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Scholar Results 1 - 10 of about 101 related to Wolever: Prediction of the relative blood glucose response of mixed meals using the white.... (0.10 sec) 

Prediction of the relative blood glucose response of mixed meals using the white bread …


TM Wolever, FQ Nuttall, R Lee, GS Wong, RG … - Diabetes Care, 1985 - Am Diabetes Assoc
Unexpected plasma glucose responses to different mixed meals fed to normal and
diabetic volunteers have recently been reported. We have therefore examined in
normal volunteers the effect of mixing carbohydrate foods of different ...
Cited by 89 - Related articles - All 6 versions

Glycemic responses to foods: possible differences between insulin-dependent and …

- ajcn.org [PDF] 
DJ Jenkins, TM Wolever, GS Wong, A … - American Journal of Clinical Nutrition, 1984 - Am Soc Nutrition
Page 1. The American Journal of Clinical Nutrition 40: NOVEMBER 1984, pp 971-981.
Printed in USA © 1984 American Society for Clinical Nutrition ...
Cited by 45 - Related articles - All 5 versions

Effect of source of dietary carbohydrate on plasma glucose, insulin, and gastric inhibitory …

- ajcn.org [PDF] 
AM Coulston, CB Hollenbeck, GC Liu, RA … - American Journal of Clinical Nutrition, 1984 - Am Soc Nutrition
Page 1. The American Journal of Clinical Nutrition 40: NOVEMBER 1984, pp 965-970.
Printed in USA © 1984 American Society for Clinical Nutrition 965 ...
Cited by 73 - Related articles - All 7 versions

[CITATION] Glycemic effects of carbohydrates: a different perspective.


CB Hollenbeck, AM Coulston, GM Reaven - Diabetes Care, 1986 - Am Diabetes Assoc
Diabetes Care Skip to main page content. Home; Current Issue; Archive; Contact;
Subscribe; Alerts; Help. rss feed. Search GO. Advanced Search ». ...
Cited by 59 - Related articles - All 3 versions

Comparison of predictive capabilities of diabetic exchange lists and glycemic index of foods.


DC Laine, W Thomas, MD Levitt, JP Bantle - Diabetes Care, 1987 - Am Diabetes Assoc
Cited by 41 - Related articles - All 5 versions

Effect of source of dietary carbohydrate on plasma glucose and insulin responses to mixed …


AM Coulston, CB Hollenbeck, AL Swislocki, … - Diabetes Care, 1987 - Am Diabetes Assoc
It has been demonstrated that carbohydrate-rich foods result in different plasma
glucose responses when eaten alone by normal subjects and patients with
non-insulin-dependent diabetes mellitus (NIDDM). This study was designed to ...
Cited by 88 - Related articles - All 5 versions

Low glycemic response to traditionally processed wheat and rye products: bulgur and …

- ajcn.org [PDF] 
DJ Jenkins, TM Wolever, AL Jenkins, C … - American Journal of Clinical Nutrition, 1986 - Am Soc Nutrition
Page 1. 516 Low glycemic response to traditionally processed wheat and rye
products: bulgur and pumpernickel bread1'2 David JA Jenkins ...
Cited by 77 - Related articles - All 8 versions

Prediction of glycemic response to mixed meals in noninsulin-dependent diabetic subjects

- ajcn.org [PDF] 
GR Collier, TM Wolever, GS Wong, RG Josse - American Journal of Clinical Nutrition, 1986 - Am Soc Nutrition
Page 1. The American Journal of Clinical Nutrition 44: SEPTEMBER 1986, pp 349-352.
Printed in USA © 1986 American Society for Clinical Nutrition ...
Cited by 56 - Related articles - All 7 versions

The glycemic index: similarity of values derived in insulin-dependent and non-insulin- …


TM Wolever, DJ Jenkins, RG Josse, GS Wong … - Journal of the American College of Nutrition, 1987 - Am Coll Nutrition
To see whether relative differences in the glycemic responses to different foods
were similar in insulin-dependent (IDDM) and non-insulin-dependent diabetic
patients (NIDDM) we determined the glycemic index (GI) of a total of 20 ...
Cited by 35 - Related articles - All 4 versions

Food processing and the glycemic index

- ajcn.org [PDF] 
JC Brand, PL Nicholson, AW Thorburn, AS … - American Journal of Clinical Nutrition, 1985 - Am Soc Nutrition
Differences in the glycemic response to car- bohydrate meals can be brought
about by the cook. A much greater blood glucose response occurs after the
consumption of cooked com- pared with raw starch, and pureed compared with ...
Cited by 148 - Related articles - All 5 versions


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