Type-4 Resistant Starch in Substitution for Available Carbohydrate Reduces Postprandial Glycemic Response and Hunger in Acute, Randomized, Double-Blind, Controlled Study

Postprandial glucose and insulin response to a high-fiber muffin top containing resistant starch type 4 in healthy adults: a double-blind, randomized, controlled trial

(2018) Maria L. Stewart et al.   NUTRITION

Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health

(2017) Alison M. Stephen et al.   NUTRITION RESEARCH REVIEWS

A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults

(2017) Maria Stewart et al.   Nutrients

Postprandial Blood Glucose Outweighs Fasting Blood Glucose and HbA1c in screening Coronary Heart Disease

(2017) Jingjing Jiang et al.   Scientific Reports

Resistant potato starches (type 4 RS) exhibit varying effects on laxation with and without phylum level changes in microbiota: A randomised trial in young adults

(2016) W.J. Dahl et al.   Journal of Functional Foods

Impact of dietary resistant starch type 4 on human gut microbiota and immunometabolic functions

(2016) Bijaya Upadhyaya et al.   Scientific Reports

Resistant starch and protein intake enhances fat oxidation and feelings of fullness in lean and overweight/obese women

(2015) Christopher L. Gentile et al.   Nutrition Journal

Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)

(2015) L.S.A. Augustin et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber

(2015) Wendy J. Dahl et al.   Journal of the Academy of Nutrition and Dietetics

Resistant starch type 4-enriched diet lowered blood cholesterols and improved body composition in a double blind controlled cross-over intervention

(2014) Sailendra N. Nichenametla et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products

(2013) S M Tosh   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Quantification of human serum insulin concentrations in clinical pharmacokinetic or bioequivalence studies: what defines the “best method”?

(2012) James P. Cassidy et al.   CLINICAL CHEMISTRY AND LABORATORY MEDICINE

Dietary-resistant starch and glucose metabolism

(2012) M. Denise Robertson   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Fibermalt is well tolerated in healthy men and women at intakes up to 60 g/d: a randomized, double-blind, crossover trial

(2012) Kevin C. Maki et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Fermentable Fibers Do Not Affect Satiety or Food Intake by Women Who Do Not Practice Restrained Eating

(2012) Melinda Karalus et al.   Journal of the Academy of Nutrition and Dietetics

Dietary supplementation with hydroxypropyl-distarch phosphate from waxy maize starch increases resting energy expenditure by lowering the postprandial glucose-dependent insulinotropic polypeptide response in human subjects

(2011) Akira Shimotoyodome et al.   BRITISH JOURNAL OF NUTRITION

Resistant Starches Types 2 and 4 Have Differential Effects on the Composition of the Fecal Microbiota in Human Subjects

(2010) Inés Martínez et al.   PLoS One

Distinctive sensory features introduced by resistant starch in baked products

(2008) R. Baixauli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY