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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

345 related items for PubMed ID: 19418327

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  • 2. 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; 103(11):1642-7. PubMed ID: 20100375
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  • 4. In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products.
    Hawkins A, Johnson SK.
    Int J Food Sci Nutr; 2005 May; 56(3):147-55. PubMed ID: 16009629
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  • 6. Glycemic index of selected carbohydrate-based foods consumed in Qatar.
    Hassan A, Elobeid T, Kerkadi A, Medhat M, Suheil G.
    Int J Food Sci Nutr; 2010 Aug; 61(5):512-8. PubMed ID: 20141487
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  • 7. Effects of cake made from whole soy powder on postprandial blood glucose and insulin levels in human subjects.
    Oku T, Nakamura M, Takasugi A, Hashiguchi-Ishiguro M, Tanabe K, Nakamura S.
    Int J Food Sci Nutr; 2009 Aug; 60 Suppl 4():224-31. PubMed ID: 19412831
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  • 11. Glycaemic index of some commercially available rice and rice products in Great Britain.
    Ranawana DV, Henry CJ, Lightowler HJ, Wang D.
    Int J Food Sci Nutr; 2009 Aug; 60 Suppl 4():99-110. PubMed ID: 19169946
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  • 12. 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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  • 13. Effect of dietary curries on the glycaemic index.
    Pirasath S, Thayaananthan K, Balakumar S, Arasaratnam V.
    Ceylon Med J; 2010 Dec; 55(4):118-22. PubMed ID: 21341625
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  • 14. Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods.
    Brand-Miller JC, Atkinson FS, Gahler RJ, Kacinik V, Lyon MR, Wood S.
    Br J Nutr; 2012 Jul; 108(2):245-8. PubMed ID: 22017917
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  • 15. Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro.
    Chillo S, Monro JA, Mishra S, Henry CJ.
    Int J Food Sci Nutr; 2010 Mar; 61(2):149-60. PubMed ID: 20113187
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  • 16. 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; 18(9):602-5. PubMed ID: 18387793
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