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Yvonne Granfeldt

Lund University

H指数:32

被引数:5,291

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Association between Paleolithic diet fraction and systemic low-grade chronic inflammation in the Malmö diet and cancer study cohort

佩勒olithic饮食比例与马尔默饮食和癌症研究队列中系统性低度慢性炎症的关联

European Journal of Nutrition

IF4.3

2025-11-120

OAAI

Paleolithic diet fraction and score in post hoc data analysis of a randomized controlled trial with lifestyle interventions for abdominal obesity

旧石器时代饮食分数和评分在针对腹部肥胖进行生活方式干预的随机对照试验的事后数据分析中

IF2.2

2025-10-020

OAAI

Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2024-12-010

OAAI

Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats

FOOD SCIENCE & NUTRITION

IF3.8

2024-10-181

OAAI

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour

FRONTIERS IN NUTRITION

IF5.1

2024-10-090

OAAI

Inverse association between Paleolithic Diet Fraction and mortality and incidence of cardiometabolic disease in the prospective Malmö Diet and Cancer Study

EUROPEAN JOURNAL OF NUTRITION

IF4.3

2023-12-111

OAAI

Effect of AMY1 copy number variation and various doses of starch intake on glucose homeostasis: data from a cross-sectional observational study and a crossover meal study

GENES AND NUTRITION

IF4.9

2021-11-177

OAAI

Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa

FOOD SCIENCE & NUTRITION

IF3.8

2019-11-0633

OAAI

Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability

FOOD SCIENCE & NUTRITION

IF3.8

2019-08-0270

OAAI

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-06-0575

OAAI

Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects

IF5

2019-03-298

OAAI

Probiotic fruit beverages with different polyphenol profiles attenuated early insulin response

NUTRITION JOURNAL

IF3.8

2018-02-2716

OAAI

Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation

molecular nutrition food research

IF3.4

2017-01-1916

OAAI

Palaeolithic diet decreases fasting plasma leptin concentrations more than a diabetes diet in patients with type 2 diabetes: a randomised cross-over trial

CARDIOVASCULAR DIABETOLOGY

IF10.6

2016-05-2322

OAAI

Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2015-05-0188

PREAI

Subjective satiety and other experiences of a Paleolithic diet compared to a diabetes diet in patients with type 2 diabetes

NUTRITION JOURNAL

IF3.8

2013-07-2943

OAAI

Validation of digital photographs, as a tool in 24-h recall, for the improvement of dietary assessment among rural populations in developing countries

NUTRITION JOURNAL

IF3.8

2012-08-2973

OAAI

A paleolithic diet is more satiating per calorie than a mediterranean-like diet in individuals with ischemic heart disease

NUTRITION & METABOLISM

IF4.1

2010-01-0164

OAAI

Beneficial effects of a Paleolithic diet on cardiovascular risk factors in type 2 diabetes: a randomized cross-over pilot study

CARDIOVASCULAR DIABETOLOGY

IF10.6

2009-01-01194

OAAI

Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects

AMERICAN JOURNAL OF CLINICAL NUTRITION

IF6.9

2008-03-01144

OAAI