Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Shakeela N. Jayasinghe"'
Autor:
Shakeela N. Jayasinghe, Bernhard H. Breier, Sarah A. McNaughton, Aaron P. Russell, Paul A. Della Gatta, Shaun Mason, Welma Stonehouse, Daniel C.I. Walsh, Rozanne Kruger
Publikováno v:
Nutrients, Vol 11, Iss 7, p 1643 (2019)
The combinations of food consumed together (dietary patterns) may have a greater influence on health than nutrients or food groups consumed independently. This study investigated the relationship between dietary patterns, body composition and metabol
Externí odkaz:
https://doaj.org/article/cc4157e8c6da471ab00b1a4b0d3a266b
Autor:
Sophie Kindleysides, Kathryn L. Beck, Daniel C. I. Walsh, Lisa Henderson, Shakeela N. Jayasinghe, Matt Golding, Bernhard H. Breier
Publikováno v:
Nutrients, Vol 9, Iss 8, p 879 (2017)
Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfactio
Externí odkaz:
https://doaj.org/article/7a1ec056cf1645ffaaa51f780ece6ae2
Autor:
Shakeela N. Jayasinghe, Rozanne Kruger, Daniel C. I. Walsh, Guojiao Cao, Stacey Rivers, Marilize Richter, Bernhard H. Breier
Publikováno v:
Nutrients, Vol 9, Iss 7, p 750 (2017)
A range of psychophysical taste measurements are used to characterize an individual’s sweet taste perception and to assess links between taste perception and dietary intake. The aims of this study were to investigate the relationship between four d
Externí odkaz:
https://doaj.org/article/817a9250308b4804b6514828ca76f119
Autor:
Sarah A. McNaughton, Aaron P. Russell, Shaun A. Mason, Shakeela N Jayasinghe, Rozanne Kruger, Bernhard H. Breier, Paul A. Della Gatta, Daniel C. I. Walsh, Welma Stonehouse
Publikováno v:
Nutrients
Volume 11
Issue 7
Nutrients, Vol 11, Iss 7, p 1643 (2019)
Volume 11
Issue 7
Nutrients, Vol 11, Iss 7, p 1643 (2019)
The combinations of food consumed together (dietary patterns) may have a greater influence on health than nutrients or food groups consumed independently. This study investigated the relationship between dietary patterns, body composition and metabol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2065f460d7a16d5f65d24af54a4c71df
Autor:
Bridget Dicker, Keith R. Hudson, Jiwon Hong, Shakeela N Jayasinghe, Dug Yeo Han, Francesca De Gregorio, Hong Tian
Publikováno v:
Biology of reproduction. 97(5)
The vast majority of sperm are lost from the female reproductive tract in hours following natural mating or artificial insemination in mammals. Multiple complex processes including uterine contractions, mucus barriers, and phagocytosis of sperm by ne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b28b25df5f4f9ea301634d521a9c7da
https://pubmed.ncbi.nlm.nih.gov/29036279
https://pubmed.ncbi.nlm.nih.gov/29036279
Autor:
Shakeela N Jayasinghe, Kathryn L. Beck, Sophie Kindleysides, Daniel C. I. Walsh, Matt Golding, Lisa Henderson, Bernhard H. Breier
Publikováno v:
Nutrients; Volume 9; Issue 8; Pages: 879
Nutrients
Nutrients, Vol 9, Iss 8, p 879 (2017)
Nutrients
Nutrients, Vol 9, Iss 8, p 879 (2017)
Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfactio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f44b788e3e3866715f0ecde926629b9
https://doi.org/10.3390/nu9080879
https://doi.org/10.3390/nu9080879
Autor:
Hannes Bergmann, Martina Langhammer, Karin Nuernberg, Dirk Dannenberger, Ulla Renne, Korinna Huber, Bernhard H. Breier, Falk Schneider, Gerd Nuernberg, Nichola M. Thompson, Shakeela N Jayasinghe
Publikováno v:
Nutrition & Metabolism
Nutrition & Metabolism, Vol 8, Iss 1, p 56 (2011)
Nutrition & Metabolism, Vol 8, Iss 1, p 56 (2011)
Background Increasing evidence suggests that diets high in polyunsaturated fatty acids (PUFA) confer health benefits by improving insulin sensitivity and lipid metabolism in liver, muscle and adipose tissue. Methods The present study investigates met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3996d33131eeef426924822d566cbd8f
https://pubmed.ncbi.nlm.nih.gov/21835020
https://pubmed.ncbi.nlm.nih.gov/21835020