Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sophie Lester"'
Autor:
Sophie Lester, Leonardo Cornacchia, Camille Corbier, Moira A. Taylor, Charfedinne Ayed, Ni Yang, Mui Lim, Rob Linforth, Ian Fisk
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attribu
Externí odkaz:
https://doaj.org/article/62beb9eaa7fd426392aacbd2610b40bd
Autor:
Ian D. Fisk, Charfedinne Ayed, Vlad Dinu, Katherine Hurst, L. Cornacchia, Moira A. Taylor, M. Kleijn, Sophie Lester
Publikováno v:
Appetite
Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ca0fbc479133ccc09b3fc21ad36a8c7
https://nottingham-repository.worktribe.com/file/5623553/1/1-s2.0-S0195666321002324-main
https://nottingham-repository.worktribe.com/file/5623553/1/1-s2.0-S0195666321002324-main
Autor:
Moira A. Taylor, Ni Yang, Ian D. Fisk, Leonardo Cornacchia, Camille Corbier, Mui Lim, Sophie Lester, Charfedinne Ayed, Robert S. T. Linforth
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Scientific Reports
Scientific Reports
Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09ce8a4c07402498ca850c2f3e1eb5d9
https://doi.org/10.1038/s41598-021-95915-6
https://doi.org/10.1038/s41598-021-95915-6
Autor:
Moira A. Taylor, Leonardo Cornacchia, Ian D. Fisk, Camille Corbier, Katherine Hurst, Sophie Lester, Charfedinne Ayed
Publikováno v:
Food Quality and Preference
Highlights • Heat-treatment of protein ingredients can impart sulfurous flavours into beverages. • Sulfurous flavours negatively impacted consumer acceptance of a dairy beverage. • Older adults had greater acceptance of sulfurous flavours compa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d5e0607ddf62f1431a0ad7ea6085ab0
https://doi.org/10.1016/j.foodqual.2021.104212
https://doi.org/10.1016/j.foodqual.2021.104212