The Impact of Spices on Vegetable Consumption: A Pilot Study

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"The Impact of Spices on Vegetable Consumption: A Pilot Study"
written by Zhaoping Li, Michael Krak, Alona Zerlin, Lena K. Brahe, Alexis Rheinwald-Jones, Gail Thames, Yanjun Zhang, Chi-Hong Tseng, David Heber,
published by Food and Nutrition Sciences, Vol.6 No.4, 2015

has been cited by the following article(s):

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[1]	Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non‐communicable diseases?
	2019

[2]	Dietary Management of Obesity: Cornerstones of Healthy Eating Patterns
	2018

[3]	Measuring appetite and food intake
	Methods in Consumer Research, Volume 2, 2018

[4]	Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables
	Journal of food science, 2018

[5]	Znaczenie gorzkich aktywnych biologicznie związków żywności w prewencji chorób
	2016

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[1]	Dietary Management of Obesity Medical Clinics of North America, 2018 DOI:10.1016/j.mcna.2017.08.009

[2]	Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables Journal of Food Science, 2018 DOI:10.1111/1750-3841.14027

[3]	Methods in Consumer Research, Volume 2 2018 DOI:10.1016/B978-0-08-101743-2.00006-6