Miriam Clegg

University College Cork

H指数:24

被引数:1,856

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The nutritional composition and impact on UK dietary intakes of meat and plant-based meat alternatives

肉和植物基肉类替代品的营养成分及其对英国膳食摄入的影响

npj Science of Food

IF7.8

2025-11-030

OAAI

The influence of flavour enhancement and protein fortification of pureed meals on perceived palatability, appetite and food intake in older people

纯质餐点中风味增强和蛋白质强化的影响：对老年人感知适口性、食欲和食物摄入的影响

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2025-11-010

OAAI

Comparing oral processing characteristics, sensory attributes and expected satiation of easier and more difficult food textures across age groups: 18-35, 70-74 and 75+years

比较不同年龄段（18-35岁、70-74岁和75岁以上）下，更易加工与更难加工食物质地的口腔加工特征、感官属性及预期饱腹感。

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2025-11-010

OAAI

Macromineral and trace element concentrations of dairy products and plant-based imitations in the UK: implications for population intakes

乳制品和植物基仿制品的常量矿物质和微量元素浓度：对英国人群摄入量的影响

Food Research International

IF8

2025-10-280

OAAI

Exploring UK older adults' perceptions of age-related changes and their influence on food behaviours

探索英国老年人对年龄相关变化的认知及其对饮食行为的影响

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2025-08-010

OAAI

Sequential meals containing animal and plant based saturated fats have differential effects on postprandial gut hormones but no impact on satiety compared with unsaturated fats in generally healthy men: findings from the randomized controlled crossover CocoHeart study

含有动物和植物来源饱和脂肪的序贯餐食与不饱和脂肪相比，对健康男性的餐后肠道激素具有不同的影响，但对饱腹感无影响：来自随机对照交叉CocoHeart研究的发现

The Journal of Nutrition

IF3.8

2025-07-010

OAAI

A systematic review of the factors affecting textural perception by older adults and their association with food choice and intake

一项关于影响老年人质地感知的因素及其与食物选择和摄入关系的系统综述

Appetite

IF3.8

2025-06-180

PRE

Individual variations in eating rate and oral processing behaviours and their association with energy intake and appetite in older adults (≥ 65 years old)

老年人群（≥ 65岁）中进食速率和口腔加工行为的个体差异及其与能量摄入和食欲的关联

APPETITE

IF3.8

2025-04-010

OAAI

Differences in appetite, food intake, and gastric emptying responses to protein intake by older adults varying in level of physical activity: A randomised controlled trial

不同活动水平老年人在蛋白质摄入后，其食欲、食物摄入量和胃排空反应的差异：一项随机对照试验

APPETITE

IF3.8

2025-02-010

PRE

Does physical activity level and total energy expenditure relate to food intake, appetite, and body composition in healthy older adults? A cross-sectional study

EUROPEAN JOURNAL OF NUTRITION

IF4.3

2025-01-241

OAAI

Comparison of mineral profiles between cows' milk and plant-based beverages in the UK

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-12-160

PRE

Pulse-rich diets and risk of cardiovascular diseases: findings from the UK Biobank prospective study

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-12-160

PRE

Associations of pulse-rich diets with risk of cancer incidence and mortality: findings from the UK Biobank prospective cohort study

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-12-160

PRE

Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing population

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-04-013

PRE

Pulse-rich diets are associated with higher micronutrient intake and serum micronutrient status in UK children aged 1-18 years

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-01-081

Changes in the declared nutrients and price of plant-based milk alternatives in UK supermarkets between 2020 and 2023

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-01-081

Effects of substituting red and processed red meats with faba beans on nutrient intake and environmental impact in UK adults

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-01-080

Pulse rich diets are associated with a higher nutrient intake in adults: Results from the National Diet and Nutrition Survey years 1-11

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-01-081

A content analysis of the European food safety Authority?s scientific opinion on authorised and rejected appetite-related health claim applications

JOURNAL OF FUNCTIONAL FOODS

IF4

2023-03-010

OAAI

Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers

习惯食用豆壳强化的高纤维面包会增加健康志愿者的血浆indole-3-propionic浓度，并降低腐胺和脱氧胆酸粪便浓度

BRITISH JOURNAL OF NUTRITION

IF3

2023-02-273

OAAI

Miriam Clegg

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