Relation of soy consumption to nutritional knowledge

Journal of Medicinal Food

Volumn 4, Issue 3, 2001, Pages 145-150

  Wansink, Brian ^a   Chan, Nina ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CONSUMER; FEMALE; FOOD INTAKE; HEALTH FOOD; HUMAN; MALE; MEDICAL INFORMATION; NUTRITION; NUTRITIONAL VALUE; PRIORITY JOURNAL; SEX DIFFERENCE; SOYBEAN; TASTE; UNITED STATES;

EID: 0034800228     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/109662001753165729     Document Type: Article

References (15)

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5. Mechanisms by which dietary antioxidants may prevent cardiovascular diseases
6. Evolution of the health benefits of soy isoflavones
7. Vegetable, fruit, and cereal fiber intake and risk of cornonary heart disearse among men
8. Road map for functional foods: Central challenge and major priorities
9. A prospective study of diet quality and mortality in women
10. Effects of genistein isofavone (4′, 5′, 7-trihydroxyisoflavone) and dexamethasone on functional characteristics of spermatozoa
11. Mechanisms of action of the soy isoflavone, genistein: Emerging role for its effects via transforming growth factor signaling pathways
12. Accounting for taste: Prototypes that predict preference
13. Concepts in functional foods: A European perspective
14. Ingredient disclosure and product acceptance
15. Advertising’s impact on category substitution