Acute Effects of Proteins from Vegetable, Animal, and Fish sources on Components of Energy Balance

Landbrug og biologi

• glycemic index 100%
• acute effects 99%
• energy balance 80%
• veal 79%
• appetite 63%
• vegetables 60%
• thermic effect of food 53%
• meals (menu) 49%
• salmon 47%
• fish 43%
• carbohydrates 37%
• energy intake 33%
• test meals 33%
• animals 32%
• proteins 25%
• dietary fiber 24%
• pasta 21%
• cod (fish) 19%
• fish roe 18%
• meat 13%
• potatoes 13%
• protein sources 12%
• ghrelin 11%
• peas 11%
• weight loss 11%
• high protein diet 10%
• faba beans 9%
• fiber content 8%
• pork 8%
• insulin 7%
• amino acids 7%
• lunch 5%
• vegetable protein 5%
• fish eggs 5%
• glucose 5%
• animal proteins 4%
• cross-over studies 4%
• energy expenditure 4%
• heat production 4%
• energy content 4%
• obesity 4%
• dietary protein 4%
• food consumption 4%
• experimental design 3%
• weight gain 3%
• protein content 3%
• body weight 2%
• energy 2%
• blood 2%
• sampling 1%