Improving the fat content of foods Improving the fat content of foods

by Williams, Christine M., Buttriss, Judith
Published 2006

The Ultra-processed foods Hypothesis : A product processed well beyond the basic ingredients in the package

by Visioli, Francesco, Marangoni, Franca, Fogliano, Vincenzo, Del Rio, Daniele, Martinez, J.A., Kuhnle, Gunter, Buttriss, Judith, Da Costa Ribeiro, Hugo, Bier, Dennis, Poli, Andrea

Expert consensus on low-calorie sweeteners : Facts, research gaps and suggested actions

by Ashwell, Margaret, Gibson, Sigrid, Bellisle, France, Buttriss, Judith, Drewnowski, Adam, Fantino, Marc, Gallagher, Alison M., De Graaf, Kees, Goscinny, Séverine, Hardman, Charlotte A., Laviada-Molina, Hugo, López-García, Rebeca, Magnuson, Berna, Mellor, Duane, Rogers, Peter J., Rowland, Ian, Russell, Wendy, Sievenpiper, John L., La Vecchia, Carlo