✦ LIBER ✦

Food and Health Forum meeting – nutritional approaches to cardiovascular health: workshop report

✍ Scribed by H. L. Mitchell; J. M. Gibbins; B. A. Griffin; J. A. Lovegrove; J. D. Stowell; E. Foot

Book ID: 117949960
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 135 KB
Volume: 37
Category: Article
ISSN: 1471-9827
DOI: 10.1111/j.1467-3010.2012.01984.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Nutrition for health promotion: phytoche

Nutrition for health promotion: phytochemicals, functional foods, and alternative approaches to combat obesity

✍ Abby S Bloch 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 102 KB

The influence of sulforaphane on vascula

The influence of sulforaphane on vascular health and its relevance to nutritional approaches to prevent cardiovascular disease

✍ Paul C. Evans 📂 Article 📅 2011 🏛 BioMed Central 🌐 English ⚖ 196 KB

One Health approach to identify research

One Health approach to identify research needs in bovine and human babesioses: workshop report

✍ Adalberto A Pérez de León; Daniel A Strickman; Donald P Knowles; Durland Fish; E 📂 Article 📅 2010 🏛 BioMed Central 🌐 English ⚖ 806 KB

Teaching nutrition to medical and dental

Teaching nutrition to medical and dental students: Royal Society of Medicine: Forum on Food and Health: Report on a meeting held at the Royal Society of Medicine on 15 May 1987

✍ Patricia A. Judd 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 466 KB

[Advances in Food and Nutrition Research

[Advances in Food and Nutrition Research] Volume 55 || Chapter 4 Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities

✍ (Lucy) Yu, Liangli 📂 Article 📅 2008 🏛 Elsevier 🌐 English ⚖ 740 KB

[Advances in Food and Nutrition Research

[Advances in Food and Nutrition Research] Volume 55 || Chapter 4 Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities

✍ (Lucy) Yu, Liangli 📂 Article 📅 2008 🏛 Elsevier 🌐 English ⚖ 740 KB

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutri