Microsoft word - 1982-nov07.doc

LIST OF PUBLICATIONS (1982 - )
Original articles in international journals with scientific referee procedure
1. Laser-Reuterswärd A, Asp N-G, Björck I, Rudérus H (1982) Effect of collagen content and heat treatment on protein digestibility and biological value of meat products. J Food Technol, 17, 115-123. 2. Björck I, Noguchi A, Asp N-G, Cheftel J-C, Dahlqvist A (1983)Protein nutritional value of a biscuit processed by extrusion cooking - effects on available lysine. J Agric Food Chem, 31, 488-492. 3. Holm J, Björck I, Ostrowska S, Eliasson A-C, Asp N-G, Larsson K, Lundquist I (1983) Digestibility of amylose-lipid complexes in-vitro and in- vivo. Stärke 35, 294-297. 4. Dahlqvist A, Björck I, Theander 0, Conrad E (1983) New products from wheat. Food 5. Suthutvoravut U, Tontisirin K, Varavithya W, Valyasevi A, Björck I, Dahlqvist A (1984) Wheat extract and milk mixture as a milk substitute for children with milk intolerance.J Diarrhoeal Disease Res 2(3), 168-172. 6. Björck I, Nyman M, Asp N-G (1984)Extrusion cooking and dietary fiber - Effect on dietary fiber content and on degradation in the rat intestinal tract. Cereal Chem 61(2), 174-179. 7. Björck I, Asp N-G, Birkhed D, Lundquist 1 (1984) Effect of processing on availability of starch for digestion in-vitro and in-vivo; 1. Extrusion cooking of wheat flours and starch. J Cereal Sci 2, 91-103. 8. Björck I, Asp N-G, Dahlqvist A (1984) Protein nutritional value of extrusion cooked wheat flours. Food Chem 15,203-214. 9. Björck I, Asp N-G, Birkhed D, Eliasson A-C, Sjöberg L-B, Lundquist I (1984) Effects of processing on starch availability in-vitro and in-vivo: Drum-drying of wheat flour.J Cereal Sci 2, 165-178. 10. Holm J, Björck I, Asp N-G, Sjöberg L-B, Lundquist I (1985) Starch availability in vitro and in vivo after flaking, steam cooking and popping of wheat.J Cereal Sci 3, 193-206. 11. Hagander B, Björck I, Asp N-G, Lundquist I, Nilsson-Ehle P, Schrezenmeir J,Scherstén B (1985) Hormonal and metabolic responses to breakfast meals in NIDDM: Comparison of white and whole-grain wheat bread and corresponding extruded products. Human Nutr/Applied Nutr 39A, 114-123. 12. Björck I, Matoba T, Nair B (1985) In vitro enzymic determination of the protein nutritional value and the amount of available lysine in extruded cereal based products.Agric & Biol Chem 49(4),945-951. 13. Laser-Reuterswärd A, Asp N-G, Björck I (1985) Protein digestibility of pigskin and bovine tendon in rats. J Food Technol 20, 745-752. 14. Öste R, Sjödin P, Jägerstad M, Björck I, Dahlqvist A (1985) Effect of Maillard reaction products on carbohydrate utilization - studies in vitro and in vivo. Food Chem 16(1), 37-47. 15. Björck I, Nyman M, Pedersen B, Siljeström M, Asp N-G, Eggum B 0 (1986) On the digestibility of starch in wheat bread - studies in vitro and in vivo.J Cereal Sci 4, 1-11. 16. Siljeström M, Westerlund E, Björck I, Holm J, Asp N-G, Theander 0. (1986) The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white wheat flour.J Cereal Sci 4, 315-32-3. 17. Holm J, Björck I, Drews A, Asp N.G (1986) A rapid method for the analysis of starch. 18. Nyman M, Björck I, Håkansson B, Asp N-G (1986) Popping of whole-grain wheat: Effects on dietary fibre degradation in the rat intestinal tract. J Cereal Sci 5, 67-72. 19. Hagander B, Björck I, Asp N-G, Efendic S, Holm J, Nilsson- Ehle P, Lundquist I, Scherstén B (1987) Rye products in the diabetic diet - Postprandial glucose and hormonal responses in non-insulin-dependent diabetics as compared to starch availability in vitro and rat experiments. Diabetes Res & Clin Practice 3, 85-96. 20. Björck I, Nyman M, Pedersen B, Asp N-G, Eggum B 0 (1987) Formation of enzyme resistant starch during autoclaving of wheat starch: Studies in-vitro and in-vivo.J Cereal Sci 6,159-172. 21. Björck I, Nyman M (1987) In-vitro effects of phytic acid and polyphenols on starch digestion and fibre degradation. J Food Sci 52, 1588-1594. 22. Siljeström M, Björck I, Eliasson A-C, Lönner C, Nyman M (1988) Effects on polysaccharides during baking and storage of bread - in vitro and in vivo studies. Cereal Chem 65, 1-12. 23. Östergård K, Björck I, Gunnarsson A (1988) A study of native and chemically modified potato starch. Part 1. Analysis and enzymic availability. Stärke 40, 58-66. 24. Holm J, Lundquist I, Björck I, Eliasson A-C, Asp N-G (1988) Degree of starch gelatinization, digestion rate of starch in vitro and metabolic response in rats. Am J Clin Nutr 47,1010-1016. 25. Nilsson U, Björck I (1988) Availability of cereal fructans and inulin in the rat intestinal tract. J Nutr 118, 1482-1486. 26. Holm J, Björck I, Eliasson A-C (1988) Effects of thermal processing on wheat starch. I. Physico-chemical and functional properties. J Cereal Sci 8, 249-260. 27. Holm J, Björck I (1988) Effects of thermal processing of wheat starch. II. Enzymic availability. J Cereal Sci 8, 261-268. 28. Östergård K, Björck I, Vainionpää J (1989) Effects of extrusion-cooking on content of starch and dietary fibre in barley. Food Chem 34, 215-227. 29. Holm J, Hagander B, Lundquist I, Björck I, Eliasson A-C (1989) The effect of various thermal processes on the glycaemic response to whole-grain wheat products. J Nutr 119, 1631-1638. 30. Lingström P, Holm J, Birkhed D, Björck I (1989) Effect of variously processed starch on pH of human dental plaque. Scand J Dent Res 97, 392-400. 31. Björck I, Gunnarsson A, Östergård K (1989) A study of native and chemically modified potato starch. Part 11. Digestibility in the rat intestinal tract.Stärke 41(4), 128-134. 32. Tovar J, Björck I, Asp N-G (1989) On the nutritional properties of starch and dietary fibre in cassava bread. Nutr Rep Int 39(6), 1237-1246. 33. Siljeström M, Björck I, Westerlund E (1989) Trans-glycosidation reactions following heat-treatment of starch - Effects on enzymic digestibility.Stärke 41(3), 95-100. 34. Nyman M, Björck I (1989) In vivo effects of phytic acid and polyphenols on the bioavailability of polysaccharides and other nutrients. J Food Sci 54(5), 1332-1335, 1363. 35. Siljeström M, Eliasson A-C, Björck I (1989) Characterization of resistant starch from autoclaved wheat starch. Stärke 41(4), 147-151. 36. Siljeström M, Björck I (1990)Digestible and undigestible carbohydrates in autoclaved legumes, potatoes and corn. Food Chem 38,145-152. 37. Tovar J, Björck I, Asp N-G (1990) Analytical and nutritional implications of limited enzymic availability of starch in cooked red kidney beans.J Agric Food Chem 38, 488-499. 38. Björck I, Eliasson A-C, Drews A, Gudmundsson M, Karlsson R (1990) Some nutritional properties of starch and dietary fibre in barley genotypes containing different levels of amylose. Cereal Chem 67,327-333. 39. Tovar J, Björck I, Asp N-G (1990) Starch content and -amylolysis rate in pre-cooked legume flours. J Agric Food Chem 38, 1818-1823. 40. Björck I, Nilsson U (1991)On the possibility of acid hydrolysis of inulin in the rat 41. Lingström P, Birkhed D, Drews A, Björck I (1991)Effects of chemically modified starches in suspensions and lozenges on pH of human dental plaque.Scand J Dent Res 99, 30-39. 42. Tovar J, de Francisco A, Björck I, Asp N-G (1991)Relationship between microstructure and in vitro digestibility of starch in precooked legume flours.Food Structure 19, 19-26. 43. Granfeldt Y, Björck I (1991) Glycemic response to starch in pasta: A study of mechanisms of limited enzyme availability.J Cereal Sci 14, 47-61. 44. Granfeldt Y, Hagander B, Björck I (1991) On the importance of processing conditions, product thickness and egg addition for the glycemic and hormonal responses to pasta: a comparison with bread made from "pasta ingredients".Eu J Clin Nutr 45, 489-499. 45. Tovar J, Duan R-D, Erlanson-Albertsson C, Björck I (1991) Starch digestibility in the diabetic rat.Nutr Res 11, 1329-1334. 46. Holm J, Björck I (1992) Bioavailability of starch in various wheat based bread products- Evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion.Am J Clin Nutr 55,420-429. 47. Björck I, Siljeström M (1992) In-vivo and in-vitro digestibility of starch in autoclaved pea- and potato products. J Sci Food Agric 58, 541-553. 48. Liljeberg H, Granfeldt Y, Björck I (1992) Metabolic responses to starch in bread containing intact kernels. Eu J Clin Nutr 46, 561-575. 49. Granfeldt Y, Björck I, Drews A, Tovar J (1992) An in-vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. Eu J Clin Nutr 46, 649-660. 50. Tovar J, Björck I, Asp N-G (1992) Digestibility of legume starches. A study of precooked flours containing various in-vitro indigestible starch fractions.J Nutr 122, 1500-1507. 51. Tovar J, Granfeldt Y, Björck I (1992) Effects of processing on plasma glucose and insulin responses to legumes. J Agric Food Chem 40, 1846-1851. 52. Berggren A, Björck I, Nyman M, Eggum B-0 (1993) Caecal pH and short chain fatty acid production in rats given twelve different sources of indigestible carbohydrates. J Sci Food Agric 63, 397-406. 53. Granfeldt Y, Drews A, Björck I (1993) Starch bioavailability in Arepas made from common and high-amylose corn; Content and gastro-intestinal fate of resistant starch.J Nutr 123, 1676-1684. 54. Lingström P, Birkhed D, Granfeldt Y, Björck I (1993) pH measurement of dental plaque using microtouch and the scraping method after consumption of starchy foods.Caries Res 27, 394-401. 55. Liljeberg H, Björck I (1994) Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. Eur J Clin Nutr 48, 151-163. 56. Granfeldt Y, Liljeberg H, Newman R, Björck I (1994) Glucose and insulin response to barley. Influence of food structure and amylose/amylopectin ratio. Am J Clin Nutr 59,1075-1082. 57. Barkeling B, Granfeldt Y, Björck I, Rössner S (1995) Effects of slow release carbohydrates in the form of pasta and bread on food intake and satiety in man. Nutr Res 15, 467-476. 58. Granfeldt Y, Drews A, Björck I (1995) Arepas made from high-amylose corn produce favourably low glucose and insulin responses in healthy humans. J Nutr 125, 459-465. 59. Järvi A, Karlström B, Granfeldt Y, Björck I, Vessby B, Asp N-G (1995) The influence of food structure on postprandial metabolism in patients with noninsulin dependent diabetes mellitus. Am J Clin Nutr 61, 837-842. 60. Ekwall H, Langkilde A-M, Asp N-G, Björck I, Andersson H (1995) Digestibility of starch- amount and composition of resistant starch recovered in vivo from ileostomists and comparison with in vitro analyses. Scand J Clin Nutr 39, 145-150. 61. Berggren A, Nyman M, Björck I, Eggum B-0 (1995) Short chain fatty acid content and pH in caecum of rats fed three sources of starch Sci Food Agric 68, 241-248. 62. Granfeldt Y, Hagander B, Björck I (1995) Metabolic responses to starch in oat and wheat products; On the importance of food structure, incomplete gelatinization or presence of viscous dietary fiber. Eur J Clin Nutr 49; 189-199. 63. Liljeberg H, Lönner C, Björck I (1995) Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr 125, 1503-1511. 64. Liljeberg H, Granfeldt Y and Björck I (1996) Products based on a high-fiber barley genotype, but not common barley or oats, lower postprandial glucose and insulin responses in healthy humans. J Nutr 126, 458-466. 65. Berggren A, Nyman M, Lundquist I, Björck I (1996) Influence of orally and rectally administered propionate on cholesterol and glucose metabolism in obese rats. Br J Nutr 76, 287-294. 66. Liljeberg H, Åkerberg A, Björck I (1996) Resistant starch formation in bread as influenced by choice of ingredients or baking conditions. Food Chem 56, 389-394. 67. Liljeberg H, Björck I (1996) Delayed gastric emptying rate as a potential mechanism for lowered glycemia to fermented foods: studies in humans and rats using test products with added organic acids or an organic salt. Am J Clin Nutr 64, 886-893. 68. Åkerberg A, Liljeberg H, Granfeldt Y, Drews A, Björck I (1998) An in vitro method based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber. J Nutr 128, 651-660. 69. Åkerberg A, Liljeberg H, Björck I (1998) On the possibility to optimize the in vitro and in vivo rate of starch digestion and resistant starch content in bread: influence of amylose/amylopectin ratio and of baking conditions. J Cereal Sci 28, 71-80. 70. Liljeberg H, Björck I (1998) Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr 52,1-4. 71. Johansson M-L., Nobaek S, Nyman M, Björck I, Ahrné S, Jeppson B, Molin G (1998) Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content in faeces after ingestion of a rose-hip drink with fermented oats. J Food Microbiol 42, 29-38 72. Langkilde AM, Ekwall H, Björck I, Asp N-G, Andersson H (1998) Retrograded high amylose corn starch reduces cholic acid excretion from the small bowel in ileostomy subjects. Eur J Clin Nutr 52(11),790-795. 73. Liljeberg H, Åkerberg A, Björck I (1999) Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects. Am J Clin Nutr 69:647-55. 74. Järvi A, Karlström B, Granfeldt Y, Björck I, Asp N-G, Vessby B (1999) Improved glycemic control and lipid profile, and a normalized fibrinolytic activity on a low Gl diet in type II diabetics. Diabetes Care 22(1), 10-18. 75. Lingström P, Liljeberg, H, Björck I, Birkhed D (2000) The relationship between plaque pH and glycemic index of various breads. Caries Res 34, 75-81. 76. Skrabanja V, Liljeberg H, Hedley C, Kreft I, Björck I (1999) The influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.). J Agric Food Chem 47,2033-2039. 77. Liljeberg H, Björck I (2000) Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects.Eur J Clin Nutr 54, 24-28. 78. Fredriksson H, Björck I, Andersson R, Drews A, Silverio J, Eliasson A-C, Åman P (2000) Studies on -amylase degradation of retrograded amylopectin from waxy maize and high amylopectin potato starch. Carb Polym 43,81-87. 79. Granfeldt Y, Eliasson A-C, Björck I (2000) Effect of minimal processing on GI of oat and barley flakes. J Nutr 130, 2207-2214. 80. Suni M, Nyman M, Björck I (2000) Sensory properties of apples in relation to chemical composition. J Agric Food Chem 80, 1538-1544. 81. Suni M, Nyman M, Eriksson N-A, Björk L, Björck I (2000) Carbohydrate composition and content of organic acids in fresh and stored apples.J Sci Food Agric 80, 1538-44. 82. Tufvesson F, Skrabanja V, Björck I, Liljeberg Elmståhl H, Eliasson A-C (2001) Digestibility of starch systems containing amylose-glycerol monopalmitin complexes. Lebensm. Wiss.u Techn. 34, 131-139 83. Liljeberg Elmståhl H, Björck I (2001) Milk as a supplement to mixed meals may elevate postprandial insulinaemia. Eur J Clin Nutr 55, 994-999. 84. Darwiche G, Östman E, Liljeberg Elmståhl H, Kallinen N, Björgell O, Björck I, Almér L-O (2001) Measurements of gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate. Am J Clin Nutr 74, 254-258. 85. Östman E, Liljeberg Elmståhl H, Björck I (2001) Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. Am J Clin Nutr 74, 96-100. 86. Skrabanja V, Liljeberg Elmståhl HGM, Kreft I, Björck IME (2001) Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J Agric Food Chem 49,490-496. 87. Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HGM, Björck IME, Kreft I (2001) Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. J Agric Food Chem 49,497-500. 88. Henningsson, Å, Nyman, M, Björck, I (2001) Content of short-chain fatty acid in the hind gut of rats fed processed bean (Phaseolus vulgaris) flours varying in distribution
and content of indigestible carbohydrates.Br J Nutr 86, 379-389.
89. Henningsson Å, Nyman M, Björck I (2002), Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources, J Sci Food Agric 82, 385-393. 90. Henningsson Å, Björck I, Nyman M (2002), Combinations of indigestible carbohydrates affect short chain fatty acid formation in the hindgut of rats, J Nutr 132, 3098-3104. 91. Östman E, Liljeberg Elmståhl H, Björck I (2002), Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women. J Nutr 132, 1173-1175. 92. Östman E, Nilsson M, Liljeberg Elmståhl H, Molin G, Björck I (2002), On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro, J Cereal Sci 36, 339-346. Björck I, Elmståhl H (2003) The Glycaemic Index: importance of dietary fibre and other food properties. Proceedings from the Nutrition Society, 62, 201-206. 94. Wolever TM, Vorster HH, Björck I et al (2003) Determination of the glycaemic index of foods; interlaboratory study. Eur J Clin Nutr 57, 475-82. 95. Hallert C, Björck I, Nyman M, Pousette A, Grännö C, Svensson H (2003), Increasing faecal butyrate in Ulcerative Colitis patients by diet: Controlled pilot study. Inflammatory Bowel Diseases 9(2):116-121. 96. Wolever TMS, Björck I, Brand-Miller J, Brighenti F, Holt S, Mann J, Perry TL, Venter C, Granfeldt Y, Xaomei Wu, Vorster H (2003), Determination of the glycemic index of foods: Interlaboratory study Eur J Clin Nutr 57, 475-482. 97. Henningsson Å, Nyman M, Björck I (2003), Influences of dietary adaptation and source of resistant starch on short-chain fatty acids in the hindgut of rats, Br J Nutr 89, 1-10. 98. Nilsson M, Stenberg S, Frid A, Holst J and Björck I (2004) Glycemia and insulinemia in healthy subjects after lactose equivalent meals of milk- and other food proteins: on the role of plasma amino acids and incretins, Am J Clin Nutr 80, 1246-1253. 99. Sloth B, Krog-Mikkelssen I, Flint A, Tetens I, Björck, I, Vinoy S, Elmståhl H, Astrup A, Lang V, Raben A (2004) No difference in body weight decrease between a low-glycaemic-index and a high-glycaemic-index diet but reduced LDL cholesterol after 10-wk ad libitum intake of the low-glycaemic-index diet. Am J Clin Nutr 80, 337-347. Brouns F, Björck I et al (2005) Glycaemic Index Methodology, Nutrition Nilsson M, Liljeberg Elmståhl H, Björck I (2005), Glucose and insulin responses to porridge and gruel meals intended for infants, Eur J Clin Nutr 59, 646- 650. Leeman M, Bårström M, Björck I (2005) In vitro availability of starch in heat- treated potatoes as related to genotype, weight and storage time. J Sci Food Agric 85:751-756. Frid A, Nilsson M, Holst J J, Björck I (2005), Influence of whey supplementation on glycaemic and hormonal excursions at breakfast and lunch in type II diabetic subjects. Am J Clin Nutr 82, 69-75 Östman E, Liljeberg Elmståhl H, Molin G, Lundquist I, Björck I (2005), A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats. J Cereal Sci 42, 300-308 Östman E, Granfeldt Y, Persson L and Björck I (2005). Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr,59, 983-988. M Leeman, E Östman and I Björck (2005). Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. Eur J Clin Nutr 59(11), 1266-1271. Östman E, Frid A, Groop L, Björck I (2006), A dietary exchange of common bread for tailored bread of low glycaemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance, Eur J Clin Nutr 60: 334-341. Granfeldt Y, Wu X, Björck I (2006), Determination of Glycemic Index (GI); some methodological aspects, Eur J Clin Nutr 60(1):104-12.
Östman E, Rossi E, Larsson H, Brighenti F, Björck I (2006) Glucose and insulin responses in healthy men to barley bread with different levels of (1→3;1→4)-β-glucans β-glucans; predictions using fluidity measurements of in vitro enzyme digests. J Cereal Sci 43, 230-235. Nilsson A, Granfeldt Y, Östman E, Preston T, Björck I (2006) Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast. Eur J Clin Nutr advanced online publication, 8 March 2006; doi:10.1038/sj.ejcn.1602423. Karlsson M, Leeman M, Björck I, Eliasson A-C (2006) Some physical and nutritional characteristics of genetically modified potatoes varying in
amylos/amylopectin ratios. Food Chem advanced online publication
www.sciencedirect.com.
Leeman M, Karlsson M, Eliasson A-C, Björck I (2006) Resistant starch formation in temperature treated potato starches varying in amylase/amylopectin ratio. Carb Polymers advanced online publication 17 Febr 2006 www.sciencedirect.com. Leeman M, Östman E and Björck I (2007). Glycaemic and satiating properties of potato products. Eu J Clin Nutr Advanced on line publication, Feb 28; doi:10.1038/sj.EJCN.160-2677 [Epub ahead of print] Nilsson M, Holst JJ, Björck IM (2007) Metabolic effects of amino acid mixtures and whey protein in healthy subjects: studies using glucose-equivalent drinks. Am J Clin Nutr. 2007 Apr;85(4):996-1004. Granfeldt Y, Nyberg L, Björck I (2007) Muesli with 4 g oat beta-glucans lowers glucose and insulin responses after a bread meal in healthy subjects. Eur J Clin Nutr. Apr 4; [Epub ahead of print] PMID: 17426742 [PubMed - as supplied by publisher]. Björck I, Östman E, Nilsson A (2007) Modulating Glycaemia with Cereal Products. In “Whole Grain & Health”, Eds Len Marquart et al, Blackwell Publishing, pp 177-184. Nilsson A, Radeborg K, Björck I (2007) Effects of differences in postprandial glycaemia on cognitive functions in healthy middle-aged subjects. Eur J Clin Nutr. Sep 12; [Epub ahead of print] PMID: 17851459 [PubMed - as supplied by publisher]. Nilsson A, Östman E, Preston T, and Björck I (2007). Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardised breakfast. European Journal of Clinical Nutrition advanced online publication, 23 May 2007; doi:10.1038/sj.ejcn.1602784. Nilsson U, Johansson M, Nilsson A, Björck I, Nyman M (2007). Dietary supplementation with beta-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects. Eur J Clin Nutr May (Epub ahead of print) Nilsson A, Östman E, Granfeldt Y, Björck I (2007) Effect of cereal test breakfasts varying in GI and content of indisgestible carbohydrates on day-long glucose tolerance in healthy subjects. Am J Clin Nutr. (in press) Nilsson A, Östman E, Holst J J, Björck I (2007) Importance of the composition of indigestible carbohydrates in the evening meal on glucose tolerance, satiety and inflammatory markers at a subsequent standardised breakfast. J Nutrition (in press) Andersson U, Rosén L, Östman E, Björck I, Holm C (2007) Metabolic Effects of Dietary Glycaemic Index in the C57BL/6J Mouse. (manuscript). Rosén L, Blanco Silva L, Andersson U, Holm C, Östman E, Björck I (2007) Metabolic properties of rye products. (manuscript). Östman E, Granfeldt Y, Björck I (2007) Does carbohydrate meals of similar glycaemic load produce similar glycaemic excursions irrespectively of glycaemic index? (manuscript) Molin G, Nobaek S, Johansson M-L, Berggren A, Nyman M, Björck I, Jeppson B., (2007) Lactobacillus rhamnosus DSM 6594 in fermented milk reduces abdominal pain and affects the intestinal micro-flora in patients with irritable bowel syndrome (IBS) (manuscript). Berggren A, Nyman M, Björck I, Johansson M-L, Molin G (2007), Short-chain fatty acid content in the hind-gut of rats: Impact of dietary supplementation with lactobacilli (manuscript). Berggren A, Björck, 1, Nyman, M (2007), Short-chain fatty acid content in the rat hind-gut using Acarbose to increase starch fermentation (manuscript). Frid A, Hofstedt A, Granfeldt Y, Björck I, Nyberg L (2007) On the effect of a β- glucan enriched oat muesli on blood lipids in healthy subjects with first degree heredity for type 2 diabetes (manuscript) Salehi A, Nilsson M, Rorsman P, Holst JJ, Björck I (2007) On the significance of amino acids and GIP for the insulinotrophic effects of whey protein; mechanistic in vitro studies using isolated Langerhans islets from mice exposed to human postprandial plasma (manuscript) Nilsson M, Björck I (2007) Effect of the glycaemic and insulinaemic indices of whey and other cereal based breakfast meals on glucose tolerance at a subsequent lunch meal in healthy subjects (manuscript)

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