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Susan Tosh
Susan Tosh
Associate Professor, School of Nutrition Sciences, University of Ottawa
Verified email at uottawa.ca - Homepage
Title
Cited by
Cited by
Year
Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
SM Tosh, S Yada
Food research international 43 (2), 450-460, 2010
6112010
Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials
A Whitehead, EJ Beck, S Tosh, TMS Wolever
The American journal of clinical nutrition 100 (6), 1413-1421, 2014
4592014
Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial
TMS Wolever, SM Tosh, AL Gibbs, J Brand-Miller, AM Duncan, V Hart, ...
The American journal of clinical nutrition 92 (4), 723-732, 2010
4462010
Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products
SM Tosh
European journal of clinical nutrition 67 (4), 310-317, 2013
2862013
The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility
A Regand, Z Chowdhury, SM Tosh, TMS Wolever, P Wood
Food chemistry 129 (2), 297-304, 2011
2812011
Oat β‐glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects
EJ Beck, SM Tosh, MJ Batterham, LC Tapsell, XF Huang
Molecular nutrition & food research 53 (10), 1343-1351, 2009
2222009
High molecular weight barley β-glucan alters gut microbiota toward reduced cardiovascular disease risk
Y Wang, NP Ames, HM Tun, SM Tosh, PJ Jones, E Khafipour
Frontiers in microbiology 7, 129, 2016
2192016
Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas
Y Brummer, M Kaviani, SM Tosh
Food Research International 67, 117-125, 2015
2182015
Glycemic response to oat bran muffins treated to vary molecular weight of β‐glucan
SM Tosh, Y Brummer, TMS Wolever, PJ Wood
Cereal Chemistry 85 (2), 211-217, 2008
1722008
Physicochemical properties of β-glucan in differently processed oat foods influence glycemic response
A Regand, SM Tosh, TMS Wolever, PJ Wood
Journal of agricultural and food chemistry 57 (19), 8831-8838, 2009
1662009
Processing affects the physicochemical properties of β-glucan in oat bran cereal
SM Tosh, Y Brummer, SS Miller, A Regand, C Defelice, R Duss, ...
Journal of agricultural and food chemistry 58 (13), 7723-7730, 2010
1622010
Oat β-glucan supplementation does not enhance the effectiveness of an energy-restricted diet in overweight women
EJ Beck, LC Tapsell, MJ Batterham, SM Tosh, XF Huang
British Journal of Nutrition 103 (8), 1212-1222, 2010
1302010
Structural characteristics and rheological properties of partially hydrolyzed oat β-glucan: the effects of molecular weight and hydrolysis method
SM Tosh, PJ Wood, Q Wang, J Weisz
Carbohydrate Polymers 55 (4), 425-436, 2004
1272004
Reducing beta‐glucan solubility in oat bran muffins by freeze‐thaw treatment attenuates its hypoglycemic effect
X Lan‐Pidhainy, Y Brummer, SM Tosh, TM Wolever, PJ Wood
Cereal chemistry 84 (5), 512-517, 2007
1202007
Evaluation of structure in the formation of gels by structurally diverse (1→ 3)(1→ 4)-β-D-glucans from four cereal and one lichen species
SM Tosh, Y Brummer, PJ Wood, Q Wang, J Weisz
Carbohydrate Polymers 57 (3), 249-259, 2004
1162004
Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults
KE Charlton, LC Tapsell, MJ Batterham, J O'Shea, R Thorne, E Beck, ...
British Journal of Nutrition 107 (7), 1037-1047, 2012
1132012
Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota
SM Tosh, N Bordenave
Nutrition reviews 78 (Supplement_1), 13-20, 2020
1102020
Processing of oat: the impact on oat's cholesterol lowering effect
MML Grundy, A Fardet, SM Tosh, GT Rich, PJ Wilde
Food & function 9 (3), 1328-1343, 2018
1072018
Beyond homogenization: the formation of very small emulsion droplets during the processing of milk by a Microfluidizer.
DG Dalgleish, SM Tosh, S West
981996
Increases in peptide YY levels following oat β-glucan ingestion are dose-dependent in overweight adults
EJ Beck, LC Tapsell, MJ Batterham, SM Tosh, XF Huang
Nutrition Research 29 (10), 705-709, 2009
922009
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