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Journal Abstract Search

151 related items for PubMed ID: 26288992

  • 1. The structure of wheat bread influences the postprandial metabolic response in healthy men.
    Eelderink C, Noort MW, Sozer N, Koehorst M, Holst JJ, Deacon CF, Rehfeld JF, Poutanen K, Vonk RJ, Oudhuis L, Priebe MG.
    Food Funct; 2015 Oct; 6(10):3236-48. PubMed ID: 26288992
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  • 2. 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; 56(3):1063-1076. PubMed ID: 26857762
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  • 3. Slowly and rapidly digestible starchy foods can elicit a similar glycemic response because of differential tissue glucose uptake in healthy men.
    Eelderink C, Schepers M, Preston T, Vonk RJ, Oudhuis L, Priebe MG.
    Am J Clin Nutr; 2012 Nov; 96(5):1017-24. PubMed ID: 22990033
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  • 4. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects.
    Juntunen KS, Niskanen LK, Liukkonen KH, Poutanen KS, Holst JJ, Mykkänen HM.
    Am J Clin Nutr; 2002 Feb; 75(2):254-62. PubMed ID: 11815315
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  • 5. Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing.
    Bakhøj S, Flint A, Holst JJ, Tetens I.
    Eur J Clin Nutr; 2003 Oct; 57(10):1254-61. PubMed ID: 14506486
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  • 6. 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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  • 7. 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; 63(7):e1800959. PubMed ID: 30636184
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  • 11. An explorative study of in vivo digestive starch characteristics and postprandial glucose kinetics of wholemeal wheat bread.
    Priebe MG, Wachters-Hagedoorn RE, Heimweg JA, Small A, Preston T, Elzinga H, Stellaard F, Vonk RJ.
    Eur J Nutr; 2008 Dec; 47(8):417-23. PubMed ID: 18853232
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  • 13. 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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  • 14. 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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  • 18. High Amylose Wheat Bread at Breakfast Increases Plasma Propionate Concentrations and Reduces the Postprandial Insulin Response to the Following Meal in Overweight Adults.
    Costabile G, Vetrani C, Calabrese I, Vitale M, Cipriano P, Salamone D, Testa R, Paparo L, Russo R, Rivellese AA, Giacco R, Riccardi G.
    J Nutr; 2023 Jan; 153(1):131-137. PubMed ID: 36913446
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  • 19. High-Amylose Wheat Lowers the Postprandial Glycemic Response to Bread in Healthy Adults: A Randomized Controlled Crossover Trial.
    Belobrajdic DP, Regina A, Klingner B, Zajac I, Chapron S, Berbezy P, Bird AR.
    J Nutr; 2019 Aug 01; 149(8):1335-1345. PubMed ID: 31162585
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  • 20. Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes.
    Bohl M, Gregersen S, Zhong Y, Hebelstrup KH, Hermansen K.
    Eur J Clin Nutr; 2024 Mar 01; 78(3):243-250. PubMed ID: 37940671
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