Reduction of sugar, salt and fat content in foods over the period 2016–2021 in Spain: the National Food Reformulation Plan

Branded Foods Databases as a Tool to Support Nutrition Research and Monitoring of the Food Supply: Insights From the Slovenian Composition and Labeling Information System

(2022) Igor Pravst et al.   Frontiers in Nutrition

The potential of food environment policies to reduce socioeconomic inequalities in diets and to improve healthy diets among lower socioeconomic groups: an umbrella review

(2022) Anne Lene Løvhaug et al.   BMC PUBLIC HEALTH

Obesity in COVID-19 era, implications for mechanisms, comorbidities, and prognosis: a review and meta-analysis

(2021) Seyed Morsal Mosallami Aghili et al.   INTERNATIONAL JOURNAL OF OBESITY

Methodology and implementation of the WHO European Childhood Obesity Surveillance Initiative (COSI)

(2021) João Breda et al.   Obesity Reviews

Towards better nutrition in Europe: Evaluating progress and defining future directions

(2020) Joao Breda et al.   FOOD POLICY

Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values

(2020) María José Yusta-Boyo et al.   Nutrients

Reformulation of Pastry Products to Improve Effects on Health

(2020) Ramon Estruch et al.   Nutrients

Situación ponderal de la población escolar de 6 a 9 años en España: resultados del estudio ALADINO 2015

(2020) Marta García-Solano et al.   ANALES DE PEDIATRIA

What is the impact of food reformulation on individuals' behaviour, nutrient intakes and health status? A systematic review of empirical evidence

(2020) Mathilde Gressier et al.   Obesity Reviews

Slicing the salt content of bread in Ireland: a review of reformulation since 2003

(2016) O. Feehan et al.   PROCEEDINGS OF THE NUTRITION SOCIETY