International Journal of Food Sciences and Nutrition

Titel Veröffentlichungsdatum Sprache Zitate
Fatty acid content of New Zealand-grown walnuts (Juglans regia L.)1999/01/01English60
Breakfast and the diets of Australian children and adolescents: an analysis of data from the 1995 National Nutrition Survey2007/01/01English59
Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas2015/05/28English59
The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuumL.)2005/01/01English59
Protein-lipid interactions in food systems: a review2002/01/01English59
Occurrence, exposure, effects, recommended intake and possible dietary use of selected trace compounds (aluminium, bismuth, cobalt, gold, lithium, nickel, silver)2014/07/21English58
Effect ofLactobacillus plantarumNCU116 on loperamide-induced constipation in mice2015/03/30English58
Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients2013/06/19English58
Is dietary fibre truly protective against colon cancer? A systematic review and meta-analysis2018/03/08English58
The role of beverage consumption, physical activity, sedentary behavior, and demographics on body mass index of adolescents2004/09/01English58
Demographic and lifestyle factors associated with body mass index among children and adolescents2003/01/01English58
Effects of chicory inulin in constipated elderly people: a double-blind controlled trial2010/11/23English57
d-Psicose increases energy expenditure and decreases body fat accumulation in rats fed a high-sucrose diet2013/10/21English57
The third National Food Consumption Survey, INRAN-SCAI 2005–06: major dietary sources of nutrients in Italy2013/07/19English56
Fructan content of commonly consumed wheat, rye and gluten-free breads2011/03/23English56
Lactobacillus helveticus-fermented milk containing lactononadecapeptide (NIPPLTQTPVVVPPFLQPE) improves cognitive function in healthy middle-aged adults: a randomised, double-blind, placebo-controlled trial2017/08/18English56
Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet2013/08/15English56
Effect of NaCl stress on health-promoting compounds and antioxidant activity in the sprouts of three broccoli cultivars2013/12/09English55
A randomized controlled trial on the efficacy and safety of a food ingredient, collagen hydrolysate, for improving joint comfort2009/01/01English55
Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics2010/01/19English55
Small fish is an important dietary source of vitamin A and calcium in rural Bangladesh2003/01/01English55
Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages2007/01/01English55
Biochemical composition and physicochemical properties of broccoli flours2009/01/01English54
Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds2018/07/17English54
Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion2016/05/22English54
Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup2007/01/01English54
Optimization of soy isoflavone extraction with different solvents using the simplex-centroid mixture design2012/05/24English54
Identification and quantification of a major anti-oxidant and anti-inflammatory phenolic compound found in basil, lemon thyme, mint, oregano, rosemary, sage, and thyme2011/04/21English54
Reproducibility of a semiquantitative food frequency questionnaire to assess the intake of fats and cholesterol in The Netherlands1995/01/01English54
Vitamin E (α-tocopherol) consumption influences gut microbiota composition2019/07/12English54