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Number of items: 4.


Zamora-Ros, R; Knaze, V; Lujan-Barroso, L; Romieu, I; Scalbert, A; Slimani, N; Hjartaker, A; Engeset, D; Skeie, G; Overvad, K; +35 more... Bredsdorff, L; Tjonneland, A; Halkjaer, J; Key, TJ; Khaw, KT; Mulligan, AA; Winkvist, A; Johansson, I; Bueno-de-Mesquita, HB; Peeters, PHM; Wallstrom, P; Ericson, U; Pala, V; de Magistris, MS; Polidoro, S; Tumino, R; Trichopoulou, A; Dilis, V; Katsoulis, M; Huerta, JM; Martinez, V; Sanchez, MJ; Ardanaz, E; Amiano, P; Teucher, B; Grote, V; Bendinelli, B; Boeing, H; Forster, J; Touillaud, M; Perquier, F; Fagherazzi, G; Gallo, V; Riboli, E; Gonzalez, CA; (2013) Differences in dietary intakes, food sources and determinants of total flavonoids between Mediterranean and non-Mediterranean countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. The British journal of nutrition, 109 (8). pp. 1498-1507. ISSN 0007-1145 DOI:


Smitasiri, S; Uauy, R; (2007) Beyond recommendations: Implementing food-based dietary guidelines for healthier populations. Food and nutrition bulletin, 28 (1 Supp). S141-51. ISSN 0379-5721 Full text not available from this repository.


Olivares, M; Pizarro, F; de Pablo, S; Araya, M; Uauy, R; (2004) Iron, zinc, and copper: contents in common Chilean foods and daily intakes in Santiago, Chile. Nutrition (Burbank, Los Angeles County, Calif), 20 (2). pp. 205-212. ISSN 0899-9007 DOI: Full text not available from this repository.


Gardne, JM; Walker, SP; Gavin, KA; Ashworth, A; (2002) Complementary foods in Jamaica: viscosity, energy density and feeding practices. Public health nutrition, 5 (2). pp. 295-302. ISSN 1368-9800 DOI:

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