Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Gianpaolo Grazioli"'
Publikováno v:
Foods, Vol 10, Iss 12, p 2944 (2021)
In this study, thermo-tolerant strain of Lactobacillus bulgaricus (L. bulgaricus) was developed using gradual increase in temperature to induce Adaptive Laboratory Evolution (ALE). Viable colony count of 1.87 ± 0.98 log cfu/mL was achieved at 52 °C
Externí odkaz:
https://doaj.org/article/c8aaf8054ccf4ff4b65ebc889f386193
Publikováno v:
Foods, Vol 10, Iss 2944, p 2944 (2021)
Foods; Volume 10; Issue 12; Pages: 2944
Foods; Volume 10; Issue 12; Pages: 2944
In this study, thermo-tolerant strain of Lactobacillus bulgaricus (L. bulgaricus) was developed using gradual increase in temperature to induce Adaptive Laboratory Evolution (ALE). Viable colony count of 1.87 ± 0.98 log cfu/mL was achieved at 52 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d32fc77bf7e3dfe910fb049ea6cdbd49
https://www.mdpi.com/2304-8158/10/12/2944
https://www.mdpi.com/2304-8158/10/12/2944
Autor:
B. Thomas Carr, Daniel Shepherd, Yi Hsuan Tiffany Lin, Gianpaolo Grazioli, Michelle J.Y. Yoo, Svetlana Yakuncheva, Kevin Kantono, Nazimah Hamid
Publikováno v:
Food Quality and Preference. 53:9-18
Unrelated auditory cues may alter gustatory and hedonic perceptions to food, but it is unclear whether similar effects will be observed with congruent eating-environment sounds. This is the first experimental work to demonstrate how different eating-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8766b1863dd5437944b2fd4dbfa2da5c
https://doi.org/10.1016/j.foodqual.2016.05.008
https://doi.org/10.1016/j.foodqual.2016.05.008
Autor:
Nazimah Hamid, B. Thomas Carr, Daniel Shepherd, Michelle J.Y. Yoo, Kevin Kantono, Gianpaolo Grazioli
Publikováno v:
Appetite. 100:244-255
The dominant taste sensations of three different types of chocolate gelati (milk chocolate, dark chocolate, and bittersweet chocolate) were determined using forty five trained panellists exposed to a silent reference condition and three music samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e4332e487af09db3ef36cde4970a106
https://doi.org/10.1016/j.appet.2016.02.143
https://doi.org/10.1016/j.appet.2016.02.143
Autor:
B. Thomas Carr, Yi Hsuan Tiffany Lin, Gianpaolo Grazioli, Kevin Kantono, Charlotte Brard, Daniel Shepherd, Nazimah Hamid
Publikováno v:
Food research international (Ottawa, Ont.). 113
This study highlights the effect of music on flavour dynamics under three different environmental conditions (laboratory, immersive, and natural eating environment). Music valence, the pleasantness of three environments, as well as participants' affe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70870319d59730e49c9002060bd8471c
https://pubmed.ncbi.nlm.nih.gov/30195538
https://pubmed.ncbi.nlm.nih.gov/30195538