Search Results - "VAN KLEEF, E."
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Adolescents’ exposure to and evaluation of food promotions on social media: a multi-method approach
Published in The international journal of behavioral nutrition and physical activity (27-06-2022)“…Traditional food marketing, mostly involving advertisement of nutrient poor and energy dense foods, has the effect of enhancing attitudes, preferences, and…”
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2
Factors influencing SARS-CoV-2 infection rate in Belgian nursing home residents during the first wave of COVID-19 pandemic
Published in Epidemiology and infection (22-02-2022)“…In April 2020, Belgium experienced high numbers of fatal COVID-19 cases among nursing home (NH) residents. In response, a mass testing campaign was organised…”
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3
Consumer research in the early stages of new product development: a critical review of methods and techniques
Published in Food quality and preference (2005)“…Incorporating the `voice of the consumer' in early stages of the new product development process has been identified as a critical success factor for new…”
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4
Seasonal changes in the incidence of Escherichia coli bloodstream infection: variation with region and place of onset
Published in Clinical microbiology and infection (01-10-2015)“…Previous research has shown that Escherichia coli infection rates peak in the summer; however, to date there has been no investigation as to whether this is…”
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5
Endovascular baroreflex amplification and the effect on sympathetic nerve activity in patients with resistant hypertension: A proof-of-principle study
Published in PloS one (16-11-2021)“…First in human studies suggest that endovascular baroreflex amplification (EVBA) lowers blood pressure (BP). To explore potential mechanisms for BP reduction,…”
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6
Seasonality of urinary tract infections in the United Kingdom in different age groups: longitudinal analysis of The Health Improvement Network (THIN)
Published in Epidemiology and infection (01-01-2018)“…Evidence regarding the seasonality of urinary tract infection (UTI) consultations in primary care is conflicting and methodologically poor. To our knowledge,…”
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7
The quality of food risk management in Europe: Perspectives and priorities
Published in Food policy (01-02-2008)“…In this paper, we address the issue of food risk management as practised in Western Europe. We begin by considering how food risks are managed, and then go on…”
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Functional foods: health claim-food product compatibility and the impact of health claim framing on consumer evaluation
Published in Appetite (01-06-2005)“…Two studies are reported, which aim to strengthen the scientific underpinning of strategic decisions regarding functional food development, as to (1) which…”
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9
Successful Development of Satiety Enhancing Food Products: Towards a Multidisciplinary Agenda of Research Challenges
Published in Critical reviews in food science and nutrition (01-01-2012)“…In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control…”
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10
Consumer Evaluations of Food Risk Management Quality in Europe
Published in Risk analysis (01-12-2007)“…In developing and implementing appropriate food risk management strategies, it is important to understand how consumers evaluate the quality of food risk…”
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11
Development of a clinical decision tool to reduce diagnostic testing for primary aldosteronism in patients with difficult-to-control hypertension
Published in BMC endocrine disorders (29-04-2020)“…Satisfactory tools to preclude low-risk patients from intensive diagnostic testing for primary aldosteronism (PA) are lacking. Therefore, we aimed to develop a…”
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12
Internal versus external preference analysis: An exploratory study on end-user evaluation
Published in Food quality and preference (01-07-2006)“…Internal and external preference analysis emphasise fundamentally different perspectives on the same data. We extend the literature on comparisons between…”
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13
Endovascular Baroreflex Amplification for Resistant Hypertension
Published in Current hypertension reports (09-05-2018)“…Purpose of review Most hypertension devices have been designed to interrupt or modify the sympathetic nervous system, which seems to be unbalanced in…”
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14
Consumer preferences for front-of-pack calories labelling
Published in Public health nutrition (01-02-2008)“…In light of the emerging obesity pandemic, front-of-pack calories labels may be an important tool to assist consumers in making informed healthier food…”
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15
Excess length of stay and mortality due to Clostridium difficile infection: a multi-state modelling approach
Published in The Journal of hospital infection (01-12-2014)“…Summary Background The burden of healthcare-associated infections, such as healthcare-acquired Clostridium difficile (HA-CDI), can be expressed in terms of…”
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16
Reduction in Clostridium difficile environmental contamination by hospitalized patients treated with fidaxomicin
Published in The Journal of hospital infection (01-07-2015)“…Summary Fidaxomicin is sporicidal and may be associated with a reduced time to resolution of diarrhoea when used to treat patients with Clostridium difficile…”
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Does appropriate empiric antibiotic therapy modify intensive care unit-acquired Enterobacteriaceae bacteraemia mortality and discharge?
Published in The Journal of hospital infection (01-05-2017)“…Summary Background Conflicting results have been found regarding outcomes of intensive care unit (ICU)-acquired Enterobacteriaceae bacteraemia and the…”
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18
What Predicts Whether a Child Will Be at Risk for Obesity?
Published in Journal of nutrition education and behavior (01-07-2014)Get full text
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Reply: MobiusHD Device: Knowing the “New Kid on the Block” of Neuromodulation
Published in JACC. Cardiovascular interventions (13-06-2022)Get full text
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20
P2-366 The global distribution of dengue: past, present and future impacts of climate change
Published in Journal of epidemiology and community health (1979) (01-08-2011)“…IntroductionApproximately 2.5 billion people are at risk from dengue. Climate change could drive the epidemic potential of this disease through temperature…”
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