Evaluation of salt reduction techniques and their effects on product palatability, shelf-life, and hypertension outcomes in target populations.
Comparative investigation of EPA and DHA conversion efficiency from algae-based supplements, flaxseed, and fish oil in human subjects.
Assessment of how storage conditions, packaging materials, and formulation additives affect probiotic survival and efficacy.
Global analysis of how cultivar selection, soil conditions, and climate influence postprandial glucose response in common staple foods.
Systematic review examining temporal trends in IgE-mediated food allergies and potential contributing factors over the last two decades.
Comprehensive analysis of synergistic food combinations that optimize absorption of calcium, iron, and zinc through nutrient interaction studies.
Longitudinal investigation of sensory adaptation to lower sodium intake and recovery of salt taste sensitivity following period of restriction.
Life cycle assessment comparing resource consumption, greenhouse gas emissions, and biodiversity impact of plant-based vs. animal protein sources.