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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1943 6
1944 1
1945 424
1946 1468
1947 1616
1948 1448
1949 1218
1950 1894
1951 2128
1952 1895
1953 2016
1954 1955
1955 1973
1956 1885
1957 1895
1958 1931
1959 1765
1960 1858
1961 1994
1962 2106
1963 2940
1964 3992
1965 3947
1966 3699
1967 3764
1968 3709
1969 4377
1970 4301
1971 4763
1972 4905
1973 5193
1974 5412
1975 5111
1976 4867
1977 4753
1978 4714
1979 5070
1980 4736
1981 4870
1982 4828
1983 5359
1984 5515
1985 5587
1986 5561
1987 5527
1988 5364
1989 5751
1990 6061
1991 6164
1992 6161
1993 6192
1994 6659
1995 6715
1996 6760
1997 7429
1998 8072
1999 8710
2000 9723
2001 11030
2002 11661
2003 12768
2004 13572
2005 14758
2006 15992
2007 17899
2008 18781
2009 20485
2010 22531
2011 24662
2012 27400
2013 28778
2014 29641
2015 30503
2016 30658
2017 31841
2018 32452
2019 20300
2020 718
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601,618 results
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Page 1
Developing a Food Exchange System for Meal Planning in Vegan Children and Adolescents.
Menal-Puey S, et al. Nutrients 2018. PMID 30585248 Free PMC article.
The aim of this article is to provide a practical approach system to meal planning, based on the same food exchange methodology that has been already published in adults. Daily portions of each food exchange group have been calculated so the resulting menu provides at least 90% of the Dietary Reference Intakes (DRIs) of protein, iron, zinc, calcium, and n-3 fatty acids for each age group, sex, and physical activity level. ...
The aim of this article is to provide a practical approach system to meal planning, based on the same food exchange methodology that …
Foreword
Capurso L. J Clin Gastroenterol 2018. PMID 30300261
Students' adherence to dietary recommendations and their food consumption habits.
Stroebele-Benschop N, et al. Nutr Health 2018. PMID 29708044
BACKGROUND: Habitual behavior rather than intention has been linked to food intake patterns. AIM: The purpose of this study was to examine the adherence to dietary recommendations in university students and to analyze whether habit strength predicts food consumption. ...Food intake was measured via a self-administered online food frequency survey two weeks later, which was then compared to dietary recommendations. ...
BACKGROUND: Habitual behavior rather than intention has been linked to food intake patterns. AIM: The purpose of this study was to ex …
Algae in food: a general review.
Ścieszka S and Klewicka E. Crit Rev Food Sci Nutr 2019 - Review. PMID 29999416
Moreover, algae are used in the food industry as food supplements and an addition to functional food. Algae are also added to meat products, such as pasty, steaks, frankfurters and sausages, as well as to fish, fish products, and oils, to improve their quality. ...Due to their properties algae may also be used for construction of fermented functional food. Fermented products containing algae are, most of all, dairy products, such as cheese, cream, milk deserts, yoghurt, cottage cheese, and processed cheese. ...
Moreover, algae are used in the food industry as food supplements and an addition to functional food. Algae are also ad …
Is nutritional quality of food-at-home purchases improving? 1969-2010: 40 years of household consumption surveys in France.
Caillavet F, et al. Eur J Clin Nutr 2018. PMID 29255186
SUBJECTS/METHODS: Time-series of food-at-home purchases from representative samples of French households were built based on two sources of data: the INSEE National Food Survey (1969-1991) and the Kantar Food Consumption Panel (1989-2010). Food-at-home purchases were converted into energy and nutrients using the French CIQUAL food composition table. The nutritional quality of food-at-home purchases was estimated using the mean adequacy ratio (MAR) for 15 key nutrients. ...
SUBJECTS/METHODS: Time-series of food-at-home purchases from representative samples of French households were built based on two sour …
Food price trends in South Korea through time series analysis.
Kim TH, et al. Public Health 2018. PMID 30384030
METHODS: We analyzed price trends of selected food items in the food groups of grains, vegetables, meats, sweets, spices, fast foods, and non-alcoholic beverages. We obtained nominal prices from the monthly reports of the 2006 Consumer Price Survey for representative items in each food group. ...
METHODS: We analyzed price trends of selected food items in the food groups of grains, vegetables, meats, sweets, spices, fast …
Analysis of Food Pairing in Regional Cuisines of India.
Jain A, et al. PLoS One 2015. PMID 26430895 Free PMC article.
Spice and dairy emerged as the most significant ingredient classes responsible for the biased pattern of food pairing. Interestingly while individual spices contribute to negative food pairing, dairy products on the other hand tend to deviate food pairing towards positive side. ...Our study also provides insights as to how big data can change the way we look at food....
Spice and dairy emerged as the most significant ingredient classes responsible for the biased pattern of food pairing. Interestingly …
Measuring food waste in Dutch households: A synthesis of three studies.
van Dooren C, et al. Waste Manag 2019. PMID 31279391
Based on the distribution across the various pathways, it is calculated that 10.8 kg of solid food is wasted via other pathways. ...Solid food waste accounts for 13.0% of all food purchased. The most wasted solid foods are bread (22%), dairy products (17%), vegetables (14%), fruit (12%) and meat (7%) ( See Table 1). ...
Based on the distribution across the various pathways, it is calculated that 10.8 kg of solid food is wasted via other pathways. ...S …
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