Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Ann-Marie Williamson"'
Autor:
Joanne Hort, Sally Eldeghaidy, Susan T. Francis, Turki Abualait, Ann-Marie Williamson, Qian Yang
Publikováno v:
Physiologybehavior. 230
Temperature is known to impact taste perception, but its reported effect on sweet taste perception in humans is inconsistent. Here, we assess whether thermal taste phenotype alters the temperature modulation of the brains’ response to sweet samples
Autor:
Monica G. Aguayo-Mendoza, Markus Stieger, Sara Martins, Ann Marie Williamson, Marion Doyennette
Publikováno v:
Food Quality and Preference, 78
Food Quality and Preference 78 (2019)
Food Quality and Preference 78 (2019)
Little is known about the oral processing behaviour of ice creams for which the quantification of oral manipulations remains challenging. The impact of oral processing behaviour on dynamic sensory perception of ice creams has not been reported previo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7886b7fbbacd0f673019994c8ddb18a7
https://research.wur.nl/en/publications/capturing-the-impact-of-oral-processing-behaviour-on-consumption-
https://research.wur.nl/en/publications/capturing-the-impact-of-oral-processing-behaviour-on-consumption-
Publikováno v:
Food Quality and Preference. 83:103928
It is well known that perceived taste intensity varies greatly among individuals, and that several factors including taste phenotypes (PROP Taster Status (PTS), Sweet Liking Status (SLS), Thermal Taster Status (TTS)), ethnicity and gender, contribute
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2018, 267, pp.132-139. ⟨10.1016/j.foodchem.2017.10.127⟩
15. Weurman Flavour Research Symposium
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. 27 p
Food Chemistry, Elsevier, 2018, 267, pp.132-139. ⟨10.1016/j.foodchem.2017.10.127⟩
15. Weurman Flavour Research Symposium
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. 27 p
Publication également référencée sous le numéro WOS:000437803400018; The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8708329882742928b20e961b31085e6
https://hal.inrae.fr/hal-02785749
https://hal.inrae.fr/hal-02785749
Autor:
Simon Pitts, Michael van Ginkel, Ann-Marie Williamson, Peter J. McDonald, Scott Singleton, Eleanor Y. M. Bonnist, E Ciampi
Publikováno v:
NMR in Biomedicine. 24:135-144
We describe the development of in vivo one-dimensional MRI (profiling) using a GARField (Gradient At Right angles to Field) magnet for the characterisation of side-of-hand human skin. For the first time and in vivo, we report measurements of the NMR
Publikováno v:
Food Hydrocolloids. 23:1984-1992
Oral astringency is the dry sensation experienced in the mouth on consumption of plant-based polyphenols (catechins) found in wine and tea as well as certain fruits and vegetables. It is commonly explained as arising from the loss of lubricity owing
Autor:
Gerwin J. Puppels, André van der Pol, Peter J. Caspers, Mickaël Mélot, Paul D. A. Pudney, Ann-Marie Williamson
Publikováno v:
Journal of Controlled Release. 138:32-39
The purpose of this study is to monitor in vivo the effect of chemical penetration enhancers on the delivery of trans-retinol into human skin. Chemical penetration enhancers reversibly alter barrier properties of the SC by disruption of the membrane
Publikováno v:
Food Hydrocolloids. 22:1068-1078
Human whole saliva (HWS) is a complex physiological secretion that performs a number of essential functions such as protection of oral health, lubrication of mouth tissues, as well as predigestion of food. In addition, saliva forms the perireceptor e
Publikováno v:
Mucoadhesive Materials and Drug Delivery Systems
Complexity of mucin molecules permits multiple interaction mechanisms ranging from covalent chemical bonds to physicochemical and colloidal interactions. In real settings, the majority of mucoadhesive materials and delivery systems act concomitantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73defd7f13672ef5d0c09f03ebb91521
https://doi.org/10.1002/9781118794203.ch09
https://doi.org/10.1002/9781118794203.ch09
Publikováno v:
Powder Technology. 121:74-80
Ripening of an ensemble of progressively faceting ice crystals in aqueous fructose solution is studied by characterising the change in average crystal size, number density, and size distribution with time, as well as tracking individual crystals, so