flour.
    Liljeberg H, Granfeldt Y, Björck I.
    Eur J Clin Nutr; 1992 Aug; 46(8):561-75. PubMed ID: 1396475
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  • 4. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread.
    Juntunen KS, Laaksonen DE, Autio K, Niskanen LK, Holst JJ, Savolainen KE, Liukkonen KH, Poutanen KS, Mykkänen HM.
    Am J Clin Nutr; 2003 Nov; 78(5):957-64. PubMed ID: 14594782
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  • 5. Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio.
    Granfeldt Y, Liljeberg H, Drews A, Newman R, Björck I.
    Am J Clin Nutr; 1994 May; 59(5):1075-82. PubMed ID: 8172094
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  • 6. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans.
    Liljeberg HG, Lönner CH, Björck IM.
    J Nutr; 1995 Jun; 125(6):1503-11. PubMed ID: 7782904
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  • 7. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo.
    Skrabanja V, Liljeberg Elmståhl HG, Kreft I, Björck IM.
    J Agric Food Chem; 2001 Jan; 49(1):490-6. PubMed ID: 11170616
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  • 10. Rye products in the diabetic diet. Postprandial glucose and hormonal responses in non-insulin-dependent diabetic patients as compared to starch availability in vitro and experiments in rats.
    Hagander B, Björck I, Asp NG, Efendić S, Holm J, Nilsson-Ehle P, Lundquist I, Scherstén B.
    Diabetes Res Clin Pract; 1987 Jan; 3(2):85-96. PubMed ID: 2436870
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  • 11. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects.
    Juntunen KS, Niskanen LK, Liukkonen KH, Poutanen KS, Holst JJ, Mykkänen HM.
    Am J Clin Nutr; 2002 Feb; 75(2):254-62. PubMed ID: 11815315
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  • 12. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C, Riso P, Monti LD, Porrini M.
    Eur J Nutr; 2004 Aug; 43(4):198-204. PubMed ID: 15309439
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  • 13. Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal.
    Granfeldt Y, Wu X, Björck I.
    Eur J Clin Nutr; 2006 Jan; 60(1):104-12. PubMed ID: 16205745
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  • 19. Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults.
    Vanhatalo S, Dall'Asta M, Cossu M, Chiavaroli L, Francinelli V, Pede GD, Dodi R, Närväinen J, Antonini M, Goldoni M, Holopainen-Mantila U, Cas AD, Bonadonna R, Brighenti F, Poutanen K, Scazzina F.
    J Nutr; 2022 Apr; 152(4):994-1005. PubMed ID: 36967189
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  • 20. The botanical integrity of wheat products influences the gastric distention and satiety in healthy subjects.
    Hlebowicz J, Lindstedt S, Björgell O, Höglund P, Almér LO, Darwiche G.
    Nutr J; 2008 Apr 27; 7():12. PubMed ID: 18439313
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