An integrated environmental nutrition model for dietary sustainability assessment
暂无分享,去创建一个
[1] Yuqing Zheng,et al. Meet the Meatless: Demand for New Generation Plant-Based Meat Alternatives. , 2022, Applied economic perspectives and policy.
[2] S. O. Petersen,et al. Methane Emissions from Livestock Slurry: Effects of Storage Temperature and Changes in Chemical Composition , 2022, Sustainability.
[3] E. Hallström,et al. Nutritional assessment of plant-based meat analogues on the Swedish market , 2022, International journal of food sciences and nutrition.
[4] F. Cappuccio,et al. Plant-Based Dietary Patterns for Human and Planetary Health , 2022, Nutrients.
[5] E. Jacob‐Lopes,et al. NEXUS ON ANIMAL PROTEINS AND THE CLIMATE CHANGE: THE PLANT-BASED PROTEINS ARE PART OF THE SOLUTION? , 2022, Food and Bioproducts Processing.
[6] Yong Xue,et al. Overview of the Composition of Whole Grains’ Phenolic Acids and Dietary Fibre and Their Effect on Chronic Non-Communicable Diseases , 2022, International journal of environmental research and public health.
[7] R. Russell,et al. The Effects of Commonly Consumed Dietary Fibres on the Gut Microbiome and Its Fibre Fermentative Capacity in Adults with Inflammatory Bowel Disease in Remission , 2022, Nutrients.
[8] J. Salonen,et al. Associations of dairy, meat, and fish intakes with risk of incident dementia and with cognitive performance: the Kuopio Ischaemic Heart Disease Risk Factor Study (KIHD) , 2022, European Journal of Nutrition.
[9] R. Hurt,et al. Plant-Based Diet: Is It as Good as an Animal-Based Diet When It Comes to Protein? , 2022, Current Nutrition Reports.
[10] H. Kim,et al. Modelling methane emissions from pig manure using statistical and machine learning methods , 2022, Air Quality, Atmosphere & Health.
[11] P. Dominguez-Salas,et al. Animal board invited review: Animal source foods in healthy, sustainable, and ethical diets - An argument against drastic limitation of livestock in the food system. , 2022, Animal : an international journal of animal bioscience.
[12] H. Stewart,et al. Cow's milk still leads in the United States: The case of cow's, almond, and soy milk , 2022, Agricultural Economics.
[13] Baojing Gu. Recoupling livestock and crops , 2022, Nature Food.
[14] D. Mozaffarian,et al. Evaluation of the Quality of Evidence of the Association of Foods and Nutrients With Cardiovascular Disease and Diabetes , 2022, JAMA network open.
[15] D. Marinova,et al. Meat Me Halfway: Sydney Meat-Loving Men’s Restaurant Experience with Alternative Plant-Based Proteins , 2022, Sustainability.
[16] Bruce McCarl,et al. Climate Change and Livestock Production: A Literature Review , 2022, Atmosphere.
[17] Xiujie Tan,et al. The health consequences of greenhouse gas emissions: a potential pathway , 2022, Environmental Geochemistry and Health.
[18] Yangchao Luo,et al. A review on plant-based proteins from soybean: Health benefits and soy product development , 2022, Journal of Agriculture and Food Research.
[19] Gordon Hodson,et al. Food technology neophobia as a psychological barrier to clean meat acceptance , 2022, Food Quality and Preference.
[20] A. Eilander,et al. Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review , 2021, Nutrients.
[21] M. McSweeney,et al. Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee , 2021, Beverages.
[22] Irene Blanco-Gutiérrez,et al. Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: a socio‐economic perspective , 2021, Journal of the science of food and agriculture.
[23] S. Hazen,et al. The microbial gbu gene cluster links cardiovascular disease risk associated with red meat consumption to microbiota L-carnitine catabolism , 2021, Nature microbiology.
[24] D. Marchisio,et al. Life cycle assessment and life cycle costing of advanced anaerobic digestion of organic fraction municipal solid waste. , 2021, Chemosphere.
[25] G. La Scalia,et al. Assessing the carbon footprint across the supply chain: Cow milk vs soy drink. , 2021, The Science of the total environment.
[26] A. Dangour,et al. The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK , 2021, The Science of the total environment.
[27] B. Ridoutt. Bringing nutrition and life cycle assessment together (nutritional LCA): opportunities and risks , 2021, The International Journal of Life Cycle Assessment.
[28] T. Nemecek,et al. Reconciling regionally-explicit nutritional needs with environmental protection by means of nutritional life cycle assessment , 2021 .
[29] A. Bala,et al. Role of the Food Supply Chain Stakeholders in Achieving UN SDGs , 2021, Sustainability.
[30] Anna H. Grummon,et al. Awareness of and reactions to health and environmental harms of red meat among parents in the United States , 2021, Public Health Nutrition.
[31] E. Kwofie,et al. Response-to-Failure Analysis of Global Food System Initiatives: A Resilience Perspective , 2021, Frontiers in Sustainable Food Systems.
[32] I. Blanco,et al. Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: An environmental perspective. , 2021, Journal of the science of food and agriculture.
[33] L. Benvenuti,et al. Multi-indicator design and assessment of sustainable diet plans , 2021 .
[34] Nina Mesiranta,et al. Framings of Food Waste: How Food System Stakeholders Are Responsibilized in Public Policy Debate , 2021, Journal of Public Policy & Marketing.
[35] Andrew Jones,et al. Alcohol, calories, and obesity: A rapid systematic review and meta‐analysis of consumer knowledge, support, and behavioral effects of energy labeling on alcoholic drinks , 2021, Obesity reviews : an official journal of the International Association for the Study of Obesity.
[36] Y. W. Park,et al. The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry , 2020, Food science of animal resources.
[37] OUP accepted manuscript , 2021, The American Journal of Clinical Nutrition.
[38] A. Jayedi,et al. Dietary intake of total, animal and plant proteins and the risk of coronary heart disease and hypertension: a systematic review and dose-response meta-analysis of prospective cohort studies , 2020, Critical reviews in food science and nutrition.
[39] M. A. Drake,et al. Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. , 2020, Journal of dairy science.
[40] F. Provenza,et al. Plant-Based Meats, Human Health, and Climate Change , 2020, Frontiers in Sustainable Food Systems.
[41] B. P. Ismail,et al. Protein demand: review of plant and animal proteins used in alternative protein product development and production , 2020, Animal frontiers : the review magazine of animal agriculture.
[42] Jiang-ho He,et al. A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. , 2020, Comprehensive reviews in food science and food safety.
[43] C. Bryant. Culture, meat, and cultured meat , 2020, Journal of animal science.
[44] F. Perez-Cueto,et al. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future , 2020, Critical reviews in food science and nutrition.
[45] B. Özçelik,et al. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects , 2020 .
[46] T. Bartzanas,et al. Effect of a dietary modification for fattening pigs on the environmental performance of commercial pig production in Greece , 2020 .
[47] S. Attwood,et al. Sustainable agri-food investments require multi-sector co-development of decision tools , 2020, Ecological Indicators.
[48] M. Ferrari,et al. More sustainable European diets based on self-selection do not require exclusion of entire categories of food , 2020 .
[49] J. Hocquette,et al. The Myth of Cultured Meat: A Review , 2020, Frontiers in Nutrition.
[50] F. Azizi,et al. A Prospective Study of Dietary Meat Intake and Risk of Incident Chronic Kidney Disease. , 2020, Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation.
[51] M. Reinders,et al. Determinants of real-life behavioural interventions to stimulate more plant-based and less animal-based diets: A systematic review , 2019, Trends in Food Science & Technology.
[52] S. Hur,et al. Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review. , 2019, Comprehensive reviews in food science and food safety.
[53] O. Meixner,et al. Cow Milk versus Plant-Based Milk Substitutes: A Comparison of Product Image and Motivational Structure of Consumption , 2019, Sustainability.
[54] Cristina A. Godinho,et al. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions , 2019, Trends in Food Science & Technology.
[55] S. Walrand,et al. The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review , 2019, Nutrients.
[56] F. Pierre,et al. Estimation of the burden of disease attributable to red meat consumption in France: Influence on colorectal cancer and cardiovascular diseases. , 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.
[57] Katerina S. Stylianou,et al. Nutrition in the life cycle assessment of foods—function or impact? , 2019, The International Journal of Life Cycle Assessment.
[58] S. Levenberg,et al. Tissue Engineering for Clean Meat Production , 2019, Front. Sustain. Food Syst..
[59] Christopher M. Wharton,et al. Integrating Protein Quality and Quantity with Environmental Impacts in Life Cycle Assessment , 2019, Sustainability.
[60] Malou Reipurth,et al. Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers , 2019, Food Quality and Preference.
[61] L. Silva,et al. Cashew apple fiber prevents high fat diet-induced obesity in mice: an NMR metabolomic evaluation. , 2019, Food & function.
[62] M. G. Gómez Roig,et al. The Effects of Vegetarian and Vegan Diet during Pregnancy on the Health of Mothers and Offspring , 2019, Nutrients.
[63] C. Bryant,et al. A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China , 2019, Front. Sustain. Food Syst..
[64] F. G. Üçtuğ. The Environmental Life Cycle Assessment of Dairy Products , 2019, Food Engineering Reviews.
[65] Remko M. Boom,et al. Structuring processes for meat analogues , 2018, Trends in Food Science & Technology.
[66] N. Mann. A brief history of meat in the human diet and current health implications. , 2018, Meat science.
[67] Jim W. Hall,et al. Meat consumption, health, and the environment , 2018, Science.
[68] P. Stenvinkel,et al. Red meat intake in chronic kidney disease patients: Two sides of the coin. , 2018, Nutrition.
[69] S. Wood,et al. Measuring nutritional quality of agricultural production systems: Application to fish production , 2017 .
[70] S. Baker,et al. A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages , 2017, Journal of pediatric gastroenterology and nutrition.
[71] Sirpa Kurppa,et al. Taking nutrition into account within the life cycle assessment of food products , 2017 .
[72] Pavan Kumar,et al. Meat analogues: Health promising sustainable meat substitutes , 2017, Critical reviews in food science and nutrition.
[73] G. Keoleian,et al. Greenhouse Gas Emission Estimates of U.S. Dietary Choices and Food Loss , 2015 .
[74] O. Malav,et al. Meat Analog: A Review , 2015, Critical reviews in food science and nutrition.
[75] Gregory A Keoleian,et al. Toward a life cycle-based, diet-level framework for food environmental impact and nutritional quality assessment: a critical review. , 2013, Environmental science & technology.
[76] N. Holden,et al. An evaluation of life cycle assessment of European milk production. , 2011, Journal of environmental management.
[77] F. Vandendriessche. Meat products in the past, today and in the future. , 2008, Meat science.