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The Food4Years Ageing Network: Improving foods and diets as a strategy for supporting quality of life, independence and healthspan in older adults.
- Published in:
- Nutrition Bulletin, 2023, v. 48, n. 1, p. 124, doi. 10.1111/nbu.12599
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- Article
Relative Effects of Sensory Modalities and Importance of Fatty Acid Sensitivity on Fat Perception in a Real Food Model.
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- Chemosensory Perception, 2016, v. 9, n. 3, p. 105, doi. 10.1007/s12078-016-9211-5
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- Publication type:
- Article
The role of food during oncology treatment: perspectives of cancer patients, caregivers and healthcare professionals.
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- Supportive Care in Cancer, 2024, v. 32, n. 5, p. 1, doi. 10.1007/s00520-024-08469-4
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- Publication type:
- Article
Consistently Inconsistent: Commercially Available Starch-Based Dysphagia Products.
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- Dysphagia (0179051X), 2011, v. 26, n. 1, p. 27, doi. 10.1007/s00455-009-9263-7
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- Publication type:
- Article
VARIABILITY OF STARCH-BASED THICKENED DRINKS FOR PATIENTS WITH DYSPHAGIA IN THE HOSPITAL SETTING.
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- Journal of Texture Studies, 2012, v. 43, n. 2, p. 95, doi. 10.1111/j.1745-4603.2011.00319.x
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- Publication type:
- Article
The Eruca sativa Genome and Transcriptome: A Targeted Analysis of Sulfur Metabolism and Glucosinolate Biosynthesis Pre and Postharvest.
- Published in:
- Frontiers in Plant Science, 2020, v. 11, p. N.PAG, doi. 10.3389/fpls.2020.525102
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- Publication type:
- Article
The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2040, doi. 10.1002/jsfa.6522
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- Publication type:
- Article
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 13, p. 3312, doi. 10.1002/jsfa.6177
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- Publication type:
- Article
A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot Powder.
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- Molecules, 2023, v. 28, n. 17, p. 6405, doi. 10.3390/molecules28176405
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- Publication type:
- Article
Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 1, p. 245, doi. 10.1002/jsfa.10032
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- Publication type:
- Article
The Annual Meeting of BAPEN with the Nutrition Society, Harrogate International Centre, Harrogate. 29-30 November 2011. Conference on 'Malnutrition matters' Nutrition Society Symposium: Muscle wasting with age: a new challenge in nutritional care; part 1 -- the underlying factor: Ageing and taste.
- Published in:
- 2012
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- Publication type:
- Journal Article
Ageing and taste.
- Published in:
- Proceedings of the Nutrition Society, 2012, v. 71, n. 4, p. 556, doi. 10.1017/S0029665112000742
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- Publication type:
- Article
Genotypes of Eruca vesicaria subsp. sativa grown in contrasting field environments differ on transcriptomic and metabolomic levels, significantly impacting nutritional quality.
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- Frontiers in Plant Science, 2023, p. 01, doi. 10.3389/fpls.2023.1218984
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- Publication type:
- Article
Investigating age-related changes in taste and affects on sensory perceptions of oral nutritional supplements.
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- Age & Ageing, 2010, v. 39, n. 6, p. 733, doi. 10.1093/ageing/afq104
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- Publication type:
- Article
Survival Analysis Statistics Applied to Threshold Data Obtained from the Ascending Forced-Choice Method of Limits.
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- Journal of Sensory Studies, 2013, v. 28, n. 5, p. 414, doi. 10.1111/joss.12067
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- Publication type:
- Article
Perception of Thickness, Mouth Coating and Mouth Drying of Dairy Beverages by Younger and Older Volunteers.
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- Journal of Sensory Studies, 2013, v. 28, n. 3, p. 230, doi. 10.1111/joss.12039
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- Publication type:
- Article
Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli.
- Published in:
- Molecular Nutrition & Food Research, 2018, v. 62, n. 18, p. 1, doi. 10.1002/mnfr.201700980
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- Publication type:
- Article
Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds.
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- Molecular Nutrition & Food Research, 2018, v. 62, n. 18, p. 1, doi. 10.1002/mnfr.201700990
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- Publication type:
- Article
Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile.
- Published in:
- Frontiers in Nutrition, 2024, p. 1, doi. 10.3389/fnut.2024.1345371
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- Publication type:
- Article
Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile.
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- Foods, 2024, v. 13, n. 13, p. 2075, doi. 10.3390/foods13132075
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- Publication type:
- Article
Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype.
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- Foods, 2023, v. 12, n. 17, p. 3188, doi. 10.3390/foods12173188
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- Publication type:
- Article
Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception.
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- Foods, 2022, v. 11, n. 7, p. 967, doi. 10.3390/foods11070967
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- Publication type:
- Article
The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions.
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- Foods, 2021, v. 10, n. 12, p. 2908, doi. 10.3390/foods10122908
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- Publication type:
- Article
Influence of Cabbage (Brassica oleracea) Accession and Growing Conditions on Myrosinase Activity, Glucosinolates and Their Hydrolysis Products.
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- Foods, 2021, v. 10, n. 12, p. 2903, doi. 10.3390/foods10122903
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- Publication type:
- Article
Investigating Methods to Mitigate Whey Protein Derived Mouthdrying.
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- Foods, 2021, v. 10, n. 9, p. 2066, doi. 10.3390/foods10092066
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- Publication type:
- Article
The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.
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- Foods, 2021, v. 10, n. 5, p. 951, doi. 10.3390/foods10050951
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- Publication type:
- Article
Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate.
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- Foods, 2021, v. 10, n. 3, p. 587, doi. 10.3390/foods10030587
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- Publication type:
- Article
Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review.
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- Foods, 2021, v. 10, n. 2, p. 433, doi. 10.3390/foods10020433
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- Publication type:
- Article
Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits.
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- Foods, 2021, v. 10, n. 1, p. 21, doi. 10.3390/foods10010021
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- Publication type:
- Article
Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles.
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- Foods, 2020, v. 9, n. 12, p. 1753, doi. 10.3390/foods9121753
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- Publication type:
- Article
The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip (Brassica Rapa subsp. Rapa L.).
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- Foods, 2020, v. 9, n. 11, p. 1719, doi. 10.3390/foods9111719
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- Publication type:
- Article
Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges.
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- Foods, 2020, v. 9, n. 11, p. 1594, doi. 10.3390/foods9111594
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- Publication type:
- Article
Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow.
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- Foods, 2020, v. 9, n. 9, p. 1328, doi. 10.3390/foods9091328
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- Publication type:
- Article
The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits.
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- Foods, 2019, v. 8, n. 8, p. 305, doi. 10.3390/foods8080305
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- Publication type:
- Article
Extending an approach to hospital malnutrition to community care.
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- British Journal of Community Nursing, 2012, v. 17, n. 12, p. 614, doi. 10.12968/bjcn.2012.17.12.614
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- Publication type:
- Article
Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification.
- Published in:
- Nutrients, 2022, v. 14, n. 23, p. 5083, doi. 10.3390/nu14235083
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- Publication type:
- Article
An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages.
- Published in:
- Nutrients, 2020, v. 12, n. 9, p. 2506, doi. 10.3390/nu12092506
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- Publication type:
- Article