E-post: anne [dot] nilsson [at] food-health-science [dot] lu [dot] se
(hämtat ur Lunds universitets publikationsdatabas)
- Gut microbiota mediated benefits of barley kernel products on metabolism, gut hormones, and inflammatory markers as affected by co-ingestion of commercially available probiotics : a randomized controlled study in healthy subjects
- Rye-based evening meals favorably affected glucose regulation and appetite variables at the following breakfast; a randomized controlled study in healthy subjects
- Dietary Fiber-Induced Improvement in Glucose Metabolism Is Associated with Increased Abundance of Prevotella.
- Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults.
- Increased gut hormones and insulin sensitivity index following a 3-d intervention with a barley kernel-based product: a randomised cross-over study in healthy middle-aged subjects.
- A diet based on multiple functional concepts improves cognitive performance in healthy subjects
- Effects of a brown beans evening meal on metabolic risk markers and appetite regulating hormones at a subsequent standardized breakfast: a randomized cross-over study.
- Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults
- A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects
- 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.
- 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
- Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.
- Effects of Indigestible Carbohydrates and GI of Cereal Products on Glucose Metabolism, Satiety and Cognitive Function in Healthy Subjects; Emphasising mechanisms for glycaemic regulation at the acute, second and third meal
- Importance of composition of indigestible carbohydrates in the evening meal on glucose tolerance, satiety and inflammatory markers at a subsequent standardised breakfast
- Modulating glycemia with cereal products
- 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
- 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