Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Nurfarhana Diana Mohd Nor"'
Autor:
Nurfarhana Diana Mohd Nor, Harshita Mullick, Xirui Zhou, Omobolanle Oloyede, Carmel Houston-Price, Kate Harvey, Lisa Methven
Publikováno v:
Foods, Vol 12, Iss 17, p 3188 (2023)
Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can al
Externí odkaz:
https://doaj.org/article/ad940da4297e441f83b1109943ba1b73
Autor:
Nurfarhana Diana Mohd Nor, Stella Lignou, Luke Bell, Carmel Houston-Price, Kate Harvey, Lisa Methven
Publikováno v:
Foods, Vol 9, Iss 11, p 1719 (2020)
Glucosinolates (GSLs) are phytochemical compounds that can be found in Brassica vegetables. Seven separate batches of steamed-pureed turnip were assessed for GSL content using liquid chromatography mass spectrometry (LC-MS) and for sensory attributes
Externí odkaz:
https://doaj.org/article/22fe7d502a4641d0b059274cee5f13e5
Taste sensitivity plays an important role in influencing food preferences and thus nutritional status. It has been reported that children have low vegetable consumption. Differences in bitter taste sensitivity between individuals may influence vegeta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b90b0eb4423c7356c18c657ab8f19612
Autor:
Ezzat Mohamad Azman, Dimitris Charalampopoulos, Nurfarhana Diana Mohd Nor, Afroditi Chatzifragkou
Publikováno v:
LWT. 154:112733
This study investigated the effect of acidified water at different pH values and extraction time on the phenolic profile (anthocyanins, hydroxycinnamic acids and flavonols), antioxidant activity and colour characteristics of dried blackcurrant pomace
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2a212625855df27a34a0246732c9721
https://doi.org/10.1016/j.lwt.2021.112733
https://doi.org/10.1016/j.lwt.2021.112733