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- Published online by Cambridge University Press:
- 18 January 2022, e1
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Research Article
Women have higher levels of CoQ10 than men when supplemented with a single dose of CoQ10 with monoglycerides omega-3 or rice oil and followed for 48 h: a crossover randomised triple blind controlled study
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- 18 January 2022, e2
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Research Article
Reproducibility and validity of a food frequency questionnaire to assess cardiovascular health-related food intake among Mexican adolescents
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- 02 February 2022, e3
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Factors associated with minimum dietary diversity failure among Indian children
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- 04 February 2022, e4
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Research Article
A live yeast supplementation to gestating ewes improves bioactive molecule composition in colostrum with no impact on its bacterial composition and beneficially affects immune status of the offspring
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- 07 February 2022, e5
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Research Article
Serum ferritin levels are associated with frequent consumption of iron- and ascorbate-rich foods among women of childbearing age in Nandi County, Kenya
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- 08 February 2022, e6
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Validation of an instrument for perceived factors affecting fruit and vegetable intake based on Pender's health promotion model
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- 09 February 2022, e7
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Research Article
Predictors of wasting among children under-five years in largely food insecure area of north Wollo, Ethiopia: a cross-sectional study
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- 09 February 2022, e8
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Research Article
Plant-based meat and dairy substitutes on the Norwegian market: comparing macronutrient content in substitutes with equivalent meat and dairy products
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- 10 February 2022, e9
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Reliability and validity of a clinical competence test for dietitians caring patients with early chronic kidney disease
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- 15 February 2022, e10
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Research Article
Potassium intake is associated with nutritional quality and actual diet cost: a study at formulating a low sodium high potassium (LSHP) healthy diet
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- 16 February 2022, e11
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Research Article
Relationship between the double burden of malnutrition and mental health in overweight and obese adult women
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- 21 February 2022, e12
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Perspectives in Nutritional Science
Physiological significance of vitamin D produced in skin compared with oral vitamin D
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- 21 February 2022, e13
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Research Article
Alterations in taste and smell associated with SARS-CoV-2: an exploratory study investigating food consumption and subsequent behavioural changes for those suffering from post-acute sequelae of COVID-19
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- 18 February 2022, e14
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Brief Report
Evaluating tolerability of resistant starch 2, alone and in combination with minimally fermented fibre for patients with irritable bowel syndrome: a pilot randomised controlled cross-over trial
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- 21 February 2022, e15
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Research Article
Changes in body weight in response to pecan-enriched diets with and without substitution instructions: a randomised, controlled trial
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- 07 March 2022, e16
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Review Article
The role of soy and soy isoflavones on women's fertility and related outcomes: an update
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- 07 March 2022, e17
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Editorial
‘Big History’, history and citations in nutritional science
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- 07 March 2022, e18
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Research Article
Iron supplementation during the first trimester of pregnancy after a national change of recommendation: a Danish cross-sectional study
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- 08 March 2022, e19
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Levels of dietary diversity and its associated factors among children aged 6–23 months in West Shoa, Ethiopia: a comparative cross-sectional study
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- 17 March 2022, e20
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