National survey of the Portuguese elderly nutritional status : study protocol

Acknowledgements We acknowledge the IAN-AF team (in particular to Duarte Torres, Milton Severo and Andreia Oliveira) for the community sampling and their support on dietary assessment methodology and critical discussion along the elaboration of the present protocol. Funding This project (136SI5) was granted by the Public Health Initiatives Programme (PT06), financed by EEA Grants Financial Mechanism 2009-2014.

Wheat bran promotes enrichment within the human colonic microbiota of butyrate-producing bacteria that release ferulic acid

This article is protected by copyright. All rights reserved. Acknowledgements: The authors acknowledge support from the Scottish Government Food Land and People programme (RESAS). We would like to thank Lorraine Scobbie and Gary Duncan for technical support. Funding for JP, AWW and 454 pyrosequencing was provided by the Wellcome Trust (grant number 098051).

Size and variability of crop productivity both impacted by CO2 enrichment and warming-A case study of 4 year field experiment in a Chinese paddy

Acknowledgement Construction and maintenance of the experiment system was funded by the state Special Fund for Agro-scientific Research in the Public Interest “Climate Change Impacts on Crop Production and Mitigation” under a grant number 200903003. This work was financially supported by Ministry of Science and Technology of China under a grant number 2012BAC19B01 and Department of Science and Technology of Jiangsu province under a grant number BK20150684. The international cooperation was funded by “111 project” (B12009) and the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD). The contribution of Pete Smith was funded by the Chinese Ministry of Agriculture and the United Kingdom Department for Environment, Food and Rural Affairs (DEFRA) under UK-China Sustainable Agriculture Innovation Network (SAIN). The contribution of Timothy Filley was also funded by the state foreign expert agency under a project of Foreign High-end expert program. The authors thank Jiangsu Tianniang Agro-Technology Company Ltd. for the assistance in maintaining the experiment system.

Nutritional and Phytochemical Content of High-Protein Crops

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Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Acknowledgments: Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Diet and Health Theme of the Food Land & People Programme). The authors are grateful to Phillip Morrice, Vivian Buchan, and Donna Henderson for helping with the nutritional analysis of the breads. The authors declare no conflicts of interest.