Open Nutrition Science | Open collaboration in nutritional science research

We are still assembling this site. However, the preprint repository is open and accepting preprints. Visit NutriXiv’s submission page using Open Science Framework of the Centre for Open Science.

Test of the hypothesis that eating high-salt food leads to obesity by stimulating sugar-solution consumption January 10, 2020 Genevieve Alexandria Bell et al.
Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta May 28, 2019 David Killilea et al.
Different continuous glucose monitors provide different personalized meal recommendations to minimize postprandial glucose in subjects without diabetes December 13, 2019 Kevin D Hall et al.
High dietary restraint improves performance on a food-motivated probabilistic selection task July 10, 2019 Jennifer R Sadler et al.
Fast Food Industry Growth in China October 24, 2019 Fares Al-Shargie et al.