… three large scale inter-laboratory studies reporting … determination of GI values, with the
most recent edition being “ISO 26642:2010 food products - determination of the glycaemic index …

… For foods that do not need to be chewed before swallowing, such as a porridge or muesli
slurry, the in vitro GI estimation proved to be reasonably accurate in this study. …

… For example, in the present study, the p-GI values determined for freeze-dried bread prototypes
were up to 17% higher (p = 0.003) than those obtained for frozen fresh bread prototypes, …

… A third interlaboratory study specifically addressed the ISO … GI values among 3 different
laboratories for 6 identical foods (11… from published and unpublished studies, determined using a …

… Thus, the objective of the present study was to determine the GI of ten enteral formulas … The
aim of the current study was to determine the GI of nine enteral formulas. GI ranged from 40.5 …

… factor that determines glycemic responses in vitro and in vivo is the nature of the starch
properties of the food product which this study has shown will definitely change with each food. …

… Current models may be a good start for developing our fundamental understanding of
Glycemic Index measurement. The research focus in this work has been the reaction kinetics of …

… subsequent glycemic index (GI) determination, and starch granules morphological study. …
In that sense, this work provides a possible interlaboratory comparison basis for future works…

… study aimed to describe the methods to assign GI values to all included foods in the Venezuelan
food … An interlaboratory study comprising Australia, Canada, and France showed that …

… This study reviews the GI values (determined by in vivo methodology) reported in 48 articles
during the year 1992–2018 for various pulse type preparations consumed by humans. The …