| Healthy Foods and Healthy Diets. How Government Policies Can Steer Food Reformulation M Gressier, F Sassi, G Frost Nutrients 12 (7), 1992, 2020 | 64 | 2020 |
| What is the impact of food reformulation on individuals' behaviour, nutrient intakes and health status? A systematic review of empirical evidence M Gressier, B Swinburn, G Frost, AB Segal, F Sassi Obesity Reviews 22 (2), e13139, 2021 | 63 | 2021 |
| Contribution of reformulation, product renewal, and changes in consumer behavior to the reduction of salt intakes in the UK population between 2008/2009 and 2016/2017 M Gressier, F Sassi, G Frost The American journal of clinical nutrition 114 (3), 1092-1099, 2021 | 28 | 2021 |
| Testing the capacity of a Multi-Nutrient profiling system to guide food and beverage reformulation: Results from five national food composition databases E Combet, A Vlassopoulos, F Mölenberg, M Gressier, L Privet, C Wratten, ... Nutrients 9 (4), 406, 2017 | 23 | 2017 |
| Modeled dietary impact of industry-wide food and beverage reformulations in the United States and France M Gressier, L Privet, KC Mathias, A Vlassopoulos, F Vieux, G Masset The American Journal of Clinical Nutrition 106 (1), 225-232, 2017 | 21 | 2017 |
| Minor changes in fibre intake in the UK population between 2008/2009 and 2016/2017 M Gressier, G Frost European Journal of Clinical Nutrition 76 (2), 322-327, 2022 | 18 | 2022 |
| Effectiveness and policy implications of health taxes on foods high in fat, salt, and sugar E Pineda, M Gressier, D Li, T Brown, S Mounsey, J Olney, F Sassi Food Policy 123, 102599, 2024 | 5 | 2024 |
| Sugar content in soft drinks with or without a sugar content claim across Europe M Gressier, A Orengo, A Vlassopoulos, G Masset Proceedings of the Nutrition Society 76 (OCE4), E195, 2017 | 3 | 2017 |
| Nutrient profiling for product reformulation: the benefit for the consumer G Masset, U Lehmann, K Mathias, A Vlassopoulos, M Gressier ANNALS OF NUTRITION AND METABOLISM 71, 1364-1364, 2017 | 2 | 2017 |
| The effect of single-nutrient reformulation initiatives on the nutrient profile of foods: a systematic review M Gressier, A Segal, F Sassi, G Frost Proceedings of the Nutrition Society 79 (OCE2), 2020 | 1 | 2020 |
| Modeled impact of food and beverage reformulations on added sugars intake and its social gradient in the US M Gressier, KC Mathias, A Drewnowski, A Vlassopoulos, G Masset The FASEB Journal 31, 437.4-437.4, 2017 | 1 | 2017 |
| Exploring the impact of food product reformulation on population food choice and diet quality M Gressier Imperial College London, 2022 | | 2022 |
| Success of reformulation and health education in reducing sodium intakes across socioeconomic groups M Gressier, G Frost, F Sassi European Journal of Public Health 30 (Supplement_5), ckaa165. 578, 2020 | | 2020 |
| P29 The effect of changes in consumer choice and in food composition on the sodium density of food consumed by the UK population between 2008/09 and 2016/17 M Gressier, F Sassi, G Frost J Epidemiol Community Health 74 (Suppl 1), A58-A58, 2020 | | 2020 |
| Reformulation des aliments et apports nutritionnels: modélisation d’impact chez les adultes français M Gressier, L Privet, F Vieux, G Masset Nutrition Clinique et Métabolisme 31 (3), 236-237, 2017 | | 2017 |
| Is the consumption of foods passing reformulation standards associated with the HEI‐2010? G Masset, F Mainardi, M Gressier The FASEB Journal 31, 437.2-437.2, 2017 | | 2017 |
| Are more nutritious products available in the US food supply, and are they consumed more frequently? M Gressier, A Vlassopoulos, G Masset, A Drewnowski The FASEB Journal 31 (1_supplement), 314.2-314.2, 2017 | | 2017 |
| Setting reformulation targets per serving: a global system for sodium and sugar reduction and its applicability in the USA A Vlassopoulos, M Gressier, G Masset The FASEB Journal 31, 437.3-437.3, 2017 | | 2017 |
| Can we use national generic databases to assess product-level policies? M Gressier, A Vlassopoulos, A Orengo, G Masset Proceedings of the Nutrition Society 76 (OCE4), E197, 2017 | | 2017 |
| Calculating nutritional quality per 100 g or per serve M Gressier, PG Alvarez, A Vlassopoulos, G Masset Proceedings of the Nutrition Society 76 (OCE4), E175, 2017 | | 2017 |
