Zobrazeno 1 - 10
of 182
pro vyhledávání: '"L A, Kock"'
Autor:
Erik Van der Burg, Alexander Toet, Zahra Abbasi, Anne-Marie Brouwer, Jan B. F. Van Erp, Victor L. Kallen, Daisuke Kaneko, Youjin (Eugene) Kim, Marise Kinnear, Henriëtte L. de Kock, Dyah Kusbiantari, Tzong-Ru Lee, Yingxuan Liu, Bohdan L. Luhovyy, Emily MacEachern, Abadi Gebre Mezgebe, Rouja Nikolova, Ganiyat Olatunde, Wilis Srisayekti, Muhammad Rizwan Tahir, Shota Ushiama, Merve Aslıhan Yürek
Publikováno v:
Humanities & Social Sciences Communications, Vol 8, Iss 1, Pp 1-11 (2021)
Abstract How we perceive the world is not solely determined by our experiences at a given moment in time, but also by what we have experienced in our immediate past. Here, we investigated whether such sequential effects influence the affective apprai
Externí odkaz:
https://doaj.org/article/0b5a69af430d4ae687edac1643cf6a92
Publikováno v:
Journal of Ethnic Foods, Vol 6, Iss 1, Pp 1-11 (2019)
Abstract Lesotho is a small country (30,350 sq.km with about 2.233 million population), completely surrounded by the Republic of South Africa. The people of the Kingdom of Lesotho are referred to as Basotho. This study aimed to investigate the culina
Externí odkaz:
https://doaj.org/article/4c2b202bb82942aea6b47efe5eb78085
Publikováno v:
Heliyon, Vol 6, Iss 5, Pp e03938- (2020)
Stinging nettles provide low-cost quality nutrition for alleviating malnutrition. Previous research on stinging nettles focused mainly on the nutritional quality of fresh leaves. In this study, the effect of drying method on macronutrients, mineral c
Externí odkaz:
https://doaj.org/article/41bb4ccd7ba9445fa383753d4b0eb517
Autor:
Martijn W. J. Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E. du Rand, Nadéne J. M. M. Marx-Pienaar, Henriëtte L. de Kock, Nomzamo Magano, John R. N. Taylor
Publikováno v:
Foods, Vol 11, Iss 2, p 135 (2022)
Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly vulnerable to the double burden of malnutrition and obesity.
Externí odkaz:
https://doaj.org/article/d9b0aaf0889341bbb4a08f81f571d744
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 930-942 (2018)
The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated
Externí odkaz:
https://doaj.org/article/f7a5bb8f273448e0b56dcbe6561e639a
Publikováno v:
Foods, Vol 10, Iss 12, p 3095 (2021)
Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the searc
Externí odkaz:
https://doaj.org/article/03072f3968b5480495f693d48ac4ee75
Publikováno v:
Foods, Vol 9, Iss 12, p 1749 (2020)
Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effec
Externí odkaz:
https://doaj.org/article/e8c5e6b01c8342cb84723939ef1706f9
Publikováno v:
Journal of Sensory Studies. 37
This study was carried out to validate a questionnaire for assessing sensory quality control (SQC) knowledge, attitudes, and practices (KAP). The questionnaire, containing 24 knowledge, 13 attitudes, and nine practices items, was submitted to company
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::829075a8d4a6a11b5a8a2257c0adae05
https://doi.org/10.1111/joss.12773
https://doi.org/10.1111/joss.12773
Publikováno v:
Marine Drugs, Vol 8, Iss 10, Pp 2597-2604 (2010)
The effect of marine polyunsaturated fatty acids on biofilm formation by the human pathogens Candida albicans and Candida dubliniensis was investigated. It was found that stearidonic acid (18:4 n-3), eicosapentaenoic acid (20:5 n-3), docosapentaenoic
Externí odkaz:
https://doaj.org/article/65ec3193bcca41bcbeabe5cb74d53d23
Autor:
Alexander Toet, Abadi Gebre Mezgebe, Henriëtte L. de Kock, Youjin Kim, Zahra Abbasi, Victor Kallen, Anne-Marie Brouwer, Jan B. F. van Erp, Emily MacEachern, G. O. Olatunde, Erik Van der Burg, Tzong-Ru Lee, Muhammad Rizwan Tahir, Wilis Srisayekti, Merve Aslıhan Yürek, Rouja Nikolova, Bohdan L. Luhovyy, Shota Ushiama, Yingxuan Liu, Marise Kinnear, Dyah Kusbiantari, Daisuke Kaneko
Publikováno v:
Humanities and Social Sciences Communications, 8:228. Springer Nature
Humanities and Social Sciences Communications, 8(1):228. Springer
Humanities & Social Sciences Communications, Vol 8, Iss 1, Pp 1-11 (2021)
Humanities and Social Sciences Communications, 8(1):228. Springer
Humanities & Social Sciences Communications, Vol 8, Iss 1, Pp 1-11 (2021)
How we perceive the world is not solely determined by our experiences at a given moment in time, but also by what we have experienced in our immediate past. Here, we investigated whether such sequential effects influence the affective appraisal of fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e844cd21ce1bc5e11a2500ceb7061e7
http://www.scopus.com/inward/record.url?scp=85117373853&partnerID=8YFLogxK
http://www.scopus.com/inward/record.url?scp=85117373853&partnerID=8YFLogxK