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Journal Abstract Search

281 related items for PubMed ID: 31162585

  • 1. 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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  • 3. Substitution of Refined Conventional Wheat Flour with Wheat High in Resistant Starch Modulates the Intestinal Microbiota and Fecal Metabolites in Healthy Adults: A Randomized, Controlled Trial.
    Gondalia SV, Wymond B, Benassi-Evans B, Berbezy P, Bird AR, Belobrajdic DP.
    J Nutr; 2022 Jun 09; 152(6):1426-1437. PubMed ID: 35102419
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  • 4. 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 09; 56(3):1063-1076. PubMed ID: 26857762
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  • 7. 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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  • 8. 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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  • 9. 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 May 27; 39(3):376-86. PubMed ID: 23482513
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  • 11. The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial.
    Bo S, Seletto M, Choc A, Ponzo V, Lezo A, Demagistris A, Evangelista A, Ciccone G, Bertolino M, Cassader M, Gambino R.
    Food Res Int; 2017 Feb 27; 92():40-47. PubMed ID: 28290296
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  • 15. Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch.
    Quílez J, Bulló M, Salas-Salvadó J.
    J Food Sci; 2007 Aug 27; 72(6):S407-11. PubMed ID: 17995698
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  • 16. 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 27; 101(3):391-8. PubMed ID: 18570696
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  • 17. The effects of whole grain high-amylose maize flour as a source of resistant starch on blood glucose, satiety, and food intake in young men.
    Luhovyy BL, Mollard RC, Yurchenko S, Nunez MF, Berengut S, Liu TT, Smith CE, Pelkman CL, Anderson GH.
    J Food Sci; 2014 Dec 27; 79(12):H2550-6. PubMed ID: 25388622
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  • 18. 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 27; 53(4):262-7. PubMed ID: 10334650
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  • 19. 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 27; 63(7):e1800959. PubMed ID: 30636184
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  • 20. 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 Apr 27; 10(3):e0122241. PubMed ID: 25826373
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