Work

Whole grain rye breakfast — Sustained satiety during three weeks of regular consumption

Year: 2011

Type: article

Study designs: Randomized Controlled Trial, Clinical Trial

Source: Physiology & Behavior

DOI: 10.1016/j.physbeh.2011.10.023

Authors: Hanna Isaksson, Isabella Tillander, Roger Andersson, Johan Olsson, Helena Fredriksson, Dominic-Luc Webb, Per Åman

Institutions: Swedish University of Agricultural Sciences, Lantmännen, Uppsala University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W2060820750

FWCI: 6.658

Cites: 56

Cited by: 66

Related to: 10