431 results on '"Methven, Lisa"'
Search Results
2. Interaction between genetic risk score and dietary carbohydrate intake on high-density lipoprotein cholesterol levels: Findings from the study of obesity, nutrition, genes and social factors (SONGS)
3. Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages
4. Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition
5. Differences in appetite, food intake, and gastric emptying responses to protein intake by older adults varying in level of physical activity: A randomised controlled trial
6. Acceptability of protein-fortified recipes in older adults in France
7. Consumer perception of risk towards new sustainable non-thermal food processing technologies: A cross-cultural study between Portugal, Germany, and the UK
8. Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway.
9. Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline
10. Prebiotic potential of new sweeteners based on the simultaneous biosynthesis of galactooligosaccharides and enzymatically modified steviol glycosides
11. A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying
12. Macronutrients effects on satiety and food intake in older and younger adults: A randomised controlled trial
13. Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions
14. Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition
15. Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits
16. A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference
17. Interactions of umami with the four other basic tastes in equi-intense aqueous solutions
18. Quantitative trait loci analysis of glucosinolate, sugar, and organic acid concentrations in Eruca vesicaria subsp. sativa
19. Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
20. The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable
21. Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling
22. Quality of muffins enriched with upcycled defatted sunflower seed flour
23. Avenanthramides, Avenacosides, and β-Glucans in Oat-Based Milk Alternatives—How Oat’s Nutritional Compounds Are Being Affected by Various Stages of Processing
24. Understanding Age-Related Changes: Exploring the Interplay of Protein Intake, Physical Activity, and Appetite in the Ageing Population
25. Oat-based milk alternative: the influence of physical and chemical properties on the sensory profile
26. The Association of Oral Processing and Salivary Flow Rate on Food Intake and Appetite in Older Adults (Aged ≥ 65 Years)
27. The Effect of Protein and Protein Source on Appetite in Older Adults: Preliminary Findings from the FortiPhy Study
28. Prebiotic potential of new sweeteners based on the simultaneous biosynthesis of galactooligosaccharides and enzymatically modified steviol glycosides
29. Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method
30. Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile.
31. Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review.
32. Review of protein intake and suitability of foods for protein-fortification in older adults in the UK.
33. Methods for fungiform papillae assessment: A collaborative study among European research units
34. Does Physical Activity Level Relate to Food Intake, Appetite, and Body Composition in Older Adults?
35. Genotypes of Eruca vesicaria subsp. sativa grown in contrasting field environments differ on transcriptomic and metabolomic levels, significantly impacting nutritional quality
36. Lubricating whey protein to improve sensory perception and consumer acceptance
37. Do food intake and satiety differ between faster and slower eaters, within older adults (≥65 years)?
38. Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential
39. Polysaccharide food matrices for controlling the release, retention and perception of flavours
40. Associations Between Diet Quality and Physical Activity in UK Older Adults
41. Prebiotic potential of new sweeteners based on the simultaneous biosynthesis of galactooligosaccharides and enzymatically modified steviol glycosides
42. A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot Powder
43. A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying
44. Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype
45. Mucoadhesion: A food perspective
46. Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content
47. Whey protein mouth drying influenced by thermal denaturation
48. Methods for fungiform papillae assessment: A collaborative study among European research units
49. The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake
50. PTFS07-05-23 Appetite and Food Intake Responses to Protein in Older Adults With Different Physical Activity Levels
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