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The British Journal of Nutrition|April 17, 2003
Plasma homocysteine concentration is decreased by dietary interventionMarja-Leena Silaste, Maire Rantala, Georg Alfthan, et al.
The American Journal of Clinical Nutrition|June 7, 2003
Dietary intakes and plasma concentrations of carotenoids and tocopherols in relation to glucose metabolism in subjects at high risk of type 2 diabetes: the Botnia Dietary StudyKatriina Ylönen, Georg Alfthan, Leif Groop, et al.
Public Health Nutrition|August 24, 2006
Efficacy and safety of food fortification with calcium among adults in FinlandTero Hirvonen, Heli Tapanainen, Liisa Valsta, et al.
Public Health Nutrition|December 4, 2003
Evaluating the potential health gain of the World Health Organization's recommendation concerning vegetable and fruit consumptionKurt Hoffmann, Heiner Boeing, Jean-Luc Volatier, et al.
Food & Nutrition Research|March 6, 2009
Comparison between optical readable and open-ended weighed food recordsMargaretha Nydahl, Inga-Britt Gustafsson, Rawya Mohsen, et al.
The British Journal of Nutrition|September 29, 2021
A posteriori dietary patterns in 71-year-old Swedish men and the prevalence of sarcopenia 16 years laterMikael Karlsson, Wulf Becker, Tommy E Cederholm, et al.
Diabetes Care|July 2, 2003
Associations of dietary fiber with glucose metabolism in nondiabetic relatives of subjects with type 2 diabetes: the Botnia Dietary StudyKatriina Ylönen, Carola Saloranta, Carina Kronberg-Kippilä, et al.
The Journal of Nutrition|December 21, 2005
Orally administered betaine has an acute and dose-dependent effect on serum betaine and plasma homocysteine concentrations in healthy humansUrsula Schwab, Anneli Törrönen, Esa Meririnne, et al.
The American Journal of Clinical Nutrition|October 26, 2002
Betaine supplementation decreases plasma homocysteine concentrations but does not affect body weight, body composition, or resting energy expenditure in human subjectsUrsula Schwab, Anneli Törrönen, Leena Toppinen, et al.
The British Journal of Nutrition|July 21, 2007
Use of functional foods among Swedish consumers is related to health-consciousness and perceived effectEva Landström, Ulla-Kaisa Koivisto Hursti, Wulf Becker, et al.
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