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Rye and health - Where do we stand and where do we go?
Karin Jonsson
, Roger Andersson
, Knud Erik Bach Knudsen
, Göran Hallmans
, Kati Hanhineva
, Kati Katina
, Marjukka Kolehmainen
, Cecilie Kyrø
, Maud Langton
,
Emilia Nordlund
, Helle Nygaard Lærke
, Anja Olsen
, Kaisa Poutanen
, Anne Tjønneland
, Rikard Landberg
*
*
Corresponding author for this work
BA53 Industrial biotechnology and food
Chalmers University of Technology
Swedish University of Agricultural Sciences
Aarhus University
Umeå University
University of Eastern Finland
University of Helsinki
Danish Cancer Society
Research output
:
Contribution to journal
›
Review Article
›
peer-review
89
Citations (Scopus)
Overview
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Keyphrases
Beneficial Effects
100%
Finland
25%
Wheat Bread
25%
Inflammation
25%
Dietary Fiber
25%
Bioactive Compounds
25%
Whole Grain
25%
High Content
25%
Cereal Rye
25%
Satiety
25%
Insulin Metabolism
25%
Diabetes Prevention
25%
Weight Management
25%
Chronic Disease
25%
Intervention Studies
25%
Physiological Effects
25%
Potential Health Benefits
25%
International Conference
25%
Blood Glucose
25%
Available Carbohydrates
25%
Blood Lipids
25%
Product Communication
25%
Glucose Flux
25%
Communication Strategies
25%
Targeted Communication
25%
Food Science
Whole Wheat Bread
100%
Dietary Fiber
100%
Bioactive Compound
100%
Glucose Blood Level
100%
Insulin
100%
Potential Health Benefits
100%
Available Carbohydrates
100%
INIS
rye
100%
food
45%
reviews
18%
intake
18%
blood
18%
comparative evaluations
9%
fibers
9%
cereals
9%
risks
9%
finland
9%
lipids
9%
power
9%
diseases
9%
insulin
9%
bread
9%
wheat
9%
glucose
9%
weight
9%
management
9%
interventions
9%
increasing
9%
inflammation
9%
carbohydrates
9%
metabolism
9%
conferences
9%
Psychology
Blood Glucose
100%
Chronic Disorder
100%
Satiety
100%
Pharmacology, Toxicology and Pharmaceutical Science
Rye
100%
Intervention Study
9%
Chronic Disease
9%
Inflammation
9%