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International Journal of Food Sciences and Nutrition Volume 64, 2013 - Issue 2
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Studies in Humans

Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men

Aron M. LettFunctional Food Centre, Faculty of Health and Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, OX3 0BP, UK
,
Pariyarath S. ThondreFunctional Food Centre, Faculty of Health and Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, OX3 0BP, UKCorrespondence[email protected]
&
Andrew J. RosenthalFunctional Food Centre, Faculty of Health and Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, OX3 0BP, UK
Pages 140-146 | Published online: 02 Oct 2012

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Vineet Singh, Yeong-Jun Park, GyuDae Lee, Tatsuya Unno & Jae-Ho Shin. (2022) Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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Articles from other publishers (6)

Salima Acherar, Hayate Haddadi‐Guemghar, Khodir Madani & Lila Boulekbache‐Makhlouf. 2025. Nutraceutics from Agri‐Food By‐Products. Nutraceutics from Agri‐Food By‐Products 223 244 .
Aiwu Gao & Ying Wu. (2023) Conformation-emulsification property relationship of partially depolymerized water soluble yellow mustard mucilage. Food Hydrocolloids 141, pages 108669.
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Gitishree Das, Ourlad Alzeus G. Tantengco, Rosa Tundis, Joyce Ann H. Robles, Monica Rosa Loizzo, Han Seung Shin & Jayanta Kumar Patra. (2022) Glucosinolates and Omega-3 Fatty Acids from Mustard Seeds: Phytochemistry and Pharmacology. Plants 11:17, pages 2290.
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Joy Roasa, Ray De Villa, Yoshinori Mine & Rong Tsao. (2021) Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review. Trends in Food Science & Technology 116, pages 954-974.
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Brittney A. Kay, Kristina Trigatti, Melissa B. MacNeil, Shannon L. Klingel, Nikolay Repin, H. Douglas Goff, Amanda J. Wright & Alison M. Duncan. (2017) Pudding products enriched with yellow mustard mucilage, fenugreek gum or flaxseed mucilage and matched for simulated intestinal viscosity significantly reduce postprandial peak glucose and insulin in adults at risk for type 2 diabetes. Journal of Functional Foods 37, pages 603-611.
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Pariyarath Sangeetha Thondre. 2013. 181 227 .

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