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Hermansen, K. (2022). De Europæiske evidensbaserede anbefalinger om kostbehandling af diabetes fra 2022. Lægemagasinet for Praktiserende Læger, 36(4), 8-13. Article 4.
Hindy, G., Dornbos, P., Chaffin, M. D., Liu, D. J., Wang, M., Selvaraj, M. S., Zhang, D., Park, J., Aguilar-Salinas, C. A., Antonacci-Fulton, L., Ardissino, D., Arnett, D. K., Aslibekyan, S., Atzmon, G., Ballantyne, C. M., Barajas-Olmos, F., Barzilai, N., Becker, L. C., Bielak, L. F. ... NHLBI TOPMed Lipids Working Group (2022). Rare coding variants in 35 genes associate with circulating lipid levels—A multi-ancestry analysis of 170,000 exomes. American Journal of Human Genetics, 109(1), 81-96. https://doi.org/10.1016/j.ajhg.2021.11.021
Holmen , H., Singstad, T., Ribu, L., Jensen, A. L., Weldingh, N. M. & Torbjørnsen, A. (2022). Adapting a Patient-Reported Outcome Measure to Digital Outpatient Specialist Health Care Services for Type 1 Diabetes: User Involvement Study. JMIR Human Factors, 9(4), Article e38678. https://doi.org/10.2196/38678
Huybrechts, I., Rauber, F., Nicolas, G., Casagrande, C., Kliemann, N., Wedekind, R., Biessy, C., Scalbert, A., Touvier, M., Aleksandrova, K., Jakszyn, P., Skeie, G., Bajracharya, R., Boer, J. M. A., Borné, Y., Chajes, V., Dahm, C. C., Dansero, L., Guevara, M. ... Levy, R. B. (2022). Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: Application of the Nova classification and validation using selected biomarkers of food processing. Frontiers in nutrition, 9, Article 1035580. https://doi.org/10.3389/fnut.2022.1035580
Ibfelt, E. H., Wibaek, R., Vistisen, D., Andersen, G. S., Jørgensen, M. E., Hulman, A., Dabelea, D., Birkebaek, N. H., Svensson, J. & Rønn, P. F. (2022). Trajectory and predictors of HbA1c in children and adolescents with type 1 diabetes-A Danish nationwide cohort study. Pediatric Diabetes, 23(6), 721-728. https://doi.org/10.1111/pedi.13337
Ibsen, D. B. & Dahm, C. C. (2022). Food substitutions revisited. The American Journal of Clinical Nutrition, 116(5), 1195-1198. https://doi.org/10.1093/ajcn/nqac222