Diabetic Patients' Consumption of Diabetic and High Sugar Content Breakfast Products by Elis Ercan, Baris Yalinkilic

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Daily breakfast: will skipping a morning meal become a new prognostic marker? by O. B. Shvabskaia, N. S. Karamnova, O. M. Drapkina

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Predictors of breakfast consumption among Iranian students: applying social cognitive theory by Shadi Askari, Nooshin Salimi, Ehsan Bakhshi

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Nutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours by Anim Ekpo Ujong, Imeobong Etim Aniefiok, Josefa Chiderah Onyekwe

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Breakfast skipping and its association with adolescent bullying victimization: a large-scale multicenter cross-sectional study by Juan Du, Yufeng Liang, Fanfan Xu, Xiayun Zuo, Qiguo Lian

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Implementing Nutrient Recommendations for Breakfast in Europe through Dietetic Practice—The European Federation of Associations of Dietitians (EFAD) Breakfast Toolkit Survey by Elena Alonso-Aperte, Angela García-González, Marta Maroto-Novalbos, Klaus Nigl, Elisabeth Farmer, Eva Hoelzl, Ezgi Kolay

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Asparaginase treatment for acrylamide reduction in wheat and oat flakes: From laboratory- to pilot-scale by Shpresa Musa, Kristína Kukurová, Zuzana Ciesarová, Karsten Eisenhardt, Katharina Anne Scherf

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The Importance of Breakfast in Enhancing Students' Focus at School by Nurul Widad Fitri Muhammad, Nur Aina Mardhiah Che Rahim, Amrina Rasyada Kamaruzaman, Noor Fatimah Mujahid, Khairulnazrin Nasir

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Dietary Diversity and Its Associated Determinants Among Senegalese Adolescent Girls by Nafissatou Ba Lo, Jérémie B. Dupuis, Aminata Ndene Ndiaye, El Hadji Momar Thiam, Aminata Diop Ndoye, Mohamadou Sall, Sonia Blaney

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Breakfast skipping and academic achievement at 8–16 years: a population study in South Australia by Alanna Sincovich, Neida Sechague Monroy, Lisa G Smithers, Mary Brushe, Zara Boulton, Tia Rozario, Tess Gregory

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Regular Breakfast Consumption and its Predictors Based on the Social Cognitive Theory in Female Students of Hamadan University of Medical Sciences by Nooshin Salimi, Akram Karimi-Shahanjarini*, Ghodratollah Roshanaei

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The Relationship of Breakfast and Nutritional Status of High School Students in Palembang City by Afriyana Siregar, Yuli Hartati, Imelda Telisa, Arie Krisnasary

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The role of lipid profile in the relationship between skipping breakfast and hyperuricemia: a moderated mediation model by Zhihao Deng, Feixiang Zhou, Gang Tian, Qi Wang, Yan Yan

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Effectiveness of Educational Intervention Based on Theory of Planned Behavior for Increasing Breakfast Consumption among High School Students in Hamadan by Ali Mohammadimanesh, Fateme Rakhshani, Rozita Eivazi, Marym Farhadian

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Türk Mutfağı’nda Kahvaltıda Tüketilen Çorbalar ve İllere Göre Dağılımı by Osman Güldemir, Gülperi Haklı, Nermin Işık

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Breakfast skipping is linked to a higher risk of major depressive disorder and the role of gut microbes: a mendelian randomization study by Xingzhi Guo, Wei Li, Chen Hou, Rui Li

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How Can We Encourage Primary School Children to Choose and Consume High-Fibre Breakfast Products? by Nicholas M. Wilkinson, Katie Adolphus, Shiniqua Coote, Olivia Goldman, Neil Boyle, Louise Dye

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The impact of amenities in rural bed and breakfasts on tourists' emotional experience and behavioral intentions: Perspectives from amenity theory by Hui Liu, Jian Zhang, Ziyao Jia, Haiyan Yan

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Systematic review on the effects of exercise with and without breakfast consumption on cognitive performance in healthy adults by Shu-Shih Hsieh, Yu Tian, Chun-Yuan Cheng, Yung-Chih Chen

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Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cereal by Ayo Oluwadunsin Olugbuyi, Ajibola Mitchell Oyinloye, Adefisola Bola Adepeju, Kehinde Oyekunle Oni, Cordelia Nwadinife Jaiyeoba

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