Latest papers

[State of the muscular layer of the stomach fundal section during feeding with dispersed food (according to the experimental and morphological study)]

Supermarket smarts. Gluten-free foods.

A novel dysphagia diet improves the nutrient intake of institutionalized elders.

Visual plate waste in hospitalized patients: length of stay and diet order.

Meal replacements for weight management. Carefully chosen bars and shakes can be valuable.

Diet and irritable bowel syndrome.

Development of a healthy biscuit: an alternative approach to biscuit manufacture.

A nutraceutical a day may keep the doctor away. Consumers are turning increasingly to food supplements to improve well-being when pharmaceuticals fail.

Early solid food after cesarean section and postoperative ileus.

Snack foods: comparing nutrition values of excellent choices and junk foods.

[Conclusions to the first Baxter-Senpe workshop on: ready-to-use (RTU) products for parenteral nutrition].

Willingness to try new foods as predicted by social representations and attitude and trait scales.

Specially processed cereals: a clinical innovation for children suffering from inflammatory bowel disease?

Antisecretory factor counteracts secretory diarrhoea of endocrine origin.

Tolerance to a rice hydrolysate formula in children allergic to cow's milk and soy.

General aspects on the assessment of functional foods in the European Union.

Sensory and rheological properties of Polish commercial mayonnaise.

The Welsh Food Microbiological Forum and the All-Wales Shopping Basket Sampling Program: a model for the surveillance of microbiological quality in ready-to-eat foods.

Dimensions of novelty: a social representation approach to new foods.

Differential adaptive properties of accumbens shell dopamine responses to ethanol as a drug and as a motivational stimulus.