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)

Food Sources of Energy and Nutrients among Children in the United States: National Health and Nutrition Examination Survey 2003–2006

(2013) Debra Keast et al.   Nutrients

Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

(2013) C. E. Ramsden et al.   BMJ-British Medical Journal

Dietary Consequences of Recommending Reduced-Fat Dairy Products in the Weight-Loss Context: A Secondary Analysis with Practical Implications for Registered Dietitians

(2013) Deborah Nolan-Clark et al.   Journal of the Academy of Nutrition and Dietetics

Color of low-fat cheese influences flavor perception and consumer liking

(2012) R. Wadhwani et al.   JOURNAL OF DAIRY SCIENCE

Food Sources of Energy and Nutrients among Adults in the US: NHANES 2003–2006

(2012) Carol O'Neil et al.   Nutrients

Updated US Department of Agriculture Food Patterns Meet Goals of the 2010 Dietary Guidelines

(2012) Patricia Britten et al.   Journal of the Academy of Nutrition and Dietetics

Components of a Cardioprotective Diet

(2011) Dariush Mozaffarian et al.   CIRCULATION

EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

(2011) M.K. KIM et al.   JOURNAL OF SENSORY STUDIES

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

(2011) ESRA ÇAKIR et al.   JOURNAL OF TEXTURE STUDIES

Rheological properties and microstructure of Cheddar cheese made with different fat contents

(2010) N.R. Rogers et al.   JOURNAL OF DAIRY SCIENCE

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

(2010) M.A. Drake et al.   JOURNAL OF DAIRY SCIENCE

Energy Allowances for Solid Fats and Added Sugars in Nutritionally Adequate U.S. Diets Estimated at 17–33% by a Linear Programming Model

(2010) Matthieu Maillot et al.   JOURNAL OF NUTRITION

Americans Do Not Meet Federal Dietary Recommendations

(2010) Susan M. Krebs-Smith et al.   JOURNAL OF NUTRITION

Dietary Sources of Energy, Solid Fats, and Added Sugars among Children and Adolescents in the United States

(2010) Jill Reedy et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

(2010) Dariush Mozaffarian et al.   PLOS MEDICINE

Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies

(2009) Marianne U Jakobsen et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

(2009) Mark E. Johnson et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

(2009) JESSICA L. CHILDS et al.   JOURNAL OF SENSORY STUDIES