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Overweight and diabetes prevention: is a low-carbohydrate–high-fat diet recommendable?

European journal of nutrition, 2018-06, Vol.57 (4), p.1301-1312

Brouns, Fred

2018

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Phytic Acid and Whole Grains for Health Controversy

Nutrients, 2021-12, Vol.14 (1), p.25

Brouns, Fred

2021

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Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Comprehensive reviews in food science and food safety, 2019-01, Vol.18 (1), p.305-328

2019

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Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins

Critical reviews in food science and nutrition, 2016-09, Vol.56 (12), p.2091-2100

2016

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Saccharide Characteristics and Their Potential Health Effects in Perspective

Frontiers in nutrition (Lausanne), 2020-07, Vol.7

Brouns, Fred

2020

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Nutrition and Health Claims as Marketing Tools

Critical reviews in food science and nutrition, 2015-01, Vol.55 (11), p.1552-1560

2015

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Misconceptions about fructose-containing sugars and their role in the obesity epidemic

Nutrition research reviews, 2014-06, Vol.27 (1), p.119-130

2014

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Autism and nutrition: the role of the gut–brain axis

Nutrition research reviews, 2014-12, Vol.27 (2), p.199-214

2014

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Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

Food chemistry, 2016-01, Vol.190, p.1145-1150

2016

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Does wheat make us fat and sick?

Journal of cereal science, 2013-09, Vol.58 (2), p.209-215

2013

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Can one teaspoon of trehalose a day mitigate metabolic syndrome and diabetes risks?

Nutrition journal, 2021-03, Vol.20 (1), p.28-28, Article 28

2021

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Dietary factors and low-grade inflammation in relation to overweight and obesity

British journal of nutrition, 2011-12, Vol.106 (S3), p.S1-S78

2011

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Back-of-pack information in substitutive food choices: A process-tracking study in participants intending to eat healthy

Appetite, 2017-09, Vol.116, p.173-183

2017

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Health effects of wheat lectins: A review

Journal of cereal science, 2014-03, Vol.59 (2), p.112-117

2014

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Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?

The American journal of clinical nutrition, 2024-04, Vol.119 (4), p.896-907

2024

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Soya isoflavones: a new and promising ingredient for the health foods sector

Food research international, 2002, Vol.35 (2), p.187-193

Brouns, Fred

2002

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The effect of expectancy versus actual gluten intake on gastrointestinal and extra-intestinal symptoms in non-coeliac gluten sensitivity: a randomised, double-blind, placebo-controlled, international, multicentre study

The lancet. Gastroenterology & hepatology, 2024-02, Vol.9 (2), p.110-123

2024

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Glycemic response and the glycemic index of foods: more remains to be seen on the second-meal effect of proteins

The American journal of clinical nutrition, 2018-05, Vol.107 (5), p.845-846

2018

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capacity of nondigestible carbohydrates to stimulate fecal bifidobacteria in healthy humans: a double-blind, randomized, placebo-controlled, parallel-group, dose-response relation study

The American journal of clinical nutrition, 2004-12, Vol.80 (6), p.1658-1664

2004

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The use of total antioxidant capacity as surrogate marker for food quality and its effect on health is to be discouraged

Nutrition (Burbank, Los Angeles County, Calif.), 2014-07, Vol.30 (7), p.791-793

2014

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Fructose as a Driver of Diabetes: An Incomplete View of the Evidence

Mayo Clinic proceedings, 2015-07, Vol.90 (7), p.984-988

2015

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Does sourdough bread provide clinically relevant health benefits?

Frontiers in nutrition (Lausanne), 2023-07, Vol.10, p.1230043-1230043

2023

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Diet associations in endometriosis: a critical narrative assessment with special reference to gluten

Frontiers in nutrition (Lausanne), 2023-09, Vol.10, p.1166929

2023

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Use of nutritional information: analysing clusters of consumers who intend to eat healthily

Journal of nutritional science (Cambridge), 2019, Vol.8, p.e17-e17, Article e17

2019

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Gluten and non-coeliac gluten sensitivity: the nocebo effect and future avenues – Authors' reply

The lancet. Gastroenterology & hepatology, 2024-04, Vol.9 (4), p.293-294

2024

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Overweight and diabetes prevention: is a low-carbohydrate–high-fat diet recommendable?

Phytic Acid and Whole Grains for Health Controversy

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins

Saccharide Characteristics and Their Potential Health Effects in Perspective

Nutrition and Health Claims as Marketing Tools

Misconceptions about fructose-containing sugars and their role in the obesity epidemic

Autism and nutrition: the role of the gut–brain axis

Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

Does wheat make us fat and sick?

Can one teaspoon of trehalose a day mitigate metabolic syndrome and diabetes risks?

Dietary factors and low-grade inflammation in relation to overweight and obesity

Back-of-pack information in substitutive food choices: A process-tracking study in participants intending to eat healthy

Health effects of wheat lectins: A review

Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?

Soya isoflavones: a new and promising ingredient for the health foods sector

The effect of expectancy versus actual gluten intake on gastrointestinal and extra-intestinal symptoms in non-coeliac gluten sensitivity: a randomised, double-blind, placebo-controlled, international, multicentre study

Glycemic response and the glycemic index of foods: more remains to be seen on the second-meal effect of proteins

capacity of nondigestible carbohydrates to stimulate fecal bifidobacteria in healthy humans: a double-blind, randomized, placebo-controlled, parallel-group, dose-response relation study

The use of total antioxidant capacity as surrogate marker for food quality and its effect on health is to be discouraged

Fructose as a Driver of Diabetes: An Incomplete View of the Evidence

Does sourdough bread provide clinically relevant health benefits?

Diet associations in endometriosis: a critical narrative assessment with special reference to gluten

Use of nutritional information: analysing clusters of consumers who intend to eat healthily

Gluten and non-coeliac gluten sensitivity: the nocebo effect and future avenues – Authors' reply

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