‹‹48››. Fisher JO, Mennella JA, Hughes SO, Liu Y, Mendoza PM, Patrick H. Offering «dip» promotes intake of a moderately-liked raw vegetable among preschoolers with genetic sensitivity to bitterness.
‹‹49››. Isoldi KK, Dalton S, Rodriguez DP, Nestle M. Classroom «cupcake» celebrations: observations of foods offered and consumed.
‹‹50››. Wansink B, Just DR, Payne CR, Klinger MZ. Attractive names sustain increased vegetable intake in schools.
‹‹51››. Wansink B, van Ittersum K, Painter JE. How descriptive food names bias sensory perceptions in restaurants.
‹‹52››. Wansink B, Just DR, Payne CR, Klinger MZ. Attractive names sustain increased vegetable intake in schools.
‹‹53››. Wansink B, Just DR, Payne CR, Klinger MZ. Attractive names sustain increased vegetable intake in schools.
‹‹54››. Spill MK, Birch LL, Roe LS, Rolls BJ. Hiding vegetables to reduce energy density: an effective strategy to increase children’s vegetable intake and reduce energy intake.
‹‹55››. Blatt AD, Roe LS, Rolls BJ. Hidden vegetables: an effective strategy to reduce energy intake and increase vegetable intake in adults.
‹‹56››. Vereecken C, Rovner A, Maes L. Associations of parenting styles, parental feeding practices and child characteristics with young children’s fruit and vegetable consumption.
‹‹57››. World Cancer Research Fund/American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington, D.C.: AICR, 2007.
‹‹58››. Annema N, Heyworth JS, McNaughton SA, Iacopetta B, Fritschi L. Fruit and vegetable consumption and the risk of proximal colon, distal colon, and rectal cancers in a case-control study in Western Australia.
‹‹59››. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study.
‹‹60››. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study.
‹‹61››. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study.
‹‹62››. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study.
‹‹63››. Boivin D, Lamy S, Lord-Dufour S, et al. Antiproliferative and antioxidant activities of common vegetables: a comparative study.
‹‹64››. Abdull Razis AF, Noor NM. Cruciferous vegetables: dietary phytochemicals for cancer prevention.
‹‹65››. Nicastro HL, Ross SA, Milner JA. Garlic and onions: their cancer prevention properties.
‹‹66››. Oude Griep LM, Geleijnse JM, Kromhout D, Ocké MC, Verschuren WM. Raw and processed fruit and vegetable consumption and 10-year coronary heart disease incidence in a populationbased cohort study in the Netherlands.
‹‹67››. Gliszczyńska-Swigło A, Ciska E, Pawlak-Lemańska K, Chmielewski J, Borkowski T, Tyrakowska B. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing.