Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans. - Wikidata - awgldk - TriplyDB

Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans.

Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans.

http://www.wikidata.org/entity/Q51660292

about

Effect of Glycemic Index of Breakfast on Energy Intake at Subsequent Meal among Healthy People: A Meta-Analysis Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges Alternative dietary fiber sources in companion animal nutrition Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins.Putting the whole grain puzzle together: health benefits associated with whole grains--summary of American Society for Nutrition 2010 Satellite Symposium.Hyperosmolarity in the small intestine contributes to postprandial ghrelin suppression The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety Increasing doses of fiber do not influence short-term satiety or food intake and are inconsistently linked to gut hormone levels.β-Glucan and dark chocolate: a randomized crossover study on short-term satiety and energy intake.Effects of learning and food form on energy intake and appetitive responses.A randomized 3×3 crossover study to evaluate the effect of Hass avocado intake on post-ingestive satiety, glucose and insulin levels, and subsequent energy intake in overweight adults.The impact of food viscosity on eating rate, subjective appetite, glycemic response and gastric emptying rate.An oat bran meal influences blood insulin levels and related gene sets in peripheral blood mononuclear cells of healthy subjects.Beta glucan: health benefits in obesity and metabolic syndrome.Gastrointestinal microbiome modulator improves glucose tolerance in overweight and obese subjects: A randomized controlled pilot trial The difference between oats and beta-glucan extract intake in the management of HbA1c, fasting glucose and insulin sensitivity: a meta-analysis of randomized controlled trials.Oat consumption reduced intestinal fat deposition and improved health span in Caenorhabditis elegans model.Energy-dense snacks can have the same expected satiation as sugar-containing beverages Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals Instant Oatmeal Increases Satiety and Reduces Energy Intake Compared to a Ready-to-Eat Oat-Based Breakfast Cereal: A Randomized Crossover Trial.Dietary fiber and satiety: the effects of oats on satiety.Major cereal grain fibers and psyllium in relation to cardiovascular health.Lack of Effects of a Single High-Fat Meal Enriched with Vegetable n-3 or a Combination of Vegetable and Marine n-3 Fatty Acids on Intestinal Peptide Release and Adipokines in Healthy Female Subjects Increasing dietary oat fibre decreases the permeability of intestinal mucus.Cholesterol-lowering effects of oat β-glucan.Diet: friend or foe of enteroendocrine cells--how it interacts with enteroendocrine cells.Copy number polymorphism of the salivary amylase gene: implications in human nutrition research.An evidence-based systematic review of beta-glucan by the natural standard research collaboration.The effects of bulking, viscous and gel-forming dietary fibres on satiation.Use of viscous fibres in beverages for appetite control: a review of studies.Dietary Shiitake Mushroom (Lentinus edodes) Prevents Fat Deposition and Lowers Triglyceride in Rats Fed a High-Fat Diet.Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut.The future of oats in the food and health continuum.An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects.Identification of weak and gender specific effects in a short 3 weeks intervention study using barley and oat mixed linkage β-glucan dietary supplements: a human fecal metabolome study by GC-MS Clinical and Physiological Perspectives of β-Glucans: The Past, Present, and Future.Specific food structures supress appetite through reduced gastric emptying rate Postprandial PYY increase by resistant starch supplementation is independent of net portal appearance of short-chain fatty acids in pigs.Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma lipids and caecal formation of SCFA in mice.Oat beta-glucan supplementation does not enhance the effectiveness of an energy-restricted diet in overweight women.

P2860

Q26770288-F861DA13-E69B-4405-BE6A-CD62DA12F3D9 Q26824450-5B6D1FF7-572C-47E2-961E-71F0D93F0382 Q26830541-23C4DB0D-B111-4822-9AD0-376AE57C0BC2 Q30366591-B60BDE84-AA2B-4736-AB08-20DB34B5FE4F Q33350904-56F1CF78-9D0D-47FA-9503-C33964BEA8C2 Q33764587-971D0B6F-6F6A-4415-947A-1F8E0EA49DB4 Q33793509-305E8460-A6E3-4546-86D8-7063C8211D5F Q33954857-24E67AC3-5218-4DD3-96B6-19357933A821 Q34263585-8DE4F057-CEAC-498B-863D-43581F9DA62D Q34288110-53ECC40B-697C-4683-BAC7-46BD22937449 Q34464164-33F9EE4B-3CAC-4E88-BAD4-A393E127F82E Q34789740-555B9F53-AA51-42E2-BF1E-FAB0BF7F29C5 Q35401459-177F8D3B-A379-4A8A-87C7-0F91218059A2 Q35609234-C3C72C62-A59E-4FA0-B1F5-C48AC8B45C22 Q35794567-341D5332-BE75-4FB6-AB3E-3A176DA47A6F Q35913069-FA5796C6-949A-4EF4-9089-B314759F14A4 Q36032794-B415F530-71D1-4319-9E51-D94FD2C39E82 Q36133833-2F779FD9-1B5D-43A9-ABCE-6877AE0B7BF1 Q36143458-811BC499-7E6E-4304-8E98-E111F73A9C31 Q36359755-40698D08-FA5D-40CD-8078-24B4093F52AD Q36591661-E35D6DDE-516A-49FD-98F7-BEADA02D8FEF Q37002515-4F99023A-75DC-4E5B-BEBE-BE4929EE2683 Q37218440-E7B2A1CD-48FA-4FD6-B87B-58F8514ABBD6 Q37350970-FAED4380-48F1-44DE-B146-FB9926BAC91A Q37883463-AA7A0162-EC7F-4A59-AD1D-253F3FFB141F Q37983846-7DF96189-379B-48F9-B978-F14405461EB6 Q38042330-58D7C6DB-E6F4-40C7-87B2-81658D815AAA Q38264166-261A9EEE-902E-402C-B144-57B70432FCBC Q38457583-4A7B52A7-B89C-4B05-8312-159D7B88CD99 Q38497976-4F397B75-0BD8-4479-BDD2-A46CFB0AACD6 Q38790215-7977D9F7-53B2-42D6-8A88-6E089952E9FB Q38824606-A4736B6B-3417-4921-AD94-DA09F51A015A Q39121302-B2E14C42-C863-4E96-9DBB-69F2162F0B52 Q40911391-0ED00841-0700-4C5E-AB11-F8A51337DA3C Q41459266-34014FE9-8FE0-4F8E-A016-312C42A963D6 Q41660956-53EF67F7-8AD1-4536-BCA9-AE48BDEDA2F1 Q42152213-22881E0B-8C48-4A52-B2B6-6C847123593C Q42370804-927C2C87-68D4-42C0-BA88-FF54D5319A59 Q43119857-E8C20C86-FC9E-44F1-B3B3-99C316DEF0AF Q43237465-9A08B81B-5B09-423C-B6F2-B07EE85A4158

P2860

Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans.

http://www.wikidata.org/entity/Q51660292

description

2009 nî lūn-bûn

@nan

2009年の論文

@ja

2009年学术文章

@wuu

2009年学术文章

@zh

2009年学术文章

@zh-cn

2009年学术文章

@zh-hans

2009年学术文章

@zh-my

2009年学术文章

@zh-sg

2009年學術文章

@yue

2009年學術文章

@zh-hant

name

Viscosity of oat bran-enriched ...... l responses in healthy humans.

@en

Viscosity of oat bran-enriched ...... l responses in healthy humans.

@nl

type

label

Viscosity of oat bran-enriched ...... l responses in healthy humans.

@en

Viscosity of oat bran-enriched ...... l responses in healthy humans.

@nl

prefLabel

Viscosity of oat bran-enriched ...... l responses in healthy humans.

@en

Viscosity of oat bran-enriched ...... l responses in healthy humans.

@nl

P1433

Q51660292-C6D713DA-701C-4BC8-8D8B-E9BE83073A1F

P1476

Q51660292-C9F63677-48D7-4B25-B940-73CD085C4E71

P2093

Q51660292-0737EFD7-AF11-4D24-A7E4-498F07FD16F5

Q51660292-2BAB6D8B-E2CE-4C9A-B3A7-3DDA29D23A27

Q51660292-51163990-85EE-455F-A0C7-5BA71B20EDAC

Q51660292-70CBD505-C4DB-461A-934D-95949A7E8F62

Q51660292-A9A9C36E-5BE5-4923-9B47-BCAF7BE92975

Q51660292-AEC99F86-B414-4AB9-80FD-70AE97EA801C

Q51660292-B663FD9A-7716-4DF6-B04A-5C2E2ED2D135

Q51660292-E4C27145-5616-444D-AE13-D43FF50D930D

Q51660292-F761F998-D909-4AD1-BBEC-4A3423877849

P304

Q51660292-4C60C984-155B-4C60-BBB6-DC28435960AE

P31

Q51660292-EF7FDB9C-35A0-4EC0-B6A9-9BC79C2DA479

P356

Q51660292-C89FAD51-BB1E-48B6-9082-E82BF17AC36D

P407

Q51660292-85B1B208-E7FE-4625-A619-127FB7956838

P433

Q51660292-1F2BFA11-9ABC-4E3A-BA38-467C4951B1B1

P478

Q51660292-ABBED0D4-84FB-4CDF-A2D9-7C15D9CDE6DC

P577

Q51660292-45F2AAE4-AA71-4C3F-BF33-378C68365F50

P5875

Q51660292-ED29DC3D-B7BA-4E2D-B084-D65D4025946C

P698

Q51660292-5D216A64-8807-4034-B4EF-11CA423663D1

P356

P1433

Journal of Nutrition

P1476

Viscosity of oat bran-enriched ...... l responses in healthy humans.

@en

P2093

Anna-Kaisa Purhonen

http://www.w3.org/2001/XMLSchema#string

David E Laaksonen

http://www.w3.org/2001/XMLSchema#string

Kaisa S Poutanen

http://www.w3.org/2001/XMLSchema#string

Karl-Heinz Herzig

http://www.w3.org/2001/XMLSchema#string

Kristiina R Juvonen

http://www.w3.org/2001/XMLSchema#string

Leila J Karhunen

http://www.w3.org/2001/XMLSchema#string

Liisa Lähteenmäki

http://www.w3.org/2001/XMLSchema#string

Marjatta Salmenkallio-Marttila

http://www.w3.org/2001/XMLSchema#string

Matti I J Uusitupa

http://www.w3.org/2001/XMLSchema#string

P304

461-466

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.3945/JN.108.099945

http://www.w3.org/2001/XMLSchema#string

P407

P433

3

http://www.w3.org/2001/XMLSchema#string

P478

139

http://www.w3.org/2001/XMLSchema#string

P577

2009-01-28T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

23957015

http://www.w3.org/2001/XMLSchema#string

P698

19176745

http://www.w3.org/2001/XMLSchema#string