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PUBMED FOR HANDHELDS

Journal Abstract Search

444 related items for PubMed ID: 25826373

  • 1. 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; 10(3):e0122241. PubMed ID: 25826373
    [Abstract] [Full Text] [Related]

  • 2. 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; 118(9):686-697. PubMed ID: 29185930
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  • 3. 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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  • 4. Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study.
    Lee I, Shi L, Webb DL, Hellström PM, Risérus U, Landberg R.
    Br J Nutr; 2016 Dec 21; 116(12):2139-2149. PubMed ID: 28069076
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  • 5. Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study.
    Iversen KN, Johansson D, Brunius C, Andlid T, Andersson R, Langton M, Landberg R.
    Nutrients; 2018 Oct 30; 10(11):. PubMed ID: 30380770
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  • 6. 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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  • 7. 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 19; 78(5):957-64. PubMed ID: 14594782
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  • 14. Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects.
    Leinonen K, Liukkonen K, Poutanen K, Uusitupa M, Mykkänen H.
    Eur J Clin Nutr; 1999 Apr 19; 53(4):262-7. PubMed ID: 10334650
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  • 15. Glucose Appearance Rate Rather than the Blood Glucose Concentrations Explains Differences in Postprandial Insulin Responses between Wholemeal Rye and Refined Wheat Breads-Results from A Cross-Over Meal Study.
    Östman JR, Müllner E, Eriksson J, Kristinsson H, Gustafsson J, Witthöft C, Bergsten P, Moazzami AA.
    Mol Nutr Food Res; 2019 Apr 19; 63(7):e1800959. PubMed ID: 30636184
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  • 18. 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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  • 19. Whole grain rye breakfast - sustained satiety during three weeks of regular consumption.
    Isaksson H, Tillander I, Andersson R, Olsson J, Fredriksson H, Webb DL, Åman P.
    Physiol Behav; 2012 Feb 01; 105(3):877-84. PubMed ID: 22061429
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