Výsledky vyhledávání - "Anh N.H. Nguyen"

Akademický článek

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Autor: Anh N.H. Nguyen, Trent E. Johnson, David W. Jeffery, Dimitra L. Capone, Lukas Danner, Susan E.P. Bastian

Publikováno v: Foods, Vol 9, Iss 2, p 224 (2020)

This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine prod

Externí odkaz: https://doaj.org/article/738f76aa33324473afda2fcda9438f12

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A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract

Autor: Trent E. Johnson, David W. Jeffery, Anh N.H. Nguyen, Susan E.P. Bastian, Lukas Danner

Publikováno v: Food Research International. 115:393-399

Ganoderma lucidum (GL) is a woody mushroom that has been widely used for many centuries in traditional Chinese medicine. Its bioactive-compounds are believed to promote longevity and prevent diseases in humans. With the close proximity of emerging As

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6d9d4e1994bcc8a0d7dfc3f44ac72ba
https://doi.org/10.1016/j.foodres.2018.10.086

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Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Autor: Anh N.H. Nguyen, Dimitra L. Capone, Susan E.P. Bastian, Trent E. Johnson, Lukas Danner, David W. Jeffery

Publikováno v: Foods
Volume 8
Issue 11
Foods, Vol 8, Iss 11, p 538 (2019)

Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dd6463ffeaa203986566c0c619e9767

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Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Autor: Lukas Danner, Anh N.H. Nguyen, David W. Jeffery, Trent E. Johnson, Dimitra L. Capone, Susan E.P. Bastian

Publikováno v: Foods, Vol 9, Iss 2, p 224 (2020)
Foods
Volume 9
Issue 2

This study explored wine consumers&rsquo
preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::620d8a6ecfdbcdd99837fbdd32b7e95e
https://doi.org/10.3390/foods9020224

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