Correction: Global Changes and Factors of Increase in Caloric/Salty Food Intake, Screen Use, and Substance Use During the Early COVID-19 Containment Phase in the General Population in France: Survey Study

Correction: Global Changes and Factors of Increase in Caloric/Salty Food Intake, Screen Use, and Substance Use During the Early COVID-19 Containment Phase in the General Population in France: Survey Study

Opis bibliograficzny
Główni autorzy:	Benjamin Rolland, Frédéric Haesebaert, Elodie Zante, Amine Benyamina, Julie Haesebaert, Nicolas Franck
Format:	Artykuł
Język:	English
Wydane:	JMIR Publications 2021-07-01
Seria:	JMIR Public Health and Surveillance
Dostęp online:	https://publichealth.jmir.org/2021/7/e31906

Podobne zapisy

Global Changes and Factors of Increase in Caloric/Salty Food Intake, Screen Use, and Substance Use During the Early COVID-19 Containment Phase in the General Population in France: Survey Study
od: Rolland, Benjamin, i wsp.
Wydane: (2020-09-01)

Predictors of mental well-being over the first lockdown period due to the COVID-19 pandemic in France. A repeated cross-sectional study
od: Guillaume Barbalat, i wsp.
Wydane: (2023-08-01)

“Setting up and Tailoring Early Intervention Teams in a Already Established Healthcare System: the Experience of the Greater Lyon”
od: F. Haesebaert, i wsp.
Wydane: (2022-06-01)

Mental well-being in young people with psychiatric disorders during the early phase of COVID-19 lockdown.
od: Emilie Orfeuvre, i wsp.
Wydane: (2022-01-01)

Are salty liquid food flavorings in vitro antitumor substances?
od: FRANCISCO R.S. CARVALHO, i wsp.

Prevalence and characteristics of participants in Dry January 2024: findings from a general population survey in France
od: Louis-Ferdinand Lespine, i wsp.
Wydane: (2024-12-01)

Synergistic effect of combining umami substances enhances perceived saltiness
od: Li, J, i wsp.
Wydane: (2024)

Progress in Research on Saltiness Perception and Salty Peptides
od: WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi
Wydane: (2023-01-01)

Salty Food Preference and Intake and Risk of Gastric Cancer: The JACC Study
od: Mitsumasa Umesawa
Wydane: (2016-02-01)

Influence of salty food preference on daily salt intake in primary care
od: Takamura K, i wsp.
Wydane: (2014-04-01)

Using patient comments from a standardised experience survey to investigate their perceptions and prioritise improvement actions: a thematic and syntactic analysis
od: Marion Crubezy, i wsp.
Wydane: (2023-09-01)

Caloric Intake, Oxidative Stress and Aging
od: Cheol Koo Lee, i wsp.
Wydane: (2001-01-01)

Clinical Effects of Mindfulness-Based Intervention in Patients With First Episode Psychosis and in Individuals With Ultra-High Risk for Transition to Psychosis: A Review
od: Philippe Vignaud, i wsp.
Wydane: (2019-10-01)

Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases
od: Chunyong Song, i wsp.
Wydane: (2024-12-01)

PLAN-e-PSY, a mobile application to improve case management and patient’s functioning in first episode psychosis: protocol for an open-label, multicentre, superiority, randomised controlled trial
od: Laurent Magaud, i wsp.
Wydane: (2021-09-01)

The ocean's saltiness and its overturning
od: Cael, B. B., i wsp.
Wydane: (2018)

Salty development of an optical photoresist
od: Chao, Adam (Adam C.)
Wydane: (2009)

Effect of Piperine on Saltiness Perception
od: Rachael Moss, i wsp.
Wydane: (2023-01-01)

Assessing patient partnership among emergency departments in France: a cross-sectional study
od: Geoffrey Sagnol, i wsp.
Wydane: (2023-08-01)

Using Smartphones When Eating Increases Caloric Intake in Young People: An Overview of the Literature
od: Marco La Marra, i wsp.
Wydane: (2020-12-01)

Restriction of caloric intake is a key to prevention of vascular ageing
od: Ya A Orlova
Wydane: (2015-06-01)

Analysis of Change from Fighting Salty Water Intrusion and Adding Freshwater Intake to Unified Water Resources Allocation
od: SUN Bo
Wydane: (2008-01-01)

Flavourful insights into the saltiness perception of samphire
od: Saumya Sood, i wsp.
Wydane: (2025-03-01)

The lower Colorado — a salty river
od: M Holburt
Wydane: (1984-10-01)

Sweet or salty? Isotopic evidence for the use of aquatic resources in Mesolithic Europe
od: Schulting, R
Wydane: (2015)

Contribution of socio-demographic and clinical characteristics to predict initial referrals to psychosocial interventions in patients with serious mental illness
od: Guillaume Barbalat, i wsp.
Wydane: (2024-01-01)

Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation
od: Yaxin Cao, i wsp.
Wydane: (2025-02-01)

Studying both patient and staff experience to investigate their perceptions and to target key interactions to improve: a scoping review
od: Philippe Michel, i wsp.
Wydane: (2022-10-01)

Occupational, academic, and personal determinants of wellbeing and psychological distress in residents: results of a survey in Lyon, France
od: Ludivine Nohales, i wsp.
Wydane: (2024-05-01)

Effect of exercise on the caloric intake of breast cancer patients undergoing treatment
od: C.L. Battaglini, i wsp.
Wydane: (2008-08-01)

Salty solution to a hot nuclear problem

Identification of Salty Dietary Patterns of the Japanese Macroregion
od: Masana Yokoya, i wsp.
Wydane: (2021-01-01)

Genetically engineered tomato grows in salty water
od: California Agriculture
Wydane: (2001-09-01)

Genetically engineered tomato grows in salty water
Wydane: (2001-09-01)

Corrosion of Copper Weldments in Salty and Acidic Solutions
od: Jawdat A. Yackaub, i wsp.
Wydane: (2008-03-01)

CORROSION OF COPPER WELDMENTS IN SALTY AND ACIDIC SOLUSIONS
od: Jawdat Ali Yaquob, i wsp.
Wydane: (2013-05-01)

Salty ice and the dilemma of ocean exoplanet habitability
od: Baptiste Journaux
Wydane: (2022-06-01)

The current status of opioid maintenance treatment in France: a survey of physicians, patients, and out-of-treatment opioid users
od: Benyamina A
Wydane: (2014-09-01)

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste
od: Tomas Bolumar, i wsp.
Wydane: (2024-02-01)

Too Salty or Toxic for Use: A Tale of Starter Fertilizers in Agronomic Cropping Systems
od: William Makaza, i wsp.
Wydane: (2023-10-01)