3 results
Approved WMORecruiting
The present study compares the postprandial amino acid uptake kinetics between a commercially available (fermented) yoghurt versus a commercially (full fat pasteurized) milk matched for protein and volume.
Approved WMOPending
This project aims to improve physical performance in older patients, by offering a personalized combined nutritional intervention with a physical activity training program. The intervention starts at hospita! admittance, and is continued after…
Approved WMOPending
The objective of this study is to determine the EAA bioavailability in the blood circulation after ingestion of three high-protein dairy products, that differ in their AA composition