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Items: 1 to 20 of 139

1.

The effect of dietary fibre on reducing the glycaemic index of bread.

Scazzina F, Siebenhandl-Ehn S, Pellegrini N.

Br J Nutr. 2013 Apr 14;109(7):1163-74. doi: 10.1017/S0007114513000032. Epub 2013 Feb 18. Review.

PMID:
23414580
2.

The glycaemic index: importance of dietary fibre and other food properties.

Björck I, Elmståhl HL.

Proc Nutr Soc. 2003 Feb;62(1):201-6. Review.

PMID:
12749347
3.

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;98(6):1196-205. Epub 2007 Aug 15.

PMID:
17697425
4.

Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods.

Brand-Miller JC, Atkinson FS, Gahler RJ, Kacinik V, Lyon MR, Wood S.

Br J Nutr. 2012 Jul;108(2):245-8. doi: 10.1017/S0007114511005447. Epub 2011 Oct 10.

PMID:
22017917
5.

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. doi: 10.1080/09637480701804268.

PMID:
18785052
6.

High insoluble fibre content increases in vitro starch digestibility in partially baked breads.

Ronda F, Rivero P, Caballero PA, Quilez J.

Int J Food Sci Nutr. 2012 Dec;63(8):971-7. doi: 10.3109/09637486.2012.690025. Epub 2012 May 24.

PMID:
22621760
7.

Impact of α-amylase during breadmaking on in vitro kinetics of starch hydrolysis and glycaemic index of enriched bread with bran.

Sanz-Penella JM, Laparra JM, Haros M.

Plant Foods Hum Nutr. 2014 Sep;69(3):216-21. doi: 10.1007/s11130-014-0436-7.

PMID:
25074672
8.

Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients.

Widanagamage RD, Ekanayake S, Welihinda J.

Int J Food Sci Nutr. 2009;60 Suppl 4:215-23. doi: 10.1080/09637480902849195.

PMID:
19418327
10.

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;60 Suppl 4:21-30. doi: 10.1080/09637480802360392.

PMID:
19418328
11.

A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia.

Ranawana V, Henry CJ.

Int J Food Sci Nutr. 2013 Mar;64(2):223-9. doi: 10.3109/09637486.2012.713917. Epub 2012 Aug 14.

PMID:
22888982
13.

Parameters controlling the glycaemic response to breads.

Fardet A, Leenhardt F, Lioger D, Scalbert A, Rémésy C.

Nutr Res Rev. 2006 Jun;19(1):18-25. doi: 10.1079/NRR2006118.

PMID:
19079873
14.

Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.

Collar C, Jiménez T, Conte P, Fadda C.

Carbohydr Polym. 2014 Nov 26;113:149-58. doi: 10.1016/j.carbpol.2014.07.020. Epub 2014 Jul 18.

PMID:
25256469
15.

Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.

Brites CM, Trigo MJ, Carrapiço B, Alviña M, Bessa RJ.

Nutr Res. 2011 Apr;31(4):302-8. doi: 10.1016/j.nutres.2011.02.001. Epub 2011 Mar 22.

PMID:
21530804
16.

Glycaemic response to barley porridge varying in dietary fibre content.

Thondre PS, Wang K, Rosenthal AJ, Henry CJ.

Br J Nutr. 2012 Mar;107(5):719-24. doi: 10.1017/S0007114511003461. Epub 2011 Jul 26.

PMID:
21787456
17.

Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects.

Pavlovich-Abril A, Rouzaud-Sández O, Torres P, Robles-Sánchez RM.

Int J Food Sci Nutr. 2012 Nov;63(7):882-92. doi: 10.3109/09637486.2012.676030. Epub 2012 Apr 10. Review.

PMID:
22486424
18.

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;43(4):198-204. Epub 2004 Jan 6.

PMID:
15309439
19.

The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.

Buddrick O, Jones OA, Hughes JG, Kong I, Small DM.

Food Chem. 2015 Aug 1;180:181-5. doi: 10.1016/j.foodchem.2015.02.044. Epub 2015 Feb 16.

PMID:
25766816
20.

Postprandial glycaemic response: how is it influenced by characteristics of cereal products?

Meynier A, Goux A, Atkinson F, Brack O, Vinoy S.

Br J Nutr. 2015 Jun 28;113(12):1931-9. doi: 10.1017/S0007114515001270. Epub 2015 May 22.

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