Found 16 matching trials
Mediterranean Enriched Diet for Tackling Youth Obesity
NAThe prevalence of obesity is one of the main public health problems worldwi...
Multidomain Interventions for Elderly Individuals in Residential Structures
NAThe "Multidomain Interventions to improve the COgnitive and fUNctional well...
Location
RSA Cremona Solidale
Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?
NAIron deficiency anaemia is a major problem for women worldwide. Cereal food...
Location
Multiple Locations
Breakfast Test Products and Acute Satiety Scores
PHASE2Rationale: The worldwide prevalence of obesity increases rapidly, and at th...
Location
TNO Quality of Life
Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals
NABread is the most common grain product in the world, with consumption surpa...
Location
Weizmann Institute of Science
Breads Made With Triticum Heritage Varieties: Effect on Post-prandial Glycemia and Insulinemia
NAWheat is one of the most important crop for humans and it represents a sour...
Location
Department of Food and Drugs, University of Parma
Health Effects of Different Types of Bread
NADietary fiber is well known to have health promoting effects, including red...
Location
Vibeke Telle-Hansen
Effects of Sourdough Fermented Rye Crisp Bread on Appetite and Postprandial Metabolic Responses
NAThe overall objective is to evaluate the impact of sourdough fermented cris...
Location
Multiple Locations
Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal
NADuring this project the effect of different types of sourdough breads consu...
Location
KU Leuven/ UZ Leuven
Wheat Bread Study: Comparison of the Tolerance of Different Wheat Breads
NAThis study aims to assess the differences in tolerability of differently ma...
Location
Institute of Nutritional Medicine, University of Hohenheim