Related references
Note: Only part of the references are listed.Dietary phytoestrogens and biomarkers of their intake in relation to cancer survival and recurrence: a comprehensive systematic review with meta-analysis
Agnieszka Micek et al.
NUTRITION REVIEWS (2021)
Towards sustainable consumption of legumes: How origin, processing and transport affect the environmental impact of pulses
Pernilla Tidaker et al.
SUSTAINABLE PRODUCTION AND CONSUMPTION (2021)
Less refined ingredients have lower environmental impact e A life cycle assessment of protein-rich ingredients from oil- and starch- bearing crops
Anouk Lie-Piang et al.
JOURNAL OF CLEANER PRODUCTION (2021)
True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods
Yohan Reynaud et al.
FOOD CHEMISTRY (2021)
Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals
Sophie Saget et al.
JOURNAL OF CLEANER PRODUCTION (2021)
Energy and environmental assessment of residual bio-wastes management strategies
Maria Anna Cusenza et al.
JOURNAL OF CLEANER PRODUCTION (2021)
Neither soy nor isoflavone intake affects male reproductive hormones: An expanded and updated meta-analysis of clinical studies
Katharine E. Reed et al.
REPRODUCTIVE TOXICOLOGY (2021)
White Meat Consumption, All-Cause Mortality, and Cardiovascular Events: A Meta-Analysis of Prospective Cohort Studies
Roberta Lupoli et al.
NUTRIENTS (2021)
Carbon footprints of omnivorous, vegetarian, and vegan diets based on traditional Turkish cuisine
Fehmi Gorkem Uctug et al.
SUSTAINABLE PRODUCTION AND CONSUMPTION (2021)
Insects are a viable protein source for human consumption: from insect protein digestion to postprandial muscle protein synthesis in vivo in humans: a double-blind randomized trial
Wesley J. H. Hermans et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2021)
An attributional life cycle assessment of microbial protein production: A case study on using hydrogen-oxidizing bacteria
Natasha Jarvio et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2021)
Soybean and maize cultivation in South America: Environmental comparison of different cropping systems
Michele Costantini et al.
CLEANER ENVIRONMENTAL SYSTEMS (2021)
Food systems are responsible for a third of global anthropogenic GHG emissions
M. Crippa et al.
NATURE FOOD (2021)
Association between meat consumption and risk of breast cancer: Findings from the Sister Study
Jamie J. Lo et al.
INTERNATIONAL JOURNAL OF CANCER (2020)
Soy intake and breast cancer risk: a prospective study of 300,000 Chinese women and a dose-response meta-analysis
Yuxia Wei et al.
EUROPEAN JOURNAL OF EPIDEMIOLOGY (2020)
Influence of the Gut Microbiome, Diet, and Environment on Risk of Colorectal Cancer
Mingyang Song et al.
GASTROENTEROLOGY (2020)
Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality
Hannah M. Bailey et al.
BRITISH JOURNAL OF NUTRITION (2020)
Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare
Celine Bonnet et al.
FOOD POLICY (2020)
Carbon footprint and land use of oat and faba bean protein concentrates using a life cycle assessment approach
Hannele Heusala et al.
JOURNAL OF CLEANER PRODUCTION (2020)
Spatially-explicit footprints of agricultural commodities: Mapping carbon emissions embodied in Brazil's soy exports
Neus Escobar et al.
GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS (2020)
Probiotic Administration Increases Amino Acid Absorption from Plant Protein: a Placebo-Controlled, Randomized, Double-Blind, Multicenter, Crossover Study
Ralf Jager et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)
Separating the Wheat from the Chaff: Nutritional Value of Plant Proteins and Their Potential Contribution to Human Health
Robert W. Davies et al.
NUTRIENTS (2020)
Effects of Whey and Pea Protein Supplementation on Post-Eccentric Exercise Muscle Damage: A Randomized Trial
David C. Nieman et al.
NUTRIENTS (2020)
Effect of Increasing the Dietary Protein Content of Breakfast on Subjective Appetite, Short-Term Food Intake and Diet-Induced Thermogenesis in Children
Nick Bellissimo et al.
NUTRIENTS (2020)
The Role of Specific Components of a Plant-Based Diet in Management of Dyslipidemia and the Impact on Cardiovascular Risk
Elke A. Trautwein et al.
NUTRIENTS (2020)
Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost
Sophie Saget et al.
SUSTAINABLE PRODUCTION AND CONSUMPTION (2020)
Carbon footprint and land use of food products containing oat protein concentrate
Hannele Heusala et al.
JOURNAL OF CLEANER PRODUCTION (2020)
Red meat intake and risk of coronary heart disease among US men: prospective cohort study
Laila Al-Shaar et al.
BMJ-BRITISH MEDICAL JOURNAL (2020)
Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers
Amparo Tarrega et al.
CURRENT RESEARCH IN FOOD SCIENCE (2020)
Potential to reduce GHG emissions and land use by substituting animal-based proteins by foods containing oat protein concentrate
L. Mogensen et al.
JOURNAL OF CLEANER PRODUCTION (2020)
Impacts of food and diets' life cycle: A brief review
Giacomo Falcone et al.
CURRENT OPINION IN ENVIRONMENTAL SCIENCE & HEALTH (2020)
Substitution of red meat with poultry or fish and risk of type 2 diabetes: a Danish cohort study
Daniel B. Ibsen et al.
EUROPEAN JOURNAL OF NUTRITION (2019)
Environmental performance of organic farming: Evidence from Korean small-holder soybean production
Ki Song Lee et al.
JOURNAL OF CLEANER PRODUCTION (2019)
Cross-allergenicity of crustacean and the edible insect Gryllus bimaculatus in patients with shrimp allergy
Norio Kamemura et al.
MOLECULAR IMMUNOLOGY (2019)
Energy and environmental life cycle assessment of an institutional catering service: An Italian case study
Marina Mistretta et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2019)
Meta-analysis of fecal metagenomes reveals global microbial signatures that are specific for colorectal cancer
Jakob Wirbel et al.
NATURE MEDICINE (2019)
Contribution of different life cycle stages to the greenhouse gas emissions associated with three balanced dietary patterns
Sara Corrado et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2019)
Effect of Red, Processed, and White Meat Consumption on the Risk of Gastric Cancer: An Overall and Dose-Response Meta-Analysis
Seong Rae Kim et al.
NUTRIENTS (2019)
Soy, Soy Isoflavones, and Protein Intake in Relation to Mortality from All Causes, Cancers, and Cardiovascular Diseases: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies
Seyed Mostafa Nachvak et al.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS (2019)
Red and Processed Meat Consumption and Risk for All-Cause Mortality and Cardiometabolic Outcomes A Systematic Review and Meta-analysis of Cohort Studies
Dena Zeraatkar et al.
ANNALS OF INTERNAL MEDICINE (2019)
Quinoa protein: Composition, structure and functional properties
Samira Dakhili et al.
FOOD CHEMISTRY (2019)
Evaluation of cradle to gate environmental impact of frozen green bean production by means of life cycle assessment
Alessio Ilari et al.
JOURNAL OF CLEANER PRODUCTION (2019)
Food waste prevention along the food supply chain: A multi-actor approach to identify effective solutions
Raquel Diaz-Ruiz et al.
RESOURCES CONSERVATION AND RECYCLING (2019)
Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial
Jue Liu et al.
NUTRIENTS (2019)
Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems
Walter Willett et al.
LANCET (2019)
Revised Reference Values for the Intake of Protein
Margrit Richter et al.
ANNALS OF NUTRITION AND METABOLISM (2019)
Animal versus plant protein and adult bone health: A systematic review and meta-analysis from the National Osteoporosis Foundation
Marissa M. Shams-White et al.
PLOS ONE (2018)
Reducing food's environmental impacts through producers and consumers
J. Poore et al.
SCIENCE (2018)
Organic quinoa (Chenopodium quinoa L.) production in Peru: Environmental hotspots and food security considerations using Life Cycle Assessment
Eduardo Cancino-Espinoza et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2018)
Plant-based diets and cardiovascular health
Ambika Satija et al.
TRENDS IN CARDIOVASCULAR MEDICINE (2018)
Effects of Insect Protein Supplementation during Resistance Training on Changes in Muscle Mass and Strength in Young Men
Mathias T. Vangsoe et al.
NUTRIENTS (2018)
Soy Consumption and the Risk of Prostate Cancer: An Updated Systematic Review and Meta-Analysis
Catherine C. Applegate et al.
NUTRIENTS (2018)
Ingestion of Insect Protein Isolate Enhances Blood Amino Acid Concentrations Similar to Soy Protein in A Human Trial
Mathias T. Vangsoe et al.
NUTRIENTS (2018)
Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies
Monica Dinu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Phytoestrogens and risk of prostate cancer: an updated meta-analysis of epidemiologic studies
Qiang Zhang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2017)
A new method of biophysical allocation in LCA of livestock co-products: modeling metabolic energy requirements of body-tissue growth
Xiaobo Chen et al.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT (2017)
An agro-industrial model for the optimization of biodiesel production in Spain to meet the European GHG reduction targets
Neus Escobar et al.
ENERGY (2017)
Land occupation and transformation impacts of soybean production in Southern Amazonia, Brazil
Michael J. Lathuilliere et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Taking nutrition into account within the life cycle assessment of food products
Merja Saarinen et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Protein quality as functional unit - A methodological framework for. inclusion in life cycle assessment of food
Ulf Sonesson et al.
JOURNAL OF CLEANER PRODUCTION (2017)
A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value
Klara Van Mierlo et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Modelling of food loss within life cycle assessment: From current practice towards a systematisation
Sara Corrado et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Hotspots analysis and critical interpretation of food life cycle assessment studies for selecting eco-innovation options and for policy support
Valentina Castellani et al.
JOURNAL OF CLEANER PRODUCTION (2017)
In quest of reducing the environmental impacts of food production and consumption
Serenella Sala et al.
JOURNAL OF CLEANER PRODUCTION (2017)
The role of life cycle assessment in supporting sustainable agri-food systems: A review of the challenges
Bruno Notarnicola et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Life cycle assessment of supermarket food waste
Pedro Brancoli et al.
RESOURCES CONSERVATION AND RECYCLING (2017)
Dietary Approaches in the Management of Diabetic Patients with Kidney Disease
Gang Jee Ko et al.
NUTRIENTS (2017)
Red and processed meat consumption and gastric cancer risk: a systematic review and meta-analysis
Zhanwei Zhao et al.
ONCOTARGET (2017)
Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)
John K. Mathai et al.
BRITISH JOURNAL OF NUTRITION (2017)
Meat subtypes and their association with colorectal cancer: Systematic review and meta-analysis
Prudence R. Carr et al.
INTERNATIONAL JOURNAL OF CANCER (2016)
Agricultural anaerobic digestion plants: What LCA studies pointed out and what can be done to make them more environmentally sustainable
Jacopo Bacenetti et al.
APPLIED ENERGY (2016)
Protein content and amino acids profile of pseudocereals
Carla Mota et al.
FOOD CHEMISTRY (2016)
Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or Quorn™ as protein source
L. Sturtewagen et al.
JOURNAL OF CLEANER PRODUCTION (2016)
Meat alternatives: life cycle assessment of most known meat substitutes
Sergiy Smetana et al.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT (2015)
Carcinogenicity of consumption of red and processed meat
Veronique Bouvard et al.
LANCET ONCOLOGY (2015)
Considerations for protein intake in managing weight loss in athletes
Caoileann H. Murphy et al.
EUROPEAN JOURNAL OF SPORT SCIENCE (2015)
Low Protein Intake Is Associated with a Major Reduction in IGF-1, Cancer, and Overall Mortality in the 65 and Younger but Not Older Population
Morgan E. Levine et al.
CELL METABOLISM (2014)
Protein intake and exercise for optimal muscle function with aging: Recommendations from the ESPEN Expert Group
Nicolaas E. P. Deutz et al.
CLINICAL NUTRITION (2014)
Systematic review and meta-analysis of different dietary approaches to the management of type 2 diabetes
Olubukola Ajala et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)
Vegetarian Diets and the Incidence of Cancer in a Low-risk Population
Yessenia Tantamango-Bartley et al.
CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION (2013)
Leucine co-ingestion improves post-prandial muscle protein accretion in elderly men
Benjamin T. Wall et al.
CLINICAL NUTRITION (2013)
From the LCA of food products to the environmental assessment of protected crops districts: A case-study in the south of Italy
Maurizio Cellura et al.
JOURNAL OF ENVIRONMENTAL MANAGEMENT (2012)
Environmental impact of four meals with different protein sources: Case studies in Spain and Sweden
Jennifer Davis et al.
FOOD RESEARCH INTERNATIONAL (2010)
The pros and cons of phytoestrogens
Heather B. Patisaul et al.
FRONTIERS IN NEUROENDOCRINOLOGY (2010)
Environmental assessment of organic soybean (Glycine max.) imported from China to Denmark: a case study
Marie Trydeman Knudsen et al.
JOURNAL OF CLEANER PRODUCTION (2010)
A review of life cycle assessment (LCA) on some food products
Poritosh Roy et al.
JOURNAL OF FOOD ENGINEERING (2009)
A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations
DS Weigle et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2005)
Nutritional and health benefits of soy proteins
M Friedman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
