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Year | Number of Results |
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1999 | 1 |
2021 | 2 |
2024 | 0 |
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[Nutri-Score and ultra-processing: two different, complementary, non-contradictory dimensions].
Nutr Hosp. 2021 Feb 23;38(1):201-206. doi: 10.20960/nh.03483.
Nutr Hosp. 2021.
PMID: 33371705
Free article.
Spanish.
This is important because, even if it is recommended to reduce the consumption of ultra-processed foods, for those who do not want to or cannot avoid consuming them, for those for whom cooking is difficult (for reasons of time, ease, taste, etc.), the choice of foods bette …
This is important because, even if it is recommended to reduce the consumption of ultra-processed foods, for those who do not want to or can …
Diet and physical activity during the coronavirus disease 2019 (COVID-19) lockdown (March-May 2020): results from the French NutriNet-Santé cohort study.
Deschasaux-Tanguy M, Druesne-Pecollo N, Esseddik Y, de Edelenyi FS, Allès B, Andreeva VA, Baudry J, Charreire H, Deschamps V, Egnell M, Fezeu LK, Galan P, Julia C, Kesse-Guyot E, Latino-Martel P, Oppert JM, Péneau S, Verdot C, Hercberg S, Touvier M.
Deschasaux-Tanguy M, et al. Among authors: julia c.
Am J Clin Nutr. 2021 Apr 6;113(4):924-938. doi: 10.1093/ajcn/nqaa336.
Am J Clin Nutr. 2021.
PMID: 33675635
Free PMC article.
Yet, the opposite trends were also observed: increased home cooking (reported by 40%) and increased physical activity (reported by 19%). ...
Yet, the opposite trends were also observed: increased home cooking (reported by 40%) and increased physical activity (reported by 19 …
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Outbreak of type A botulism and development of a botulism surveillance and antitoxin release system in Argentina.
Villar RG, Shapiro RL, Busto S, Riva-Posse C, Verdejo G, Farace MI, Rosetti F, San Juan JA, Julia CM, Becher J, Maslanka SE, Swerdlow DL.
Villar RG, et al. Among authors: julia cm.
JAMA. 1999 Apr 14;281(14):1334-8, 1340. doi: 10.1001/jama.281.14.1334.
JAMA. 1999.
PMID: 10208152
Subsequently, a botulism surveillance and antitoxin release system was established. CONCLUSIONS: Insufficient cooking time and temperatures, storage in heat-shrinked plastic wrap, and inadequate refrigeration likely contributed to Clostridium botulinum spore survival, germ …
Subsequently, a botulism surveillance and antitoxin release system was established. CONCLUSIONS: Insufficient cooking time and temper …
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