Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Stephanie P. Bull"'
Autor:
Jansuda Kampa, Stephanie P. Bull, Antonio Signorello, Richard A. Frazier, Julia Rodriguez-Garcia
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and
Externí odkaz:
https://doaj.org/article/ef980d2a73a94212be37246af35f907c
Autor:
Sarah H. Needs, Sultan I. Donmez, Stephanie P. Bull, Conor McQuaid, Helen M. I. Osborn, Alexander D. Edwards
Publikováno v:
Frontiers in Mechanical Engineering, Vol 6 (2020)
To combat the threat to public health of antimicrobial resistance, there is a need for faster, more portable diagnostic tools to aid in antibiotic selection. Current methods for determining antimicrobial resistance of pathogens in clinical samples ta
Externí odkaz:
https://doaj.org/article/309fcab1f4374aaf90512ca59a69ec9e
Publikováno v:
Foods, Vol 9, Iss 9, p 1328 (2020)
Although there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein
Externí odkaz:
https://doaj.org/article/b44d6c06ae7141169b92fde7a044ae42
Publikováno v:
Nutrients, Vol 12, Iss 9, p 2506 (2020)
Protein fortified products are regularly recommended to older adults to improve nutritional status and limit sarcopenia. However protein fortification can elicit negative sensory attributes such as mouthdrying. Sensitivity to mouthdrying can increase
Externí odkaz:
https://doaj.org/article/b2d73c029c1c41ecb65694adb87a2ffd
Publikováno v:
Food Chemistry. 374:131650
This study investigated structural changes and the in vivo retention in the oral cavity of heated whey protein concentrate (WPC). Heated WPC was shown to have both a higher retention time in the oral cavity compared to unheated whey protein up to 1 m
Publikováno v:
Foods
Foods, Vol 9, Iss 1328, p 1328 (2020)
Volume 9
Issue 9
Foods, Vol 9, Iss 1328, p 1328 (2020)
Volume 9
Issue 9
Although there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein
Publikováno v:
Nutrients
Volume 12
Issue 9
Nutrients, Vol 12, Iss 2506, p 2506 (2020)
Volume 12
Issue 9
Nutrients, Vol 12, Iss 2506, p 2506 (2020)
Protein fortified products are regularly recommended to older adults to improve nutritional status and limit sarcopenia. However protein fortification can elicit negative sensory attributes such as mouthdrying. Sensitivity to mouthdrying can increase
Autor:
Sarah H. Needs, Tai The Diep, Stephanie P. Bull, Anton Lindley-Decaire, Partha Ray, Alexander D. Edwards
Publikováno v:
PLoS ONE, Vol 14, Iss 11, p e0224878 (2019)
PLoS ONE
PLoS ONE
Growth in open-source hardware designs combined with the low-cost of high performance optoelectronic and robotics components has supported a resurgence of in-house custom lab equipment development. We describe a low cost (below USD700), open-source,
Autor:
Josefina Bravo, Alexander D. Edwards, Sarah Needs, Julie Hart, Sue Walker, Stephanie P. Bull, Gemma Little
Publikováno v:
Wellcome Open Research. 5:174
Both home sample collection and home testing using rapid point-of-care diagnostic devices can offer benefits over attending a clinic/hospital to be tested by a healthcare professional. Usability is critical to ensure that in-home sampling or testing
Autor:
Vitaliy V. Khutoryanskiy, Jane K. Parker, Stephanie P. Bull, Yuchun Hong, Lisa Methven, Marianthi Faka
Publikováno v:
Food Quality and Preference
Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutritional bene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42773357f8333dac02d205e68e1cd303
https://centaur.reading.ac.uk/61850/1/1-s2.0-S0950329316300519-main.pdf
https://centaur.reading.ac.uk/61850/1/1-s2.0-S0950329316300519-main.pdf