Yvonne Granfeldt

Professor, Excellent Teaching Practice
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  1. 2018
  2. Probiotic fruit beverages with different polyphenol profiles attenuated early insulin response

    Xu, J., Tommy Jönsson, Plaza, M., Åsa Håkansson, Antonsson, M., Ahrén, I. L., Charlotta Turner, Peter Spégel & Yvonne Granfeldt, 2018 Feb 27, In : Nutrition Journal. 17, 1, 34

    Research output: Contribution to journalArticle

  3. 2016
  4. 2015
  5. Diet inequality prevails among consumers interested and knowledgeable in nutrition.

    Håkansson, A., Andersson, H. S. & Yvonne Granfeldt, 2015, In : Food & Nutrition Research. 59, 27601

    Research output: Contribution to journalArticle

  6. Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

    Lazarte, C., Carlsson, N-G., Almgren, A., Sandberg, A-S. & Yvonne Granfeldt, 2015, In : Journal of Food Composition and Analysis. 39, p. 111-119

    Research output: Contribution to journalArticle

  7. Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation.

    Lazarte, C., Vargas, M. & Yvonne Granfeldt, 2015, In : Food & Nutrition Research. 59, 27796

    Research output: Contribution to journalArticle

  8. 2013
  9. 2012
  10. 2011
  11. 2010
  12. 2009
  13. Beneficial effects of a Paleolithic diet on cardiovascular risk factors in type 2 diabetes: a randomized cross-over pilot study

    Tommy Jönsson, Yvonne Granfeldt, Bo Ahrén, Branell, U-C., Pålsson, G., Hansson, A., Söderström, M. & Lindeberg, S., 2009, In : Cardiovascular Diabetology. 8

    Research output: Contribution to journalArticle

  14. 2008
  15. Measuring the glycemic index of foods: interlaboratory study

    Wolever, T. M. S. , Brand-Miller, J. C. , Abernethy, J. , Astrup, A. , Atkinson, F. , Axelsen, M. , Björck, I. , Brighenti, F. , Brown, R. , Brynes, A. , Casiraghi, M. C. , Cazaubiel, M. , Dahlqvist, L. , Delport, E. , Denyer, G. S. , Erba, D. , Frost, G. , Granfeldt, Y. , Hampton, S. , Hart, V. A. & 30 others Hatonen, K. A., Henry, C. J., Hertzler, S., Hull, S., Jerling, J., Johnston, K. L., Lightowler, H., Mann, N., Morgan, L., Panlasigui, L. N., Pelkman, C., Perry, T., Pfeiffer, A. F. H., Pieters, M., Ramdath, D. D., Ramsingh, R. T., Robert, S. D., Robinson, C., Sarkkinen, E., Scazzina, F., Sison, D. C. D., Sloth, B., Staniforth, J., Tapola, N., Valsta, L. M., Verkooijen, I., Weickert, M. O., Weseler, A. R., Wilkie, P. & Zhang, J., 2008, In : American Journal of Clinical Nutrition. 87, 1, p. 247S-257S

    Research output: Contribution to journalArticle

  16. Muesli with 4g oat beta-glucans lowers glucose and insulin responses after a bread meal in healty subjects

    Yvonne Granfeldt, Nyberg, L. & Björck, I., 2008, In : European Journal of Clinical Nutrition. 62, 5, p. 600-607

    Research output: Contribution to journalArticle

  17. 2007
  18. A Palaeolithic diet improves glucose tolerance more than a Mediterranean-like diet in individuals with ischaemic heart disease.

    Lindeberg, S., Tommy Jönsson, Yvonne Granfeldt, Borgstrand, E., Soffman, J., Sjöström, K. & Bo Ahrén, 2007, In : Diabetologia. 50, 9, p. 1795-1807

    Research output: Contribution to journalArticle

  19. On the effect of a β-glucan enriched oat muesli on blood lipids in healthy subjects with first degree heredity for type 2 diabetes

    Frid, A., Hofstedt, A., Yvonne Granfeldt, Björck, I. & Nyberg, L., 2007, (Unpublished)

    Research output: Working paper

  20. 2006
  21. 2005
  22. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

    Östman, E., Yvonne Granfeldt, Persson, L. & Björck, I., 2005, In : European Journal of Clinical Nutrition. 59, 9, p. 983-988

    Research output: Contribution to journalArticle

  23. 2003
  24. Glycaemic and satiating properties of potato products

    Johnsson, M., Elmstahl, H., Andersson, K., Yvonne Granfeldt & Björck, I., 2003, International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings. SIK - Svenska Livsmedelsinstitutet, p. 99-99

    Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceeding

  25. 2002
  26. Mekanismer för gynnsamma metabola effekter av livsmedel med lågt Glykemiskt Index (GI): Studier av glukostolerans vid påföljande måltid

    Yvonne Granfeldt, Elmståhl, H. & Björck, I., 2002, (Unpublished)

    Research output: Contribution to conferencePaper, not in proceeding

  27. 2000
  28. An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing

    Yvonne Granfeldt, Eliasson, A-C. & Björck, I., 2000, In : Journal of Nutrition. 130, 9, p. 2207-2214

    Research output: Contribution to journalArticle

  29. 1995