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Journal Abstract Search

375 related items for PubMed ID: 23482513

  • 1. Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads.
    Breen C, Ryan M, Gibney MJ, Corrigan M, O'Shea D.
    Diabetes Educ; 2013; 39(3):376-86. PubMed ID: 23482513
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  • 2. Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans.
    Gonzalez-Anton C, Rico MC, Sanchez-Rodriguez E, Ruiz-Lopez MD, Gil A, Mesa MD.
    Nutrients; 2015 May 27; 7(6):4033-53. PubMed ID: 26024293
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  • 3. Dietary breads: myth or reality?
    Mesci B, Oguz A, Sagun HG, Uzunlulu M, Keskin EB, Coksert D.
    Diabetes Res Clin Pract; 2008 Jul 27; 81(1):68-71. PubMed ID: 18367284
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  • 4. Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 2.
    Rosén LA, Östman EM, Björck IM.
    J Agric Food Chem; 2011 Nov 23; 59(22):12149-54. PubMed ID: 21981244
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  • 5. Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial.
    Johansson DP, Lee I, Risérus U, Langton M, Landberg R.
    PLoS One; 2015 Nov 23; 10(3):e0122241. PubMed ID: 25826373
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  • 6. Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1.
    Rosén LA, Östman EM, Shewry PR, Ward JL, Andersson AA, Piironen V, Lampi AM, Rakszegi M, Bedö Z, Björck IM.
    J Agric Food Chem; 2011 Nov 23; 59(22):12139-48. PubMed ID: 21961929
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  • 8. Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11-14.5 hour perspective; a randomized controlled study in healthy subjects.
    Sandberg JC, Björck IME, Nilsson AC.
    Nutr J; 2017 Apr 21; 16(1):25. PubMed ID: 28431559
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  • 11. Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products.
    Rosén LA, Ostman EM, Björck IM.
    Nutr J; 2011 Jan 19; 10():7. PubMed ID: 21247415
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  • 12. Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms.
    Lappi J, Mykkänen H, Bach Knudsen KE, Kirjavainen P, Katina K, Pihlajamäki J, Poutanen K, Kolehmainen M.
    Nutr J; 2014 Nov 04; 13():104. PubMed ID: 25370913
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  • 14. 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 04; 78(5):957-64. PubMed ID: 14594782
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  • 15. Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.
    Zamaratskaia G, Johansson DP, Junqueira MA, Deissler L, Langton M, Hellström PM, Landberg R.
    Br J Nutr; 2017 Nov 04; 118(9):686-697. PubMed ID: 29185930
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  • 18. An enriched, cereal-based bread affects appetite ratings and glycemic, insulinemic, and gastrointestinal hormone responses in healthy adults in a randomized, controlled trial.
    Gonzalez-Anton C, Lopez-Millan B, Rico MC, Sanchez-Rodriguez E, Ruiz-Lopez MD, Gil A, Mesa MD.
    J Nutr; 2015 Feb 04; 145(2):231-8. PubMed ID: 25644342
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  • 19. Glycaemic and insulin index of four common German breads.
    Goletzke J, Atkinson FS, Ek KL, Bell K, Brand-Miller JC, Buyken AE.
    Eur J Clin Nutr; 2016 Jul 04; 70(7):808-11. PubMed ID: 26931667
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  • 20. Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.
    Eelderink C, Noort MWJ, Sozer N, Koehorst M, Holst JJ, Deacon CF, Rehfeld JF, Poutanen K, Vonk RJ, Oudhuis L, Priebe MG.
    Eur J Nutr; 2017 Apr 04; 56(3):1063-1076. PubMed ID: 26857762
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