Inger Björck
Titel
professor
Organisation
046-2229738
Inger [dot] Bjorck [at] appliednutrition [dot] lth [dot] se
Publikationer (hämtat ur Lunds universitets publikationsdatabas)
författare
- 2013
- 2012
- A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects
- Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
- Effects of pre-meal drinks with protein and amino acids on glycemic and metabolic responses at a subsequent composite meal.
- Effects of supplementation with n-3 polyunsaturated fatty acids on cognitive performance and cardiometabolic risk markers in healthy 51 to 72 years old subjects: a randomized controlled cross-over study
- Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast.
- Impact of postprandial glycaemia on health and prevention of disease.
- The glycemic, insulinemic and plasma amino acid responses to equi-carbohydrate milk meals, a pilot- study of bovine and human milk
- The insulinogenic effect of whey protein is partially mediated by a direct effect of amino acids and GIP on beta-cells
- 2011
- A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults
- A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.
- Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products
- Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1
- Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 2
- 2010
- A Cereal-Based Evening Meal Rich in Indigestible Carbohydrates Increases Plasma Butyrate the Next Morning.
- A low glycaemic diet improves oral glucose tolerance but has no effect on β-cell function in C57BL/6J mice.
- Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation
- Metabolic effects of whole grain wheat and whole grain rye in the C57BL/6J mouse.
- 2009
- 2008
- Beyond whole grain: The European HEALTHGRAIN project aims at healthier cereal foods
- Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects
- Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects
- Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast
- Functional food and obesity
- Glycaemic and satiating properties of potato products
- Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.
- Measuring the glycemic index of foods: interlaboratory study
- Muesli with 4g oat beta-glucans lowers glucose and insulin responses after a bread meal in healty subjects
- 2007
- Does Glycemic Index (GI) apply to toddlers? – a pilot study
- Effect of the glycaemic and insulinaemic indices of whey and other cereal based breakfast meals on glucose tolerance at a subsequent lunch meal in healthy subjects
- Glycaemic index; methodology aspects and applications
- Importance of composition of indigestible carbohydrates in the evening meal on glucose tolerance, satiety and inflammatory markers at a subsequent standardised breakfast
- Influence of food form on acute and second meal glucose tolerance to wheat and rye products
- Innovativa livsmedel som förebygger sjukdomar?
- Insulinotrophic effects of milk proteins
- Lactobacillus rhamnosus DSM 6594 in fermented milk reduces abdominal pain and affects the intestinal micro-flora in patients with irritable bowel syndrome (IBS)
- Metabolic Effects of Dietary Glycaemic Index in the C57BL/6J Mouse
- Metabolic effects of amino acid mixtures and whey protein in healthy subjects: studies using glucose-equivalent drinks
- Metabolic properties of rye
- Modulating glycaemia of starchy foods; acute and semi-acute effects
- Modulating glycemia with cereal products
- On the effect of a β-glucan enriched oat muesli on blood lipids in healthy subjects with first degree heredity for type 2 diabetes
- On the significance of amino acids and GIP for the insulinotrophic effects of whey protein; mechanistic in vitro studies using isolated Langerhans islets from mice exposed to human postprandial plasma
- Short-chain fatty acid content in the hind-gut of rats: Impact of dietary supplementation with lactobacilli
- Short-chain fatty acid content in the rat hind-gut using Acarbose to increase starch fermentation
- Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
- 2006
- A dietary exchange of common bread for tailored bread of low glycaemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance.
- Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal
- Does glycaemic Index (GI) apply in early childhood?- a pilot study
- Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast
- Effects of GI and content of indigestible carbohydrates of the evening meal on glucose tolerance at a subsequent standardised breakfast
- Effects of differences in postprandial glycaemia on cognitive function
- Effects of differences in postprandial glycaemia on cognitive functions
- Funktionelle födevarer – muligheter og utfordringer
- Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests
- Glycaemic and satiating properties of potato products
- Influence of food structure on acute and second-meal glucose tolerance as well as satiety and fermentation parameters to cereal products based on wheat and rye
- Low glycaemic index (GI) foods improve glucose control in children with type 1 diabetes
- Metabolic effects of amino acid mixtures and whey protein in healthy subjects
- Metabolic properties of rye
- Modulating glycaemia to foods and meals
- Modulating the glycaemia of starchy foods; acute and semi-acute effects
- Prebiotics may be promising to use in the treatment of ulcerative colitis
- Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
- Utveckling av nya företag och nya produkter
- Vinegar dressing and cold storage of potatoes lowers glycaemic and insulinaemic responses
- Vinegar dressing and cold storage of potatoes lowers glycaemic and insulinaemic responses
- 2005
- A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats
- Design of cereal foods with advantageous effects in relation to IRS; Exploiting a combination of functional food concepts
- Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects.
- Functional food – ett område för ”gränslös” samverkan. Hälsa i vardagsmaten; Hvordan bygger vi sundhet ind i hverdagsmaten?
- Glucose and insulin responses to porridge and gruel meals intended for infants
- Glycaemic Index. From research to nutrition recommendations?
- Glycaemic index methodology
- Glycemic index and body weight - Reply to J Brand-Miller
- In vitro availability of starch in heat-treated potatoes as related to genotype, weight and storage time
- Influence of whey supplementation on glycaemic and hormonal excursions at breakfast and lunch in type II diabetic subjects
- Kostfibers effect på blodsockret
- Modulating Glycaemia to Cereal Products
- Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
- Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
- 2004
- Effekt av vassleprotein på postprandiella blodsockervärden hos personer med typ 2 diabetes
- Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins1,2,3
- Means and Motives to Optimise the GI of Foods
- No difference in body weight decrease between a low-glycemic-index and a high-glycemic-index diet but reduced LDL cholesterol after 10-wk ad libitum intake of the low-glycemic-index diet
- Whey protein may reduce postprandial blood glucose levels in patients with diabetes type 2
- 2003
- Determination of the glycaemic index of foods: interlaboratory study.
- Food Factors Modulating the Glycaemic Response, Glucose Tolerance and Colonic Short-Chain Fatty Acid Levels
- Food factors affecting the glycaemic index of foods. Can we expect different effects of different low GI foods?
- Glycaemic and satiating properties of potato products
- Improvement of the metabolic features of bread by use of organic acids
- Improvement of the metabolic features of bread by use of organic acids
- Improvement of the metabolic features of bread by use of organic acids
- Improvement of the metabolic features of bread by use of organic acids
- Improvement of the metabolic features of bread by use of organic acids.
- Increasing fecal butyrate in ulcerative colitis patients by diet. Controlled pilot study.<b>
- Influences of dietary adaption and source of resistant starch on short-chain fatty acids in the hindgut of rats.
- Insulinogenic properties of milk
- Insulinogenic properties of milk
- Insulinogenic properties of milk proteins
- Kost med lågt glykemiskt index - ett underskattat verktyg i terapiarsenalen.
- Low glycaemic index (GI) foods improve glucose control in children with type I diabetes.
- Modulating the glycaemic index - importance of dietary fibre and other food properties
- Modulating the glycaemic index: impact on metabolic responses at a subsequent meal
- No difference in body weight loss after 10 weeks' ad libitum low-fat, high-glycemic or low-glycemic index diet.
- No difference in body weight loss after 10 weeks´ad libitum low-fat, high-glycaemic or low glycaemic-index diet
- Prebiotic may be promising to use in the treatment of ulcerative colitis
- Sourdough fermentation as a means of optimising the glycaemic index of bread.
- Sourdough fermentation as a means of optimizing the glycaemic index of bread
- The Glycaemic Index; importance of dietary fibre and other food properties
- The glycaemic index: importance of dietary fibre and other food properties
- Three weeks dietary intervention with low-glycaemic index bread improved insulin economy in women with high risk of type II diabetes
- Three weeks intervention with low-glycaemic index bread improves insulin economy in women with high risk of type II diabetes
- 2002
- Användning av glykemiskt index (GI) konceptet för livsmedel avsedda för vuxna respective små barn
- Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women.
- Bioavailability of starch in cereal products
- Combinations of indigestible carbohydrates affect the short-chain fatty acid content in the hind-gut of rats
- Design av livsmedel med metabola meriter
- En kost med inslag av bröd med lågt glykemiskt index förbättrade insulinekonomin hos kvinnor med hög risk för åldersdiabetes
- Förbättring av brödprodukters metabola egenskaper med organiska syror
- Förbättring av brödprodukters metabola egenskaper med organiska syror
- Glycaemic Index- Importance of dietary fibre and other food factors
- Glycaemic index and whole grain products
- Glycaemic index of cereal products
- Kognitiva funktioner i relation till måltidens glykemiska index (GI)
- Kognitiva funktioner i relation till måltidens glykemiska index (GI)
- Kognitiva funktioner i relation till måltidens glykemiska index (GI)
- Mechanisms behind the glucose and insulin lowering effect of cereal products containing lactic acid
- Mekanismer för gynnsamma metabola effekter av livsmedel med lågt Glykemiskt Index (GI). Studier av glukoestolerans vid påföljande måltid
- Mekanismer för gynnsamma metabola effekter av livsmedel med lågt Glykemiskt Index (GI): Studier av glukostolerans vid påföljande måltid
- Mjölkprodukters effekt på blodsocker- och insulinsvar efter måltid
- Mjölkprodukters effekt på blodsocker- och insulinsvar efter måltid
- Mättnadseffekt för olika potatisprodukter i relation till blodsockersvar efter måltid respektive måltidssammansättning
- Mättnadseffekt för olika potatisprodukter i relation till blodsockersvar efter måltid respektive måltidssammansättning
- On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro
- Prebiotiska kolhydrater vid Ulcerös kolit
- Prebiotiska kolhydrater vid ulcerös kolit
- Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources
- Studier av nativa och mikrobiella polysackarider i cerealiesuspensioner
- Studier på nativa och mikrobiella polysackarider i cerealiesuspensioner
- Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
- Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
- 2001
- Inconsistency between glycemic and insulinemic responses to regular and fermented milk products
- Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate
- The use of the glycaemic index concept in diets intended for adults and small children
- 2000
