D. Brulé

High β‐Glucan Oat Bran and Oat Gum Reduce Postprandial Blood Glucose and Insulin in Subjects With and Without Type 2 Diabetes

P. Wood, K. Riedel, F. Scott, 1994 .

Milk- and soy-protein ingestion: acute effect on serum uric acid concentration.

C. Petitclerc, P. Hamet, D. Garrel, 1991, The American journal of clinical nutrition.

Dietary reference intakes for vitamin D: justification for a review of the 1997 values.

C. Davis, K. Friedl, P. Trumbo, 2009, The American journal of clinical nutrition.

Changes in serum and urinary uric acid levels in normal human subjects fed purine-rich foods containing different amounts of adenine and hypoxanthine.

G. Sarwar, L. Savoie, D. Brulé, 1992, Journal of the American College of Nutrition.

In vitro digestibility of protein and amino acids in protein mixtures

L. Savoie, D. Brulé, 1988 .

Vibrational Study of the Disordered Paraelastic High‐Temperature Phase of Thallium Dihydrogen Arsenate, TlH2 AsO4

F. Romain, Z. Ouafik, N. L. Calvé, 1996 .

Differences in uricogenic effects of dietary purine bases, nucleosides and nucleotides in rats.

G. Sarwar, L. Savoie, D. Brulé, 1988, The Journal of nutrition.

Eating well with Canada's Food Guide (2007): development of the food intake pattern.

E. Jones-Mclean, Chantal Martineau, D. Brulé, 2007, Nutrition reviews.

High beta-glucan oat bran and oat gum reduce postprandial blood glucose and insulin in subjects with and without type 2 diabetes.

P. Wood, K. Riedel, F. Scott, 1994, Diabetic medicine : a journal of the British Diabetic Association.

Comparative analysis of nutrition data from national, household, and individual levels: results from a WHO-CINDI collaborative project in Canada, Finland, Poland, and Spain*

L Ribas, R. Garcı́a-Closas, A. Yngve, 2003, Journal of epidemiology and community health.

Inorganic components of drinking water and microalbuminuria.

D. Schaubel, M. Desmeules, Y. Mao, 1995, Environmental research.

Assessment of the uricogenic potential of processed foods based on the nature and quantity of dietary purines.

G. Sarwar, D. Brulé, 1991, Progress in food & nutrition science.

Eating Well with Canada's Food Guide: "A tool for the times".

Chantal Martineau, D. Brulé, M. Bush, 2007, Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada.

Food consumption patterns of Inuit women.

P. Lawn, D. Brulé, J. Lawn, 1998, International Journal of Circumpolar Health.

Purine content of selected canadian food products

G. Sarwar, D. Brulé, Laurent Savoiet, 1988 .

Digestibility of protein and amino acids in selected foods as determined by a rat balance method

G. Sarwar, R. Peace, D. Brulé, 1989, Plant foods for human nutrition.

Development of a food and activity record and a portion-size model booklet for use by 6- to 17-year olds: a review of focus-group testing.

E A Junkins, S. Beer-Borst, S. Dubois, 2001, Journal of the American Dietetic Association.