Granfeldt Yvonne. List of original papers:

Transkript

1 List of original papers: 1 Glycemic response to starch in pasta: a study of mechanisms of limited enzyme availability. Y. Granfeldt and I. Björck. Journal of Cereal Science 1990;14: 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 ingredients". Y. Granfeldt, I. Björck and B. Hagander European.Journal of.clinical Nutrition. 1991;45: An in-vitro procedure based on chewing to predict metabolic responses to starch in cereal and legume products. Y. Granfeldt, I. Björck, A. Drews and J. Tovar. European Journal of Clinical Nutrition 1991;46: Food properties affecting the digestion and absorption of carbohydrates. I. Björck, Y. Granfeldt, H. Liljeberg, J. Tovar and N-G Asp. SNF. Carbohydrates in Human Nutrition. The importance of food choice, especially in a high-carbohydrate diet. Ystad, Sweden, May Published in Am J Clin Nutr. 1992;59(suppl):699S-705S. 5 Effect of processing on blood glucose and insulin responses to starch in legumes J. Tovar, Y. Granfeldt and I. Björck. J of Agric Food Chem. 1992;40: Metabolic responses to starch in bread containing intact kernels versus milled flour. H.Liljeberg, Y. Granfeldt, I Björck. Eu J Clin Nutr 1992;46: ph measurements of human dental plaque after consumption of starchy foods using the Microtouch and the Sampling method. P. Lingström, D. Birkhed, Y. Granfeldt and I. Björck. Caries Research 1993;27: Starch bioavailability in Arepas made from ordinary or high amylose corn: Concentration and gastrointestinal fate of resistant starch in rats. Y. Granfeldt, A. Drews and I. Björck. J Nutr 1993;123: Glucose and insulin responses to barley products; influence of food structure and amylose-amylopectin ratio. Y. Granfeldt, H. Liljeberg, A. Drews, R. Newman, I. Björck Am J Clin Nutr 1994;59:

2 10 Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre. Y. Granfeldt, B. Hagander, I. Björck. Eu J Clin Nutr 1995;49: Effects of carbohydrates in the form of pasta and bread on food intake and satiety in man. B. Barkeling, Y. Granfeldt, I. Björck., S Rössner Nutrition Research 1995;15: The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitus. A. Järvi, B. Karlström, Y. Granfeldt, I. Björck, B. Vessby, N-G. Asp Am J Clin Nutr 1995;61: Arepas made from high amylose corn flour produce favourable low glucose and insulin responses in healthy humans Yvonne Granfeldt, Anders Drews, Inger Björck J. Nutr. 1995;125: Products based on a high fiber barley genotype, but not on common barley oats, lower postprandial glucose and insulin responses in healthy humans. Helena Liljeberg, Yvonne Granfeldt, Inger Björck J. Nutr. 1996;126: An invitro method based on chewing to predict resistant starch content in foods, allowing parallel determination of potentially available starch and dietary fiber. Anna Åkerberg, Helena Liljeberg, Yvonne Granfeldt, Anders Drews, Inger Björck. J. Nutr. 1998;128: Improved glycemic control and lipid profile and a normalised fibrinolytic activity on a diet with intact structure and a low glycemic index in non-insulin dependent diabetes mellitus patients. Anette Järvi, Britta Karlström, Yvonne Granfeldt, Inger Björck, Nils-Georg Asp, Bengt Vessby. Diabetes Care 1999;22: An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing Yvonne Granfeldt, Ann-Charlott Eliasson and Inger Björck. J Nutr 2000;130: Determination of the glycemic index of foods: Interlaboratory study Thomas Wolever, Inger Björck, Janette Brand Miller, Furio Brighenti, Susanna Holt, Jim I Mann, Tracy Perry, Dan Ramdath, Christine Venter, Hester Vorster, Yvonne Granfeldt European Journal of Clinical Nutrition (2003) 57, Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal Y Granfeldt, X Wu and I Björck Eu J Clin Nutr (2006) 60,

3 20 Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects Elin Östman, Yonne Granfeldt, Lisbeth Persson and Inger Björck. Eu J Clin Nutr (2005) 59, Effects of GI and content of indigestible carbohydrates of cerealbased evening meals on glucose tolerance at a subsequent standardised breakfast A Nilsson, Y Granfeldt, E Östman, T Preston and I Björck Eu J Clin Nutr (2006) 60, Muesli with 4g oat ß-glucans lowers glucose and insulin responses after a bread meal in healthy subjects Y Granfeldt, L Nyberg, I Björck Eu J Clin Nutr (2007) advanced online publication 4 April 23 A Palaeolithic diet improves glucose tolerance more than a Mediterraneanlike diet in patients with ischaemic heart disease Lindeberg S, Jönsson T, Granfeldt Y, Borgstrand E, Soffman J, Sjöström K, Ahrén B. Diabetologia (2007) 50, Measuring the glycemic index of foods: interlaboratory study #2 Thomas MS Wolever, Jennie C Brand-Miller, John Abernethy, Arne Astrup, Fiona Atkinson, Mette Axelsen, Inger Björck, Furio Brighenti, Rachel Brown, Audrey Brynes, M Cristina Casiraghi, Murielle Cazaubiel, Erba Daniela, Liesbet Delport, Gary Frost, Yvonne Granfeldt, Shelagh Hampton, Katja Hätönen, C Jeya Henry, Steve Hertzler, Sarah Hull, Johann Jerling, Kelly Johnston, Gary J Layton, Helen Lightowler, Laura Marshall, Linda Morgan, Leonora Panlasigui, Christine Pelkman, Tracy Perry, Andreas FH Pfeiffer, Marlien Pieters, Dan D Ramdath, Daniel S Robert, Essi Sarkkinen, Francesca Scazina, Birgette Sloth, Jane Staniforth, Niina Tapola, Liisa Valsta, Inge Verhooyen, Martin O Weickert, Antje Weseler, Jian Zhang. Am J Clin Nutr (2008), 87, 247S-257S 25 Effect of cereal test breakfasts varying in GI and content of indigestible carbohydrates on day-long glucose tolerance in healthy subjects Anne C Nilsson, Elin M Östman, Yvonne E Granfeldt, Inger ME Björck Am J Clin Nutr (2008), 87, Beneficial effects of a Paleolitic diet on cardiovascular risk factors in type 2 diabetes: a randomized cross-over study Tommy Jönsson, Yvonne Granfeldt, Bo Ahrén, Ulla-Carin Branell, Gunvor Pålsson, Anita Hansson, Kristina Haara, Margareta Söderström, Staffan Lindeberg (submitted) 27 A Paleolithic diet is more satiating per calorie than a Mediterranean-like diet in individuals with ischemic heart disease Tommy Jönsson, Yvonne Granfeldt, Charlotte Erlanson-Albertsson, Bo Ahrén, Staffan Lindeberg (submitted)

4 List of conference contributions: 1 ph of Interdental Plaque after Consumption of Starch-Containing Food. P. Lingström, Y. Granfeldt, I Björck and D Birkhed. Annual meeting of the scandinavian association for dental research in Bergen, Norway, August 24-26, Nutritional properties of starch in pasta. Y. Granfeldt, I Björck and N-G. Asp. Cost 91 "The effects of processing and distribution on the quality and nutritive value of foods" Göteborg, Sweden, October Nutritional properties of starch in pasta and bread products. (proceeding) I. Björck, Y. Granfeldt and J. Holm. Nordic Cereal Congress Stockholm, Sweden, May Glycemic and hormonal responses to pasta products. Y. Granfeldt and I. Björck. The Rank Prize Funds. Mini-Symposium on Starch; An underestimated nutrient? Broadway, Worcestershire, England, October 29 - November Stärkelse i pasta. Y. Granfeldt och I. Björck. Livsmedelsforskardagar, Lund, Oktober Post prandial glucose- and hormonal responses to starchy foods. I. Björck, Y. Granfeldt, B. Hagander and H. Liljeberg. Diabetes and nutrition study group of the EASD. Ninth International Symposium on Diabetes and Nutrition. Uppsala, Sweden, June On the possibility of improving the nutritional properties of starch in bread. H. Liljeberg, Y. Granfeldt and I. Björck. ICC Symposium. Cereal based foods: New developments. Prag, June Glycemic and hormonal responses to pasta Y. Granfeldt and I. Björck ICC Symposium. Cereal based foods: New developments. Prag, June An in-vitro procedure based on chewing to predict metabolic response to starch in cereal- and legume products. Y. Granfeldt, I. Björck, A. Drews and J. Tovar. SNF. Carbohydrates in Human Nutrition. The importance of food choice, especially in a high-carbohydrate diet. Ystad, Sweden, May Publiserad i Am J Clin Nutr. 1992;59(suppl):777S 10 The influence of food structure on postprandial metabolism in type 2 diabetic patients.

5 A. Järvi, B. Karlström, Y. Granfeldt, I. Björck, B. Vessby and N-G Asp. SNF. Carbohydrates in Human Nutrition. The importance of food choice, especially in a high-carbohydrate diet. Ystad, Sweden, May Publiserad i Am J Clin Nutr. 1992; 59(suppl):794S 11 Metabolic responses to starch in bread containing intact kernels versus milled flour. H. Liljeberg, Y. Granfeldt and I. Björck. SNF. Carbohydrates in Human Nutrition. The importance of food choice, especially in a high-carbohydrate diet. Ystad, Sweden, May Publiserad i Am J Clin Nutr. 1992;59(suppl):779S 12 Effect of processing on metabolic response to legumes. J. Tovar, Y. Granfeldt and I. Björck. SNF. Carbohydrates in Human Nutrition. The importance of food choice, especially in a high-carbohydrate diet. Ystad, Sweden, May Published in Am J Clin Nutr. 1992;59(suppl):783S 13 Factors affecting postprandial glycemia to barley products. Y. Granfeldt, H. Liljeberg, R. Newman and I. Björck. ICC/SCF International Symposium BARLEY FOR FOOD AND MALT. The Swedish University of Agricultural Sciences, Uppsala, Sweden, September Factors affecting postprandial glycemia to barley products. (proceeding) Y. Granfeldt, H. Liljeberg, R. Newman and I. Björck. ICC/SCF International Symposium BARLEY FOR FOOD AND MALT. The Swedish University of Agricultural Sciences, Uppsala, Sweden, September Food properties affecting the rate and extent of carbohydrate absorption. (proceeding) N-G. Asp, I. Björck, Y. Granfeldt, K. Gustafsson, B. Hagander, H. Liljeberg, M. Nyman and J. Tovar. Bioavailability Nutritional, Chemical and food processing implications of nutrient availability. Ettlingen, Germany, May 9-12, Diet and diabetes- Quality aspects on carbohydrate foods. (proceeding) I. Björck, Y. Granfeldt, H. Liljeberg and J. Tovar. 44th Annual Montana nutrition conference. From the pasture to the plate. Bozeman, USA, February Bioavailability of starch in bread: importance of foods structure, dietary fibre and organic acids H. Liljeberg, Y. Granfeldt, C Lönner and I. Björck. 25:e Nordiska Cerealie Kongressen, Helsingfors 6-9 June Food properties affecting the glycemic index of cereal products. Y. Granfeldt, H. Liljeberg, B. Hagander and I. Björck. XV International Congress of Nutrition, Adelaide, Australian "6 September- 1 October, Resistant starch and glycemic response to corn products varying in amylose/amylopectin ratio

6 I Björck and Y Granfeldt XV International Congress of Nutrition, Adelaide, Australian "6 September- 1 October, Resistant starch in bread products H. Liljeberg, Y Granfeldt, I Björck. XV International Congress of Nutrition, Adelaide, Australian "6 September- 1 October, RS content in relation to rate of starch hydrolysis and glycemic response. (proceeding) H. Liljeberg, Y. Granfeldt, I. Björck European FLAIR-Concerted action No.11 (Cost 911). Physiological implication of the consumption of resistant starch in man. Proceedings of the concluding plenary meeting of EURESTA. 22 Glucose and insulin responses to cereal products: Influence of raw material and processing. Y. Granfeldt, H. Liljeberg, I. Björck. "Quality Cereals in a Changing World." 14 th ICC Congress. The Hague, Netherlands 5-9 June Food factors affecting the nutritional properties of starch in foods. I. Björck, Y. Granfeldt, H. Liljeberg Plant Polysaccharide symposium. Guelph, Ontario, Canada July, Food factors affecting metabolic responses to cereal products Y. Granfeldt, H. Liljeberg, A. Drews, I. Björck Conferencia international en biodisponibilidad de nutrientes. Quito, Ecuador 1-3 marzo, Factors affecting resistant starch formation in food products I. Björck, Y. Granfeldt, H. Liljeberg, A. Åkerberg ICC Jubilee Conference Joint FENS/ICC Satellit symposium: Resistant starches 26 Metaboliska effekter hos typ-2 diabetiker av två koster med identisk sammansättning men med skillnader i glykemiskt index och livsmedelsstruktur A. Järvi, N-G. Asp, I. Björck, Y. Granfeldt, B. Karlström, B. Vessby Svenska läkaresällskapets riksstämma 29 nov-1 dec Food factors affecting metabolic responses to cereal products (proceeding) Yvonne Granfeldt, Helena Liljeberg, Anders Drews, Inger Björck Conferencia international en biodisponibilidad de nutrientes. Quito, Ecuador 1-3 marzo, Utveckling av en in-vitrometod för bestämning av resistent stärkelse Anna Åkerberg, Yvonne Granfeldt, Helena Liljeberg, Anders Drews, Inger Björck Livsmedel 1995, Uppsala oktober

7 29 RS content in relation to glycaemic response to processed cereal products. Helen Liljeberg, Yvonne Granfeldt, Anna Åkerberg, Inger Björck Conferencia International Almidon. Propiedades Fisico, quimicas, funcionales y nutricionales maj 1996, Quito 30 Factors affecting resistant starch formation in food products Inger Björck, Yvonne Granfeldt, Helena Liljeberg, Anna Åkerberg, Anders Drews Proceedings from the 7th European Nutrition Conference, ICC/FENS joint symposium Resistant starch, Vienna May, 1995, pp Controlling the GI of cereal foods; Technological Means and metabolic motives Inger Björck, Helena Liljeberg, Yvonne Granfeldt, Anna Åkerberg. 82 nd Annual Meeting The American Association of cereal Chemists. October 12-16, 1997, San Diego, California 32 The glycemic index (GI); A useful indicator of the glycemic impact of carbohydrate foods with important health implications Yvonne Granfeldt, Inger Björck Functional Foods where Academy and Market meet. Göteborg 3-4 maj GI-EXPERTLABORATORIUM för dokumentation av Glykemiskt Index Yvonne Granfeldt och Inger Björck Functional Food Science. Forskning för folkhälsa och prevention oktober 2002, Lund List of publications educational character: 1 Nya "långsamma" cerealieprodukter. Y. Granfeldt, H. Liljeberg Livsmedelsteknik 1994;6-7:16. 2 Långsamma och Snabba livsmedel. Yvonne Granfeldt, Helena Liljeberg, Inger Björck Poster, Forskningens dag, Medicinska fakulteten vid Lunds universitet, 31 okt 1 nov, Lund, pp Stärkelsens nutritionella egenskaper i livsmedel. Motiv och metoder för optimering - en utmaning för livsmedelsindustrin Inger Björck, Helena Liljeberg, Yvonne Granfeldt; Anna Åkerberg Scand. J Nutr/Näringsforskning 1996;40: GI-LAB, nystartat expertlaboratorium i Lund Yvonne Granfeldt Livsmedelsteknik 2000;6-7:44

8 5 Civilekonomer med kunskap om mat Yvonne Granfeldt, Charlott Håkansson Livsmedelsteknik 2000;12:39 6 Mekanismer för gynnsamma metabola effekter av livsmedel med lågt Glykemiskt Index (GI); Studier av glukostolerans vid påföljande måltid. Yvonne Granfeldt, Helena Elmståhl och Inger Björck. Funktional Food Science. Forskning för folkhälsa och prevention oktober 2002, Lund 7 Inverkan av mjölk och andra drycker på måltidens effekter på blodglukos- och insulinsvar del I Yvonne Granfeldt, Helena Elmståhl och Inger Björck Nutritionsnytt elektroniskt nyhetsbrev från Svensk Mjölk Forskning 8 Inverkan av mjölk och andra drycker på måltidens effekter på blodglukos- och insulinsvar del II Yvonne Granfeldt, Helena Elmståhl och Inger Björck Nutritionsnytt elektroniskt nyhetsbrev från Svensk Mjölk Forskning Reports within the GI Expert laboratory 1. Post prandial blood glucose and insulin responses to three gruel products and an ordinary Swedish milk-based breakfast in healthy subjects , Nestle, Bjuv, Sverige 2. In vitro measurements to predict metabolic response to starch in macaroni products , Elintarviketeknologian laitos, Viljateknologia, Helsingfors, Finland 3. Bestämning av glukos och insulinsvar efter två Provivaprodukter (nypon respektive blåbär) , Probi AB, Lund, Sverige 4. In vitro measurements to predict resistent starch in a starch powder , Pååls, Göteborg, Sverige 5. In vitro measurements to predict resistant starch in bread products , Orafti, Belgien 6. Prediktering av ett fullkornsbröds GI, baserat på bestämning av stärkelsens hydrolyshastighet in-vitro , Ångbagarn, Trelleborg, Sverige 7. In vitro bestämning för analys av resistent stärkelse i ett mjöl rikt på β-glukaner , Nordmills, Malmö, Sverige 8. Glukos och insulinsvar hos friska försökspersoner efter en brödbaserad frukostmåltid, med respektive utan müsli innehållande 3g β-glukan , Skånemejerier AB, Malmö, Sverige 9. Glukos och insulinsvar hos friska försökspersoner efter en brödbaserad frukostmåltid, med respektive utan müsli innehållande 4g β-glukan , Skånemejerier AB; Malmö, Sverige

9 10. Enzymatisk in-vitro bestämning av stärkelse i kokta kornkärnor och i fermenterad kornkaka för prediktering av GI , Olligon 11. Enzymatisk in-vitro bestämning av stärkelsens tillgänglighet i L-Bas och Solgata för prediktering av GI , Nordmills, Malmö, Sverige 12. Glukos och insulinsvar hos friska försökspersoner efter RisiFrutti och mellanmålspizza, Capriccjosa , Procordia AB, Eslöv, Sverige 13. Postprandiellt blodglukos och insulinsvar efter Proviva blåbär; mekanistisk studie inkluderande probiotisk havredryck utan blåbär respektive proviva blåbär berikad med blåbär , Probi AB, Lund, Sverige 14. Nutritionell potential för syrade tillbehör: metabol respektive mättnadseffekt efter en brödbaserad frukostmåltid med tillägg av gurka innehållande ättiksyra eller ättiksyra/mjölksyra , Orcla, Eslöv, Sverige 15. Enzymatisk in-vitro bestämning av stärkelsens tillgänglighet i glutenfria produkter för prediktering av GI , Semper, Stockholm, Sverige 16. Enzymatisk in-vitro bestäming av stärkelsens tillgänglighet i Fibra activa för prediktering av GI , Zeta, Stockholm, Sverige 17. Enzymatisk in-vitro bestämning av stärkelsens tillgänglighet i riskakor respektive glutenfritt bröd bakat på Teff för prediktering av GI , Semper, Stockholm, Sverige 18. In vitro measurements to predict metabolic response to starch in barley products Evaluation of glucose tolerance, insulin economy and satiety after test meals enriched with fructo-oligosaccharides, acute and after a following meal , Cosucra, Warcoing, Belgien 20. Potential för blåbär vid formulering av nya livsmedel med metabola meriter en förstudie , Probi AB 21. Glukos och insulinsvar hos friska försökspersoner efter Spaghetti Tenuta al Dente och Spaghetti Integrali , Zeta, Stockholm, Sverige 22. Glukos- och insulinsvar hos friska försökspersoner efter fyra barnvällingar , Semper, Stockholm, Sverige 23. Post prandial blood glucose responses to a bread product Lente-bread , Fazer, Helsingfors, Finland 24. Post prandial blood glucose responses to a bread product Real-rye bread , Fazer, Helsingfors, Finland 25. Post prandial blood glucose responses to a bread product Rågkusar med FRF , Fazer, Helsingfors, Finland 26. Mekanismer för insulinsparande effecter av probiotisk product med blåbär; uppföljningsstudie , Probi AB, Lund, Sverige

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