Guidelines for the design, conduct and reporting of human intervention studies to evaluate the health benefits of foods

Autor: M. Jäkel, Stephan Theis, Jayne V. Woodside, Achim Bub, H. Hendriks, S. Vidry, Myriam Richelle, Francisco Guarner, RW Welch, Oliver Hasselwander, Christopher Patterson, Jean-Michel Antoine, Berthold Koletzko, M. Skarp, J.L. Berta, J.H.M. de Vries

Publikováno v: British Journal of Nutrition, SUPPL. 2, 106, S3-S15
Welch, R W, Antoine, J M, Berta, J L, Bub, A, De, V J, Guarner, F, Hasselwander, O, Hendriks, H, Jakel, M, Koletzko, B V, Patterson, C, Richelle, M, Skarp, M, Theis, S, Vidry, S & Woodside, J 2011, ' Guidelines for the design, conduct and reporting of human intervention studies to evaluate the health benefits of foods ' British Journal of Nutrition, vol. 106, no. SUPPL. 2, pp. S3-S15 .

There is substantial evidence to link what we eat to the reduction of the risk of major chronic diseases and/or the improvement of functions. Thus, it is important for public health agencies and the food industry to facilitate the consumption of food

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c38e66c67ab2c7e66756dfd871ca579f
http://doc.rero.ch/record/304125/files/S0007114511003606.pdf

2′-Fluorinated nucleoside chemistry for new drug discovery: achievements and prospects.

Autor: Meng, Yonggang^1,2 (AUTHOR), Sun, Nannan² (AUTHOR), Liang, Lan³ (AUTHOR), Yu, Bin¹ (AUTHOR) yubin@zzu.edu.cn, Chang, Junbiao^1,2,3 (AUTHOR) changjunbiao@zzu.edu.cn

Publikováno v: National Science Review. Oct2024, Vol. 11 Issue 10, p1-18. 18p.

Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects

Autor: RW Welch, C. A. Reid, Ian Rowland, L. Lindmark, M. B. E. Livingstone, Amy Burns, Paula J. Robson, Ú. Mullaney, Adrian Dunne

Publikováno v: International Journal of Obesity. 24:1419-1425

BACKGROUND: The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics. OBJECTIVE: To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed95c65eacd3218ebc4d096340c2c7e4
https://doi.org/10.1038/sj.ijo.0801430

Dose-response effects of a novel fat emulsion (Olibra) on energy and macronutrient intakes up to 36 h post-consumption

Autor: Ian Rowland, Amy Burns, M. B. E. Livingstone, Adrian Dunne, RW Welch

Publikováno v: European journal of clinical nutrition. 56(4)

Objective: To investigate the dose-response effects of a novel fat emulsion (Olibra(TM)) on energy and macronutrient intakes up to 36 h post-consumption in non-overweight subjects. Design: A single-blind, placebo-controlled, within-subject cross-over

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a98409751133db67cd87ccbde5bf6cd4
https://pubmed.ncbi.nlm.nih.gov/11965514

Growth, physiological, and temperature characteristics in chinese cabbage pakchoi as affected by Cd- stressed conditions and identifying its main controlling factors using PLS model.

Autor: Li, Lantao¹ (AUTHOR), Guo, Binglin² (AUTHOR), Feng, Chenchen² (AUTHOR), Liu, Haitao¹ (AUTHOR), Lin, Di² (AUTHOR) lindi2018@henau.edu.cn

Publikováno v: BMC Plant Biology. 12/7/2022, Vol. 22 Issue 1, p1-15. 15p.