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

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

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 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

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

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

Binding of mineral elements by dietary fibre components in cereal : in vitro (III)PERSSON, H; NYMAN, M; LILJEBERG, H et al.Food chemistry. 1991, Vol 40, Num 2, pp 169-183, issn 0308-8146Article

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

Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjectsLILJEBERG, H. G. M; AKERBERG, A. K. E; BJÖRCK, I. M. E et al.The American journal of clinical nutrition. 1999, Vol 69, Num 4, pp 647-655, issn 0002-9165Article

Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humansLILJEBERG, H. G. M; LÖNNER, C. H; BJÖRCK, I. M. E et al.The Journal of nutrition. 1995, Vol 125, Num 6, pp 1503-1511, issn 0022-3166Article

Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.)SKRABANJA, V; LILJEBERG, H. G. M; HEDLEY, C. L et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 5, pp 2033-2039, issn 0021-8561Article

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