Sökresultat

En svensk historia från vikingatid till nutid

Synthesis, characterisation and catalytic properties of Mesoporous cerium dioxide

[abstract missing]

Ethnicity in Ancient Amazonia: Reconstructing Past Identities from Archaeology, Linguistics, and Ethnohistory

Temperature - Time Curves of Complete Process of Fire Development

Trafiksäkerhet i trafikseparerade bostadsområden

Demokratisering av elektorala autokratier

Meteorologutbildning kan räddas kvar

Teaching medieval archaeology on Internet. Experiences from Lund University

Inductive reasoning: From Carnap to cognitive science

Effects of cooling on ankle muscle maximum performances, gait ground reaction forces and electromyography (EMG)

Swedish National Report

Barn och föräldrar på sjukhus – behov och deltagande i beslut

The Apophthegmata Patrum in Syriac, Arabic and Ethiopic. Sattus Questionis

China’s Use of Military Force: Beyond the Great Wall and the Long March

Med fokus på handledningsrelationen : om möten, perspektiv och tillit i forskarutbildningen

Gränser och gemenskaper – hur svenskt var Svenska Pommern?

Mass Unemployment and the State

English Grammar through Time : a typological perspective

Compensatory and non-compensatory income differences. A preliminay exploration

Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. A major problem in this context is that most important starch rich staple foods in our diet, such as potato