Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Kathy Groves"'
Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action reg
Autor:
Dagmar A. Brüggemann, Piret Raudsepp, Margrethe Therkildsen, Poul Henckel, Niels Oksbjerg, Mogens Vyberg, Kathy Groves
Publikováno v:
Raudsepp, P, Bruggemann, D A, Henckel, P, Vyberg, M, Groves, K, Oksbjerg, N & Therkildsen, M H 2017, ' Performance of conventional histochernical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat ', Food Control, vol. 73, no. Part B, pp. 133-139 . https://doi.org/10.1016/j.foodcont.2016.07.036
Raudsepp, P, Brüggemann, D A, Henckel, P, Vyberg, M, Groves, K, Oksbjerg, N & Therkildsen, M 2017, ' Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat ', Food Control, vol. 73, no. Part B, pp. 133-139 . https://doi.org/10.1016/j.foodcont.2016.07.036
Raudsepp, P, Brüggemann, D A, Henckel, P, Vyberg, M, Groves, K, Oksbjerg, N & Therkildsen, M 2017, ' Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat ', Food Control, vol. 73, no. Part B, pp. 133-139 . https://doi.org/10.1016/j.foodcont.2016.07.036
The potential of a novel immunohistochemical method detecting the muscle protein meromyosin and the basement membrane protein laminin to objectively and accurately determine the degree of degradation of muscle tissue in comminuted chicken meat was in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf356e3f98841f5abef898f263df2490
https://vbn.aau.dk/da/publications/cb57f6eb-76b8-40c3-b663-4e2746cdd733
https://vbn.aau.dk/da/publications/cb57f6eb-76b8-40c3-b663-4e2746cdd733
Autor:
Vic Morris, Kathy Groves
The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews
Publikováno v:
The ASHA Leader. 15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8485a3bb0468fec44b86e538b5b8763
https://doi.org/10.1044/leader.ftr5.15042010.np
https://doi.org/10.1044/leader.ftr5.15042010.np
Autor:
Qasim Chaudhry, Kathy Groves
Publikováno v:
Nanotechnologies in Food ISBN: 9780854041695
This chapter presents a detailed account of the known and under-development applications of nanotechnologies for food ingredients, additives and supplements. It discusses the role of nanostructures and nanomaterials in developing new food textures an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::633b5dca8a49ddb6c479299003876f6c
https://doi.org/10.1039/9781847559883-00069
https://doi.org/10.1039/9781847559883-00069
Publikováno v:
Journal of speech, language, and hearing research : JSLHR. 53(3)
Purpose In the present study, the authors investigated the association between wet vocal quality (WVQ) and prandial material in the larynx during phonation. The presence of such material is indicative of oropharyngeal dysphagia and results from entry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::819449858447e721c821499c0a37dac9
https://pubmed.ncbi.nlm.nih.gov/20029051
https://pubmed.ncbi.nlm.nih.gov/20029051
Autor:
Geoff Talbot, S.T. Beckett, Philip Yates, J. Birkett, Bill Edwards, M. Brown, D.J. Cebula, A. Hoddle, G.R. Ziegler, Persis Subramaniam, Martin Wells, Kathy Groves, K.W. Smith, K. Richter, M.J. Bean, G. Geschwindner, H. Drouven, Joerg Meyer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcf7340d9eba9ce50e82e15de10c4327
https://doi.org/10.1016/b978-1-84569-390-9.50023-0
https://doi.org/10.1016/b978-1-84569-390-9.50023-0
Autor:
Kathy Groves
Microscopy is an essential tool in understanding the relationship between ingredients, processing and product properties such as texture, stability and sensory properties. This chapter presents an initial overview of microscopy techniques, with examp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a28420ee39b5078954340c7514d5c836
https://doi.org/10.1533/9781845696436.2.285
https://doi.org/10.1533/9781845696436.2.285
Publikováno v:
Journal of speech, language, and hearing research : JSLHR. 49(6)
Purpose This article presents a critical review of literature on dysgraphia associated with Alzheimer’s disease (AD). Research presented includes discussions of central and peripheral spelling impairments as well as the impact of general, nonlingui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef65218673ddac88260681aab6fca140
https://pubmed.ncbi.nlm.nih.gov/17197498
https://pubmed.ncbi.nlm.nih.gov/17197498
Autor:
Kathy Groves
Publikováno v:
Food Science and Technology ISBN: 9780824757489
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebd379e121c529168c7708b23acd110b
https://doi.org/10.1201/9781420028133.ch2
https://doi.org/10.1201/9781420028133.ch2