M Leeman

Summary

Affiliation: Lund University
Country: Sweden

Publications

  1. ncbi Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
    M Leeman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
    Eur J Clin Nutr 59:1266-71. 2005
  2. ncbi Glycaemic and satiating properties of potato products
    M Leeman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 62:87-95. 2008

Collaborators

Detail Information

Publications2

  1. ncbi Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
    M Leeman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
    Eur J Clin Nutr 59:1266-71. 2005
    ..To investigate the effects of cold storage and vinegar addition on glycaemic and insulinaemic responses to a potato meal in healthy subjects...
  2. ncbi Glycaemic and satiating properties of potato products
    M Leeman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 62:87-95. 2008
    ..To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively...