Zobrazeno 1 - 10
of 273
pro vyhledávání: '"Joanne L. Slavin"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Dietary fats are essential ingredients of a healthy diet. Their production, however, impacts the environment and its capacity to sustain us. Growing knowledge across multiple disciplines improves our understanding of links between food, health and su
Externí odkaz:
https://doaj.org/article/f233725f0a5544f2a388105578f54b26
Autor:
Erin O. Swanson, Justin L. Carlson, Liz A. Perkus, Julie Grossman, Mary A. Rogers, John E. Erwin, Joanne L. Slavin, Carl J. Rosen
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Arugula (Eruca sativa), mizuna (Brassica rapa var. nipponsinca), red giant mustard (Brassica juncea), and spinach (Spinaciaoleracea “Tyee”) are fresh produce crops high in nutritive value that provide shortfall and high interest nutrients address
Externí odkaz:
https://doaj.org/article/572ced773b5d4943ab85479beb1d41b2
Autor:
Colin Hill, Daniel J. Tancredi, Christopher J. Cifelli, Joanne L. Slavin, Jaime Gahche, Maria L. Marco, Robert Hutkins, Victor L. Fulgoni, Daniel Merenstein, Mary Ellen Sanders
Publikováno v:
The Journal of Nutrition. 153:1143-1149
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39c0ecb1205f35db3516a1da7bca962d
https://doi.org/10.1016/j.tjnut.2023.02.019
https://doi.org/10.1016/j.tjnut.2023.02.019
Publikováno v:
Cereal Chemistry. 100:268-276
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ca50819d4d0b53eadec499385343bb4
https://doi.org/10.1002/cche.10612
https://doi.org/10.1002/cche.10612
Autor:
Hannah D Holscher, Bruno P Chumpitazi, Wendy J Dahl, George C Fahey, DeAnn J Liska, Joanne L Slavin, Kristin Verbeke
Publikováno v:
Advances in nutrition (Bethesda, Md.).
Human intestinal enzymes do not hydrolyze nondigestible carbohydrates (NDCs), and thus, they are not digested and absorbed in the small intestine. Instead, NDCs are partially to completely fermented by the intestinal microbiota. Select NDCs are assoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b7ca5323ac25655ab420ad4cdae1191
https://pubmed.ncbi.nlm.nih.gov/36041178
https://pubmed.ncbi.nlm.nih.gov/36041178
Autor:
Joanne L. Slavin, Rebekah Schulz
Publikováno v:
Advances in Nutrition. 12:1108-1121
Plant foods are universally promoted for their links to improved human health, yet carbohydrate-containing foods are often maligned based on isolated, reductionist methods that fail to assess carbohydrate foods as a matrix of nutrients and food compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd0d29177db172800a549c2664259769
https://doi.org/10.1093/advances/nmab050
https://doi.org/10.1093/advances/nmab050
Autor:
Joanne L. Slavin, Mary Ellen Sanders, Robert W. Hutkins, Colin Hill, Daniel Merenstein, Maria L. Marco, Daniel J. Tancredi
Publikováno v:
The Journal of Nutrition
The Journal of nutrition, vol 150, iss 12
The Journal of nutrition, vol 150, iss 12
The collective findings from human microbiome research, randomized controlled trials on specific microbes (i.e., probiotics), and associative studies of fermented dairy consumption provide evidence for the beneficial effects of the regular consumptio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ec64a6746bef8abfd142b580082abf6
http://europepmc.org/articles/PMC7726123
http://europepmc.org/articles/PMC7726123
Autor:
Renee Korczak, Joanne L Slavin
Publikováno v:
Nutrition Reviews. 78:5-11
本文目的是回顾全球膳食纤维和全谷物(whole grain, WG)的定 义和法规现状，并讨论居民达到相应推荐摄入量的影响因素 膳食指 南中普遍推荐富含膳食纤维的植物性食物，如全谷物，但全谷物
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::988a368d3b83b1a8c9395ef22e3db669
https://doi.org/10.1093/nutrit/nuaa047
https://doi.org/10.1093/nutrit/nuaa047
Autor:
Holly J. Willis, William Thomas, Alison L. Eldridge, Laura Harkness, Hilary Green, Joanne L. Slavin
Publikováno v:
Food & Nutrition Research, Vol 54, Iss 0, Pp 1-8 (2010)
Background: People who eat more fiber often have a lower body weight than people who eat less fiber. The mechanism for this relationship has been explained, in part, by increased satiety, which may occur as a result of changes in appetite-suppressing
Externí odkaz:
https://doaj.org/article/700ad295199f4bf795c95c566663d1db
Publikováno v:
Foods, Vol 7, Iss 2, p 18 (2018)
Resistant starches are non-digestible starches that are fermented in the colon by microbiota. These carbohydrates are prebiotic and can be beneficial to consumer health. Many types of resistant starch exist with varying physical properties that may r
Externí odkaz:
https://doaj.org/article/9f71b5626c504c96b9e32f23dce627d3