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Whole-grain food intake among US adults, based on different definitions of whole-grain foods, NHANES 2003–2018

The American journal of clinical nutrition, 2022-12, Vol.116 (6), p.1704-1714

2022

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Reverse‐engineered exclusive enteral nutrition in pediatric Crohn's disease: A pilot trial

Journal of pediatric gastroenterology and nutrition, 2024-05, Vol.78 (5), p.1135-1142

2024

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Food and cigarettes expenses during COVID-19 pandemic on diet quality in Jakarta and surroundings

AcTion (Banda Aceh, Indonesia), 2023-06, Vol.8 (2), p.278

2023

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Up-regulating the Human Intestinal Microbiome Using Whole Plant Foods, Polyphenols, and/or Fiber

Journal of agricultural and food chemistry, 2012-09, Vol.60 (36), p.8776-8782

2012

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Next-Generation Plant-Based Foods: Design, Production, and Properties

1, 2022

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Crohn's Disease Remission with a Plant-Based Diet: A Case Report

Nutrients, 2019-06, Vol.11 (6), p.1385

2019

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The Western Diet-Microbiome-Host Interaction and Its Role in Metabolic Disease

Nutrients, 2018-03, Vol.10 (3), p.365

2018

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Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority

Food research international, 2020-11, Vol.137, p.109515-109515, Article 109515

2020

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Processed food classification: Conceptualisation and challenges

Trends in food science & technology, 2021-06, Vol.112, p.149-162

2021

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Dietary Bioactive Compounds and Their Health Implications

Journal of food science, 2013-06, Vol.78 (s1), p.A18-A25

Liu, Rui Hai

2013

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The effects of a whole grain–enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome

The American journal of clinical nutrition, 2008-01, Vol.87 (1), p.79-90

2008

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Diet and the risk of inflammatory bowel disease: A retrospective cohort study in Taiwan

Journal of the Formosan Medical Association, 2024-06

2024

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Plant-Based Food Consumption: Products, Consumers and Strategies

1, 2023

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Health Foods from Ocean Animals

1st, 2021

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Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food

Appetite, 2017-07, Vol.114, p.175-186

2017

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Whole Food–Based Approaches to Modulating Gut Microbiota and Associated Diseases

Annual review of food science and technology, 2020-03, Vol.11 (1), p.119-143

2020

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Getting Something to Eat in Jackson: Race, Class, and Food in the American South

Ewoodzie, Joseph C

1, 2021

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Chia and Quinoa: Superfoods for Health

1, 2022

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The Influence of Diet Interventions Using Whole, Plant Food on the Gut Microbiome: A Narrative Review

Journal of the Academy of Nutrition and Dietetics, 2020-04, Vol.120 (4), p.608-623

2020

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Whole-grain consumption is associated with a reduced risk of noncardiovascular, noncancer death attributed to inflammatory diseases in the Iowa Women's Health Study

The American journal of clinical nutrition, 2007-06, Vol.85 (6), p.1606-1614

2007

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E-commerce and the end of price rigidity?

Journal of business research, 2021-03, Vol.125, p.63-73

2021

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Newest Updates to Health Providers on the Hazards of Ultra-Processed Foods and Proposed Solutions

The American journal of medicine, 2024-05, Vol.137 (5), p.395-398

2024

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Myoprotective whole foods, muscle health and sarcopenia in older adults

Current opinion in clinical nutrition and metabolic care, 2024-05, Vol.27 (3), p.244-251

2024

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Role of plant protein in nutrition, wellness, and health

Nutrition reviews, 2019-11, Vol.77 (11), p.735-747

2019

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Dietary changes in the NutriNet Brasil cohort during the covid-19 pandemic

Revista de saúde pública, 2020-01, Vol.54, p.91-91

2020

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Whole-grain food intake among US adults, based on different definitions of whole-grain foods, NHANES 2003–2018

Reverse‐engineered exclusive enteral nutrition in pediatric Crohn's disease: A pilot trial

Food and cigarettes expenses during COVID-19 pandemic on diet quality in Jakarta and surroundings

Up-regulating the Human Intestinal Microbiome Using Whole Plant Foods, Polyphenols, and/or Fiber

Next-Generation Plant-Based Foods: Design, Production, and Properties

Crohn's Disease Remission with a Plant-Based Diet: A Case Report

The Western Diet-Microbiome-Host Interaction and Its Role in Metabolic Disease

Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority

Processed food classification: Conceptualisation and challenges

Dietary Bioactive Compounds and Their Health Implications

The effects of a whole grain–enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome

Diet and the risk of inflammatory bowel disease: A retrospective cohort study in Taiwan

Plant-Based Food Consumption: Products, Consumers and Strategies

Health Foods from Ocean Animals

Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food

Whole Food–Based Approaches to Modulating Gut Microbiota and Associated Diseases

Getting Something to Eat in Jackson: Race, Class, and Food in the American South

Chia and Quinoa: Superfoods for Health

The Influence of Diet Interventions Using Whole, Plant Food on the Gut Microbiome: A Narrative Review

Whole-grain consumption is associated with a reduced risk of noncardiovascular, noncancer death attributed to inflammatory diseases in the Iowa Women's Health Study

E-commerce and the end of price rigidity?

Newest Updates to Health Providers on the Hazards of Ultra-Processed Foods and Proposed Solutions

Myoprotective whole foods, muscle health and sarcopenia in older adults

Role of plant protein in nutrition, wellness, and health

Dietary changes in the NutriNet Brasil cohort during the covid-19 pandemic

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