Skip to main navigation
Skip to search
Skip to main content
Aston Research Explorer Home
Help & FAQ
Home
Research units
Profiles
Research Outputs
Datasets
Student theses
Activities
Press/Media
Prizes
Equipment
Search by expertise, name or affiliation
Nutritional influences on cognitive function: mechanisms of susceptibility
E. Leigh Gibson, Michael W. Green
Aston Research Centre for Health in Ageing
College of Health and Life Sciences
Research output
:
Contribution to journal
›
Article
›
peer-review
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Nutritional influences on cognitive function: mechanisms of susceptibility'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Agriculture & Biology
cognition
100%
meals (menu)
98%
dieting
52%
acute effects
43%
nutritional status
34%
vitamins
30%
cognitive disorders
27%
diet
26%
carbohydrates
23%
breakfast
22%
tranquilizers
22%
monoamines
21%
membrane fluidity
21%
fat intake
20%
glucose
20%
glucocorticoids
18%
neurotransmitters
17%
long term effects
16%
nutrient content
14%
cholesterol
13%
history
12%
secretion
11%
prediction
11%
proteins
11%
lipids
9%
testing
6%
cells
5%
Medicine & Life Sciences
Meals
76%
Cognition
67%
Diet
34%
Vitamins
33%
Nutritional Status
33%
Carbohydrates
29%
Fats
25%
Membrane Fluidity
21%
Glucose
21%
Breakfast
20%
Anti-Anxiety Agents
18%
Arousal
16%
Reaction Time
16%
Short-Term Memory
15%
Glucocorticoids
15%
Neurotransmitter Agents
14%
Nutrients
14%
Cognitive Dysfunction
13%
History
12%
Proteins
12%
Cholesterol
12%
Food
11%
Health
8%
Child
7%
Population
6%