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Journal Abstract Search

857 related items for PubMed ID: 17697425

  • 1. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.
    Br J Nutr; 2007 Dec; 98(6):1196-205. PubMed ID: 17697425
    [Abstract] [Full Text] [Related]

  • 2. Glycemic index and phenolics of partially-baked frozen bread with sourdough.
    Novotni D, Curić D, Bituh M, Colić Barić I, Skevin D, Cukelj N.
    Int J Food Sci Nutr; 2011 Feb; 62(1):26-33. PubMed ID: 20715901
    [Abstract] [Full Text] [Related]

  • 3. 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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  • 4. Glycaemic index of four commercially available breads in Malaysia.
    Yusof BN, Abd Talib R, Karim NA, Kamarudin NA, Arshad F.
    Int J Food Sci Nutr; 2009 Sep; 60(6):487-96. PubMed ID: 18785052
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  • 5. Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.
    Brites CM, Trigo MJ, Carrapiço B, Alviña M, Bessa RJ.
    Nutr Res; 2011 Apr; 31(4):302-8. PubMed ID: 21530804
    [Abstract] [Full Text] [Related]

  • 6. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
    [Abstract] [Full Text] [Related]

  • 7. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):236-45. PubMed ID: 20071045
    [Abstract] [Full Text] [Related]

  • 8. The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals.
    Najjar AM, Parsons PM, Duncan AM, Robinson LE, Yada RY, Graham TE.
    Br J Nutr; 2009 Feb 28; 101(3):391-8. PubMed ID: 18570696
    [Abstract] [Full Text] [Related]

  • 9. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.
    Food Microbiol; 2016 Jun 28; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 10. The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients.
    Marangoni F, Poli A.
    Nutr Metab Cardiovasc Dis; 2008 Nov 28; 18(9):602-5. PubMed ID: 18387793
    [Abstract] [Full Text] [Related]

  • 11. 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 28; 48(3):151-63. PubMed ID: 8194500
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  • 18. The glycaemic and C-peptide responses of foods rich in dietary fibre from oat, buckwheat and lingonberry.
    Rokka S, Ketoja E, Järvenpää E, Tahvonen R.
    Int J Food Sci Nutr; 2013 Aug 28; 64(5):528-34. PubMed ID: 23360114
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  • 19. Metabolic responses to starch in bread containing intact kernels versus milled flour.
    Liljeberg H, Granfeldt Y, Björck I.
    Eur J Clin Nutr; 1992 Aug 28; 46(8):561-75. PubMed ID: 1396475
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  • 20. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects.
    Ostman E, Granfeldt Y, Persson L, Björck I.
    Eur J Clin Nutr; 2005 Sep 28; 59(9):983-8. PubMed ID: 16015276
    [Abstract] [Full Text] [Related]

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