Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

Flexitarian diets and health: a review of the evidence-based literature

Capsaicinoids and capsinoids. A potential role for weight management? A systematic review of the evidence

Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature

Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking

Diet, physical inactivity and the prevalence of constipation throughout and after pregnancy

Smartphone medical applications for women's health: what is the evidence-base and feedback?

Could capsaicinoids help to support weight management? A systematic review and meta-analysis of energy intake data

The nutritional properties and health benefits of eggs

Choline, neurological development and brain function: a systematic review focusing on the first 1000 days

The bioavailability of an omega‐3‐rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

COVID-19: is there a role for immunonutrition, particularly in the over 65s?

Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: interactions between dietary fiber, physicochemical characteristics …

Brain health across the lifespan: a systematic review on the role of omega-3 fatty acid supplements

Changes in bowel function: pregnancy and the puerperium

Impact of dietary fibre‐enriched ready‐to‐eat extruded snacks on the postprandial glycaemic response of non‐diabetic patients

Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks

Nutrition and osteoporosis prevention for the orthopaedic surgeon: A wholefoods approach

Tea compounds and the gut microbiome: findings from trials and mechanistic studies