Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study

Effects of added inulin and wheat gluten on structure of rye porridge

(2016) José L. Vázquez-Gutiérrez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimising foods for satiety

(2015) Lucy Chambers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2015) Daniel P Johansson et al.   PLoS One

Second meal effect on appetite and fermentation of wholegrain rye foods

(2014) Sabine Ibrügger et al.   APPETITE

Specificity and sensitivity of commercially available assays for glucagon-like peptide-1 (GLP-1): implications for GLP-1 measurements in clinical studies

(2014) M. J. Bak et al.   DIABETES OBESITY & METABOLISM

Postprandial effects of test meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study

(2014) M L Hartvigsen et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Impact of Diet Composition on Blood Glucose Regulation

(2013) Wendy R. Russell et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Satiety signals and obesity

(2013) Per M. Hellström   CURRENT OPINION IN GASTROENTEROLOGY

Glycemic, Insulinemic, and Appetite Responses of Patients With Type 2 Diabetes to Commonly Consumed Breads

(2013) Cathy Breen et al.   DIABETES EDUCATOR

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

Comparison of Postprandial Profiles of Ghrelin, Active GLP-1, and Total PYY to Meals Varying in Fat and Carbohydrate and Their Association With Hunger and the Phases of Satiety

(2013) Catherine Gibbons et al.   JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM

Protein choices targeting thermogenesis and metabolism

(2011) K. J. Acheson et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Inulin increases short-term markers for colonic fermentation similarly in healthy and hyperinsulinaemic humans

(2011) J Fernandes et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

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

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1

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

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

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

(2011) Isabel Bondia-Pons et al.   Nutrition Journal

Effect of proteins from different sources on body composition

(2011) J.-A. Gilbert et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

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

(2011) Hanna Isaksson et al.   PHYSIOLOGY & BEHAVIOR

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 influence of dietary fibre source and gender on the postprandial glucose and lipid response in healthy subjects

(2009) Matilda Ulmius et al.   EUROPEAN JOURNAL OF NUTRITION

Psychometric analysis of the Three-Factor Eating Questionnaire-R21: results from a large diverse sample of obese and non-obese participants

(2009) J C Cappelleri et al.   INTERNATIONAL JOURNAL OF OBESITY

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

Assessment of the physical activity level with two questions: validation with doubly labeled water

(2008) G Johansson et al.   INTERNATIONAL JOURNAL OF OBESITY