208 results on '"Methven L"'
Search Results
2. SENSORY PROFILE AND CONSUMER PREFERENCE OF NOVEL PROBIOTIC YOGHURT ENRICHED WITH ORANGE SWEET POTATO (Ipomoea batatas)
3. Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle
4. Perception of bitterness, sweetness and liking of different genotypes of lettuce
5. The effect of different macronutrients on appetite and satiety in older and younger adults
6. The influence of nutritional supplement drinks on providing adequate calorie and protein intake in older adults with dementia
7. Techniques in sensory analysis of flavour
8. List of contributors
9. The effect of physical activity on appetite and food intake in older adults
10. Natural food and beverage flavour enhancer
11. Cross-national differences in child food neophobia: A comparison of five European countries
12. Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)
13. Child Food Texture Preference Questionnaire
14. Smart breeding for salad rocket: a strategy for improving taste, flavor and nutrition
15. α1A/B-Knockout mice explain the native α1D-adrenoceptorʼs role in vasoconstriction and show that its location is independent of the other α1-subtypes
16. The α1B/D-adrenoceptor knockout mouse permits isolation of the vascular α1A-adrenoceptor and elucidates its relationship to the other subtypes
17. APPROACHES TO VISUALISING MYOENDOTHELIAL CONNECTIONS USING LASER SCANNING CONFOCAL MICROSCOPY: S5–4
18. FUNCTIONAL RESPONSES IN THE α1AB-ADRENOCEPTOR KNOCKOUT MOUSE INDICATE THAT THE α1D-ADRENOCEPTOR HAS A ROLE IN THE CONTRACTION OF SMALL MESENTERIC ARTERIES
19. WHICH VASCULAR CELLS HAVE ADRENOCEPTORS?
20. APPROACHES TO VISUALISING MYOENDOTHELIAL CONNECTIONS USING LASER SCANNING CONFOCAL MICROSCOPY
21. The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products
22. Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain
23. The effect of repeated taste exposure of bitter tasting vegetable in children varying in bitter taste sensitivity
24. Utilising recall sensory preference and perception questionnaires within a food choice model
25. Relative effects of sensory modalities on fat perception, and relationship between fat sensitivity, fat perception and preference
26. The sensory, structural, and retention properties of thermally treated whey protein
27. Floral scent evaluation of segregating lines of A. caryophyllaea
28. Rejection thresholds (RjT) of sweet likers and dislikers
29. Consumer acceptance of saturated fat-reduced dairy products: a novel approach for reducing intake of saturated fat at a population level
30. The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption
31. Taxonomic Free Sorting: A Successful Method with Older Consumers and a Novel Approach to Preference Mapping
32. Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients
33. Is liking and intake of brassicaceous vegetables determined by PROP taster status and TAS2R38 genotype?
34. Sensory changes and preservation with age: Hope for the undernourished
35. Consumer acceptance of novel vegetable containing bread products as a potential vehicle to increase vegetable consumption
36. The effects of beetroot containing bread on arterial stiffness and other risk factors for cardiovascular disease
37. Reducing variable consistency in thickened drinks
38. Development of sauces with high energy density, flavour and taste impact for older people, aiming to increase food acceptability and consumption
39. Taste enhancement of savoury food aiming to increase acceptance by an elderly cohort
40. The effect of macro and micro-nutrient fortification of cookies on their sensory properties and on hedonic liking of older people
41. Can natural umami ingredients enhance the flavour of a minced meat meal formulation, used in recipes for older adults?
42. PP045-MON ABILITY OF OLDER ADULTS TO PERFORM GRIP STRENGTH TESTS TO DETERMINE NUTRITIONAL STATUS
43. The influence of nutritional supplement drinks on oral intake in cognitively impaired older adults
44. A comparison of the amount of Oral Nutritional Supplement drinks consumed between two randomly allocated drinking methods
45. Postprandial effects of beetroot enriched bread on peripheral microvascular function and blood pressure in normotensive men
46. Beetroot enriched bread consumption reduces blood pressure in normotensive males: a pilot study
47. The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests
48. Inconsistent rheological behaviour of starch-based dysphagia products
49. The effect of repeat consumption on the perceived taste and liking of oral nutritional supplements
50. Sensory profile and patient liking of nutritional-supplement ice cream manufactured to varying energy density
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.