Kamagra enthält Sildenafilcitrat als pharmakologisch aktiven Bestandteil. Dieser hemmt selektiv die Phosphodiesterase-5 und erhöht dadurch die Konzentration von cGMP im Corpus cavernosum. Der Effekt ist zeitlich begrenzt, da die Halbwertszeit von Sildenafil etwa vier Stunden beträgt. In der galenischen Form als Mundgel erfolgt die Resorption besonders rasch, was zu einem schnelleren Wirkeintritt führt. Der Abbau erfolgt überwiegend hepatisch über CYP3A4, wobei ein aktiver Metabolit entsteht, der zur Gesamtwirkung beiträgt. Typische Nebenwirkungen ergeben sich aus der Vasodilatation, darunter leichte Kopfschmerzen und nasale Kongestion. In klinischen Beschreibungen wird kamagra oral jelly im Zusammenhang mit der schnelleren Absorption erwähnt.

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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