Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance

14/191 ) and University of Auckland Faculty Research Development Fund. The Cambridge Weight Plan© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat and Research Institute. National Institute for Health Research Biomedical Research Centre (NIH...

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Detalhes bibliográficos
Autor principal: Zhu, Ruixin (author)
Outros Autores: Larsen, Thomas M. (author), Poppitt, Sally D. (author), Silvestre, Marta P. (author), Fogelholm, Mikael (author), Jalo, Elli (author), Hätönen, Katja A. (author), Huttunen-Lenz, Maija (author), Taylor, Moira A. (author), Simpson, Liz (author), Mackintosh, Kelly A. (author), McNarry, Melitta A. (author), Navas-Carretero, Santiago (author), Martinez, J. Alfredo (author), Handjieva-Darlenska, Teodora (author), Handjiev, Svetoslav (author), Drummen, Mathijs (author), Westerterp-Plantenga, Margriet S. (author), Lam, Tony (author), Vestentoft, Pia S. (author), Muirhead, Roslyn (author), Brand-Miller, Jennie (author), Raben, Anne (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Desire to eat
Dietary fiber
Glycemic index
Glycemic load
Hunger
Satiety
Nutrition and Dietetics
Critical Care and Intensive Care Medicine
SDG 3 - Good Health and Well-being
Texto completo:http://hdl.handle.net/10362/129677
País:Portugal
Oai:oai:run.unl.pt:10362/129677

Texto Completo

http://hdl.handle.net/10362/129677

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