Zobrazeno 1 - 6
of 6
pro vyhledávání: '"S. Kourouniotis"'
Autor:
A.R. Wiltgren, A.O. Booth, G. Kaur, D. Lo, S. Kourouniotis, S. Cicerale, K. Lacy, R. Keast, L.J. Riddell
Publikováno v:
Journal of Nutrition & Intermediary Metabolism, Vol 1, Iss C, Pp 49-50 (2014)
Externí odkaz:
https://doaj.org/article/dd9417862fab438c9f6d7baad3c20dc3
Publikováno v:
Journal of Nutrition & Intermediary Metabolism, Vol 1, Iss C, p 37 (2014)
Externí odkaz:
https://doaj.org/article/566fbd339dcf4107883b2264c434e351
Autor:
Maree G. Thorpe, Russell Keast, Kathleen E. Lacy, Lynn Riddell, S. Kourouniotis, Sara Cicerale
Publikováno v:
Appetite. 103
The 'taste of food' plays an important role in food choice. Furthermore, foods high in fat, sugar and salt are highly palatable and associated with increased food consumption. Research exploring taste importance on dietary choice, behaviour and intak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29c4930573bbc83047d1f1411b81d5ec
https://pubmed.ncbi.nlm.nih.gov/26972352
https://pubmed.ncbi.nlm.nih.gov/26972352
Publikováno v:
Journal of Nutrition & Intermediary Metabolism, Vol 1, Iss C, p 37 (2014)
s / Journal of Nutrition & Intermediary Metabolism 1 (2014) 1e55 37 showed a difference in salt content per serving between SR and HR (2.2 ± 2.1 g vs. 1.4 ± 1.2 g; p 1⁄4 0.010). Conclusions: Standard CC recipes or CC recipes targeting healthy eat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24cd4337290b9eb7e75b1b141fc6758f
http://www.sciencedirect.com/science/article/pii/S2352385914001339
http://www.sciencedirect.com/science/article/pii/S2352385914001339
Autor:
Alison Booth, L.J. Riddell, Russell Keast, Gunveen Kaur, S. Kourouniotis, A.R. Wiltgren, Kathleen E. Lacy, Sara Cicerale, D. Lo
Publikováno v:
Journal of Nutrition & Intermediary Metabolism, Vol 1, Iss C, Pp 49-50 (2014)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ac26b557e6e8786ca9016d2c4241194
http://www.sciencedirect.com/science/article/pii/S2352385914001856
http://www.sciencedirect.com/science/article/pii/S2352385914001856
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