Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: Application of the Nova classification and validation using selected biomarkers of food processing

  1. Huybrechts, I.
  2. Rauber, F.
  3. Nicolas, G.
  4. Casagrande, C.
  5. Kliemann, N.
  6. Wedekind, R.
  7. Biessy, C.
  8. Scalbert, A.
  9. Touvier, M.
  10. Aleksandrova, K.
  11. Jakszyn, P.
  12. Skeie, G.
  13. Bajracharya, R.
  14. Boer, J.M.A.
  15. Borné, Y.
  16. Chajes, V.
  17. Dahm, C.C.
  18. Dansero, L.
  19. Guevara, M.
  20. Heath, A.K.
  21. Ibsen, D.B.
  22. Papier, K.
  23. Katzke, V.
  24. Kyrø, C.
  25. Masala, G.
  26. Molina-Montes, E.
  27. Robinson, O.J.K.
  28. Santiuste de Pablos, C.
  29. Schulze, M.B.
  30. Simeon, V.
  31. Sonestedt, E.
  32. Tjønneland, A.
  33. Tumino, R.
  34. van der Schouw, Y.T.
  35. Verschuren, W.M.M.
  36. Vozar, B.
  37. Winkvist, A.
  38. Gunter, M.J.
  39. Monteiro, C.A.
  40. Millett, C.
  41. Levy, R.B.
  42. Show all authors +
Journal:
Frontiers in Nutrition

ISSN: 2296-861X

Year of publication: 2022

Volume: 9

Type: Article

DOI: 10.3389/FNUT.2022.1035580 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals