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Candrawinata undertook a research project with The University of Newcastle from 2011 to 2014 to determine the possibility of extracting and activating Phenolics contained within fruit produce. Through a process involving only water, he invented the scientific method of doing that which resulted in the creation of Activated Phenolics .
In a 2020 study from the International Journal of Environmental Research and Public Health, participants who ate a high-protein breakfast consumed significantly fewer calories at lunch compared to ...
The FASEB Journal; Frontiers in Biology; International Journal of Biological Sciences; International Journal of Biometeorology; Journal of Circadian Rhythms; The Journal of Experimental Biology; Journal of Lipid Research; Journal of Natural History; Journal of Theoretical Biology; Nature Protocols; Nature Reviews Drug Discovery; Oecologia ...
The connection between red meat and cognitive health hasn’t been studied thoroughly, but researchers have found associations with many other health outcomes, including cardiometabolic diseases ...
Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier.. Its scope covers consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance.
Nutritional genomics, also known as nutrigenomics, is a science studying the relationship between human genome, human nutrition and health. People in the field work toward developing an understanding of how the whole body responds to a food via systems biology , as well as single gene/single food compound relationships.
Some studies suggest that an intake of 1 g/kg per day is sufficient, while others recommend 1.3 to 1.73g/kg per day for better health outcomes. Research shows that muscle mass preservation is more effectively supported by animal protein, which has a higher essential amino acid content, than by plant protein.
Molecular Nutrition & Food Research is a peer-reviewed academic journal which focuses on molecular aspects of nutrition science. It was established in 1957 as Die Nahrung and obtained its current name in 2004. It was originally published by Akademie Verlag, [1] but is now published by Wiley-Blackwell. [2]
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