Affiliation: Oxford Brookes University
- Liquid and solid carbohydrate foods: comparative effects on glycemic and insulin responses, and satietyViren Ranawana
Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, UK
Int J Food Sci Nutr 62:71-81. 2011..There were no associations between the GR/IR and VAS ratings. Although the GR and IR were not different between liquids and solids, their differential response patterns could have an impact on satiety and merits further investigation...
- Glycaemic index of some commercially available rice and rice products in Great BritainD V Ranawana
Nutrition and Food Science Research Group, Oxford Brookes University, School of Life Sciences, Oxford, UK
Int J Food Sci Nutr 60:99-110. 2009..The information presented in this paper may be useful in helping people select low-GI foods from the customary foods consumed by the British and Asian populations...
- Are caloric beverages compensated for in the short-term by young adults? An investigation with particular focus on gender differencesD V Ranawana
Functional Food Centre, Oxford Brookes University, United Kingdom
Appetite 55:137-46. 2010..On the other hand, females appeared to show a possible dysregulation, which requires further investigation...
- Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variabilityViren Ranawana
Functional Food Center, School of Life Sciences, Oxford Brookes University, Headington, Oxford, United Kingdom
Nutr Res 30:246-54. 2010..Although the study sets the base for future research, firm conclusions can be reached only upon the completion of additional work...
- Postmastication digestion factors influence glycemic variability in humansViren Ranawana
Functional Food Centre, Oxford Brookes University, Gipsy Lane, Headington, Oxford OX3 0BP, United Kingdom
Nutr Res 31:452-9. 2011..Between-individual variations in GR and IR can be observed even when all the food associated factors including ingested particle size (mastication) are controlled for in humans...
- Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghettiViren Ranawana
Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Nutr Res 30:382-91. 2010..74; P = .010) and 60 minutes (r = 0.73; P = .010) postconsumption. The results suggest that individual differences in mastication may be one of the causes for interindividual differences in the GR to rice but not spaghetti...
- Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males-a randomized controlled cross-over studyViren Ranawana
Functional Food Centre, Oxford Brookes University, Gipsy Lane, Headington, Oxford, OX3 0BP, UK
Eur J Nutr 52:885-93. 2013..Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake...