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Items: 7

1.

The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates.

Alam SA, Pentikäinen S, Närväinen J, Katina K, Poutanen K, Sozer N.

Food Funct. 2019 Apr 17;10(4):1958-1973. doi: 10.1039/c8fo02188k.

PMID:
30888350
2.

Targeted metabolomics reveals differences in the extended postprandial plasma metabolome of healthy subjects after intake of whole-grain rye porridges versus refined wheat bread.

Shi L, Brunius C, Lindelöf M, Shameh SA, Wu H, Lee I, Landberg R, Moazzami AA.

Mol Nutr Food Res. 2017 Jul;61(7). doi: 10.1002/mnfr.201600924. Epub 2017 Feb 27.

PMID:
28035736
3.

Second meal effect on appetite and fermentation of wholegrain rye foods.

Ibrügger S, Vigsnæs LK, Blennow A, Skuflić D, Raben A, Lauritzen L, Kristensen M.

Appetite. 2014 Sep;80:248-56. doi: 10.1016/j.appet.2014.05.026. Epub 2014 May 27.

PMID:
24874564
4.

Postprandial effects of test meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study.

Hartvigsen ML, Lærke HN, Overgaard A, Holst JJ, Bach Knudsen KE, Hermansen K.

Eur J Clin Nutr. 2014 May;68(5):567-74. doi: 10.1038/ejcn.2014.25. Epub 2014 Mar 5.

PMID:
24595224
5.

Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial.

Isaksson H, Fredriksson H, Andersson R, Olsson J, Aman P.

Nutr J. 2009 Aug 26;8:39. doi: 10.1186/1475-2891-8-39.

6.
7.

Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects.

Lundin EA, Zhang JX, Lairon D, Tidehag P, Aman P, Adlercreutz H, Hallmans G.

Eur J Clin Nutr. 2004 Oct;58(10):1410-9.

PMID:
15100716

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