au.\*:("GRANFELDT, Y")
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A COMPARISON OF THE INTERFACIAL BEHAVIOUR OF THREE FOOD PROTEINS ADSORBED AT AIR-WATER AND OIL-WATER INTERFACESTORNBERG E; GRANFELDT Y; HAKANSSON C et al.1982; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 9; PP. 904-917; BIBL. 20 REF.Article
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
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
On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta : a comparison with bread made from pasta ingredientsGRANFELDT, Y; BJORCK, I; HAGANDER, B et al.EUROPEAN JOURNAL OF CLINICAL NUTRITION. 1991, Vol 45, Num 10, pp 489-499Article
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
Muesli with 4g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjectsGRANFELDT, Y; NYBERG, L; BJÖRCK, I et al.European journal of clinical nutrition. 2008, Vol 62, Num 5, pp 600-607, issn 0954-3007, 8 p.Article
An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processingGRANFELDT, Y; ELIASSON, A.-C; BJÖRCK, I et al.The Journal of nutrition. 2000, Vol 130, Num 9, pp 2207-2214, issn 0022-3166Article
Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibreGRANFELDT, Y; HAGANDER, B; BJÖRCK, I et al.European journal of clinical nutrition. 1995, Vol 49, Num 3, pp 189-199, issn 0954-3007Article
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
Effect of processing on blood glucose and insulin responses to starch in legumesTOVAR, J; GRANFELDT, Y; BJÖRCK, I. M et al.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 10, pp 1846-1851, issn 0021-8561Article
Starch bioavailability in arepas made from ordinary or high amylose corn : concentration and gastrointestinal fate of resistant starch in ratsGRANFELDT, Y. E; DREWS, A. W; BJÖRCK, I. M. E et al.The Journal of nutrition. 1993, Vol 123, Num 10, pp 1676-1684, issn 0022-3166Article
A Palaeolithic diet improves glucose tolerance more than a Mediterranean-like diet in individuals with ischaemic heart diseaseLINDEBERG, S; JÖNSSON, T; GRANFELDT, Y et al.Diabetologia (Berlin). 2007, Vol 50, Num 9, pp 1795-1807, issn 0012-186X, 13 p.Article
Glucose and insulin responses to barley products : inflouence of food structure and amyloswe-amylopectin ratioGRANFELDT, Y; LILJEBERG, H; DREWS, A et al.The American journal of clinical nutrition. 1994, Vol 59, Num 5, pp 1075-1082, issn 0002-9165Article
Determination of the glycaemic index of foods: interlaboratory studyWOLEVER, T. M. S; VORSTER, H. H; VENTER, C et al.European journal of clinical nutrition. 2003, Vol 57, Num 3, pp 475-482, issn 0954-3007, 8 p.Article
Food properties affecting the digestion and absorption of carbohydratesBJÖRCK, I; GRANFELDT, Y; LILJEBERG, H et al.The American journal of clinical nutrition. 1994, Vol 59, Num 3, pp 699S-705S, issn 0002-9165, SUPConference Paper
Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfastNILSSON, A; GRANFELDT, Y; ÖSTMAN, E et al.European journal of clinical nutrition. 2006, Vol 60, Num 9, pp 1092-1099, issn 0954-3007, 8 p.Article
Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humansLILJEBERG, H. G. M; GRANFELDT, Y. E; BJÖRCK, I. M. E et al.The Journal of nutrition. 1996, Vol 126, Num 2, pp 458-466, issn 0022-3166Article
An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiberAKERBERG, A. K. E; LILJEBERG, H. G. M; GRANFELDT, Y. E et al.The Journal of nutrition. 1998, Vol 128, Num 3, pp 651-660, issn 0022-3166Article
Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patientsJÄRVI, A. E; KARLSTROM, B. E; GRANFELDT, Y. E et al.Diabetes care. 1999, Vol 22, Num 1, pp 10-18, issn 0149-5992Article
The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitusJÄRVI, A. E; KARLSTRÖM, B. E; GRANFELDT, Y. E et al.The American journal of clinical nutrition. 1995, Vol 61, Num 4, pp 837-842, issn 0002-9165Article
