THE EFFECTS OF EXTRUSION COOKING ON NUTRITIONAL VALUE. A LITERATURE REVIEW = EFFETS DE LA CUISSON-EXTRUSION SUR LA VALEUR NUTRITIVE. REVUE BIBLIOGRAPHIQUEBJORCK I; ASP NG.1983; JOURNAL OF FOOD ENGINEERING; ISSN 512354; GBR; DA. 1983; VOL. 2; NO 4; PP. 281-308; BIBL. 105 REF.; 1 TABL.Conference Paper

Availability of cereal fructans and inulin in the rat intestinal tractNILSSON, U; BJÖRCK, I.The Journal of nutrition. 1988, Vol 118, Num 12, pp 1482-1486, issn 0022-3166Article

Milk as a supplement to mixed meals may elevate postprandial insulinaemiaELMSTAHL, H. Liljeberg; BJÖRCK, I.European journal of clinical nutrition. 2001, Vol 55, Num 11, pp 994-999, issn 0954-3007Article

Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjectsLILJEBERG, H; BJÖRCK, I.European journal of clinical nutrition. 2000, Vol 54, Num 1, pp 24-28, issn 0954-3007Article

Glycemic response to starch in pasta : a study of mechanisms of limited enzyme availabilityGRANFELDT, Y; BJÖRCK, I.Journal of cereal science (Print). 1991, Vol 14, Num 1, pp 47-61, issn 0733-5210Article

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegarLILJEBERG, H; BJÖRCK, I.European journal of clinical nutrition. 1998, Vol 52, Num 5, pp 368-371, issn 0954-3007Article

On the possibility of acid hydrolysis of inulin in the rat stomachBJORCK, I; NILSSON, U.Food chemistry. 1991, Vol 41, Num 3, pp 243-250, issn 0308-8146Article

PROTEIN NUTRITIONAL VALUE OF A BISCUIT PROCESSED BY EXTRUSION COOKING : EFFECTS OF AVAILABLE LYSINE = VALEUR NUTRITIONNELLE DES PROTEINES D'UN BISCUIT FABRIQUE PAR CUISSON-EXTRUSION : EFFETS SUR LA LYSINE DISPONIBLEBJORCK I; NOGUCHI A; ASP NG et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 3; PP. 488-492; BIBL. 30 REF.; 7 TABL./2 FIG.Article

EFFECT OF COLLAGEN CONTENT AND HEAT TREATMENT ON PROTEIN DIGESTIBILITY AND BIOLOGICAL VALUE OF MEAT PRODUCTSLASER REUTERSWARD A; ASP NG; BJORCK I et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 1; PP. 115-123; BIBL. 31 REF.Article

NEW PRODUCTS FROM WHEAT. = NOUVEAUX PRODUITS DERIVES DU BLEDAHLQVIST A; BJORCK I; THEANDER O et al.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 11; NO 1; PP. 51-62; BIBL. 12 REF.; 1 FIG./11 TABL.Article

Effects of thermal processing of wheat on starch : II. Enzymic availability = Effet du traitement thermique du blé sur l'amidon. 2. Sensibilité à l'enzymolyseHOLM, J; BJORCK, I.Journal of cereal science (Print). 1988, Vol 8, Num 3, pp 261-268, issn 0733-5210Article

Retrograded high-amylose corn starch reduces cholic acid excretion from the small bowel in ileostomy subjectsLANGKILDE, A. M; EKWALL, H; BJÖRCK, I et al.European journal of clinical nutrition. 1998, Vol 52, Num 11, pp 790-795, issn 0954-3007Article

Effects of differences in postprandial glycaemia on cognitive functions in healthy middle-aged subjectsNILSSON, A; RADEBORG, K; BJÖRCK, I et al.European journal of clinical nutrition. 2009, Vol 63, Num 1, pp 113-120, issn 0954-3007, 8 p.Article

Glucose and insulin responses to porridge and gruel meals intended for infantsNILSSON, M; ELMSTAHL, H; BJÖRCK, I et al.European journal of clinical nutrition. 2005, Vol 59, Num 5, pp 646-650, issn 0954-3007, 5 p.Article

Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indicesAKERBERG, A; LILJEBERG, H; BJÖRCK, I et al.Journal of cereal science (Print). 1998, Vol 28, Num 1, pp 71-80, issn 0733-5210Article

Resistant starch formation in bread as influenced by choice of ingredients or baking conditionsLILJEBERG, H; AKERBERG, A; BJÖRCK, I et al.Food chemistry. 1996, Vol 56, Num 4, pp 389-394, issn 0308-8146Article

Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread : studies in humans and rats using test products with added organic acids or an organic saltLILJEZBERG, H. G. M; BJÖRCK, I. M. E.The American journal of clinical nutrition. 1996, Vol 64, Num 6, pp 886-893, issn 0002-9165Article

Effects of Gl vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfastNILSSON, A; OSTMAN, E; PRESTON, T et al.European journal of clinical nutrition. 2008, Vol 62, Num 6, pp 712-720, issn 0954-3007, 9 p.Article

Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humansGRANFELDT, Y; DREWS, A; BJÖRCK, I et al.The Journal of nutrition. 1995, Vol 125, Num 3, pp 459-465, issn 0022-3166Article

Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfastNILSSON, A; RADEBORG, K; BJÖRCK, I et al.European journal of clinical nutrition. 2012, Vol 66, Num 9, pp 1039-1043, issn 0954-3007, 5 p.Article

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjectsÖSTMAN, E; GRANFELDT, Y; PERSSON, L et al.European journal of clinical nutrition. 2005, Vol 59, Num 9, pp 983-988, issn 0954-3007, 6 p.Article

Low glycaemic-index foodsBJÖRCK, I; LILJEBERG, H; ÖSTMAN, E et al.British journal of nutrition. 2000, Vol 83, pp S149-S155, issn 0007-1145, SUP1Article

Effects of carbohydrates in the form of pasta and bread on food intake and satiety in manBARKELING, B; GRANFELT, Y; BJÖRCK, I et al.Nutrition research (New York, NY). 1995, Vol 15, Num 4, pp 467-476, issn 0271-5317Article

Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening mealGRANFELDT, Y; WU, X; BJÖRCK, I et al.European journal of clinical nutrition. 2006, Vol 60, Num 1, pp 104-112, issn 0954-3007, 9 p.Article

Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjectsLEEMAN, M; ÖSTMAN, E; BJÖRCK, I et al.European journal of clinical nutrition. 2005, Vol 59, Num 11, pp 1266-1271, issn 0954-3007, 6 p.Article