Searched for: author%3A%22Thielecke%2C+F.%22
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Ross, A.B. (author), van der Kamp, J.W. (author), King, R. (author), Lê, K.A. (author), Mejborn, H. (author), Seal, C.J. (author), Thielecke, F. (author)
Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet these do not account for the diversity of food products that contain cereals. With the goal of...
article 2017
Ferruzzi, M.G. (author), Jonnalagadda, S.S. (author), Liu, S. (author), Marquart, L. (author), McKeown, N. (author), Reicks, M. (author), Riccardi, G. (author), Seal, C. (author), Slavin, J. (author), Thielecke, F. (author), van der Kamp, J.W. (author), Webb, D. (author)
Although the term “whole grain” is well defined, there has been no universal standard of what constitutes a “whole-grain food,” creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory...
article 2014