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The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor
Landberg R., Iversen K.N., Jonsson K.
The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)
Iversen K.N., Dicksved J., Landberg R., Zoki C., Frikstedt R., A. Pelve E., Langton M.
Differential Glycemic Effects of Low- versus High-Glycemic Index Mediterranean-Style Eating Patterns in Adults at Risk for Type 2 Diabetes: The MEDGI-Carb Randomized Controlled Trial
Hjorth T., Riccardi G., Giacco R., Vitale M., Bergia R., W. Campbell W., Landberg R., Zhu W., Costabile G., Biskup I.
Nutritional Composition and Environmental Impact of Meals Selected in Workplace Canteens before and after an Intervention Promoting the Adherence to the Mediterranean Diet
Deon V., Scazzina F., Monica E., Rapetti V., Biasini B.
Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults
Dei Cas A., Bonadonna R., Brighenti F., Poutanen K., Scazzina F., Dodi R., Di Pede G., Dall'Asta M., Vanhatalo S., Cossu M., Chiavaroli L., Francinelli V., Närväinen J., Antonini M., Goldoni M., Holopainen-Mantila U.
