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The British Journal of Nutrition|December 15, 2010
Methodology for adding and amending glycaemic index values to a nutrition analysis packageSharon P Levis, Ciara A McGowan, Fionnuala M McAuliffe
The British Journal of Nutrition|December 15, 2010
The effect of size and density on the mean retention time of particles in the reticulorumen of cattle ( Bos primigenius f. taurus), muskoxen ( Ovibos moschatus) and moose ( Alces alces)Marcus Clauss, Isabel Lechner, Perry Barboza, et al.
The British Journal of Nutrition|July 8, 2011
Body composition and appetite: fat-free mass (but not fat mass or BMI) is positively associated with self-determined meal size and daily energy intake in humansJohn E Blundell, Phillipa Caudwell, Catherine Gibbons, et al.
The British Journal of Nutrition|July 8, 2011
Nutraceutical value and safety of tomato fruits produced by mycorrhizal plantsM Giovannetti, L Avio, R Barale, et al.
The British Journal of Nutrition|July 8, 2011
How much should I eat? Situational norms affect young women's food intake during meal timeRoel C J Hermans, Junilla K Larsen, C Peter Herman, et al.
The British Journal of Nutrition|July 8, 2011
Therapeutic effect of antisecretory factor-rich egg yolk on the late phases of 2,4,6-trinitrobenzenesulphonic acid colitis in miceJosep Mañé, Violeta Lorén, Elisabet Pedrosa, et al.
The British Journal of Nutrition|July 8, 2011
Analysis of the erosive effect of different dietary substances and medicationsAdrian Lussi, Brigitte Megert, Robert Peter Shellis, et al.
The British Journal of Nutrition|July 8, 2011
Chronic dietary supplementation of proanthocyanidins corrects the mitochondrial dysfunction of brown adipose tissue caused by diet-induced obesity in Wistar ratsDavid Pajuelo, Helena Quesada, Sabina Díaz, et al.
The British Journal of Nutrition|July 8, 2011
Hepatoprotective and antioxidant activities of grapeseeds against ethanol-induced oxidative stress in ratsAbdulahad Dogan, Ismail Celik
The British Journal of Nutrition|July 8, 2011
Resveratrol attenuates steatosis in obese Zucker rats by decreasing fatty acid availability and reducing oxidative stressS Gómez-Zorita, A Fernández-Quintela, M T Macarulla, et al.
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