Impact of food processing on rye product properties and their in vitro digestion

Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism

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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

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Effects of wheat and rye bread structure on mastication process and bolus properties

(2014) Saara Pentikäinen et al.   FOOD RESEARCH INTERNATIONAL

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A standardised static in vitro digestion method suitable for food – an international consensus

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Evaluation of gastric processing and duodenal digestion of starch in six cereal meals on the associated glycaemic response using an adult fasted dynamic gastric model

(2012) Simon Ballance et al.   EUROPEAN JOURNAL OF NUTRITION

Characterization of bread breakdown during mastication by image texture analysis

(2012) Carole Tournier et al.   JOURNAL OF FOOD ENGINEERING

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

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

Physical and related sensory properties of a swallowable bolus

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Diffusion and viscosity in arabinoxylan solutions: Implications for nutrition

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The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

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Development and validation of a mastication simulator

(2010) A. Woda et al.   JOURNAL OF BIOMECHANICS

Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

(2009) Mette Kristensen et al.   APPETITE

Characterisation of dietary fibre components in rye products

(2009) A. Rakha et al.   FOOD CHEMISTRY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

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

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

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