Elin Östman
Titel
docent, universitetslektor
Organisation
046-2228318
046-2228318
Elin [dot] Ostman [at] appliednutrition [dot] lth [dot] se
Publikationer (hämtat ur Lunds universitets publikationsdatabas)
författare
- 2013
- 2012
- 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.
- 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 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
- 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.
- 2007
- Does Glycemic Index (GI) apply to toddlers? – a pilot study
- 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
- Metabolic Effects of Dietary Glycaemic Index in the C57BL/6J Mouse
- Metabolic properties of rye
- Modulating glycemia with cereal products
- 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.
- 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 functions
- 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
- Metabolic properties of rye
- Modulating glucose tolerance at the time of breakfast by choice of whole grain previous evening; effects of GI characteristics vs content of indigestible carbohydrates
- Modulating glycaemia to foods and meals
- Modulating the glycaemia of starchy foods; acute and semi-acute effects
- The metabolic effects of whole grain wheat and rye in C57BL/6J mice
- 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
- 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
- 2003
- Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
- Food factors affecting the glycaemic index of foods. Can we expect different effects of different low GI foods?
- 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.
- Insulinogenic properties of milk
- Insulinogenic properties of milk
- Insulinogenic properties of milk proteins
- Sourdough fermentation as a means of optimising the glycaemic index of bread.
- Sourdough fermentation as a means of optimizing the glycaemic index of bread
- 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
- Förbättring av brödprodukters metabola egenskaper med organiska syror
- Förbättring av brödprodukters metabola egenskaper med organiska syror
- Glycaemic index and whole grain products
- Glycaemic index of cereal products
- Mechanisms behind the glucose and insulin lowering effect of cereal products containing lactic acid
- Mjölkprodukters effekt på blodsocker- och insulinsvar efter måltid
- Mjölkprodukters effekt på blodsocker- och insulinsvar efter måltid
- On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro
- 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
