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Nutrients|February 24, 2024
Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts-ALMACinzia Franchini, Beatrice Biasini, Francesca Giopp, et al.
International Journal of Food Sciences and Nutrition|May 16, 2014
Evaluation of iodine content and stability in recipes prepared with biofortified potatoesLorenzo Cerretani, Patrizia Comandini, Davide Fumanelli, et al.
International Journal of Environmental Research and Public Health|August 23, 2020
Adherence to the Mediterranean Diet and Environmental Impact of the Diet on Primary School Children Living in Parma (Italy)Alice Rosi, Beatrice Biasini, Michele Donati, et al.
Plos One|December 8, 2025
Comparative analysis of AI on human nutrition knowledge: Evaluating large language model-based conversational agents against dietetics students and the general populationNicola Luigi Bragazzi, Stefania Monica, Federico Bergenti, et al.
International Journal of Food Sciences and Nutrition|April 23, 2020
Comprehensive dietary evaluation of Italian primary school children: food consumption and intake of energy, nutrients and phenolic compoundsAlice Rosi, Pedro Mena, Fabio Castello, et al.
Nutrients|September 28, 2023
Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item PlacementCinzia Franchini, Carole Bartolotto, Francesca Scazzina, et al.
International Journal of Food Sciences and Nutrition|December 5, 2017
A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index valuesMarta Cossu, Laura Chiavaroli, Margherita Dall'Asta, et al.
Nutrients|November 11, 2022
Nutritional Composition and Environmental Impact of Meals Selected in Workplace Canteens before and after an Intervention Promoting the Adherence to the Mediterranean DietAlice Rosi, Beatrice Biasini, Elisa Monica, et al.
Appetite|February 28, 2016
Towards a sustainable diet combining economic, environmental and nutritional objectivesMichele Donati, Davide Menozzi, Camilla Zighetti, et al.
International Journal of Food Sciences and Nutrition|October 17, 2015
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breadsEleonora Carini, Francesca Scazzina, Elena Curti, et al.
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