Thematische Bibliographien / Beverages

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Zeitschriftenartikel
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Bücher
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Konferenzberichte
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Auswahl der wissenschaftlichen Literatur zum Thema „Beverages“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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Zeitschriftenartikel zum Thema "Beverages"

Kim, Hyeyoung, and Lisa A. House. "Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages." Agricultural and Resource Economics Review 43, no. 1 (2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.

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This study explored factors influencing consumers' beverage consumption. Consumers drank greater shares of beverages perceived as healthy and, in most cases, drank smaller shares of a beverage when they perceived alternative beverages as more healthy. One exception was carbonated sugar-sweetened beverages; the share of their consumption increased as health perceptions of 100 percent juice increased and vice versa. Another important determinant of beverage consumption share was objective and subjective health knowledge. Beverage drinking habit, which was measured by whether a beverage was consu

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Akter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain, and Md Helal Uddin. "Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study." Bangabandhu Sheikh Mujib Medical University Journal 17, no. 1 (2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.

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Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage <5.5. This study was done to illustrate and compare the demineralization level of enamel after exposure to alcoholic (beer, wine, distilled spirit) and non-alcoholic (carbonated beverage, apple cider vinegar, commercial fruit juice) beverages. Methods: Prior to starting this quasi-experimental study of beverage exposure, buccal surface of enamel was scanned under scanning electron microscope to examine the existing score of enamel samples. Twenty-four non-demineralized samples w

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Hughes, Abigail, Jennifer Hanson, and Elizabeth Daniels. "University Students’ Knowledge and Perceptions Regarding the Nutrient Content of Plant-Based Beverages." Current Developments in Nutrition 5, Supplement_2 (2021): 555. http://dx.doi.org/10.1093/cdn/nzab043_007.

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Abstract Objectives While the consumption of milk in the U.S. continues to decline, plant-based beverages, like almond milk, are becoming increasingly popular. The purpose of this study was to assess university students’ knowledge and perceptions on the nutrient content of plant-based beverages they consume. Methods An online survey was used to collect responses from students at three U.S. universities. Responses were collected from February through September 2020. Students were asked to describe the type of plant-based beverage they drank most often. They were then asked to indicate whether t

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Mielby, Line, Qian Wang, Sidsel Jensen, et al. "See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages." Foods 7, no. 8 (2018): 119. http://dx.doi.org/10.3390/foods7080119.

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A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter—no added weight, or heavier—20 g weight added). Each participant received the same beverage in each of the four different receptacles, and

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Zhang, Wenjing, Nan Zhang, Shan Zheng, et al. "Effects of commercial beverages on the neurobehavioral motility of Caenorhabditis elegans." PeerJ 10 (July 14, 2022): e13563. http://dx.doi.org/10.7717/peerj.13563.

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To study the effects of different types of commercially available drinks/beverages on neurobehavior using the model organism C. elegans, and critically review their potential health hazards. Eighteen kinds of beverages from the supermarket were randomly selected and grouped into seven categories namely functional beverage, tea beverage, plant protein beverage, fruit juice beverage, dairy beverage, carbonated beverage and coffee beverage. The pH value, specific gravity and osmotic pressure were also examined. The L4 stage N2 worms were exposed to different concentration of tested beverages (0,

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Sikalidis, Angelos K., Anita H. Kelleher, Adeline Maykish, and Aleksandra S. Kristo. "Non-Alcoholic Beverages, Old and Novel, and Their Potential Effects on Human Health, with a Focus on Hydration and Cardiometabolic Health." Medicina 56, no. 10 (2020): 490. http://dx.doi.org/10.3390/medicina56100490.

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The Beverage Guidance System has established dietary recommendations for daily intake of commonly consumed beverages including water, tea, coffee, milk, non-calorically sweetened beverages, and calorically sweetened beverages. As obesity in America continues to be a growing problem, this guidance becomes of increasing importance due to many beverages’ potential links to Type 2 Diabetes Mellitus (T2DM), Cardiovascular disease (CVD), and numerous other harmful health effects. However, the growing popularity of “better for you” beverages is causing a shift in the market, with consumers pushing fo

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Frolova, Yuliya, Valentina Vorobyeva, Irina Vorobyeva, et al. "Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins." Fermentation 9, no. 6 (2023): 552. http://dx.doi.org/10.3390/fermentation9060552.

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Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the d

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Zhong, Victor W., Alan Kuang, Rebecca D. Danning, et al. "A genome-wide association study of bitter and sweet beverage consumption." Human Molecular Genetics 28, no. 14 (2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.

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Abstract Except for drinking water, most beverages taste bitter or sweet. Taste perception and preferences are heritable and determinants of beverage choice and consumption. Consumption of several bitter- and sweet-tasting beverages has been implicated in development of major chronic diseases. We performed a genome-wide association study (GWAS) of self-reported bitter and sweet beverage consumption among ~370 000 participants of European ancestry, using a two-staged analysis design. Bitter beverages included coffee, tea, grapefruit juice, red wine, liquor and beer. Sweet beverages included art

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de las Heras-Delgado, Sara, Sangeetha Shyam, Lucía Iglesias-Vázquez, Nadine Khoury, Jordi Salas-Salvadó, and Nancy Babio. "The Nutrientional Profile of Spanish Beverages: A Comparative Evaluation of the Original and Updated Nutri-Score Algorithm." Nutrients 17, no. 9 (2025): 1521. https://doi.org/10.3390/nu17091521.

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Background: In response to criticism and limitations of the Nutri-Score Nutrient Profiling Model (NS-NPM), the algorithm was updated in 2023. However, its impact on beverage classification remains partially assessed. Objective: This study aimed to compare the nutritional profiles of beverages marketed in Spain using the original and updated NS-NPM algorithms. Methods: Nutritional data for 3432 beverages in the “Drink Base” database were analyzed using both the 2015 (original) and 2023 (updated) NS-NPM versions. Results: The 2023 update showed significant changes compared to the 2015 version. U

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Lopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho, and Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives." Foods 9, no. 10 (2020): 1458. http://dx.doi.org/10.3390/foods9101458.

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Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the o

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Dissertationen zum Thema "Beverages"

Omoarukhe, Esereosa D. "Natural processing for beverages : from a Hibiscus sabdariffa (Roselle) beverage perspective." Thesis, University of Reading, 2017. http://centaur.reading.ac.uk/78761/.

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The beverage industry is tending towards the production of healthier, low calorie beverages containing only naturally derived ingredients. The use of these ingredients presents an opportunity for a rise in functional beverages but could also present beverage quality challenges. Using Hibiscus sabdariffa (Roselle) extracts, known for its functional properties, this research investigates some quality considerations that may result due to relevant changes to the production, storage and consumption of the beverage to suit clean label considerations. These issues relate to processing, calories redu

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Williams, Gareth. "Application of innovative beverage fermentation technology to plums and selected berries." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2338.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.<br>This study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers.

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Adas, Samantha Nadia. "An Exploration of American Adolescents' Beverage Intake and Views on Celebrity Endorsement of Beverage Products to Inform Policies that Promote Healthy Beverage Guidelines." Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/84426.

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Food and beverage marketing influences the preferences and diet quality of adolescents. In 2009, about one third (23.8 million US dollars) of the 77 million US dollars spent on celebrity marketing targeted to American adolescents promoted sugar-sweetened beverages (SSB) associated with obesity and type 2 diabetes. Research is limited on how celebrity endorsement influences adolescents' SSB choices and intake. This M.S. thesis describes a study with three research objectives conducted among 28 adolescents in Virginia to explore their beverage intake and views about celebrity endorsement of beve

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Øyangen, Julia. "Photoprotection of riboflavin containing beverages." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for fysikk, 2012. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-18386.

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Riboflavin, also known as vitamin B2 and one of the most easily absorbed nutrients,can be found in many different organisms. The most abundant source of riboflavin ismilk and dairy products; however it is also present in meat, fish and certain types ofvegetables and fruit. Riboflavin is an important part of a healthy diet in order to keep skin, eyes and nervous systems healthy. Some studies indicate that riboflavin plays an important role in cancer and cardiovascular diseases.As known, milk is extremely sensitive to light. Riboflavin is one of the factorsresponsible for the light-induced degra

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Hedrick, Valisa E. "Development and Evaluation of a Brief Questionnaire to Assess Habitual Beverage Intake (BEVQ-15): Sugar-Sweetened Beverages and Total Beverage Energy Intake." Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/77240.

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Attention on beverage intake, specifically sugar-sweetened beverages (SSB), has increased in recent years (1). Energy-containing beverages do not provide the same satiety as solid foods, and intake of solid food is not spontaneously reduced when energy-containing beverages are consumed (2,3). This may contribute to positive energy balance (1). Conversely, a reduction in energy intake occurs by replacing SSB with water and may facilitate weight loss (4,5). A valid, reliable and sensitive assessment tool for quantifying beverage consumption and determining its influence on weight status could he

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Pittman, Grant Falwell. "Drivers of demand, interrelationships, and nutritional impacts within the nonalcoholic beverage complex." Texas A&M University, 2004. http://hdl.handle.net/1969.1/2673.

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This study analyzes the economic and demographic drivers of household demand for at-home consumption of nonalcoholic beverages in 1999. Drivers of available intake of calories, calcium, vitamin C, and caffeine associated with the purchase of nonalcoholic beverages also are analyzed. The 1999 ACNielsen HomeScan Panel, purchased by the U. S. Department of Agriculture, Economic Research Service, is the source of the data for this project. Many different classifications of beverages were analyzed including milk(whole, reduced fat, flavored, and non-flavored), regular and low-calorie carbonated so

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Hofmann, Saskia Iris. "The mouthfeel of black tea beverages." Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52182/.

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The mouthfeel and texture of food and beverage products play an important role in consumer liking. However, to date these key sensory properties have received limited attention from researchers and our understanding of texture and mouthfeel perception in food remains restricted. For tea, a popular beverage enjoyed around the globe, astringency is the most frequently highlighted mouthfeel attribute. Since black tea is commonly consumed with milk and sugar, research investigating the mouthfeel of tea as impact by these added ingredients is of commercial interest. The aim of this PhD research was

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Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.

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Sarpong, Eric Mensah. "Essays in labor economics alcohol consumption and socioeconomic outcomes /." unrestricted, 2006. http://etd.gsu.edu/theses/available/etd-12112006-213322/.

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Thesis (Ph. D.)--Georgia State University, 2006.<br>Includes vita. Title from title screen. Shiferaw Gurmu, committee chair; Paula E. Stephan, Erdal Tekin, Gregory B. Lewis, committee members. Electronic text (259 p.). Description based on contents viewed May 9, 2007. Includes bibliographical references (p. 250-258).

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Welcher, Robin M. "Pre-meal beverage consumption affects hunger, satiety and energy intake." Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009welcherr.pdf.

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Bücher zum Thema "Beverages"

Dineen, Jacqueline. Beverages. Enslow Publishers, 1988.

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Varnam, Alan H., and Jane P. Sutherland. Beverages. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0.

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Dineen, Jacqueline. Beverages. Young Library, 1985.

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Shahidi, Fereidoon, and Deepthi K. Weerasinghe, eds. Nutraceutical Beverages. American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.

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Parliment, Thomas H., Chi-Tang Ho, and Peter Schieberle, eds. Caffeinated Beverages. American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.

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Dennis, Alfred. Nonalcoholic beverages. Office of Industries, U.S. International Trade Commission, 1997.

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G, Birch G., and Lindley M. G, eds. Alcoholic beverages. Elsevier Applied Science Publishers, 1985.

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Dennis, Alfred Littleton. Nonalcoholic beverages. Office of Industries, U.S. International Trade Commission, 1997.

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Harney, Amy K. Malt beverages. Office of Industries, U.S. International Trade Commission, 1995.

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Dennis, Alfred. Nonalcoholic beverages. Office of Industries, U.S. International Trade Commission, 1997.

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Buchteile zum Thema "Beverages"

Potter, Norman N. "Beverages." In Food Science. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_19.

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Bourland, Charles T., and Gregory L. Vogt. "Beverages." In The Astronaut's Cookbook. Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0624-3_9.

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Potter, Norman N., and Joseph H. Hotchkiss. "Beverages." In Food Science Text Series. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-4985-7_19.

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Deakin, Jeffrey J. "Beverages." In Organic Chemistry. CRC Press, 2024. http://dx.doi.org/10.1201/9781032664927-4.

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Varnam, Alan H., and Jane P. Sutherland. "Mineral Water and Other Bottled Waters." In Beverages. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_1.

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Varnam, Alan H., and Jane P. Sutherland. "Fruit Juices." In Beverages. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_2.

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Varnam, Alan H., and Jane P. Sutherland. "Soft Drinks." In Beverages. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_3.

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Varnam, Alan H., and Jane P. Sutherland. "Tea." In Beverages. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_4.

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Varnam, Alan H., and Jane P. Sutherland. "Coffee." In Beverages. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_5.

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Varnam, Alan H., and Jane P. Sutherland. "Cocoa, Drinking Chocolate and Related Beverages." In Beverages. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_6.

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Konferenzberichte zum Thema "Beverages"

Dabija, Adriana, Ancuta Chetrariu, and Elena Huber. "RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.14.

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Whey is a significant environmental contaminant since its waste load is estimated to be 100�175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentio

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Ahammed, Md Tabil, and Md Faruque Hossain. "Detection of Carbonated Beverages using a PCF SPR Sensor." In 2024 IEEE International Conference on Signal Processing, Information, Communication and Systems (SPICSCON). IEEE, 2024. https://doi.org/10.1109/spicscon64195.2024.10941011.

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Yang, yuhang, Zexian Zhao, Wenjun Pu, et al. "Qualitative analysis of caffeine in beverages based on Raman spectroscopy." In Seventeenth International Conference on Photonics and Imaging in Biology and Medicine (PIBM 2024), edited by Valery V. Tuchin, Qingming Luo, and Lihong V. Wang. SPIE, 2025. https://doi.org/10.1117/12.3058059.

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Gheorghita, Roxana, Roxana Filip, and Irina Besliu. "EDIBLE BIOPOLYMER PACKAGING, ZERO-WASTE ALTERNATIVES FOR PRESERVATION AND CONSUMING POWDERED BEVERAGES." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.08.

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Refinement of consumer preferences made the food industry to develop new products, with improved characteristics, with openness to monocomponent products. Unfortunately, the preference for this type of products leads to high costs, especially due to the packaging used. International policies, and especially European ones, are looking for solutions to eliminate the hazardous waste for the environment. The present study discusses the development of a biopolymeric material intended for the packaging of powdered drinks, solubilized and consumed together with them. Based on a patent-pending composi

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Muramatsu, Hideaki, Yutaka Suzuki, Takao Kubo, and Masayuki Morisawa. "Swallowing Parameters in Neck Ultrasound Video for Quantitative Evaluation of Jelly Beverages." In 2024 IEEE 13th Global Conference on Consumer Electronics (GCCE). IEEE, 2024. https://doi.org/10.1109/gcce62371.2024.10760544.

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Atsari Dewi, Ika. "PHYSICAL AND CHEMICAL CONTENTS ANALYSIS OF PHYLLANTHUS URINARIA POWDER AS HERBAL BEVERAGES." In International conference on Innovation and Technology. JOURNAL OF INNOVATION AND APPLIED TECHNOLOGY, 2021. http://dx.doi.org/10.21776/ub.jiat.2021.se.01.019.

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The development of Indonesian heritage herbal beverages from traditional forms to powder herbal beverages which are processed into powder or beverage form is expected to be able to improve the quality of these herbal beverages. This herbal drink has several health benefits such as the presence of antioxidant compounds that can scavenge free radicals to maintain immunity. The powdered herbal drink is made to make it easier to consume, efficiently, and maintain health. This study aims to produce herbal beverages from herbal medicine from commodities of meniran, ginger, java ginger, lemongrass, a

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Abramova, I. M., M. E. Medrish, V. B. Savel'eva, A. G. Romanova, and N. V. Matrosova. "ION CHROMATOGRAPHY AND ITS APPLICATIONS IN DISTILLED BEVERAGES QUALITY CONTROL." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-2.

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This work describes the ionic composition studies of several distilled alcoholic beverages by ion chromatography with conductometric detection. Typical mass concentrations ranges for cations and anions have been established. Microelement migration from filter cardboard used in alcoholic beverage production has been researched. Introducing the described express methods into the quality control system for alcoholic beverages obtained from herbal raw materials will make it possible to control the critical points in their production, thereby timely eliminating the drinks quality deterioration caus

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Sommer, Abigail, and Yael Vodovotz. "Chemical and Physical Stability of EPA and DHA Fortified Plant Milk Analogs." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iwsn7066.

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Fish oil and its component fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have demonstrated health benefits including reducing cardiac death risk and lowering inflammation. Yet, fish consumption is below recommended levels, indicating a need for accessible and safe sources of EPA and DHA. The objective of this study was to incorporate EPA- and DHA-rich oils from various sources into plant milks. It was hypothesized that physical and oxidative stability of fortified plant milks would differ by beverage and oil type due to varying structures, viscosity, and endogenous a

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Alsaif, Hussain F., and Mohammed A. Almaghrabi. "Smart Travel Mug for Hot and Cold Beverages." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70588.

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Disposable cups tend to be a viable solution as a packaging method for hot or cold beverages, but they have adverse environmental impact. They represent a concern for consumers due to the excessive use of trees during production of paper cups and non-biodegradability of plastic cups. The mobility and convenience of reheating the beverage in a microwave oven, for example, encourages the use of disposable cups. In this project, an environmentally-friendly solution is presented to reduce the use of plastic and paper cups that harm the environment. Compared to other existing products, this device

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Berdis, Elizabeth, John Buckley, and John Kraft. "Citrus Flavor Technologies: Citrus Oils — Processing, Separation, Application." In ASME 2003 Citrus Engineering Conference. American Society of Mechanical Engineers, 2003. http://dx.doi.org/10.1115/cec2003-4906.

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Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factor

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Berichte der Organisationen zum Thema "Beverages"

Audrine, Pingkan. Policy Reforms for Safe Online Access to Alcoholic Beverages in Indonesia. Center for Indonesian Policy Studies, 2021. http://dx.doi.org/10.35497/333030.

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Allcott, Hunt, Benjamin Lockwood, and Dmitry Taubinsky. Should We Tax Sugar-Sweetened Beverages? An Overview of Theory and Evidence. National Bureau of Economic Research, 2019. http://dx.doi.org/10.3386/w25842.

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Cawley, John, and David Frisvold. The Incidence of Taxes on Sugar-Sweetened Beverages: The Case of Berkeley, California. National Bureau of Economic Research, 2015. http://dx.doi.org/10.3386/w21465.

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Cejka, Tim, Marlies Piek, and Mazhar Waseem. Shifting sweetness: impacts of South Africa's Health Promotion Levy on sugar-sweetened beverages. UNU-WIDER, 2025. https://doi.org/10.35188/unu-wider/2025/578-3.

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Wiecha, Jean L., and Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.

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Efforts in the United States and abroad to address the chronic disease epidemic have led to the emergence of voluntary industry agreements as a substitute for regulatory approaches to improve the healthfulness of foods and beverages. Because of the lack of access to data and limited budgets, evaluations of these agreements have often been limited to process evaluation with less focus on outcomes and impact. Increasing scientific scope and rigor in evaluating voluntary food and beverage industry agreements would improve potential public health benefits and understanding of the effects of these

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Obbagy, Julie, Laural English, Tricia Psota, et al. Timing of Introduction of Complementary Foods and Beverages and Bone Health: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0309.

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Obbagy, Julie, Laural English, Tricia Psota, et al. Types and Amounts of Complementary Foods and Beverages and Bone Health: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0310.

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Obbagy, Julie, Laural English, Tricia Psota, et al. Types and Amounts of Complementary Foods and Beverages and Micronutrient Status: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0302.

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Obbagy, Julie, Laural English, Tricia Psota, et al. Timing of Introduction of Complementary Foods and Beverages and Micronutrient Status: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0301.

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English, Laural, Julie Obbagy, Yat Ping Wong, et al. Types and Amounts of Complementary Foods and Beverages Consumed and Developmental Milestones: A Systematic review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0308.

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