Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content

(2014) Tina Forsberg et al.   Nutrition Journal

Effects of concentrated arabinoxylan and β-glucan compared with refined wheat and whole grain rye on glucose and appetite in subjects with the metabolic syndrome: a randomized study

(2013) M L Hartvigsen et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion

(2013) Hrvoje Fabek et al.   FOOD HYDROCOLLOIDS

Concentrated Arabinoxylan but Not Concentrated β-Glucan in Wheat Bread Has Similar Effects on Postprandial Insulin as Whole-Grain Rye in Porto-arterial Catheterized Pigs

(2013) Kirstine L. Christensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

(2013) Emilia Nordlund et al.   JOURNAL OF CEREAL SCIENCE

The Effect of Fiber on Satiety and Food Intake: A Systematic Review

(2013) Michelle J. Clark et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Potential benefits of satiety to the consumer: scientific considerations

(2013) M. M. Hetherington et al.   NUTRITION RESEARCH REVIEWS

High-fiber rye diet increases ileal excretion of energy and macronutrients compared with low-fiber wheat diet independent of meal frequency in ileostomy subjects

(2013) Hanna Isaksson et al.   Food & Nutrition Research

What do review papers conclude about food and dietary patterns?

(2013) Elisabet Wirfält et al.   Food & Nutrition Research

The effects of bulking, viscous and gel-forming dietary fibres on satiation

(2012) Anne J. Wanders et al.   BRITISH JOURNAL OF NUTRITION

The Glycemic Response Does Not Reflect the In Vivo Starch Digestibility of Fiber-Rich Wheat Products in Healthy Men

(2012) Coby Eelderink et al.   JOURNAL OF NUTRITION

Metabolomics reveals the metabolic shifts following an intervention with rye bread in postmenopausal women- a randomized control trial

(2012) Ali A Moazzami et al.   Nutrition Journal

Effects of Pre-Meal Drinks with Protein and Amino Acids on Glycemic and Metabolic Responses at a Subsequent Composite Meal

(2012) Ulrika J. Gunnerud et al.   PLoS One

Diffusion and rheology characteristics of barley mixed linkage β-glucan and possible implications for digestion

(2011) Kinnari J. Shelat et al.   CARBOHYDRATE POLYMERS

How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?

(2011) Allah Rakha et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 2

(2011) Liza A. H. Rosén et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The global obesity pandemic: shaped by global drivers and local environments

(2011) Boyd A Swinburn et al.   LANCET

Changes in Diet and Lifestyle and Long-Term Weight Gain in Women and Men

(2011) Dariush Mozaffarian et al.   NEW ENGLAND JOURNAL OF MEDICINE

Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

(2011) Hanna Isaksson et al.   Nutrition Journal

Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products

(2011) Liza AH Rosén et al.   Nutrition Journal

Whole grain rye breakfast — Sustained satiety during three weeks of regular consumption

(2011) Hanna Isaksson et al.   PHYSIOLOGY & BEHAVIOR

Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients

(2010) Peter Kappel Theil et al.   BRITISH JOURNAL OF NUTRITION

Diffusion and viscosity in arabinoxylan solutions: Implications for nutrition

(2010) Kinnari J. Shelat et al.   CARBOHYDRATE POLYMERS

Appetite control: methodological aspects of the evaluation of foods

(2010) J. Blundell et al.   Obesity Reviews

Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal

(2009) Patrice D Cani et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut – a model experiment with pigs

(2009) Maud Le Gall et al.   BRITISH JOURNAL OF NUTRITION

Characterisation of dietary fibre components in rye products

(2009) A. Rakha et al.   FOOD CHEMISTRY

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

(2009) Roger Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rye phenolics in nutrition and health

(2009) Isabel Bondia-Pons et al.   JOURNAL OF CEREAL SCIENCE

Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

(2009) Hanna Isaksson et al.   Nutrition Journal

Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

(2009) Liza AH Rosén et al.   Nutrition Journal

Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose

(2009) Helen J. Lightowler et al.   NUTRITION RESEARCH

Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast

(2009) Hanna Isaksson et al.   Food & Nutrition Research

Physical characteristics of digesta and their influence on flow and mixing in the mammalian intestine: a review

(2008) R. G. Lentle et al.   JOURNAL OF COMPARATIVE PHYSIOLOGY B-BIOCHEMICAL SYSTEMIC AND ENVIRONMENTAL PHYSIOLOGY

Ileal brake: A sensible food target for appetite control. A review

(2008) P.W.J. Maljaars et al.   PHYSIOLOGY & BEHAVIOR