International Journal of Food Sciences and Nutrition, 1465-3478

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  1. 2017
  2. In vitro human colonic fermentation of indigestible fraction isolated from lunch menus: impact on the gut metabolites and antioxidant capacity

    Zamora-Gasga, V. M., Cárdenas-Castro, A. P., Montalvo-González, E., Loarca-Piña, M. G. F., Pedro Alberto, V. L., Juscelino Tovar & Sáyago-Ayerdi, S. G. 2017 Dec 21 In : International Journal of Food Sciences and Nutrition. p. 1-11 11 p.

    Research output: Contribution to journalArticle

  3. 2016
  4. 2015
  5. An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects.

    Lindström, C., Voinot, A., Forslund, A., Olle Holst, Ana Rascon, Öste, R. & Östman, E. 2015 In : International Journal of Food Sciences and Nutrition. 66, 6, p. 700-705

    Research output: Contribution to journalArticle

  6. 2003
  7. Influence of a drink containing different antioxidants and Lactobacillus plantarum 299v on plasma total antioxidant capacity, selenium status and faecal microbial flora

    Gunilla Önning, Berggren, A., Drevelius, M., Jeppsson, B., Lindberg, A-M. & Johansson Hagslätt, M. 2003 In : International Journal of Food Sciences and Nutrition. 54, 4, p. 281-289

    Research output: Contribution to journalArticle

  8. 2002