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Journal Abstract Search

284 related items for PubMed ID: 26931667

  • 1. 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; 70(7):808-11. PubMed ID: 26931667
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  • 2. Glycaemic index of four commercially available breads in Malaysia.
    Yusof BN, Abd Talib R, Karim NA, Kamarudin NA, Arshad F.
    Int J Food Sci Nutr; 2009 Sep; 60(6):487-96. PubMed ID: 18785052
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  • 3. 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; 53(4):262-7. PubMed ID: 10334650
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  • 4. 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; 78(5):957-64. PubMed ID: 14594782
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  • 5. 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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  • 8. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile.
    Rosén LA, Silva LO, Andersson UK, Holm C, Ostman EM, Björck IM.
    Nutr J; 2009 Sep 25; 8():42. PubMed ID: 19781071
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  • 9. 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 25; 118(9):686-697. PubMed ID: 29185930
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  • 10. 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 25; 63(7):e1800959. PubMed ID: 30636184
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  • 11. 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 25; 75(2):254-62. PubMed ID: 11815315
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  • 13. 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 Feb 25; 10(3):e0122241. PubMed ID: 25826373
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  • 14. 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 25; 98(6):1196-205. PubMed ID: 17697425
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  • 15. Rye products in the diabetic diet. Postprandial glucose and hormonal responses in non-insulin-dependent diabetic patients as compared to starch availability in vitro and experiments in rats.
    Hagander B, Björck I, Asp NG, Efendić S, Holm J, Nilsson-Ehle P, Lundquist I, Scherstén B.
    Diabetes Res Clin Pract; 1987 Dec 25; 3(2):85-96. PubMed ID: 2436870
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  • 17. 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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  • 18. Bakery products as a source of total dietary fiber in young adults.
    Markiewicz-Żukowska R, Moskwa J, Gromkowska-Kępka K, Laskowska E, Laskowska J, Tomczuk J, Borawska MH.
    Rocz Panstw Zakl Hig; 2016 Nov 04; 67(2):131-6. PubMed ID: 27289508
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