These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

146 related articles for article (PubMed ID: 37532099)

  • 1. Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting.
    Petersen KS; Fulgoni VL; Hopfer H; Hayes JE; Gooding R; Kris-Etherton P
    J Acad Nutr Diet; 2024 Jan; 124(1):15-27.e1. PubMed ID: 37532099
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Frequency of Sweet and Salty Snack Food Consumption Is Associated with Higher Intakes of Overconsumed Nutrients and Weight-For-Length z Scores During Infancy and Toddlerhood.
    Moore AM; Fisher JO; Morris KS; Croce CM; Paluch RA; Kong KL
    J Acad Nutr Diet; 2022 Aug; 122(8):1534-1542. PubMed ID: 35219920
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Theoretical Reductions in Discretionary Choices Intake via Moderation, Substitution, and Reformulation Dietary Strategies Show Improvements in Nutritional Profile: A Simulation Study in Australian 2- to 18-Year-Olds.
    Johnson BJ; Grieger JA; Wycherley TP; Golley RK
    J Acad Nutr Diet; 2019 May; 119(5):782-798.e6. PubMed ID: 30642815
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.
    Polsky S; Beck J; Stark RA; Pan Z; Hill JO; Peters JC
    J Food Sci; 2014 Oct; 79(10):S2117-26. PubMed ID: 25219391
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial.
    Janssen AM; Kremer S; van Stipriaan WL; Noort MW; de Vries JH; Temme EH
    J Acad Nutr Diet; 2015 Oct; 115(10):1614-25. PubMed ID: 25769746
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking.
    Peters JC; Marker R; Pan Z; Breen JA; Hill JO
    J Food Sci; 2018 Mar; 83(3):814-821. PubMed ID: 29476623
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of herbs and spices on overall liking of reduced fat food.
    Peters JC; Polsky S; Stark R; Zhaoxing P; Hill JO
    Appetite; 2014 Aug; 79():183-8. PubMed ID: 24769295
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the National Health and Nutrition Examination Survey (2003-2006).
    Huth PJ; Fulgoni VL; Keast DR; Park K; Auestad N
    Nutr J; 2013 Aug; 12():116. PubMed ID: 23927718
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs.
    Cox GO; Lee Y; Lee SY
    J Food Sci; 2019 Sep; 84(9):2610-2618. PubMed ID: 31429488
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings.
    Ghawi SK; Rowland I; Methven L
    Appetite; 2014 Oct; 81():20-9. PubMed ID: 24879887
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Consumer acceptance of model soup system with varying levels of herbs and salt.
    Wang C; Lee Y; Lee SY
    J Food Sci; 2014 Oct; 79(10):S2098-106. PubMed ID: 25220863
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Association between Ultra-processed Food Consumption and Dietary Intake and Diet Quality in Korean Adults.
    Shim JS; Shim SY; Cha HJ; Kim J; Kim HC
    J Acad Nutr Diet; 2022 Mar; 122(3):583-594. PubMed ID: 34463621
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents.
    Masset G; Mathias KC; Vlassopoulos A; Mölenberg F; Lehmann U; Gibney M; Drewnowski A
    PLoS One; 2016; 11(10):e0164197. PubMed ID: 27706221
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparing the Nutritional Impact of Dietary Strategies to Reduce Discretionary Choice Intake in the Australian Adult Population: A Simulation Modelling Study.
    Grieger JA; Johnson BJ; Wycherley TP; Golley RK
    Nutrients; 2017 May; 9(5):. PubMed ID: 28467387
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced.
    Guinard JX; Myrdal Miller A; Mills K; Wong T; Lee SM; Sirimuangmoon C; Schaefer SE; Drescher G
    Appetite; 2016 Oct; 105():449-59. PubMed ID: 27317972
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Grains Contribute Shortfall Nutrients and Nutrient Density to Older US Adults: Data from the National Health and Nutrition Examination Survey, 2011⁻2014.
    Papanikolaou Y; Fulgoni VL
    Nutrients; 2018 Apr; 10(5):. PubMed ID: 29693633
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Consumption of Key Food Groups by Individuals Consuming Popular Diet Patterns: Mixed Effects of Replacing Foods High in Added Sugar, Sodium, Saturated Fat, and Refined Grains.
    Rowe S; Tukun AB; Johnson LK; Love DC; Belury MA; Conrad Z
    Nutrients; 2022 Dec; 14(24):. PubMed ID: 36558385
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey.
    Bawajeeh A; Zulyniak MA; Evans CEL; Cade JE
    Front Nutr; 2022; 9():893643. PubMed ID: 35795580
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Dietary taste patterns by sex and weight status in the Netherlands.
    van Langeveld AWB; Teo PS; de Vries JHM; Feskens EJM; de Graaf C; Mars M
    Br J Nutr; 2018 May; 119(10):1195-1206. PubMed ID: 29759103
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Top dietary sources of energy, sodium, sugars, and saturated fats among Canadians: insights from the 2015 Canadian Community Health Survey.
    Kirkpatrick SI; Raffoul A; Lee KM; Jones AC
    Appl Physiol Nutr Metab; 2019 Jun; 44(6):650-658. PubMed ID: 30951373
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.