19. Syrek R. Trending Clinical Topics for January 2018.
Medscape. 2018 (https://reference.medscape.com/viewarticle/888259_2).
Новая скандинавская диета
20. Mithril C., Dragsted L. O., Meyer C. et al. Guidelines for the New Nordic Diet.
Public Health Nutrition. 2012; 15(10): 941-1947.21. Mithril C., Dragsted L. O., Meyer C. et al. Dietary composition and nutrient content of the New Nordic Diet.
Public Health Nutrition. 2013; 16(5): 777-785.22. Poulsen S. K., Due A., Jordy A. B. et al. Health effect of the New Nordic Diet in adults with increased waist circumference: a 6-mo randomized controlled trial.
The American Journal of Clinical Nutrition. 2014; 99(1): 35-45.23. Astrup A. The New Nordic Diet – from Gastronomy to Health.
Coursera (https://www.coursera.org/learn/new-nordic-diet).
Этот удивительный мир растений
24. Холмс Б. Вкус. Наука о самом малоизученном человеческом чувстве.
М.: “Альпина Паблишер”, 2018.25. Rickman J. C., Barrett D. M., Bruhn C. M. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds.
Journal of the Science of Food and Agriculture. 2007; 87(6): 930-944.26. Rabin R. C. Are Frozen Fruits and Vegetables as Nutritious as Fresh?
The New York Times. 2016 (https://well.blogs.nytimes.com/2016/11/18/are-frozen-fruits-and-vegetables-as-nutritious-as-fresh/).
Выбираем вкусные и спелые плоды
27. Prevention of Post-Harvest Food Losses, Fruits, Vegetables and Root Crops: A Training Manual (FAO Training Series).
Rome (Italy): Food and Agriculture Organization of the United Nations, 1989.28. Naeve L. Store Fresh Garden Produce Properly.
Iowa State University Extension and Outreach. 2016 (https://www.extension.iastate.edu/smallfarms/store-fresh-garden-produce-properly).29. Zhang B., Tieman D. M., Jiao C. et al. Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation.
Proceedings of the National Academy of Sciences of the United States of America. 2016; 113(44): 12580-12585.
Карамелины, карамелены, карамеланы!
30. Drewnowski A., Gomez-Carneros C. Bitter taste, phytonutrients, and the consumer: a review.
The American Journal of Clinical Nutrition. 2000; 72(6): 1424-1435.31. Jaggupilli A., Howard R., Upadhyaya J. D. et al. Bitter taste receptors: Novel insights into the biochemistry and pharmacology.
International Journal of Biochemistry and Cell Biology. 2016; 77: 184-196.32. Cuenca L. The Bittersweet Truth of Sweet and Bitter Taste Receptors.
Science in the News. 2013 (http://sitn.hms.harvard.edu/flash/2013/the-bittersweet-truth-of-sweet-and-bitter-taste-receptors/).33. Pollan M. Cooked Summary and Review
. Lifeclub (https://lifeclub.org/books/cooked-michael-pollan-review-summary).34. What is the Caramelization?
Science of Cooking (https://www.scienceofcooking.com/caramelization.htm).35. Parker-Pope T. Ask Well: Does Boiling or Baking Vegetables Destroy Their Vitamins?
The New York Times. 2013 (https://well.blogs.nytimes.com/2013/10/18/ask-well-does-boiling-or-baking-vegetables-destroy-their-vitamins/).