Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market
Klerks et al
Scientific publications
Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index
Michel et al
High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products
Salazar et al
Are Homemade and Commercial Infant Foods Different? A Nutritional Profile and Food Variety Analysis in Spain
Bernal et al
Effects of Whole-Grain and Sugar Content in Infant Cereals on Gut Microbiota at Weaning: A Randomized Trial
Plaza-Diaz J et al
Neurodevelopment and growth until 6.5 years of infants who consumed a low-energy, low-protein formula supplemented with bovine milk fat globule membranes: a randomized controlled trial
Timby et al
Corporate tensions and drivers of sustainable innovation: a qualitative study in the food industry
Roman et al
Complementary Feeding Practices and Parental Pressure to Eat among Spanish Infants and Toddlers: A Cross-Sectional Study
Klerks et al
Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial
Johansson et al
The palm oil trend. Estimation of palmitic acid levels in infant formulas in four European countries.
Accepted scientific abstract
Schutte et al
Are Sugar-Reduced and Whole Grain Infant Cereals Sensorially Accepted at Weaning? A Randomized Controlled Cross-Over Trial
Sanchez-Siles et al
