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PUBMED FOR HANDHELDS

Journal Abstract Search

254 related items for PubMed ID: 18317680

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  • 2. 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; 59(9):983-8. PubMed ID: 16015276
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  • 4. Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance.
    Garcia AL, Otto B, Reich SC, Weickert MO, Steiniger J, Machowetz A, Rudovich NN, Möhlig M, Katz N, Speth M, Meuser F, Doerfer J, Zunft HJ, Pfeiffer AH, Koebnick C.
    Eur J Clin Nutr; 2007 Mar; 61(3):334-41. PubMed ID: 16988651
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  • 5. 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; 101(3):391-8. PubMed ID: 18570696
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  • 8. African plant foods rich in non-starch polysaccharides reduce postprandial blood glucose and insulin concentrations in healthy human subjects.
    Onyechi UA, Judd PA, Ellis PR.
    Br J Nutr; 1998 Nov; 80(5):419-28. PubMed ID: 9924263
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  • 10. Impact of overweight and glucose tolerance on postprandial responses to high- and low-glycaemic index meals.
    Perälä MM, Hätönen KA, Virtamo J, Eriksson JG, Sinkko HK, Sundvall J, Valsta LM.
    Br J Nutr; 2011 Jun; 105(11):1627-34. PubMed ID: 21262063
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  • 12. Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch.
    Quílez J, Bulló M, Salas-Salvadó J.
    J Food Sci; 2007 Aug; 72(6):S407-11. PubMed ID: 17995698
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  • 14. Milk as a supplement to mixed meals may elevate postprandial insulinaemia.
    Liljeberg Elmståhl H, Björck I.
    Eur J Clin Nutr; 2001 Nov; 55(11):994-9. PubMed ID: 11641749
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  • 17. Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals.
    Keogh J, Atkinson F, Eisenhauer B, Inamdar A, Brand-Miller J.
    Appetite; 2011 Dec; 57(3):707-10. PubMed ID: 21907743
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  • 19. Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast.
    Johnson SK, Thomas SJ, Hall RS.
    Eur J Clin Nutr; 2005 Feb; 59(2):169-76. PubMed ID: 15483639
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  • 20. 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
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