26 results on '"Scazzina, Francesca"'
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2. SALT content of prepacked cereal-based products and their potential contribution to salt intake of the Italian adult population: Results from a simulation study
3. Best practices for making the university campus a supportive environment for healthy and sustainable diets
4. Development of an Oral (Poly)Phenol Challenge Test (Opct) to Identify Aggregate Metabotypes for Dietary (Poly)Phenols and Their Drivers: A Study Protocol
5. Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults
6. Routes to sustainability in public food procurement: An investigation of different models in primary school catering
7. Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects
8. Understanding, promoting and predicting sustainable diets: A systematic review
9. The importance of glycemic index on post-prandial glycaemia in the context of mixed meals: A randomized controlled trial on pasta and rice
10. The “Pappa di Parma” integrated approach against moderate acute malnutrition
11. Body weight of individuals with obesity decreases after a 6-month high pasta or low pasta Mediterranean diet weight-loss intervention
12. Observational study on adolescents’ lifestyle of Parma: Adherence to Mediterranean diet, physical activity and time and quality of sleep
13. Food waste and children's preferences towards vegetables in primary schools: Two Italian case studies
14. Nature and Cognitive Perception of 4 Different Breakfast Meals Influence Satiety-Related Sensations and Postprandial Metabolic Responses but Have Little Effect on Food Choices and Intake Later in the Day in a Randomized Crossover Trial in Healthy Men
15. How to improve food choices through vending machines: The importance of healthy food availability and consumers’ awareness
16. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
17. Towards a sustainable diet combining economic, environmental and nutritional objectives
18. Chestnut flour addition in commercial gluten-free bread: A shelf-life study
19. Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086
20. Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy
21. Bioavailability of catechins from ready-to-drink tea
22. Sourdough bread: Starch digestibility and postprandial glycemic response
23. Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress
24. Measuring the glycemic index of foods: interlaboratory study
25. Dietary glycemic index and liver steatosis
26. Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect
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