Kirsi‐Helena Liukkonen

Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

Katri Juntunen, David E. Laaksonen, Karin Autio et al. · American Journal of Clinical Nutrition · 2003 · 208 citations · Full text

Total Fiber Content, Diabetes, Structural Differences +1

Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads

Susanna Kariluoto, Liisa Vahteristo, Hannu Salovaara et al. · Cereal Chemistry · 2004 · 167 citations

Nutrition, Engineering, Food Analysis +18

A Psyllium Fiber-Enriched Meal Strongly Attenuates Postprandial Gastrointestinal Peptide Release in Healthy Young Adults

Leila Karhunen, Kristiina Juvonen, Sanna M. Flander et al. · Journal of Nutrition · 2010 · 136 citations

Nutrition, Functional Gastrointestinal Disorder, Food Digestion +8

Fibre in beverages can enhance perceived satiety

Marika Lyly, Kirsi‐Helena Liukkonen, Marjatta Salmenkallio‐Marttila et al. · European Journal of Nutrition · 2009 · 128 citations

Nutrition, User Experience, Sensory Science +5

Dietary carbohydrate modification enhances insulin secretion in persons with the metabolic syndrome

David E. Laaksonen, Leena Toppinen, Katri Juntunen et al. · American Journal of Clinical Nutrition · 2005 · 119 citations

Obesity, Nutrition, Metabolic Syndrome +10