Dissemination materials

Factsheet 1


Smart Technologies for
personALISED Nutrition
and Consumer Engagement

Factsheet 2


Gut microbiota composition and functionality


Consumer
selection


Tannins
Bioactivity

 

Factsheet 3&4


Developing your personal nutrition system


Development of mathematical algorithms for modulation of
gut microbiota through diet
 

Infographics


Stance4Health
Infographic 1

Stance4Health
Infographic 2

Stance4Health
Infographic 3
 

Scientific papers

 


Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Smart Technologies for
Personalized Nutrition and
Consumer Engagement - Abstract



Tannin Encapsulation
for Personalized Product
Applications




The Influence of
Candida spp. in Intestinal Microbiota


 
Effect of Cooking Methods on
the Antioxidant Capacity of
Plant Foods Submitted to in
Vitro Digestion - Fermentation



Enrichment of Food With Tannin
Extracts Promotes Healthy Changes in the Human Gut Microbiota

Effect of CookingMethods on
the Antioxidant Capacity of Foods
of Animal Origin Submitted to In Vitro Digestion-Fermentation


An in vitro batch fermentation
protocol for studying the
contribution of food to gut
microbiota composition and
functionality
 
Assessing the antioxidant and metabolic effect of an alpha-lipoic acid and acetyl-L-carnitine nutraceutical


Effect of Freezing on Gut Microbiota Composition and Functionality for In Vitro Fermentation Experiments

Green Tea
and Its Relation
to Human Gut Microbiome



A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populations
 
An extended reconstruction
of human gut microbiota
metabolism of dietary
compounds

Pectin-Based Formulations for Controlled Release of an Ellagic Acid Salt with High Solubility Prifile in Physiological Media

Development of an
Unified Food Composition Database for the
European Project Stance4Health

A Word Embedding-Based Method for Unsupervised Adaptation of Cooking
Recipes
 
The Stance4Health Project: Evaluating a Smart Personalised Nutrition Service for Gut Microbiota Modulation in Normaland Overweight Adults and Children with Obesity, Gluten-Related Disorders or Allergy/Intolerance to Cow’s Milk

Prediction of degradation pathways of phenolic compounds in the human gut microbiota through enzyme promiscuity methods




The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean Children




The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products


 
The Intake of Antioxidant Capacity of Children Depends on Their Health Status



Motivating consumers for health and fitness. The role of app features



Impact of gelatine coating on the performance of tannin-loaded pectin microbeads obtained through external gelation


The Role of the Gut Microbiome in Cow’s Milk Allergy: A Clinical Approach


 
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods


In the media


Project Repository
Journal Oct 2020


Project Repository
Journal July 2021


Project Repository
Journal Oct 2021


Project Repository
Journal Oct 2021
 
Project Repository
Journal Oct 2022

Teknoscienze journal
Vol. 33(2) 2022
   

 

 

 

 

 

 

Social media
“This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 816303”
Legal notice | Privacy Policy - Note on Data Processing