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YiFang Chu

Showing results (21-30 of 46) with videos related to

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Molecular Nutrition & Food Research|September 3, 2015
Oat avenanthramides induce heme oxygenase-1 expression via Nrf2-mediated signaling in HK-2 cellsJunsheng Fu, Yingdong Zhu, Aaron Yerke, et al.
The British Journal of Nutrition|May 10, 2019
Impact of oat processing on glycaemic and insulinaemic responses in healthy humans: a randomised clinical trialThomas M S Wolever, Jodee Johnson, Alexandra L Jenkins, et al.
Current Topics in Nutraceutical Research|September 22, 2018
Effect of Two Oat-based Cereals on Subjective Ratings of AppetiteCandida J Rebello, William D Johnson, Corby Martin, et al.
Current Developments in Nutrition|March 19, 2019
An Optimized, Slowly Digested Savory Cluster Reduced Postprandial Glucose and Insulin Responses in Healthy Human SubjectsThomas M S Wolever, Alexandra L Jenkins, Jun Yang, et al.
Food & Function|February 27, 2018
Effect of adding oat bran to instant oatmeal on glycaemic response in humans - a study to establish the minimum effective dose of oat β-glucanThomas M S Wolever, Alexandra L Jenkins, Kevin Prudence, et al.
Food Chemistry|February 5, 2017
Rapid quantitation of avenanthramides in oat-containing products by high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (HPLC-TQMS)Zhuohong Xie, Tracy Mui, Marsha Sintara, et al.
The Journal of Nutrition|December 9, 2020
A Systematic Review and Meta-Analysis of Randomized Controlled Trials on the Effects of Oats and Oat Processing on Postprandial Blood Glucose and Insulin ResponsesKathy Musa-Veloso, Daniel Noori, Carolina Venditti, et al.
Nutrition Journal|July 14, 2025
Chickpea attenuates postprandial blood glucose responses: a systematic review and meta-analysisEunice Mah, Cassi N Uffelman, Traci M Blonquist, et al.
The American Journal of Clinical Nutrition|September 2, 2016
Reformulating cereal bars: high resistant starch reduces in vitro digestibility but not in vivo glucose or insulin response; whey protein reduces glucose but disproportionately increases insulinThomas Ms Wolever, B Jan-Willem van Klinken, Nicolas Bordenave, et al.
Nutrients|June 2, 2021
Effect of Oat β-Glucan on Affective and Physical Feeling States in Healthy Adults: Evidence for Reduced Headache, Fatigue, Anxiety and Limb/Joint PainsThomas M S Wolever, Maike Rahn, El Hadji Dioum, et al.
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Showing results (21-30 of 46) with videos related to

Sort By:
Pageof 5
Molecular Nutrition & Food Research|September 3, 2015
Oat avenanthramides induce heme oxygenase-1 expression via Nrf2-mediated signaling in HK-2 cellsJunsheng Fu, Yingdong Zhu, Aaron Yerke, et al.
The British Journal of Nutrition|May 10, 2019
Impact of oat processing on glycaemic and insulinaemic responses in healthy humans: a randomised clinical trialThomas M S Wolever, Jodee Johnson, Alexandra L Jenkins, et al.
Current Topics in Nutraceutical Research|September 22, 2018
Effect of Two Oat-based Cereals on Subjective Ratings of AppetiteCandida J Rebello, William D Johnson, Corby Martin, et al.
Current Developments in Nutrition|March 19, 2019
An Optimized, Slowly Digested Savory Cluster Reduced Postprandial Glucose and Insulin Responses in Healthy Human SubjectsThomas M S Wolever, Alexandra L Jenkins, Jun Yang, et al.
Food & Function|February 27, 2018
Effect of adding oat bran to instant oatmeal on glycaemic response in humans - a study to establish the minimum effective dose of oat β-glucanThomas M S Wolever, Alexandra L Jenkins, Kevin Prudence, et al.
Food Chemistry|February 5, 2017
Rapid quantitation of avenanthramides in oat-containing products by high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (HPLC-TQMS)Zhuohong Xie, Tracy Mui, Marsha Sintara, et al.
The Journal of Nutrition|December 9, 2020
A Systematic Review and Meta-Analysis of Randomized Controlled Trials on the Effects of Oats and Oat Processing on Postprandial Blood Glucose and Insulin ResponsesKathy Musa-Veloso, Daniel Noori, Carolina Venditti, et al.
Nutrition Journal|July 14, 2025
Chickpea attenuates postprandial blood glucose responses: a systematic review and meta-analysisEunice Mah, Cassi N Uffelman, Traci M Blonquist, et al.
The American Journal of Clinical Nutrition|September 2, 2016
Reformulating cereal bars: high resistant starch reduces in vitro digestibility but not in vivo glucose or insulin response; whey protein reduces glucose but disproportionately increases insulinThomas Ms Wolever, B Jan-Willem van Klinken, Nicolas Bordenave, et al.
Nutrients|June 2, 2021
Effect of Oat β-Glucan on Affective and Physical Feeling States in Healthy Adults: Evidence for Reduced Headache, Fatigue, Anxiety and Limb/Joint PainsThomas M S Wolever, Maike Rahn, El Hadji Dioum, et al.
Pageof 5