Glycemic response

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

Association of the Gut Microbiota with Weight-Loss Response within a Retail Weight-Management Program

Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread

Pumpkin polysaccharide modifies the gut microbiota during alleviation of type 2 diabetes in rats

Cardamom supplementation improves inflammatory and oxidative stress biomarkers in hyperlipidemic, overweight, and obese pre-diabetic women: a randomized double-blind clinical trial

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial

Review of the health benefits of peas (Pisum sativum L.)

White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Food and mood: how do diet and nutrition affect mental wellbeing?

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans

Cherries and health: a review

Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses

Bread making technology influences postprandial glucose response: a review of the clinical evidence

Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects

Effects of breads of varying carbohydrate quality on postprandial glycaemic, incretin and lipidaemic response after first and second meals in adults with diet-controlled type 2 diabetes

The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses