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📊 Resource Allocation by Research Phase:
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🧪 Experimental Design
🔬 Clinical Trials
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The purpose of this study is to evaluate the interaction between white pota...
Status
Recruiting
Location
Centre for Urban Innovation (CUI-109), School of Nutrition, Toronto Metropolitan University
Start Date
2025-10-30
Trial ID
NCT07230951
The purpose of the present study is to explore the influence of cooking met...
Status
Completed
Location
School of Nutrition, Ryerson University
Start Date
2018-12-21
Trial ID
NCT03307681
Treatments Being Tested
The purpose of the present study is to explore the influence of cooking met...
Status
Completed
Location
School of Nutrition, Ryerson University
Start Date
2018-04-09
Trial ID
NCT03309124
Treatments Being Tested
With the rapid development of the modern food industry, a large number of p...
Status
Not Yet Recruiting
Location
Multiple Locations
Start Date
2026-04-10
Trial ID
NCT07530939
Treatments Being Tested
This study is designed to compare the effect of different dietary potassium...
Status
Unknown
Location
Department of Nutrition Science Purdue University
Start Date
2016-04-27
Trial ID
NCT02697708
Treatments Being Tested
This one-year randomized crossover study is proposed to compare the changes...
Status
Completed
Location
Chinese University of Hong Kong
Start Date
2014-01
Trial ID
NCT02006771
Treatments Being Tested
Assess the impact of high antioxidant potato products on postprandial glyce...
Status
Completed
Location
Purdue University
Start Date
2017-01-31
Trial ID
NCT03066713
Treatments Being Tested
This study will compare the effects of commonly consumed carbohydrate sourc...
Status
Completed
Location
Department of Nutritional Sciences, FitzGerald Building
Start Date
2013-04
Trial ID
NCT02499107