Showing results (1791-1800 of 12,243) with videos related to
Sort By:
Pageof 1,225
The British Journal of Nutrition|April 1, 2009
Vitamin D deficiency and insufficiency in pregnant women: a longitudinal studyValerie A Holmes, Maria S Barnes, H Denis Alexander, et al.The British Journal of Nutrition|October 2, 2007
Changes in plasma fatty acid composition after intake of a standardised breakfast in prepubertal obese childrenM Gil-Campos, E Larqué, M C Ramírez-Tortosa, et al.The British Journal of Nutrition|October 2, 2007
The -675 4G/5G polymorphism at the Plasminogen Activator Inhibitor 1 (PAI-1) gene modulates plasma Plasminogen Activator Inhibitor 1 concentrations in response to dietary fat consumptionP Pérez-Martínez, M D Adarraga-Cansino, R A Fernández de la Puebla, et al.The British Journal of Nutrition|October 2, 2007
Glycaemic index of common foods tested in the UK and IndiaC J K Henry, H J Lightowler, K Newens, et al.The British Journal of Nutrition|July 2, 2008
Effect of inulin on the human gut microbiota: stimulation of Bifidobacterium adolescentis and Faecalibacterium prausnitziiCarlett Ramirez-Farias, Kathleen Slezak, Zoë Fuller, et al.The British Journal of Nutrition|July 2, 2008
Effects of safflower seed extract supplementation on oxidation and cardiovascular risk markers in healthy human volunteersNaoto Koyama, Katsuya Suzuki, Yasushi Furukawa, et al.The British Journal of Nutrition|July 5, 2008
Update on the assessment of magnesium statusMaurice J ArnaudThe British Journal of Nutrition|July 5, 2008
Dietary reference intake (DRI) value for dietary polyphenols: are we heading in the right direction?Gary Williamson, Birgit HolstThe British Journal of Nutrition|July 11, 2008
Peripartal feeding strategy with different n-6: n-3 ratios in sows: effects on sows' performance, inflammatory and periparturient metabolic parametersGeorgios A Papadopoulos, Dominiek G D Maes, Stephanie Van Weyenberg, et al.The British Journal of Nutrition|July 12, 2008
Echium oil is better than rapeseed oil in enriching poultry meat with n-3 polyunsaturated fatty acids, including eicosapentaenoic acid and docosapentaenoic acidSoressa M Kitessa, Paul YoungPageof 1,225