J. Kalmusky

发表

Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread.

T. Wolever, L. Thompson, R. Josse, 1986, The American journal of clinical nutrition.

Low-glycemic index diet in hyperlipidemia: Use of traditional starchy foods

T. Wolever, D. Jenkins, J. Kalmusky, 1988 .

Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods.

T. Wolever, D. Jenkins, M. Hall, 1987, The American journal of clinical nutrition.

Low glycemic index carbohydrate foods in the management of hyperlipidemia.

J. Little, T. Wolever, D. Jenkins, 1985, The American journal of clinical nutrition.

Glycemic Response to Pasta: Effect of Surface Area, Degree of Cooking, and Protein Enrichment

T. Wolever, L. Thompson, R. Josse, 1986, Diabetes Care.

The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes

T. Wolever, D. Jenkins, A. Jenkins, 1983, Diabetologia.

Effect of Processing/Preparation on the Blood Glucose Response to Potatoes

T. Wolever, R. Josse, D. Jenkins, 1985 .

Effect of processing on digestibility and the blood glucose response: a study of lentils.

L. Thompson, A. Rao, K. Camelon, 1982, The American journal of clinical nutrition.

Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

T. Wolever, R. Josse, D. Jenkins, 1988, BMJ.

Low-glycemic-index starchy foods in the diabetic diet.

T. Wolever, D. Jenkins, A. Jenkins, 1988, The American journal of clinical nutrition.

Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice

T. Wolever, R. Josse, A. Jenkins, 1986 .