Results 211 to 220 of about 36,732 (309)

Vegetarian diets and cancer risk: pooled analysis of 1.8 million women and men in nine prospective studies on three continents. [PDF]

Br J Cancer
Dunneram Y, Lee JY, Watling CZ, Lawson I, Parsaeian M, Fraser GE, Butler FM, Prabhakaran D, Shridhar K, Kondal D, Mohan V, Ali MK, Narayan KMV, Tandon N, Tong TYN, Travis RC, Chiu THT, Lin MN, Lin CL, Yang HC, Liang YJ, Greenwood DC, Reeves GK, Papier K, Floud S, Sinha R, Liao LM, Loftfield E, Cade JE, Key TJ, Perez-Cornago A.   +30 more
europepmc   +1 more source

Trends in Planetary Health Diet Index for the United States (PHDI‐US) Scores and Associations With Mortality Risk in the United States Between 1999 and 2020

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Graphical abstract of the study design, PHDI‐US adherence characteristics, and associations with mortality risk among U.S. adults in NHANES 1999–2020. ABSTRACT This study utilized the Planetary Health Diet Index for the United States (PHDI‐US), a dietary index developed and validated for the U.S.
Tongle Yin, Mengshan Pan, ZiYing Jiang, Molly K. Parker, Jiamin Xu, Valisa E. Hedrick, Feiyun Zhu, Ying Yang, Rucheng Chen, Weijun Zheng   +9 more
wiley   +1 more source

Scottish Seaweeds as Sustainable Sources of Micronutrients: Mineral Composition, Vitamin B12 Content, and Safety Assessment

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
A schematic outline of the study showing where seaweeds were harvested, how they were analyzed and then evaluated for micronutrients. ABSTRACT Seaweeds (macroalgae) are increasingly recognized as potential nutrient‐dense components of human diets and promising contributors to sustainable food systems.
Ibrahim Almosa, Shabina Bashir, Alan A. Sneddon   +2 more
wiley   +1 more source

Vitamin B12 and D status in long-term vegetarians: Impact of diet duration and subtypes in Beijing, China. [PDF]

Asia Pac J Clin Nutr
Wang Y, Xin X, Zhang H, Jia Y, Liu Z, Xu Z, Gan Y, Li S.   +7 more
europepmc   +1 more source

Health Benefits of a Standardized Ginkgo biloba Extract Associated With Phosphatidylserine in Alleviating Mental Stress and Cognitive Performance: Results From Two Exploratory Randomized Trials

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Promising results by the supplementation of Gingko biloba extract associated with Phosphatidylserine in two exploratory randomized trials on brain health and well‐being, so combining antioxidant, neuroprotective, and nootropic properties of both ingredients. ABSTRACT Mental health is threatened every day by the stressors of life: frenetic work rhythms,
Kenny Hawkins, Justine Davis, Cristal Abreu Matias, Gabriel Wilson, Ryan Lowery, Paola Misiano, Giovanna Petrangolini, Jacob Wilson   +7 more
wiley   +1 more source

Associations between socio-demographic factors and diet patterns among Indian women in a low-income urban setting. [PDF]

Eur J Clin Nutr
Kehoe SH, Chopra H, Shivshankaran D, Di Gravio C, Sahariah SA, Gandhi M, Margetts BM, Potdar RD, Fall CHD.   +8 more
europepmc   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

A rapid HPLC method to simultaneously quantify therapeutic thiols and monitor their disulfide exchange reactions with cystine. [PDF]

Orphanet J Rare Dis
Hadjipour A, Gayatri G, Rioux P, Kavanagh ON.   +3 more
europepmc   +1 more source

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman, Gulsum Ucak‐Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim   +4 more
wiley   +1 more source