Stance4HEALTH - publications

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&5	Developing your personal nutrition system	Development of mathematical algorithms for modulation of gut microbiota through diet	Stance4Health Factsheet Consumer studies
Infographics	Stance4Health Infographic 1	Stance4Health Infographic 2	Stance4Health Infographic 3	Stance4Health Infographic 4
Other	Stance4Health Policy & Practice Notes	Stance4Health recipe book - Science meets the plate
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	Evaluation of the Effects of a Short Supplementation With Tannins on the Gut Microbiota of Healthy Subjects	Stance4Health Nutritional APP_A Path to Personalized Smart Nutrition	Nutrition, Gut Microbiota, and Allergy Development in Infants
	The presentation of gut microbiome_based personalized nutrition on the internet simple and accessible complex and inaccessible	A Word Embedding Model for Mapping Food Composition Databases Using Fuzzy Logic	Editorial_Nutrition and Behavior as Determinants of Host-Associated Microbiomes	Lebensmittelchemie-Stance4HEALTH
	Why is it important to understand the nature and chemistry of tannins to exploit their potential as nutraceuticals?
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