Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Christine Zoumas-Morse"'
Publikováno v:
Journal of the American Dietetic Association. 103:991-1000
Objective To describe the performance characteristics and validate a folate-specific focused recall approach to estimating folate intake. Design In a cross-sectional study, folate-specific recalls were used to estimate subjects' average daily folate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74f3eef0db6a3608ceca8a19aef8ce93
https://doi.org/10.1016/s0002-8223(03)00471-1
https://doi.org/10.1016/s0002-8223(03)00471-1
Publikováno v:
Journal of Food Science. 62:1087-1094
Vanilla ice cream with 8, 13 or 18% sucrose and 10, 14 or 18% butterfat was evaluated by descriptive analysis (DA) with 15 judges, instrumental texture measurements (ITM), and hedonic rating with 146 consumers. Increased sugar caused higher vanilla,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ec58f58b0d15e951d6135d470d33611
https://doi.org/10.1111/j.1365-2621.1997.tb15044.x
https://doi.org/10.1111/j.1365-2621.1997.tb15044.x
Publikováno v:
Physiology & Behavior. 61:591-596
The objective of this study was to investigate whether or not parotid saliva flow is a significant determinant of flavor release from chewing gum. Cherry-flavored gum with 3 concentrations of citric acid (0.5, 1, and 2%) acting as a sialagogue was ev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2031050b5c7bdf029d5a589908e15073
https://doi.org/10.1016/s0031-9384(96)00508-2
https://doi.org/10.1016/s0031-9384(96)00508-2
Publikováno v:
Journal of Dairy Science. 79:1922-1927
University students (73 men and 73 women) tasted and rated on a nine-point hedonic scale the texture and mouthfeel, flavor (taste and odor), and overall degree of liking for nine samples of vanilla ice cream varying in sugar (8.94 to 18.81%, wt/wt) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::767759be50f44698156844fc21e45300
https://doi.org/10.3168/jds.s0022-0302(96)76561-x
https://doi.org/10.3168/jds.s0022-0302(96)76561-x
Publikováno v:
Journal of the American Dietetic Association. 101:923-925
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4106af768fd4d4e1af5cc887e3a4e611
https://doi.org/10.1016/s0002-8223(01)00228-0
https://doi.org/10.1016/s0002-8223(01)00228-0
Autor:
Jennifer J. Ravia, Kelly L. Morrow, Shirley W. Flatt, Cynthia A. Thomson, Christine Zoumas-Morse, Cheryl L. Rock, Ellen Cussler
Publikováno v:
The FASEB Journal. 23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::020b0c8a9ee110930aff8ab2b6c9937f
https://doi.org/10.1096/fasebj.23.1_supplement.720.5
https://doi.org/10.1096/fasebj.23.1_supplement.720.5
Autor:
Frank L. Meyskens, Eugene W. Gerner, Marian L. Neuhouser, Cheryl L. Rock, Elizabeth L. Quintana, Christine Zoumas-Morse
Publikováno v:
Journal of the American Dietetic Association. 107(6)
Reducing the concentration of polyamines (spermine, spermidine, and putrescine) in the body pool may slow the cancer process. Because dietary spermine, spermidine, and putrescine contribute to the body pool of polyamines, quantifying them in the diet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85bf583d6922374d657be1f264073d30
https://pubmed.ncbi.nlm.nih.gov/17524725
https://pubmed.ncbi.nlm.nih.gov/17524725
Publikováno v:
Journal of the American Dietetic Association. 102(7)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::417d7893e3922dbddce6753d61caaa50
https://pubmed.ncbi.nlm.nih.gov/12146562
https://pubmed.ncbi.nlm.nih.gov/12146562
Autor:
Jason Dietz, Mylan Holz, Shelley Goldberg, Abel Amoros, Christine Zoumas-Morse, Jean-Xavier Guinard, Elizabeth Heck
Publikováno v:
Physiologybehavior. 59(4-5)
The relation between consumption of beer, alcohol, and bitter substances was investigated by comparing 20 each of male adults, low users (720 ml/week) and high users (3.61/week) of beer for sensitivity to and like/dislike for the bitterness of isohum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be1dd630f4d677cadbfa15a063db8043
https://pubmed.ncbi.nlm.nih.gov/8778845
https://pubmed.ncbi.nlm.nih.gov/8778845
Publikováno v:
Physiologybehavior. 56(6)
Psychophysical experiments were conducted to determine whether isohumulones share a common receptor mechanism with other bitter compounds, and whether parotid saliva flow affects perception of their bitterness. Findings from a study of inter-individu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc81ec1ebb8c8bf4c8a1db5aaa5dfce2
https://pubmed.ncbi.nlm.nih.gov/7878099
https://pubmed.ncbi.nlm.nih.gov/7878099