Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Russell S. J. Keast"'
Autor:
Claudia Hartley, Russell S. J. Keast, Amelia J. Carr, Spencer S. H. Roberts, Wender L. P. Bredie
Publikováno v:
Foods, Vol 13, Iss 13, p 2130 (2024)
Previous research has demonstrated that complex carbohydrates (maltodextrins) can be perceived in the oral cavity. However, little research has been conducted to thoroughly investigate complex carbohydrate taste perception and contributing factors. T
Externí odkaz:
https://doaj.org/article/d40035b2da744ea68b646280d66e9f9b
Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity
Autor:
Claudia Hartley, Amelia Carr, Spencer S. H. Roberts, Wender L. P. Bredie, Russell S. J. Keast
Publikováno v:
Nutrients, Vol 16, Iss 3, p 459 (2024)
The aim of this pilot study was to determine the effect of individual complex carbohydrate taste sensitivity on cycling performance with complex carbohydrate oral rinsing. Ten male participants completed five cycling time trials in a fasted state wit
Externí odkaz:
https://doaj.org/article/e6956cc0cf4e452d99fe32c883253482
Autor:
Tanweer Aslam Gondal, Russell S. J. Keast, Robert A. Shellie, Snehal R. Jadhav, Shirani Gamlath, Mohammadreza Mohebbi, Djin Gie Liem
Publikováno v:
Foods, Vol 10, Iss 8, p 1950 (2021)
Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of whi
Externí odkaz:
https://doaj.org/article/02f0e12bb1304aadb32ff96458e07d3b
Autor:
Adam R. Wiltgren, Alison O. Booth, Gunveen Kaur, Sara Cicerale, Kathleen E. Lacy, Maree G. Thorpe, Russell S. J. Keast, Lynn J. Riddell
Publikováno v:
Nutrients, Vol 7, Iss 2, Pp 1094-1107 (2015)
Many national and international public health organisations recommend achieving nutrient adequacy through consumption of a wide variety of nutritious foods. Despite this, dietary supplement sales continue to increase. Understanding the characteristic
Externí odkaz:
https://doaj.org/article/1f8e38dafba64fefb9dd08120bc0ab7e
Publikováno v:
Nutrients, Vol 3, Iss 6, Pp 694-711 (2011)
Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodiu
Externí odkaz:
https://doaj.org/article/d28921b5678e4c08ac4d3c9afa5e2849
Publikováno v:
Nutrients, Vol 8, Iss 4, p 241 (2016)
Variation in ability to detect, recognize, and perceive sweetness may influence food consumption, and eventually chronic nutrition-related conditions such as overweight and obesity. The aim of this study was to investigate the associations between sw
Externí odkaz:
https://doaj.org/article/c795db0dc3dc45e98d387c02109bf85b
Autor:
Ben C. Jones, Melissa M. Rocker, Russell S. J. Keast, Damien L. Callahan, Hannah J. Redmond, Richard P. Smullen, David S. Francis
Publikováno v:
Reviews in Aquaculture. 14:1418-1477
Publikováno v:
Hartley, C, Carr, A, Bowe, S J, Bredie, W L P & Keast, R S J 2022, ' Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance : Systematic Review and Meta-Analysis ', Sports Medicine, vol. 52, pp. 1833–1862 . https://doi.org/10.1007/s40279-022-01658-3
Background Carbohydrates are an important fuel for optimal exercise performance during moderate- and high-intensity exercise; however, carbohydrate ingestion during high-intensity exercise may cause gastrointestinal upset. A carbohydrate oral rinse i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdaf429ab4739d37969fb9e17d49c643
https://curis.ku.dk/ws/files/315773078/Maltodextrin_Based_Carbohydrate_Oral_Rinsing.pdf
https://curis.ku.dk/ws/files/315773078/Maltodextrin_Based_Carbohydrate_Oral_Rinsing.pdf
Publikováno v:
The British journal of nutrition. 122(7)
Excess energy intake is recognised as a strong contributing factor to the global rise of being overweight and obese. The aim of this paper was to investigate if oral sensitivity to complex carbohydrate relates to ad libitum consumption of complex car
Publikováno v:
Journal of food science. 83(8)
Recent work suggests that humans may perceive complex carbohydrates and that their sensitivity to simple carbohydrates (i.e., glucose and sucrose) is independent from tasting complex carbohydrates. The aim of this study was to confirm whether humans