Zobrazeno 1 - 10 of 189 pro vyhledávání: '"Heather Greenfield"'
1
Editorial & Opinion
Reply to the letter to the editor of Heather Greenfield.
Autor: Nowak V; FAO, Rome, ESN, Viale delle Terme di Caracalla 1, 00153 Rome, Italy. Electronic address: vnowak@gmx.at., Rittenschober D; FAO, Rome, ESN, Viale delle Terme di Caracalla 1, 00153 Rome, Italy., Exler J; USDA ARS Beltsville Human Nutrition Research Center, Nutrient Data Laboratory, Beltsville, United States., Charrondiere UR; FAO, Rome, ESN, Viale delle Terme di Caracalla 1, 00153 Rome, Italy.
Publikováno v: Food chemistry [Food Chem] 2015 Sep 15; Vol. 183, pp. 306. Date of Electronic Publication: 2015 Feb 20.
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3
Gender dysphoria in children and the role of the health visitor
Autor: Heather Greenfield
Publikováno v: Journal of Health Visiting. 4:200-204
Society defines children as ‘boy’ or ‘girl’ based on their genital appearance at birth. For most, the fixed gender identity option of boy or girl, typically associated with the assigned sex of ‘male’ or ‘female’, causes little or no d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::99623efa9febd71d45529c840bb203ce
https://doi.org/10.12968/johv.2016.4.4.200
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4
Aibika (Abelmoschus manihot L.): Genetic variation, morphology and relationships to micronutrient composition
Autor: Paul Holford, Jayashree Arcot, Heather Greenfield, Lydia Rubiang-Yalambing
Publikováno v: Food Chemistry. 193:62-68
Aibika (Abelmoschus manihot L.) is believed to be a good source of micronutrients. However, although many varieties of aibika are commonly consumed in Papua New Guinea, their micronutrient content is unknown. Therefore, the mineral (Ca, Fe, K, Mg, Mn
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2aca5f917d88a38f95c0d33c9e1d18d
https://doi.org/10.1016/j.foodchem.2014.08.058
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5
Vitamin D3 and 25-Hydroxyvitamin D3 Content of Retail White Fish and Eggs in Australia
Autor: Robyn M. Lucas, Lucinda J Black, Heather Greenfield, Judy Cunningham, Norbert Strobel, Jill Sherriff, Eleanor Dunlop, Jayashree Arcot
Publikováno v: Nutrients, Vol 9, Iss 7, p 647 (2017)
Nutrients
Nutrients; Volume 9; Issue 7; Pages: 647
Dietary vitamin D may compensate for inadequate sun exposure; however, there have been few investigations into the vitamin D content of Australian foods. We measured vitamin D3 and 25-hydroxyvitamin D3 (25(OH)D3) in four species of white fish (barram
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b361b9dee664ee143072d3059c1ce01
http://www.mdpi.com/2072-6643/9/7/647
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6
Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data
Autor: Ron B. H. Wills, Felicity Zganiacz, Heather Greenfield, Jayashree Arcot, Soumi Paul Mukhopadhyay
Publikováno v: Nutrients
Nutrients, Vol 9, Iss 5, p 501 (2017)
Nutrients; Volume 9; Issue 5; Pages: 501
The objective of this study was to obtain analytical data on the sodium content of a range of processed foods and compare the levels obtained with their label claims and with published data of the same or equivalent processed foods in the 1980s and 1
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f541287117dca6fdaa0c0d7c1f3e8752
https://pubmed.ncbi.nlm.nih.gov/28505147
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7
Periodical
Quality and Accessibility of Food-related Data (Heather Greenfield, ed.)
Autor: Emmett, S.
Publikováno v: Trends in Food Science & Technology; 1995, Vol. 6 Issue: 12 p421-421, 1p
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8
The influence of latitude on the concentration of vitamin D3 and 25-hydroxy-vitamin D3 in Australian red meat
Autor: Norbert Strobel, David R. Fraser, Heather Greenfield, Jerry Liu
Publikováno v: Food Chemistry. 140:432-435
There is little information on the vitamin D content of Australian red meat or on the possible influence of latitude on this content. To determine the content of vitamin D3 and 25-hydroxy-vitamin D3 (25OHD3), lamb and beef were analysed from 34° S w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7069264dce73f2eee14cfc537ce8741b
https://doi.org/10.1016/j.foodchem.2012.10.032
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9
An exploratory study of the content of vitamin D compounds in selected samples of Australian eggs
Autor: Heather Greenfield, Jerry Liu, David R. Fraser
Publikováno v: Nutrition & Dietetics. 71:46-50
Aim The aim of this study was to obtain preliminary indicative data for vitamin D3 (cholecalciferol) and 25-hydroxycholecalciferol (25OHD3) in Australian chicken egg yolk (Gallus gallus domesticus, Linnaeus, 1758), comparing data with the egg yolk of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ff7e3ea03fd938eac1eac97600d88daa
https://doi.org/10.1111/1747-0080.12056
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10
Vitamin D and 25-hydroxyvitamin D determination in meats by LC–IT-MS
Autor: Paul Adorno, Katherine Stockham, Saman Buddhadasa, Heather Greenfield, Norbert Strobel
Publikováno v: Food Chemistry. 138:1042-1047
This paper reports a method for the rapid, sensitive and simultaneous analysis of vitamin D (Vit D) and 25-hydroxyvitamin D (25OH-Vit D) in meats. Samples were saponified and underwent solid phase extraction with analysis by normal phase liquid chrom
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4a1de96d771593f60f5b80b4b8c5f1d
https://doi.org/10.1016/j.foodchem.2012.08.041
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