Cargando…

Plant Food, Nutrition, and Human Health

Detalles Bibliográficos
Autores principales:	Mena, Pedro, Angelino, Donato
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400879/ https://www.ncbi.nlm.nih.gov/pubmed/32698451 http://dx.doi.org/10.3390/nu12072157

Ejemplares similares

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2020)

The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
por: Dall’Asta, Margherita, et al.
Publicado: (2020)

Nutrition, food and global health
por: Patwardhan, Bhushan, et al.
Publicado: (2021)

Editorial special issue food bioactive in human health and nutrition
por: Cozzolino, Daniel
Publicado: (2022)

Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project
por: Cutroneo, Sara, et al.
Publicado: (2022)

Innovative Foods: The Future Food Supply, Nutrition and Health
por: Hussain, Malik Altaf, et al.
Publicado: (2023)

Comparison of the Nutritional Quality of Branded and Private-Label Food Products Sold in Italy: Focus on the Cereal-Based Products Collected From the Food Labeling of Italian Products Study
por: Angelino, Donato, et al.
Publicado: (2021)

Biological Activities of Plant Food Components: Implications in Human Health
por: Gentile, Carla
Publicado: (2021)

Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2023)

Food Composition and Dedicated Databases: Key Tools for Human Health and Public Nutrition
por: Durazzo, Alessandra, et al.
Publicado: (2021)

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2019)

Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study
por: Dello Russo, Marika, et al.
Publicado: (2021)

Processed Food: Nutrition, Safety, and Public Health
por: Albuquerque, Tânia Gonçalves, et al.
Publicado: (2022)

Editorial: Global excellence in nutritional epidemiology
por: Angelino, Donato, et al.
Publicado: (2023)

Microbial Metabolic Pathways and the “Fermented Plant Foods—Human Health” Axis
por: Di Cagno, Raffaella, et al.
Publicado: (2021)

Emerging Protein Sources for Food Production and Human Nutrition
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2023)

Editorial: Polyamines in Plant Biotechnology, Food Nutrition, and Human Health
por: Alcázar, Rubén, et al.
Publicado: (2020)

Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2020)

Public Health Nutrition special issue on ultra-processed foods
por: Kelly, Bridget, et al.
Publicado: (2018)

Niacin, alkaloids and (poly)phenolic compounds in the most widespread Italian capsule-brewed coffees
por: Angelino, Donato, et al.
Publicado: (2018)

Update on Nutrition and Food Allergy
por: de Jong, Nicolette W., et al.
Publicado: (2022)

Nutrition, Metabolites, and Human Health
por: Papandreou, Christopher
Publicado: (2023)

Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet
por: Brennan, Charles
Publicado: (2012)

The Project Collection Food, Nutrition and Health, with a Focus on Eating Together
por: Yngve, Agneta, et al.
Publicado: (2021)

An Introduction to the Special Issue “Protein Glycation in Food, Nutrition, Health and Disease”
por: Rabbani, Naila, et al.
Publicado: (2022)

Nutrition and Gut Health: Recent Advances and Implications for Development of Functional Foods
por: Wu, Guoyao
Publicado: (2023)

Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts
por: Morreale, Federico, et al.
Publicado: (2018)

The Multifaceted Dimensions of Food Choice and Nutrition
por: Perez-Cueto, Federico J. A., et al.
Publicado: (2020)

Nutritional Value of Grain-Based Foods
por: Carcea, Marina
Publicado: (2020)

Scandinavian Journal of Food and Nutrition in transition
por: Asp, Nils-Georg, et al.
Publicado: (2007)

Global Challenges: Food, Agriculture and Nutrition
por: Henson, Spencer
Publicado: (2015)

Algae as Nutritional and Functional Food Sources
por: Boukid, Fatma, et al.
Publicado: (2022)

Artificial Intelligence Technology for Food Nutrition
por: Zhu, Jinlin, et al.
Publicado: (2023)

Brazilian National Survey on Child Nutrition: evidence for food and nutrition policies
por: Kac, Gilberto, et al.
Publicado: (2023)

Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector
por: Raposo, António, et al.
Publicado: (2021)

Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study
por: Martini, Daniela, et al.
Publicado: (2021)

Food & Nutrition Research towards 2013 and onwards
por: Fogelholm, Mikael
Publicado: (2012)

Gateway to multifaceted food science and nutrition challenges
por: Lo, Y Martin
Publicado: (2013)

Food & Nutrition Research with new aims and scope
Publicado: (2018)

Addressing Food and Nutrition Security in Developed Countries
por: Pollard, Christina Mary, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_p8ck8s2fqmpinhh6khed2q1qm9