Výsledky vyhledávání - "Stefania Xanthopoulou"

Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis

Autor: Kapsokefalou, Alexandra Katidi, Stefania Xanthopoulou, Antonis Vlassopoulos, Stamoulis Noutsos, Kostas Priftis, Maria

Publikováno v: Nutrients; Volume 15; Issue 12; Pages: 2767

Ultra-processed foods’ (UPFs’) consumption has been positively linked to the presence of allergic symptoms, but it is yet unknown whether this is linked to their nutritional composition or allergen load. This study used the ingredient lists avail

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::a11a54c3c44b940cf794af12aa6ae83d

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The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products

Autor: Alexandra Katidi, Antonis Vlassopoulos, Stefania Xanthopoulou, Barbara Boutopoulou, Dafni Moriki, Olympia Sardeli, José Ángel Rufián-Henares, Konstantinos Douros, Maria Kapsokefalou

Publikováno v: Nutrients; Volume 14; Issue 16; Pages: 3421

Branded food composition databases (BFCDs) are valuable information tools that meet multiple user needs. Recently, recognising allergies and intolerances as an emerging concern for various stakeholders, BFCDs evolve to embed information on allergens.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12cb6b835dda6af0e717fab2d2b08ca5
https://hdl.handle.net/10668/21497