Inger M. E. Björck

Inger M. E. Björck's AcademicInfluence.com Rankings

Inger M. E. Björck

Biology

#12054

World Rank

#15503

Historical Rank

Microbiology

#705

World Rank

#779

Historical Rank

biology Degrees

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Biology

Inger M. E. Björck's Degrees

PhD Medical Science University of Gothenburg
Masters Biomedicine University of Gothenburg
Bachelors Biomedicine University of Gothenburg

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Inger M. E. Björck's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Dietary Fiber-Induced Improvement in Glucose Metabolism Is Associated with Increased Abundance of Prevotella. (2015) (972)
A Rapid Method for the Analysis of Starch (1986) (567)
Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins. (2004) (438)
Food properties affecting the digestion and absorption of carbohydrates. (1994) (390)
An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. (1992) (386)
Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects. (2005) (380)
Metabolic effects of amino acid mixtures and whey protein in healthy subjects: studies using glucose-equivalent drinks. (2007) (350)
Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast. (2008) (307)
Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivo (1983) (302)
Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. (1988) (266)
Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. (2001) (261)
Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar (1998) (257)
The effects of extrusion cooking on nutritional value — A literature review☆ (1983) (246)
Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects. (1999) (241)
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects (2005) (236)
Glycaemic and satiating properties of potato products (2008) (230)
Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. (1995) (229)
Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat (1985) (214)
Increasing Fecal Butyrate in Ulcerative Colitis Patients by Diet: Controlled Pilot Study (2003) (211)
Measuring the glycemic index of foods: interlaboratory study. (2008) (206)
Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. (1994) (196)
Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats. (1998) (188)
Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. (2001) (178)
Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. (2008) (177)
Metabolic responses to starch in bread containing intact kernels versus milled flour. (1992) (171)
Short‐chain fatty acid content and pH in caecum of rats given various sources of carbohydrates (1993) (158)
Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile (2009) (156)
Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt. (1996) (156)
On the digestibility of starch in wheat bread — studies in vitro and in vivo* (1986) (149)
Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humans. (1995) (149)
Impact of Diet Composition on Blood Glucose Regulation (2016) (144)
Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices☆ (1998) (143)
Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract (1984) (140)
Formation of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo (1987) (131)
Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products (2011) (131)
Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. (1996) (127)
Combinations of indigestible carbohydrates affect short-chain fatty acid formation in the hindgut of rats. (2002) (125)
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. (1992) (124)
Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre. (1995) (122)
Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects (2005) (121)
A cereal-based evening meal rich in indigestible carbohydrates increases plasma butyrate the next morning. (2010) (115)
Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. (1994) (114)
Incomplete digestion of legume starches in rats: a study of precooked flours containing retrograded and physically inaccessible starch fractions. (1992) (114)
Effect of processing on blood glucose and insulin responses to starch in legumes (1992) (112)
Glycemic response to starch in pasta: a study of mechanisms of limited enzyme availability (1991) (111)
Influence of orally and rectally administered propionate on cholesterol and glucose metabolism in obese rats (1996) (108)
An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. (2000) (107)
Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal (2006) (107)
Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast (2006) (106)
Milk as a supplement to mixed meals may elevate postprandial insulinaemia (2001) (104)
Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato (2000) (101)
Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects (2000) (101)
On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'. (1991) (101)
The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour (1986) (100)
Effects of a Brown Beans Evening Meal on Metabolic Risk Markers and Appetite Regulating Hormones at a Subsequent Standardized Breakfast: A Randomized Cross-Over Study (2013) (99)
The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitus. (1994) (99)
The insulinogenic effect of whey protein is partially mediated by a direct effect of amino acids and GIP on β-cells (2012) (99)
A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects (2011) (98)
On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro (2002) (96)
Resistant starch formation in bread as influenced by choice of ingredients or baking conditions (1996) (96)
Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects (2008) (95)
Starch content and α-amylolysis rate in precooked legume flours. (1990) (94)
Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.). (1999) (90)
Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults (2013) (89)
Digestibility of Starch Systems Containing Amylose–Glycerol monopalmitin Complexes (2001) (88)
Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project (2012) (86)
Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation. (2010) (84)
Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1. (2011) (83)
Effects of supplementation with n-3 polyunsaturated fatty acids on cognitive performance and cardiometabolic risk markers in healthy 51 to 72 years old subjects: a randomized controlled cross-over study (2012) (82)
Effects of whey proteins on glycaemia and insulinaemia to an oral glucose load in healthy adults; a dose–response study (2013) (81)
Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast (2008) (81)
Increased gut hormones and insulin sensitivity index following a 3-d intervention with a barley kernel-based product: a randomised cross-over study in healthy middle-aged subjects (2015) (81)
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio (2006) (80)
Controlling the nutritional properties of starch in foods — a challenge to the food industry (1994) (78)
Characterization of resistant starch from autoclaved wheat starch (1989) (75)
Carbohydrate composition and content of organic acids in fresh and stored apples. (2000) (75)
Effects of processing on availability of starch for digestion in vitro and in vivo; I Extrusion cooking of wheat flours and starch (1984) (74)
Relationship Between Microstructure and in Vitro Digestibility of Starch in Precooked Leguminous Seed Flours (1991) (73)
Short-chain fatty acid formation at fermentation of indigestible carbohydrates (2001) (69)
Effects of Pre-Meal Drinks with Protein and Amino Acids on Glycemic and Metabolic Responses at a Subsequent Composite Meal (2012) (69)
In‐vivo and in‐vitro digestibility of starch in autoclaved pea and potato products (1992) (68)
Availability of cereal fructans and inulin in the rat intestinal tract. (1988) (68)
Some Nutritional Properties of Starch and Dietary Fiber in Barley Genotypes Containing Different Levels of Amylose (1990) (66)
Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate. (2001) (65)
Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women. (2002) (63)
Functional food science and substrate metabolism (1998) (60)
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios (2007) (60)
Effects of a mixed berry beverage on cognitive functions and cardiometabolic risk markers; A randomized cross-over study in healthy older adults (2017) (58)
Content of short-chain fatty acids in the hindgut of rats fed processed bean (Phaseolus vulgaris) flours varying in distribution and content of indigestible carbohydrates (2001) (58)
In vitro effects of phytic acid and polyphenols on starch digestion and fiber degradation (1987) (57)
Beyond whole grain: The European HEALTHGRAIN project aims at healthier cereal foods (2008) (57)
Effects of thermal processing of wheat on starch: II. Enzymic availability (1988) (57)
A Study of Native and Chemically Modified Potato Starch. Part II: Digestibility in the Rat Intestinal Tract (1989) (57)
A study of native and chemically modified potato starch. Part I : analysis and enzymic availability in vitro (1988) (57)
Effects of thermal processing of wheat on starch: I. Physico-chemical and functional properties (1988) (56)
Effects of extrusion cooking on starch and dietary fibre in barley (1989) (56)
Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast (2012) (55)
Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects (2017) (55)
Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects (2008) (55)
Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine. (1983) (55)
Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults (2016) (55)
Effects of differences in postprandial glycaemia on cognitive functions in healthy middle-aged subjects (2009) (53)
Influences of dietary adaptation and source of resistant starch on short-chain fatty acids in the hindgut of rats (2003) (52)
Combining functional features of whole-grain barley and legumes for dietary reduction of cardiometabolic risk: a randomised cross-over intervention in mature women (2013) (52)
Effects of variously processed starch on pH of human dental plaque. (1989) (52)
Effects of processing on starch availability In vitro and In vivo. II. Drum-drying of wheat flour (1984) (51)
pH measurements of human dental plaque after consumption of starchy foods using the microtouch and the sampling method. (1993) (51)
The glycemic, insulinemic and plasma amino acid responses to equi-carbohydrate milk meals, a pilot- study of bovine and human milk (2012) (50)
Protein nutritional value of extrusion-cooked wheat flours (1984) (48)
Enzyme resistant starch fractions and dietary fibre. (1987) (48)
Starch bioavailability in arepas made from ordinary or high amylose corn: concentration and gastrointestinal fate of resistant starch in rats. (1993) (47)
Rye-Based Evening Meals Favorably Affected Glucose Regulation and Appetite Variables at the Following Breakfast; A Randomized Controlled Study in Healthy Subjects (2016) (46)
Physiological effects of cereal dietary fibre (1993) (44)
On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers. (2013) (44)
The effect of various thermal processes on the glycemic response to whole grain wheat products in humans and rats. (1989) (44)
Transglycosidation Reactions Following Heat Treatment of Starch – Effects on Enzymic Digestibility (1989) (43)
In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients (1989) (43)
In vitro availability of starch in heat-treated potatoes as related to genotype, weight and storage time (2005) (41)
Abundance of gut Prevotella at baseline and metabolic response to barley prebiotics (2018) (39)
Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. (2001) (39)
Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 2. (2011) (39)
Impact of Rye Kernel-Based Evening Meal on Microbiota Composition of Young Healthy Lean Volunteers With an Emphasis on Their Hormonal and Appetite Regulations, and Blood Levels of Brain-Derived Neurotrophic Factor (2018) (35)
A diet based on multiple functional concepts improves cognitive performance in healthy subjects (2013) (34)
Effects of carbohydrates in the form of pasta and bread on food intake and satiety in man (1995) (33)
A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects (2012) (33)
A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults (2011) (31)
In vitro enzymatic determination of the protein nutritional value and the amount of available lysine in extruded cereal-based products (1985) (29)
Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources (2002) (28)
Metabolic effects of whole grain wheat and whole grain rye in the C57BL/6J mouse. (2010) (28)
A multifunctional diet improves cardiometabolic-related biomarkers independently of weight changes: an 8-week randomized controlled intervention in healthy overweight and obese subjects (2016) (27)
Reduction in cardiometabolic risk factors by a multifunctional diet is mediated via several branches of metabolism as evidenced by nontargeted metabolite profiling approach (2017) (26)
Rye products in the diabetic diet. Postprandial glucose and hormonal responses in non-insulin-dependent diabetic patients as compared to starch availability in vitro and experiments in rats. (1987) (26)
Popping of whole-grain wheat : Effects on dietary fibre degradation in the rat intestinal tract (1987) (25)
Improvement in cardiometabolic risk markers following a multifunctional diet is associated with gut microbial taxa in healthy overweight and obese subjects (2017) (23)
The Relationship between Plaque pH and Glycemic Index of Various Breads (1999) (21)
Digestible and undigestible carbohydrates in autoclaved legumes, potatoes and corn (1990) (18)
Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects: A randomized, single blind, crossover study (2017) (18)
Gut microbiota mediated benefits of barley kernel products on metabolism, gut hormones, and inflammatory markers as affected by co-ingestion of commercially available probiotics: a randomized controlled study in healthy subjects. (2016) (17)
Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects (2018) (17)
Retrograded high-amylose corn starch reduces cholic acid excretion from the small bowel in ileostomy subjects (1998) (17)
Effect of Maillard reaction products on carbohydrate utilization—Studies in vitro and in vivo (1985) (16)
Short‐chain fatty acid content and pH in caecum of rats fed various sources of starch (1995) (16)
More of the Grain—Progress in the HEALTHGRAIN Project for Healthy Cereal Foods (2010) (16)
On the nutritional properties of starch and dietary fiber in cassava bread. (1989) (15)
Increased Plasma Brain-Derived Neurotrophic Factor 10.5 h after Intake of Whole Grain Rye-Based Products in Healthy Subjects (2018) (15)
Hormonal and metabolic responses to breakfast meals in niddm: comparison of white and whole-grain wheat bread and corresponding extruded products. (1985) (14)
An improved course of glycaemia after a bread based breakfast is associated with beneficial effects on acute and semi-acute markers of appetite. (2016) (11)
Protein digestibility of pigskin and bovine tendon in rats (2007) (10)
A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats (2005) (10)
Glucose and insulin responses to porridge and gruel meals intended for infants (2005) (9)
Effect of collagen content and heat treatment on protein digestibility and biological value of meat products (2007) (9)
Effect of a Glucose-Lysine Reaction Mixture on Protein and Carbohydrate Digestion and Absorption (1983) (8)
Effect of bilberries, lingonberries and cinnamon on cardiometabolic risk-associated markers following a hypercaloric-hyperlipidic breakfast (2019) (8)
Formation of short-chain fatty acids from different dietary fibre sources in the rat caecum. (1995) (8)
On the possibility of acid hydrolysis of inulin in the rat stomach (1991) (6)
Digestibility of starch in legumes using the rat. (1992) (5)
Modulating glycemia with cereal products (2007) (5)
Evaluation of hypoglycemic effect, safety and immunomodulation of Prevotella copri in mice (2021) (5)
New products from wheat (1983) (4)
Nutritional management of blood glucose levels (2013) (3)
A drink containing amino acids and chromium picolinate improves postprandial glycemia at breakfast in healthy, overweight subjects (2017) (3)
Effects of chemically modified starches in suspensions and lozenges on pH of human dental plaque. (1991) (3)
Wheat extract and milk mixture as a milk substitute for children with milk intolerance. (1984) (2)
Starch digestibility in the diabetic rat (1991) (2)
Modulating glycaemia to foods and meals (2006) (1)
Bioavailability of starch in cereal products (2002) (1)
On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants (2016) (1)
Effect of processing on metabolic response to legumes (1994) (1)
On the effect of a β-glucan enriched oat muesli on blood lipids in healthy subjects with first degree heredity for type 2 diabetes (2007) (1)
A novel nutritional supplement containing amino acids and chromium decreases postprandial glucose response in a randomized, double-blind, placebo-controlled study (2020) (1)
Turmeric-based beverage blunted acute high fat meal-induced oxidative stress by lowering serum malondialdehyde (MDA) levels: a randomized cross-over study (2016) (1)
Vinegar dressing and cold storage of potatoes lowers glycaemic and insulinaemic responses (2006) (1)
Influence of food form on acute and second meal glucose tolerance to wheat and rye products (2007) (1)
Glycaemic index of cereal products (2002) (1)
THE GLYCAEMIC RESPONSE AFTER STARCHY FOOD CONSUMPTION AS AFFECTED BY CHOICE OF RAW MATERIAL AND PROCESSING (1993) (1)
Insulinotrophic effects of milk proteins (2007) (0)
Whey protein may reduce postprandial blood glucose levels in patients with diabetes type 2 (2004) (0)
Insulinogenic properties of milk (2003) (0)
Modulating the glycaemia of starchy foods; acute and semi-acute effects (2006) (0)
Importance of composition of indigestible carbohydrates in the evening meal on glucose tolerance, satiety and inflammatory markers at a subsequent standardised breakfast (2007) (0)
The use of the glycaemic index concept in diets intended for adults and small children (2001) (0)
Short-chain fatty acid content in the rat hind-gut using Acarbose to increase starch fermentation (2007) (0)
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 (2007) (0)
Food Factors Modulating the Glycaemic Response, Glucose Tolerance and Colonic Short-Chain Fatty Acid Levels (2003) (0)
Amino acid and chromium enriched table water added to a standardized meal influences the glucose response depending on insulin sensitivity (2016) (0)
Dietary Fiber-Induced Imp rovement in Glucose Metabolism Is Associatedwith IncreasedAbundance of Prevotella Graphical (2015) (0)
Glycaemic index and whole grain products (2002) (0)
Short-chain fatty acid content in the hind-gut of rats: Impact of dietary supplementation with lactobacilli (2007) (0)
Replik till Lars-Erik Holm: Forskaren, samhället och jäv [The researcher, the society and partiality] (2008) (0)
Nutrient Metabolism Combinations of Indigestible Carbohydrates Affect Short-Chain Fatty Acid Formation in the Hindgut of Rats 1 (2002) (0)
Lactobacillus rhamnosus DSM 6594 in fermented milk reduces abdominal pain and affects the intestinal micro-flora in patients with irritable bowel syndrome (IBS) (2007) (0)
Erratum to “On the effect of lactic acid on blood glucose and insulin responses to cereal products: mechanistic studies in healthy subjects and in vitro [Journal of Cereal Science 36 (2002) 339–346]” (2003) (0)
Metabolic Effects of Dietary Glycaemic Index in the C57BL/6J Mouse (2007) (0)
Can fermentation be used as method for lowering the glycaemic index of certain food products (2000) (0)
Sourdough fermentation as a means of optimizing the glycaemic index of bread (2003) (0)
Design of cereal foods with advantageous effects in relation to IRS; Exploiting a combination of functional food concepts (2005) (0)
Insulinogenic properties of milk proteins (2003) (0)
In memoriam of Nils-Georg Asp (2014) (0)
CHROMIUM IN BARLEY POTENTIATES INSULIN. AUTHORS' REPLY (1995) (0)
Relationship between microstructure and nutritional and nutritional properties of starch in pre-cooked legume flours (1990) (0)
Influence of food structure on acute and second-meal glucose tolerance as well as satiety and fermentation parameters to cereal products based on wheat and rye (2006) (0)
Mechanisms behind the glucose and insulin lowering effect of cereal products containing lactic acid (2002) (0)
Functional food and obesity (2008) (0)
Food factors affecting the glycaemic index of foods. Can we expect different effects of different low GI foods (2003) (0)
A method of modifying plant materials containing polyphenols and medical uses of materials containing polyphenols modified plants (2008) (0)
Effects of GI and content of indigestible carbohydrates of the evening meal on glucose tolerance at a subsequent standardised breakfast (2006) (0)
' s response to reviews Title : A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults (2011) (0)
Improvement of the metabolic features of bread by use of organic acids. (2003) (0)
Prebiotic may be promising to use in the treatment of ulcerative colitis (2003) (0)
[The researcher, the society and partiality]. (2008) (0)
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 (2007) (0)
Metabolic properties of rye (2006) (0)

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