Publikationen (7) Publikationen, an denen Forscher/innen teilgenommen haben

2021

  1. Carbohydrate-dense snacks are a key feature of the nutrition transition among ghanaian adults – findings from the rodam study

    Food and Nutrition Research, Vol. 65

  2. Culinary nutrition in gastronomic sciences. A review

    International Journal of Gastronomy and Food Science, Vol. 25

  3. Mindfulness-Based Eating Intervention in Children: Effects on Food Intake and Food-Related Behaviour During a Mid-morning Snack

    Mindfulness, Vol. 12, Núm. 5, pp. 1185-1194

  4. Olive Leaf Waste Management

    Frontiers in Sustainable Food Systems, Vol. 5

  5. Reformulación de recetas asociadas a la nutrición culinaria

    Revista española de nutrición humana y dietética, Vol. 25, Núm. 3, pp. 84-85

  6. Rol de la gastronomía en la transformación de la salud poblacional

    Revista española de nutrición humana y dietética, Vol. 25, Núm. 3, pp. 73-74

  7. Strategies for reducing salt and sugar intakes in individuals at increased cardiometabolic risk

    Nutrients, Vol. 13, Núm. 1, pp. 1-19