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Journal Abstract Search

257 related items for PubMed ID: 3142566

  • 21. 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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  • 22. A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects.
    Zhu R, Fan Z, Li G, Wu Y, Zhao W, Ye T, Wang L.
    Eur J Nutr; 2020 Sep; 59(6):2345-2355. PubMed ID: 31552500
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  • 23. 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 Sep; 39(3):376-86. PubMed ID: 23482513
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  • 29. Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons.
    Chlup R, Bartek J, Reznícková M, Zapletalová J, Doubravová B, Chlupová L, Seckar P, Dvorácková S, Simánek V.
    Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub; 2004 Jul; 148(1):17-25. PubMed ID: 15523541
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  • 30. Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers.
    Hall RS, Thomas SJ, Johnson SK.
    Asia Pac J Clin Nutr; 2005 Jul; 14(1):91-7. PubMed ID: 15734714
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  • 31. Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes.
    Giacco R, Brighenti F, Parillo M, Capuano M, Ciardullo AV, Rivieccio A, Rivellese AA, Riccardi G.
    Br J Nutr; 2001 Jan; 85(1):33-40. PubMed ID: 11227031
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  • 33. Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers.
    Okafor EN, Erukainure OL, Ozumba AU, Adewale CO, Kayode FO, Asieba GO, Adesegha OI, Elemo GN.
    J Diet Suppl; 2017 Jul 04; 14(4):446-452. PubMed ID: 28118067
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  • 34. Effect of guar crispbread with cereal products and leguminous seeds on blood glucose concentrations of diabetics.
    Jenkins DJ, Wolever TM, Taylor RH, Barker HM, Fielden H, Jenkins AL.
    Br Med J; 1980 Nov 08; 281(6250):1248-50. PubMed ID: 6253021
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  • 36. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C, Riso P, Monti LD, Porrini M.
    Eur J Nutr; 2004 Aug 08; 43(4):198-204. PubMed ID: 15309439
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  • 37. Glycaemic index of different kinds of carbohydrates in type 2 diabetes.
    Donduran S, Hamulu F, Cetinkalp S, Colak B, Horozoğlu N, Tüzün M.
    Eat Weight Disord; 1999 Dec 08; 4(4):203-6. PubMed ID: 10728183
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  • 38. Physical factors influencing the blood glucose response to different breads in type II diabetic patients.
    Arends J, Ahrens K, Lübke D, Willms B.
    Klin Wochenschr; 1987 May 15; 65(10):469-74. PubMed ID: 3599794
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  • 39. Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal.
    Hettiaratchi UP, Ekanayake S, Welihinda J.
    Int J Food Sci Nutr; 2009 May 15; 60 Suppl 4():21-30. PubMed ID: 19418328
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  • 40. Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses.
    Nordlund E, Katina K, Mykkänen H, Poutanen K.
    Foods; 2016 Mar 25; 5(2):. PubMed ID: 28231119
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