| The nutritional impact of replacing dietary meat with meat alternatives in the UK: a modelling analysis using nationally representative data DN Farsi, D Uthumange, JM Munoz, DM Commane British Journal of Nutrition 127 (11), 1731-1741, 2022 | 45 | 2022 |
| Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial DN Farsi, JL Gallegos, G Koutsidis, A Nelson, TJA Finnigan, W Cheung, ... European Journal of Nutrition 62 (3), 1479-1492, 2023 | 10 | 2023 |
| Fermented foods, their microbiome and its potential in boosting human health V Valentino, R Magliulo, D Farsi, PD Cotter, O O'Sullivan, D Ercolini, ... Microbial biotechnology 17 (2), e14428, 2024 | 4 | 2024 |
| The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat DN Farsi, JL Gallegos, TJA Finnigan, W Cheung, JM Munoz, ... European Journal of Nutrition 62 (8), 3349-3359, 2023 | 3 | 2023 |
| The effects of substituting red and processed meat with mycoprotein on markers of colorectal cancer risk and systemic health DN Farsi PQDT-Global, 2022 | | 2022 |
| The effects of food intervention on measures of arterial stiffness and microvascular vasodilation: Systematic Review and meta-analysis HM Cheng, D Farsi, J Lara Proceedings of the Nutrition Society 78 (OCE2), 2019 | | 2019 |
