Zobrazeno 1 - 10
of 308
pro vyhledávání: '"Julia Rodriguez"'
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)
Abstract Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional
Externí odkaz:
https://doaj.org/article/9720600faec04c5d9c8d0ac653b8746d
Autor:
Sarah K. Buehler, Millie Lowther, Paulina B. Lukow, Peter A. Kirk, Alexandra C. Pike, Yumeya Yamamori, Alice V. Chavanne, Siobhan Gormley, Talya Goble, Ella W. Tuominen, Jessica Aylward, Tayla McCloud, Julia Rodriguez-Sanchez, Oliver J. Robinson
Publikováno v:
Communications Psychology, Vol 2, Iss 1, Pp 1-10 (2024)
Abstract Anxiety involves the anticipation of aversive outcomes and can impair neurocognitive processes, such as the ability to recall faces encoded during the anxious state. It is important to precisely delineate and determine the replicability of t
Externí odkaz:
https://doaj.org/article/d53ed1280b7b4d5494e19bb0d93a3c34
Autor:
Victoria Norton, Carol Wagstaff, Julia Rodriguez Garcia, Alison Lovegrove, Peter Shewry, Mark Charlton, Nicola Gillett, Marcus John Tindall, Stella Lignou
Publikováno v:
Current Developments in Nutrition, Vol 8, Iss 9, Pp 104430- (2024)
Background: Sufficient dietary fiber consumption is associated with well-established health benefits, yet such intake is currently suboptimal globally. Thus, there is interest in developing strategies to improve dietary fiber intake. One such approac
Externí odkaz:
https://doaj.org/article/ddeb8dc351ff48af86f1063ea9bd17cf
Autor:
Steven J. R. Allain, David I. Leech, Kevin Hopkins, Katharina Seilern-Moy, Julia Rodriguez-Ramos Fernandez, Richard A. Griffiths, Becki Lawson
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract Ophidiomycosis is an emerging infectious disease affecting wild snakes in the Northern Hemisphere. Recently confirmed in Great Britain, the prevalence, severity and significance of ophidiomycosis has yet to be characterised in free-living sn
Externí odkaz:
https://doaj.org/article/0c6eedb8e8c44dc188b823641d9ff393
Autor:
Jansuda Kampa, Stephanie P. Bull, Antonio Signorello, Richard A. Frazier, Julia Rodriguez-Garcia
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and
Externí odkaz:
https://doaj.org/article/ef980d2a73a94212be37246af35f907c
Publikováno v:
Foods, Vol 11, Iss 16, p 2536 (2022)
The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and conc
Externí odkaz:
https://doaj.org/article/55c258256d0a48c784c080516f20f419
Publikováno v:
Foods, Vol 11, Iss 5, p 681 (2022)
The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate
Externí odkaz:
https://doaj.org/article/49b78727e3354e849b00d072cf7b2fa6
Publikováno v:
Foods, Vol 10, Iss 9, p 2066 (2021)
Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey pro
Externí odkaz:
https://doaj.org/article/141b75c025d141489b08193c3ec0009d
Autor:
Lydia H. V. Franklinos, Jeffrey M. Lorch, Elizabeth Bohuski, Julia Rodriguez-Ramos Fernandez, Owen N. Wright, Liam Fitzpatrick, Silviu Petrovan, Chris Durrant, Chris Linton, Vojtech Baláž, Andrew A. Cunningham, Becki Lawson
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-7 (2017)
Abstract Snake fungal disease (SFD) is an emerging disease of conservation concern in eastern North America. Ophidiomyces ophiodiicola, the causative agent of SFD, has been isolated from over 30 species of wild snakes from six families in North Ameri
Externí odkaz:
https://doaj.org/article/a36c5879b95840989bc1f84674f7a108
Publikováno v:
Foods, Vol 10, Iss 5, p 951 (2021)
Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, text
Externí odkaz:
https://doaj.org/article/0141169e5c214b428e2904f1bc9fa9e1