174 related articles for article (PubMed ID: 36834017)
1. Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review.
O'Mahony S; O'Donovan CB; Collins N; Burke K; Doyle G; Gibney ER
Int J Environ Res Public Health; 2023 Feb; 20(4):. PubMed ID: 36834017
[TBL] [Abstract][Full Text] [Related]
2. Characterization of Breakfast Cereals Available in the Mexican Market: Sodium and Sugar Content.
Nieto C; Rincon-Gallardo Patiño S; Tolentino-Mayo L; Carriedo A; Barquera S
Nutrients; 2017 Aug; 9(8):. PubMed ID: 28813010
[TBL] [Abstract][Full Text] [Related]
3. Salt and sugars content of breakfast cereals in the UK from 1992 to 2015.
Pombo-Rodrigues S; Hashem KM; He FJ; MacGregor GA
Public Health Nutr; 2017 Jun; 20(8):1500-1512. PubMed ID: 28166847
[TBL] [Abstract][Full Text] [Related]
4. Performance of a five category front-of-pack labelling system - the 5-colour nutrition label - to differentiate nutritional quality of breakfast cereals in France.
Julia C; Kesse-Guyot E; Ducrot P; Péneau S; Touvier M; Méjean C; Hercberg S
BMC Public Health; 2015 Feb; 15():179. PubMed ID: 25885583
[TBL] [Abstract][Full Text] [Related]
5. Sugar Content and Nutritional Quality of Child Orientated Ready to Eat Cereals and Yoghurts in the UK and Latin America; Does Food Policy Matter?
Garcia AL; Ronquillo JD; Morillo-Santander G; Mazariegos CV; Lopez-Donado L; Vargas-Garcia EJ; Curtin L; Parrett A; Mutoro AN
Nutrients; 2020 Mar; 12(3):. PubMed ID: 32210128
[TBL] [Abstract][Full Text] [Related]
6. Nutritional Content, Labelling and Marketing of Breakfast Cereals on the Belgian Market and Their Reformulation in Anticipation of the Implementation of the Nutri-Score Front-Of-Pack Labelling System.
Vermote M; Bonnewyn S; Matthys C; Vandevijvere S
Nutrients; 2020 Mar; 12(4):. PubMed ID: 32218115
[TBL] [Abstract][Full Text] [Related]
7. Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle.
Croisier E; Hughes J; Duncombe S; Grafenauer S
Nutrients; 2021 Feb; 13(2):. PubMed ID: 33540761
[TBL] [Abstract][Full Text] [Related]
8. Nutritional composition of the food supply: a comparison of soft drinks and breakfast cereals between three European countries based on labels.
Vin K; Beziat J; Seper K; Wolf A; Sidor A; Chereches R; Luc Volatier J; Ménard C
Eur J Clin Nutr; 2020 Jan; 74(1):17-27. PubMed ID: 31138876
[TBL] [Abstract][Full Text] [Related]
9. Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.
Angelino D; Dinu M; Gandossi B; Pellegrini N; Martini D;
Nutrients; 2023 Apr; 15(8):. PubMed ID: 37111232
[TBL] [Abstract][Full Text] [Related]
10. The nutritional quality of New Zealand breakfast cereals: an update.
Chepulis L; Hill S; Mearns G
Public Health Nutr; 2017 Dec; 20(18):3234-3237. PubMed ID: 28879835
[TBL] [Abstract][Full Text] [Related]
11. The healthfulness and prominence of sugar in child-targeted breakfast cereals in Canada.
Potvin Kent M; Cameron C; Philippe S
Health Promot Chronic Dis Prev Can; 2017 Sep; 37(9):266-273. PubMed ID: 28902476
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study.
Angelino D; Rosi A; Dall'Asta M; Pellegrini N; Martini D
Nutrients; 2019 Nov; 11(11):. PubMed ID: 31752290
[TBL] [Abstract][Full Text] [Related]
13. Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals.
Ghodsian B; Madden AM
Public Health Nutr; 2018 Apr; 21(6):1186-1193. PubMed ID: 29277169
[TBL] [Abstract][Full Text] [Related]
14. Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France.
Spiteri M; Soler LG
Eur J Clin Nutr; 2018 Feb; 72(2):228-235. PubMed ID: 29269888
[TBL] [Abstract][Full Text] [Related]
15. Nutritional quality of Australian breakfast cereals. Are they improving?
Louie JC; Dunford EK; Walker KZ; Gill TP
Appetite; 2012 Oct; 59(2):464-70. PubMed ID: 22728950
[TBL] [Abstract][Full Text] [Related]
16. Nutritional Adequacy of Commercial Complementary Cereals in Germany.
Theurich MA; Koletzko B; Grote V
Nutrients; 2020 May; 12(6):. PubMed ID: 32485833
[TBL] [Abstract][Full Text] [Related]
17. Product reformulation in the context of nutritional warning labels: Exploration of consumer preferences towards food concepts in three food categories.
Ares G; Aschemann-Witzel J; Curutchet MR; Antúnez L; Machín L; Vidal L; Giménez A
Food Res Int; 2018 May; 107():669-674. PubMed ID: 29580533
[TBL] [Abstract][Full Text] [Related]
18. Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals.
Morales FJ; Mesías M; Delgado-Andrade C
Nutrients; 2020 May; 12(5):. PubMed ID: 32423099
[TBL] [Abstract][Full Text] [Related]
19. Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food quality.
Goglia R; Spiteri M; Ménard C; Dumas C; Combris P; Labarbe B; Soler LG; Volatier JL
Eur J Clin Nutr; 2010 Nov; 64 Suppl 3():S20-5. PubMed ID: 21045844
[TBL] [Abstract][Full Text] [Related]
20. [Role of yogurt in children's breakfast].
López-Sobaler AM; Cuadrado Soto E; Salas González MªD; Peral Suárez Á; Jiménez Ortega AI; Ortega RM
Nutr Hosp; 2019 Aug; 36(Spec No3):40-43. PubMed ID: 31368331
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
