Model of personalized postprandial glycemic response to food developed for an Israeli cohort predicts responses in Midwestern American individuals (vol 110, pg 63, 2019)

Mendes-Soares

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Model of personalized postprandial glycemic response to food developed for an Israeli cohort predicts responses in Midwestern American individuals (vol 110, pg 63, 2019)

机译：为以色列队列为以色列队列开发的食品的个性化餐后血糖反应的模型预测了美国中西部个人的反应（第110卷，PG 63,2019）

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《The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition 》 |2019年第3期| 共1页
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Mendes-Soares;
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中图分类营养卫生、食品卫生 ;
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1. Model of personalized postprandial glycemic response to food developed for an Israeli cohort predicts responses in Midwestern American individuals (vol 110, pg 63, 2019) [J] . Mendes-Soares The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition . 2019 ,第3期

机译：为以色列队列为以色列队列开发的食品的个性化餐后血糖反应的模型预测了美国中西部个人的反应（第110卷，PG 63,2019）
2. Model-based analysis of postprandial glycemic response dynamics for different types of food [J] . Yvonne J. Rozendaal, Anne H. Maas, Carola van Pul, Clinical Nutrition Experimental . 2018 ,第1期

机译：基于模型的不同类型食品餐后血糖反应动力学分析
3. Effects of a beverage containing an enzymatically induced-viscosity dietary fiber, with or without fructose, on the postprandial glycemic response to a high glycemic index food in humans. [J] . Wolf BW, Wolever TM, Lai CS, European journal of clinical nutrition . 2003 ,第9期

机译：含酶诱导粘度的膳食纤维（含或不含果糖）的饮料对人对高血糖指数食品的餐后血糖反应的影响。
4. Use of Barley Flour to Lower the Glycemic Index of Food: Air Classification β -Glucan-Enrichment and Postprandial Glycemic Response after Consumption of Bread Made with Barley β -Glucan-Enriched Flour Fractions [C] . Finocchiaro Francesco, Gianinetti Alberto, Ferrari Barbara, Advance in barley sciences : proceedings of 11th international barley genetics symposium . 2012

机译：使用大麦粉降低食物的血糖指数：食用大麦β-葡聚糖的面粉馏分食用后的空气分类β-葡聚糖富集和餐后血糖反应
5. Use of transtheoretical model to develop an understanding of consumer responses to a food safety intervention involving use of food thermometers. [D] . Takeuchi, Masami Toyama. 2004

机译：使用跨理论模型来了解消费者对涉及使用食品温度计的食品安全干预措施的反应。
6. Erratum to Mendes-Soares et al. Model of personalized postprandial glycemic response to food developed for an Israeli cohort predicts responses in Midwestern American individuals. Am J Clin Nutr 2019;110:63–75 [O] . -1

机译：对Mendes-Soares等人的勘误。为以色列人群开发的针对食物的个性化餐后血糖反应模型预测了中西部美国个体的反应。 Am J临床食品2019; 110：63–75
7. Personalised REsponses to DIetary Composition Trial (PREDICT): an intervention study to determine inter-individual differences in postprandial response to foods [O] . Sarah Berry, David Drew, Inbar Linenberg, 2020

机译：对膳食成分试验的个性化反应（预测）：一种干预研究，以确定对食品的答案间的个体间差异

Model of personalized postprandial glycemic response to food developed for an Israeli cohort predicts responses in Midwestern American individuals (vol 110, pg 63, 2019)

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