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Balázs Bajka

king's college london

H指数:25

被引数:2,590

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(Poly)phenol intake and mental health: a scoping review

(多)酚摄入与心理健康：一项范围综述

Critical Reviews in Food Science and Nutrition

IF8.8

2026-01-010

OA

Maximum nutrition, minimum waste - exploring the acceptability of 'root-to-tip' dining amongst consumers in a higher education institution

营养最大化，浪费最小化——探索高等教育机构消费者对“从头到尾”餐饮模式的接受度

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2025-08-010

OAAI

The effect of almonds on mental health and gut health: a 12-week randomised controlled trial

杏仁对心理健康和肠道健康的影响：一项为期12周的随机对照试验

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2025-08-010

OAAI

Nutrition, food and sustainability research: Developing student project capability in UK higher education

营养、食品和可持续性研究：提升英国高等教育中学生项目能力

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2025-08-010

OAAI

Iron bioacessibility from fava bean-fortifed white wheat flour following simulated in vitro gastrointestinal digestion

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-12-160

PRE

Effects of cranberry (poly)phenols on mental health in university students: the CRANMOOD randomized controlled trial

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-12-160

PRE

Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based Foods

真菌蛋白：一种健康且可持续的替代蛋白质类食物来源

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY

IF12.4

2024-12-033

PRE

Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

OAAI

Oral and gastrointestinal bioaccessibility of anthocyanins in fresh, frozen, and blended blueberries

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2023-03-080

OA

Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study

AMERICAN JOURNAL OF CLINICAL NUTRITION

IF6.9

2023-03-0118

OAAI

In vitro protein bioaccessibility and human serum amino acid responses to white bread enriched with intact plant cells

IF9.8

2023-03-0114

OA

Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-02-0136

OAAI

The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants

FOOD HYDROCOLLOIDS

IF12.4

2021-05-0142

OAAI

Comparing the permeability of human and porcine small intestinal mucus for particle transport studies

SCIENTIFIC REPORTS

IF3.9

2020-11-2046

OAAI

Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth

JOURNAL OF FUNCTIONAL FOODS

IF4

2020-09-0126

OAAI

A systematic review ofin vitrostudies evaluating the inhibitory effects of polyphenol-rich fruit extracts on carbohydrate digestive enzymes activity: a focus on culinary fruits consumed in Europe

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-08-2520

PREAI

Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods

JOURNAL OF FUNCTIONAL FOODS

IF4

2020-05-0146

OAAI

Interactions of bile salts with a dietary fibre, methylcellulose, and impact on lipolysis

CARBOHYDRATE POLYMERS

IF12.5

2020-03-0111

OAAI

Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring

FOOD HYDROCOLLOIDS

IF12.4

2019-03-0121

OAAI

The fate of cellulose nanocrystal stabilised emulsions after simulated gastrointestinal digestion and exposure to intestinal mucosa

IF5.1

2019-01-0156

OAAI