Výsledky vyhledávání - "Kylie D. Foster"

Investigating changes in sensory stickiness perception with age

Autor: John M. Grigor, Kylie D. Foster, Scott C. Hutchings, Marco P. Morgenstern

Publikováno v: Food Quality and Preference. 37:1-9

A recent study had shown that a group of younger subjects (21–29 years) selected the term sticky at a significantly greater rate than a group of older subjects (55–70 years) using the Temporal Dominance of Sensations (TDS) methodology with a rang

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b8715f0fd944f63fc09bcaf1ce8454b
https://doi.org/10.1016/j.foodqual.2014.04.007

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Differences between Age Groups in the Use of the Temporal Dominance of Sensations Technique across a Range of Food Textures

Autor: Marco P. Morgenstern, Duncan Hedderley, Kylie D. Foster, Scott C. Hutchings

Publikováno v: Journal of Texture Studies. 45:206-219

Understanding the use of temporal dominance of sensations methodology (TDS) with older adults is important for food manufacturers targeting products to older consumers. The aim of this study was to investigate differences in the use of TDS with food

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cb7a052f743bd6b1f21fea2c5720e2f5
https://doi.org/10.1111/jtxs.12066

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Temporal dominance of sensations: A comparison between younger and older subjects for the perception of food texture

Autor: John M. Grigor, Scott C. Hutchings, Marco P. Morgenstern, John E. Bronlund, Kylie D. Foster

Publikováno v: Food Quality and Preference. 31:106-115

Temporal dominance of sensations (TDS) is a technique that can be used to assess the sensory perception of food texture. The use of TDS is becoming more popular; however its value in older subjects is unknown. The aim of this study was to compare the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::10c4c32cdea768cad3b0058f4da33e96
https://doi.org/10.1016/j.foodqual.2013.08.007

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Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices

Autor: John E. Bronlund, Kylie D. Foster, Roger G. Lentle, Scott C. Hutchings, Jim R. Jones, Marco P. Morgenstern

Publikováno v: Journal of Food Engineering. 109:736-744

Heterogeneous foods are widely consumed but little is known about the dynamics of their breakdown during mastication. To investigate these dynamics the particle size and bolus mass at regular stages of the chewing sequence were investigated using a s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd2428a0724abcf64f4cc6f11dedf30c
https://doi.org/10.1016/j.jfoodeng.2011.11.011

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Mastication of heterogeneous foods: Peanuts inside two different food matrices

Autor: Roger G. Lentle, Scott C. Hutchings, Kylie D. Foster, John E. Bronlund, Jim R. Jones, Marco P. Morgenstern

Publikováno v: Food Quality and Preference. 22:332-339

We investigated chewing behaviour and particle size outcome in the oral processing of heterogeneous foods using peanuts embedded within two types of food matrices. Eight subjects, selected according to strict dental and mastication criteria, were ser

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3664865cb30a1fa40c6076a37072de2b
https://doi.org/10.1016/j.foodqual.2010.12.004

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Changes in sensory perception of sports drinks when consumed pre, during and post exercise

Autor: John M. Grigor, Lisa M. Duizer, Wenqi Wei, Ajmol Ali, Kylie D. Foster

Publikováno v: Physiology & Behavior. 102:437-443

The aim of this study was to examine sensory perceptions towards different formulations of sports drinks when consumed before, at various points during, and following exercise. Following familiarization 14 recreational runners underwent four trials i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d505ac577b36c170ef98e0c77978aa61
https://doi.org/10.1016/j.physbeh.2010.12.013

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Variation of bite size with different types of food bars and implications for serving methods in mastication studies

Autor: Marco P. Morgenstern, Roger G. Lentle, John E. Bronlund, Kylie D. Foster, Jim R. Jones, Scott C. Hutchings

Publikováno v: Food Quality and Preference. 20:456-460

Acquisition has a considerable influence on the process of mastication. The aim of this study was to examine variation in the natural bite weight, volume, and length of different food bars, to assess whether serving constant mass samples, constant vo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::87bd31165873fc9c445e57333c449a1f
https://doi.org/10.1016/j.foodqual.2009.04.007

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Object-oriented knowledge framework for modelling human mastication of foods

Autor: Kylie D. Foster, Weiliang Xu, John E. Bronlund, Dong Xie

Publikováno v: Expert Systems with Applications. 36:4810-4821

To model human mastication of foods, an object-oriented knowledge framework is developed that consists of three class objects, one for the physiology related to the mastication, one for the masticatory measurements, and the other for the factors affe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::899fdc1df533d5063557ad7f0081f31b
https://doi.org/10.1016/j.eswa.2008.05.045

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