Juscelino Tovar

Medicon Village
Lund, M 22381, Sweden

Last Updated: 09/26/2026

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Found 27 publications

Oat beta-glucans consumed at breakfast improve glucose tolerance acutely and after a subsequent lunch - a randomized dose-response study in healthy young adults.

Oat beta-glucans consumed at breakfast improve glucose tolerance acutely and after a subsequent lunch - a randomized dose-response study in healthy young adults.

Journal: Food & function

Published: May 06, 2025

Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review.

Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review.

Journal: Food research international (Ottawa, Ont.)

Published: November 01, 2024

Oat polar lipids and sunflower lecithin similarly improve cardiometabolic risk markers and appetite controlling hormone responses after breakfast and a subsequent lunch. A randomized crossover study in healthy adults.

Oat polar lipids and sunflower lecithin similarly improve cardiometabolic risk markers and appetite controlling hormone responses after breakfast and a subsequent lunch. A randomized crossover study in healthy adults.

Journal: Frontiers in nutrition

Published: September 17, 2024

In Vivo Glycemic Response of Fruit-Based Mango (Mangifera indica) and Pineapple (Ananas comosus) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies.

In Vivo Glycemic Response of Fruit-Based Mango (Mangifera indica) and Pineapple (Ananas comosus) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies.

Journal: Foods (Basel, Switzerland)

Published: June 21, 2024

Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects.

Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects.

Journal: Nutrients

Published: September 27, 2023

A randomized trial involving a multifunctional diet reveals systematic lipid remodeling and improvements in cardiometabolic risk factors in middle aged to aged adults.

A randomized trial involving a multifunctional diet reveals systematic lipid remodeling and improvements in cardiometabolic risk factors in middle aged to aged adults.

Journal: Frontiers in nutrition

Published: June 07, 2023

Critical review on anti-obesity effects of phytochemicals through Wnt/β-catenin signaling pathway.

Critical review on anti-obesity effects of phytochemicals through Wnt/β-catenin signaling pathway.

Journal: Pharmacological research

Published: July 30, 2022

In Vitro Intestinal Bioaccessibility and Colonic Biotransformation of Polyphenols from Mini Bell Peppers (Capsicum annuum L.).

In Vitro Intestinal Bioaccessibility and Colonic Biotransformation of Polyphenols from Mini Bell Peppers (Capsicum annuum L.).

Journal: Plant foods for human nutrition (Dordrecht, Netherlands)

Published: December 29, 2021

Personalized Dietary Recommendations Based on Lipid-Related Genetic Variants: A Systematic Review.

Personalized Dietary Recommendations Based on Lipid-Related Genetic Variants: A Systematic Review.

Journal: Frontiers in nutrition

Published: December 06, 2021

Effect of AMY1 copy number variation and various doses of starch intake on glucose homeostasis: data from a cross-sectional observational study and a crossover meal study.

Effect of AMY1 copy number variation and various doses of starch intake on glucose homeostasis: data from a cross-sectional observational study and a crossover meal study.

Journal: Genes & nutrition

Published: February 23, 2021

Oat Polar Lipids Improve Cardiometabolic-Related Markers after Breakfast and a Subsequent Standardized Lunch: A Randomized Crossover Study in Healthy Young Adults.

Oat Polar Lipids Improve Cardiometabolic-Related Markers after Breakfast and a Subsequent Standardized Lunch: A Randomized Crossover Study in Healthy Young Adults.

Journal: Nutrients

Published: January 29, 2021

Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.

Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.

Journal: Journal of the science of food and agriculture

Published: July 31, 2020

Showing 1-12 of 27

Last Updated: 09/26/2026