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1.
A qualitative study exploring the perceptions of children, parents and school staff towards the development and implementation of school lunch provision within primary schools in the Netherlands.
BMC Public Health
; 23(1): 2367, 2023 11 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-38030987
2.
Content of lunchboxes of Dutch primary school children and their perceptions of alternative healthy school lunch concepts.
Public Health Nutr
; : 1-9, 2022 Oct 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-36268771
3.
Improving dietary intake during lunch through the provision of a healthy school lunch at Dutch primary schools: design of a pretest-posttest effectiveness study.
BMC Public Health
; 20(1): 662, 2020 May 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-32398052
4.
What's for lunch? The content and quality of lunches consumed by Dutch primary schoolchildren and the differences between lunches consumed at home and at school.
BMC Public Health
; 19(1): 1365, 2019 Oct 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-31651297
5.
Changing the behaviour of children living in Dutch disadvantaged neighbourhoods to improve breakfast quality: Comparing the efficacy of three school-based strategies.
Appetite
; 137: 163-173, 2019 06 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30822489
6.
The effect of a default-based nudge on the choice of whole wheat bread.
Appetite
; 121: 179-185, 2018 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29155046
7.
Breakfast barriers and opportunities for children living in a Dutch disadvantaged neighbourhood.
Appetite
; 107: 372-382, 2016 12 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-27565375
8.
Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.
BMC Public Health
; 14: 906, 2014 Sep 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-25181935
9.
Which factors promote and prohibit successful implementation and normalization of a healthy school lunch program at primary schools in the Netherlands?
J Health Popul Nutr
; 41(1): 47, 2022 10 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36243766
10.
Some insights into the development of food and brand familiarity: The case of soy sauce in the Netherlands.
Food Res Int
; 142: 110200, 2021 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-33773675
11.
Reading Food Experiences from the Face: Effects of Familiarity and Branding of Soy Sauce on Facial Expressions and Video-Based RPPG Heart Rate.
Foods
; 10(6)2021 Jun 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-34200869
12.
Effect of Branding and Familiarity of Soy Sauces on Valence and Arousal as Determined by Facial Expressions, Physiological Measures, Emojis, and Ratings.
Front Neurogenom
; 2: 651682, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-38235247
13.
Saliva as research material: biochemical, physicochemical and practical aspects.
Arch Oral Biol
; 52(12): 1114-35, 2007 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-17692813
14.
Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva.
J Colloid Interface Sci
; 313(2): 485-93, 2007 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-17574261
15.
Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation.
Water Res
; 94: 42-51, 2016 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26925543
16.
An In-Store Experiment on the Effect of Accessibility on Sales of Wholegrain and White Bread in Supermarkets.
PLoS One
; 11(3): e0151915, 2016.
Artículo
en Inglés
| MEDLINE | ID: mdl-27010704
17.
Identification of salivary proteins at oil-water interfaces stabilized by lysozyme and beta-lactoglobulin.
Arch Oral Biol
; 55(4): 268-78, 2010 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-20197185
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