Parameters controlling the glycaemic response to breads.
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Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat breadGlycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans.Glycemic impact and health: new horizons in white bread formulations.The effect of dietary fibre on reducing the glycaemic index of bread.A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects.Glycaemic and Insulin Response to Equi-Quantity of Selected Common Indian Staples in Individuals with Type 2 Diabetes Mellitus.Bread making technology influences postprandial glucose response: a review of the clinical evidence.Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence.Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial.Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread.Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads.The structure of wheat bread influences the postprandial metabolic response in healthy men.In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients.Chemical composition and starch digestibility of different gluten-free breads.High insoluble fibre content increases in vitro starch digestibility in partially baked breads.A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia.Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans.Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake
P2860
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P2860
Parameters controlling the glycaemic response to breads.
description
2006 nî lūn-bûn
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2006年の論文
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2006年学术文章
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2006年学术文章
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2006年学术文章
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2006年学术文章
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name
Parameters controlling the glycaemic response to breads.
@en
Parameters controlling the glycaemic response to breads.
@nl
type
label
Parameters controlling the glycaemic response to breads.
@en
Parameters controlling the glycaemic response to breads.
@nl
prefLabel
Parameters controlling the glycaemic response to breads.
@en
Parameters controlling the glycaemic response to breads.
@nl
P2093
P2860
P356
P1476
Parameters controlling the glycaemic response to breads.
@en
P2093
Anthony Fardet
Augustin Scalbert
Christian Rémésy
Delphine Lioger
Fanny Leenhardt
P2860
P356
10.1079/NRR2006118
P577
2006-06-01T00:00:00Z