Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Sara Cicerale"'
Autor:
Dipendra Kumar Mahato, Russell Keast, Djin Gie Liem, Catherine Georgina Russell, Sara Cicerale, Shirani Gamlath
Publikováno v:
Foods, Vol 9, Iss 10, p 1400 (2020)
Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in
Externí odkaz:
https://doaj.org/article/3f8f101628dd40b08ae2d554f96c9121
Autor:
Lisa Parkinson, Sara Cicerale
Publikováno v:
Molecules, Vol 21, Iss 12, p 1734 (2016)
Virgin olive oil (VOO) is credited as being one of the many healthful components associated with the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease states and VOO is readily consumed as part
Externí odkaz:
https://doaj.org/article/b6a908afa8324d24919a6fb74a657f54
Autor:
Mohammadreza Mohebbi, Russell Keast, Catherine Georgina Russell, Penelope Oliver, M.M. Chayan Mahmud, Dipendra Kumar Mahato, Shirani Gamlath, Djin Gie Liem, Sara Cicerale
Publikováno v:
Journal of food scienceREFERENCES. 86(7)
The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a34ef4ae12938215c1da4e6f12a0dea
https://pubmed.ncbi.nlm.nih.gov/34155639
https://pubmed.ncbi.nlm.nih.gov/34155639
Autor:
Russell Keast, Djin Gie Liem, Shirani Gamlath, Dipendra Kumar Mahato, Sara Cicerale, Catherine Georgina Russell
Publikováno v:
Foods
Foods, Vol 9, Iss 1400, p 1400 (2020)
Foods, Vol 9, Iss 1400, p 1400 (2020)
Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37fc81ccccaaf315c91a295504825226
http://europepmc.org/articles/PMC7600122
http://europepmc.org/articles/PMC7600122
Publikováno v:
Nutrients, Vol 12, Iss 3078, p 3078 (2020)
Nutrients
Volume 12
Issue 10
Nutrients
Volume 12
Issue 10
The degree to which foods are liked or disliked is associated with dietary intake and health behaviours. However, most food liking research has focused on single foods and nutrients and few studies have examined associations with demographics and hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6865a04d4fab38973977836f7fcdf8a3
https://www.mdpi.com/2072-6643/12/10/3078
https://www.mdpi.com/2072-6643/12/10/3078
Autor:
Uracha, Wanich, Lynn, Riddell, Sara, Cicerale, Mohammadreza, Mohebbi, Dhoungsiri, Sayompark, Djin Gie, Liem, Russell Sj, Keast
Publikováno v:
Asia Pacific journal of clinical nutrition. 29(1)
An individual's liking for food maybe associated with food consumption. This study investigates the association between food liking and dietary quality in Australian young adults.Food liking and food frequency data were collected via an online Food L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c948b87b18ef87374d4c6af2bf96edac
https://pubmed.ncbi.nlm.nih.gov/32229456
https://pubmed.ncbi.nlm.nih.gov/32229456
Publikováno v:
Journal of Food Science. 83:1094-1102
Temporal dominance of sensations (TDS) is a rapid descriptive method that offers a different magnitude of information to traditional descriptive analysis methodologies. This methodology considers the dynamic nature of eating, assessing sensory percep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::283d589dd5e05dbc003a36fc1faaa9e4
https://doi.org/10.1111/1750-3841.14096
https://doi.org/10.1111/1750-3841.14096
Publikováno v:
Journal of Food Science. 83:1073-1083
Australian consumers desire the development of a more flavorsome Australian strawberry cultivar. To aid in the development of well-liked strawberries, the attributes driving liking need to be identified. The objective of this research is to apply Pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af35308d8541e7bce8ae724393053148
https://doi.org/10.1111/1750-3841.14109
https://doi.org/10.1111/1750-3841.14109
Publikováno v:
Critical Reviews in Food Science and Nutrition. 58:2939-2956
White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25033f0c24a6ec50a1f5e7954e5b7a65
https://doi.org/10.1080/10408398.2017.1346584
https://doi.org/10.1080/10408398.2017.1346584
Autor:
Uracha, Wanich, Lynn, Riddell, Sara, Cicerale, Mohammadreza, Mohebbi, Dhoungsiri, Sayompark, Djin Gie, Liem, Russell Sj, Keast
Publikováno v:
Asia Pacific journal of clinical nutrition. 28(3)
An individual's liking of food may be associated with Body Mass Index (BMI) due to its subsequent impact on food consumption. This study investigates the association between food liking and BMI in young adults from Australia and Thailand.Food liking
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1e945dcad2b23946af52461ae43b312a
https://pubmed.ncbi.nlm.nih.gov/31464411
https://pubmed.ncbi.nlm.nih.gov/31464411