Views from healthcare and food professionals on which proteins to include within the Eatwell Guide to support diversification von Durrant, L.R., Slade, S, Haffner, T, Theobald, H.E.

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A survey to understand whether an evolution of the Eatwell Guide and use of icons would support protein diversification, particularly more plant-based and fungi-based (non-animal)... von Durrant, L.R., Slade, S, Haffner, T, Theobald, H.E.

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Assessing nutritional intake of Sensory Panellists during sensory evaluation sessions von Durrant, L.R., Moran, V.H., Readman, C., Caton, S.E., Howard, E.G., Wardle, F., Kapparis, A., Theobald, H.E

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Dietitians’ attitudes towards meat-alternatives in food-based dietary guidelines: findings from a survey von Roper, H.J., Lanza, E., Lewis, J., Theobald, H.E., Kelly, I.T.

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LDL cholesterol-raising effect of low-dose docosahexaenoic acid in middle-aged men and women von Theobald, H.E, Chowienczyk, P.J, Whittall, R, Humphries, S.E, Sanders, T.A.B

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Low-dose docosahexaenoic acid lowers diastolic blood pressure in middle-aged men and women von Theobald, H.E, Goodall, A.H, Sattar, N

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nutritional properties of flours derived from Orkney grown bere barley (Hordeum vulgare L.) von Theobald, H.E, Wishart, J.E, Martin, P.J, Buttriss, J.L, French, J.H

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Global change and local solutions: Tapping the unrealized potential of citizen science for biodiversity research von Theobald, E.J., Ettinger, A.K., Burgess, H.K., DeBey, L.B., Schmidt, N.R., Froehlich, H.E., Wagner, C., HilleRisLambers, J., Tewksbury, J., Harsch, M.A., Parrish, J.K.

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The science of citizen science: Exploring barriers to use as a primary research tool von Burgess, H.K., DeBey, L.B., Froehlich, H.E., Schmidt, N., Theobald, E.J., Ettinger, A.K., HilleRisLambers, J., Tewksbury, J., Parrish, J.K.

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