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Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats

Bulletin of the National Research Centre, 2020-09, Vol.44 (1), p.1-10, Article 157

2020

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Association Between Ultra-Processed Food Intake and All-Cause Mortality: A Systematic Review and Meta-Analysis

American journal of epidemiology, 2022-06, Vol.191 (7), p.1323-1335

2022

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Do foods sold in Portugal meet the international sodium benchmarks? A case-study of a national food retail company

Proceedings of the Nutrition Society, 2023, Vol.82 (OCE5), Article E319

2023

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Functionality of Protein‐Fortified Extrudates

Comprehensive reviews in food science and food safety, 2013-09, Vol.12 (5), p.546-564

2013

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Breakfast On The Go: Nutritional Composition of Supermarket Products

Journal of the Academy of Nutrition and Dietetics, 2018-10, Vol.118 (10), p.A160-A160

2018

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Several Morning Food Patterns in Children are Linked to Greater Intakes of 2015-2020 Dietary Guidelines Shortfall Nutrients and Whole-Grain Consumption Compared to No Morning Foods

Journal of the Academy of Nutrition and Dietetics, 2018-10, Vol.118 (10), p.A162-A162

Papanikolaou, Y.

2018

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Ultra-processed food intake of young children in the UK: findings from the Gemini twin cohort

Proceedings of the Nutrition Society, 2023, Vol.82 (OCE1), Article E2

2023

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Nutritional profile of plant-based breakfast cereals and ready-to-go snack food products available in Irish supermarkets

Proceedings of the Nutrition Society, 2023, Vol.82 (OCE4), Article E264

2023

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P-48 Comparing the effect of high and low glycemic load meals before endurance exercise on glycemic response in female athletes: a cross-over feeding trial

British journal of sports medicine, 2016-11, Vol.50 (Suppl 1), p.A58-A58

2016

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Trends in food consumption according to the degree of food processing among the UK population over 11 years

British journal of nutrition, 2023-08, Vol.130 (3), p.476-483

2023

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Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Journal of food science and technology, 2015-02, Vol.52 (2), p.662-675

2015

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Ultra-processed family foods in Australia: nutrition claims, health claims and marketing techniques

Public health nutrition, 2018-01, Vol.21 (1), p.38-48

2018

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Breakfast nutrient profile and food sources among children with feeding difficulties

Demetra: Alimentação, Nutrição e Saúde, 2023-01, Vol.17, p.e65591-e65591

2023

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Irish school children's knowledge of the origins of their breakfast foods

Proceedings of the Nutrition Society, 2018, Vol.77 (OCE3), Article E67

2018

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The Occurrence and Contamination Level of Ochratoxin A in Plant and Animal-Derived Food Commodities

Molecules (Basel, Switzerland), 2021-11, Vol.26 (22), p.6928

2021

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The relationship between major food sources of fructose and cardiovascular disease, cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of cohort studies

Critical reviews in food science and nutrition, 2023, Vol.63 (20), p.4274-4287

2023

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Weekday sleep duration and morning tiredness are independent covariates of breakfast skipping in adolescents

European journal of clinical nutrition, 2022-10, Vol.76 (10), p.1403-1408

2022

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Breakfast Frequency and Development of Metabolic Risk

Diabetes care, 2013-10, Vol.36 (10), p.3100-3106

2013

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Comparative Effectiveness in terms of Understanding of Nutri-Score and NutrInform in Spain

European journal of public health, 2022-10, Vol.32 (Supplement_3)

2022

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Degree of food processing and breast cancer risk in black urban women from Soweto, South African: the South African Breast Cancer study

British journal of nutrition, 2022-12, Vol.128 (11), p.2278-2289

2022

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Research Progress on Fumonisin B1 Contamination and Toxicity: A Review

Molecules (Basel, Switzerland), 2021-08, Vol.26 (17), p.5238

2021

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Breakfast Consumption, Family Breakfast, and Adiposity Trajectory in Adolescence—The Adolescent Nutritional Assessment Longitudinal Cohort Study

Journal of the Academy of Nutrition and Dietetics, 2019-06, Vol.119 (6), p.944-956

2019

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Breakfast-Skipping and Selecting Low-Nutritional-Quality Foods for Breakfast Are Common among Low-Income Urban Children, Regardless of Food Security Status 1-3

The Journal of nutrition, 2016-03, Vol.146 (3), p.630

2016

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Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

International journal of food science & technology, 2024-04, Vol.59 (4), p.2236-2248

2024

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Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains

Journal of food science, 2021-02, Vol.86 (2), p.531-539

2021

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Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats

Association Between Ultra-Processed Food Intake and All-Cause Mortality: A Systematic Review and Meta-Analysis

Do foods sold in Portugal meet the international sodium benchmarks? A case-study of a national food retail company

Functionality of Protein‐Fortified Extrudates

Breakfast On The Go: Nutritional Composition of Supermarket Products

Several Morning Food Patterns in Children are Linked to Greater Intakes of 2015-2020 Dietary Guidelines Shortfall Nutrients and Whole-Grain Consumption Compared to No Morning Foods

Ultra-processed food intake of young children in the UK: findings from the Gemini twin cohort

Nutritional profile of plant-based breakfast cereals and ready-to-go snack food products available in Irish supermarkets

P-48 Comparing the effect of high and low glycemic load meals before endurance exercise on glycemic response in female athletes: a cross-over feeding trial

Trends in food consumption according to the degree of food processing among the UK population over 11 years

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Ultra-processed family foods in Australia: nutrition claims, health claims and marketing techniques

Breakfast nutrient profile and food sources among children with feeding difficulties

Irish school children's knowledge of the origins of their breakfast foods

The Occurrence and Contamination Level of Ochratoxin A in Plant and Animal-Derived Food Commodities

The relationship between major food sources of fructose and cardiovascular disease, cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of cohort studies

Weekday sleep duration and morning tiredness are independent covariates of breakfast skipping in adolescents

Breakfast Frequency and Development of Metabolic Risk

Comparative Effectiveness in terms of Understanding of Nutri-Score and NutrInform in Spain

Degree of food processing and breast cancer risk in black urban women from Soweto, South African: the South African Breast Cancer study

Research Progress on Fumonisin B1 Contamination and Toxicity: A Review

Breakfast Consumption, Family Breakfast, and Adiposity Trajectory in Adolescence—The Adolescent Nutritional Assessment Longitudinal Cohort Study

Breakfast-Skipping and Selecting Low-Nutritional-Quality Foods for Breakfast Are Common among Low-Income Urban Children, Regardless of Food Security Status 1-3

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains

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