A pinch less salt, a dash more health?: reformulating independent Chinese takeaway mealsPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52024-01-080OA
Takeaway food consumers (in Liverpool) are receptive to the idea of reformulated healthier versions of takeaway foodsPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52022-10-050OA
Predictors of takeaway food consumption in an adult population in LiverpoolPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52022-08-300OA
Nutritional labelling of takeaway food: scope for physical activity equivalents?PROCEEDINGS OF THE NUTRITION SOCIETYIF4.52018-10-053OAAI
Challenges to improve the nutritional quality of foods served by small independent takeaway outletsPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52018-10-051OAAI
Consumers' knowledge and attitudes to takeaway food in MerseysidePROCEEDINGS OF THE NUTRITION SOCIETYIF4.52016-11-243OAAI
Saturated and trans-fatty acids in UK takeaway foodINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONIF3.32016-02-2416OA
Increased takeaway meal consumption increases dietary energy, salt and fatPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52015-09-231OAAI
Saturated fatty acid content of popular takeaway food in the UKPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52013-08-301OAAI
Total sugar content of takeaway food in Merseyside, UKPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52013-04-123OAAI
Trans fatty acid content of takeaway food in Merseyside, UKPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52013-04-122OAAI
Nutritional challenges and health implications of takeaway and fast foodNUTRITION REVIEWSIF4.92013-04-11151OA
Comparison of the nutritional quality of Indian takeaway and supermarket ready mealsPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52012-10-194OAAI
Reduction of fat and Na content in takeaway food by recipe reformulationPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52011-10-145OAAI
Nutritional composition of takeaway meals served by independent small outletsPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52011-10-146OAAI
Comparison of the nutritional quality of takeaway and ready to eat mealsPROCEEDINGS OF THE NUTRITION SOCIETYIF4.52011-10-143OAAI
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