Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Jane K. Parker"'
Publikováno v:
Communications Medicine, Vol 2, Iss 1, Pp 1-8 (2022)
Plain language summary During the recovery from smell loss, caused by infection or injury, sometimes certain smells can become revolting – a condition called parosmia. We used a technique that separates out the chemicals that make up the smell of i
Externí odkaz:
https://doaj.org/article/c1af73832709487f9fcce823ea11f435
Autor:
Rosa C. Sullivan, Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan, Jane K. Parker
Publikováno v:
Foods, Vol 12, Iss 20, p 3749 (2023)
This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (o
Externí odkaz:
https://doaj.org/article/ce2aa821221241709a806d5fcb0f25bc
Publikováno v:
Molecules, Vol 27, Iss 19, p 6712 (2022)
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest i
Externí odkaz:
https://doaj.org/article/a5790a42d79147039afbb72990fff0b0
Autor:
Jane K. Parker, Lisa Methven, Robert Pellegrino, Barry C. Smith, Simon Gane, Christine E. Kelly
Publikováno v:
Foods, Vol 11, Iss 7, p 967 (2022)
Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell
Externí odkaz:
https://doaj.org/article/2f072aa1231f43c2b4761c52005496a5
Autor:
Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı, Dimitrios P. Balagiannis, Vural Gökmen, Jane K. Parker
Publikováno v:
Food chemistry. 410
Among many strategies known to mitigate acrylamide formation, addition of cations, particularly calcium, is effective and can be used in bakery products. In this study, the effects of NaCl, KCl, CaCl
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES.
Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption
Autor:
Brian K. Lee, Emily J. Mayhew, Benjamin Sanchez-Lengeling, Jennifer N. Wei, Wesley W. Qian, Kelsie Little, Matthew Andres, Britney B. Nguyen, Theresa Moloy, Jane K. Parker, Richard C. Gerkin, Joel D. Mainland, Alexander B. Wiltschko
Mapping molecular structure to odor perception is a key challenge in olfaction. Here, we use graph neural networks (GNN) to generate a Principal Odor Map (POM) that preserves perceptual relationships and enables odor quality prediction for novel odor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1bac90e3550513ab4c33a73ae530f22
https://doi.org/10.1101/2022.09.01.504602
https://doi.org/10.1101/2022.09.01.504602
Publikováno v:
Food Analytical Methods. 14:2486-2493
Previously published data show that high levels of fat (50%) affect the yield of volatile compounds during solvent-assisted flavour evaporation (SAFE). We present new data demonstrating that even low levels of fat (
Autor:
Jane K. Parker, José A. Piornos, Elisabeth Koussissi, Eric Brouwer, Dimitrios P. Balagiannis, Lisa Methven
Publikováno v:
Journal of Agricultural and Food Chemistry
Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these
Patients’ perspectives on qualitative olfactory dysfunction: thematic analysis of social media posts
Autor:
Jane K Parker, Christine E Kelly, Barry C Smith, Aidan F Kirkwood, Claire Hopkins, Simon Gane
Publikováno v:
JMIR Formative Research
Background The impact of qualitative olfactory disorders is underestimated. Parosmia, the distorted perception of familiar odors, and phantosmia, the experience of odors in the absence of a stimulus, can arise following postinfectious anosmia, and th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a2f88d20bf61c827e9060ed6e694294
https://centaur.reading.ac.uk/102255/2/PDF.pdf
https://centaur.reading.ac.uk/102255/2/PDF.pdf