Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content

Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

(2021) Julie Perron et al.   PUBLIC HEALTH NUTRITION

Front of pack nutritional labelling schemes: a systematic review and meta‐analysis of recent evidence relating to objectively measured consumption and purchasing

(2020) H. Croker et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Changes in Nutrient Declaration after the Food Labeling and Advertising Law in Chile: A Longitudinal Approach

(2020) Daiana Quintiliano Scarpelli et al.   Nutrients

Understanding whole‐wheat flour and its effect in breads: A review

(2020) Manuel Gómez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The Influence of Dietary Salt Beyond Blood Pressure

(2019) Austin T. Robinson et al.   CURRENT HYPERTENSION REPORTS

Dietary Fiber, Atherosclerosis, and Cardiovascular Disease

(2019) Ghada A. Soliman   Nutrients

Innovation to Create a Healthy and Sustainable Food System: A Science Advisory From the American Heart Association

(2019) Cheryl A.M. Anderson et al.   CIRCULATION

Microbiota‐dependent and ‐independent effects of dietary fibre on human health

(2019) Yang Cai et al.   BRITISH JOURNAL OF PHARMACOLOGY

Reformulating foods to meet current scientific knowledge about salt, sugar and fats

(2018) Nastasia Belc et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Meta-Analysis of Food Labeling Effects on Consumer Diet Behaviors and Industry Practices

(2018) Siyi Shangguan et al.   AMERICAN JOURNAL OF PREVENTIVE MEDICINE

Differences in the sodium content of bread products in the USA and UK: implications for policy

(2017) Kasey J Coyne et al.   PUBLIC HEALTH NUTRITION

Effects of a Voluntary Front-of-Pack Nutrition Labelling System on Packaged Food Reformulation: The Health Star Rating System in New Zealand

(2017) Cliona Mhurchu et al.   Nutrients

Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods

(2016) Rachael Jaenke et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Salt reduction: Moving from consumer awareness to action

(2016) Elizabeth H. Zandstra et al.   FOOD QUALITY AND PREFERENCE

Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

(2014) Jacqui Webster et al.   Nutrients

Effect of lower sodium intake on health: systematic review and meta-analyses

(2013) N. J. Aburto et al.   BMJ-British Medical Journal

WHOLEheart study participant acceptance of wholegrain foods

(2012) Sharron Kuznesof et al.   APPETITE

Marketing whole grain breads in Canada via food labels

(2012) Dunja Sumanac et al.   APPETITE

High dietary fiber intake prevents stroke at a population level

(2012) Edoardo Casiglia et al.   CLINICAL NUTRITION

The Impact of Salt Reduction in Bread: A Review

(2012) Markus C.E. Belz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada

(2012) Jean-Claude Moubarac et al.   PUBLIC HEALTH NUTRITION

Front-of-pack nutrition label stimulates healthier product development: a quantitative analysis

(2010) Ellis L Vyth et al.   International Journal of Behavioral Nutrition and Physical Activity

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

(2009) C. Collar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Health benefits of dietary fiber

(2009) James W Anderson et al.   NUTRITION REVIEWS

Potential for improvement of population diet through reformulation of commonly eaten foods

(2008) Joop van Raaij et al.   PUBLIC HEALTH NUTRITION