Lentil and Kale: Complementary Nutrient-Rich Whole Food Sources to Combat Micronutrient and Calorie Malnutrition

It is time to bust the myth of physical inactivity and obesity: you cannot outrun a bad diet

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Adiposity, gut microbiota and faecal short chain fatty acids are linked in adult humans

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Lentil (Lens culinaris L.) as a candidate crop for iron biofortification: Is there genetic potential for iron bioavailability?

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Food system strategies for preventing micronutrient malnutrition

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Lentil (Lens culinaris L.): A prebiotic-rich whole food legume

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Global nutrition transition and the pandemic of obesity in developing countries

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A large-scale intervention to introduce orange sweet potato in rural Mozambique increases vitamin A intakes among children and women

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The potential of lentil (Lens culinaris L.) as a whole food for increased selenium, iron, and zinc intake: preliminary results from a 3 year study

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Propionate as a health-promoting microbial metabolite in the human gut

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Linking Long-Term Dietary Patterns with Gut Microbial Enterotypes

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Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers

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Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale

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Impact of diet in shaping gut microbiota revealed by a comparative study in children from Europe and rural Africa

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Lentils (Lens culinaris Medikus Subspecies culinaris): A Whole Food for Increased Iron and Zinc Intake

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Biofortification of crops with seven mineral elements often lacking in human diets - iron, zinc, copper, calcium, magnesium, selenium and iodine

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Probiotics and Prebiotics in Dietetics Practice

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Comparative Analysis of Human Gut Microbiota by Barcoded Pyrosequencing

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