Francesca Scazzina
0000-0002-5372-8658
16 papers found
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Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts—ALMA
Multicenter Randomized Controlled Trial to Tackle Obesity through a Mediterranean Diet vs. A Low-Fat Diet in Children and Adolescents: Preliminary Results from the MED4YOUTH STUDY
Adherence to the Mediterranean Diet and Its Association with Sustainable Dietary Behaviors, Sociodemographic Factors, and Lifestyle: An Online Survey in Italian and US University Students
Nudging Italian university students towards healthy and sustainable food choices: An online experiment
Predicting the Adoption of a Sustainable Diet in Adults: A Cross-Sectional Study in Italy
Best practices for making the university campus a supportive environment for healthy and sustainable diets
Nutritional Composition and Environmental Impact of Meals Selected in Workplace Canteens before and after an Intervention Promoting the Adherence to the Mediterranean Diet
Adherence to the Mediterranean Diet in Association with Self-Perception of Diet Sustainability, Anthropometric and Sociodemographic Factors: A Cross-Sectional Study in Italian Adults
Effect of Coffee and Cocoa-Based Confectionery Containing Coffee on Markers of DNA Damage and Lipid Peroxidation Products: Results from a Human Intervention Study
Understanding, promoting and predicting sustainable diets: A systematic review
Study Protocol of a Multicenter Randomized Controlled Trial to Tackle Obesity through a Mediterranean Diet vs. a Traditional Low-Fat Diet in Adolescents: The MED4Youth Study
Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
Adherence to the Mediterranean Diet and Environmental Impact of the Diet on Primary School Children Living in Parma (Italy)
Effect of coffee and cocoa-based confectionery containing coffee on markers of cardiometabolic health: results from the pocket-4-life project
Weight Status Is Related with Gender and Sleep Duration but Not with Dietary Habits and Physical Activity in Primary School Italian Children
In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread
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