Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Wendy V. Wismer"'
Autor:
Edward C. Deehan, Zhengxiao Zhang, Alessandra Riva, Anissa M. Armet, Maria Elisa Perez-Muñoz, Nguyen K. Nguyen, Jacqueline A. Krysa, Benjamin Seethaler, Yuan-Yuan Zhao, Janis Cole, Fuyong Li, Bela Hausmann, Andreas Spittler, Julie-Anne Nazare, Nathalie M. Delzenne, Jonathan M. Curtis, Wendy V. Wismer, Spencer D. Proctor, Jeffrey A. Bakal, Stephan C. Bischoff, Dan Knights, Catherine J. Field, David Berry, Carla M. Prado, Jens Walter
Publikováno v:
Microbiome, Vol 10, Iss 1, Pp 1-22 (2022)
Abstract Background Dietary fiber is an integral part of a healthy diet, but questions remain about the mechanisms that underlie effects and the causal contributions of the gut microbiota. Here, we performed a 6-week exploratory trial in adults with
Externí odkaz:
https://doaj.org/article/0c78516697a54ff6b8c7cc820fa40753
Autor:
Ha Nguyen, Wendy V. Wismer
Publikováno v:
Foods, Vol 11, Iss 3, p 457 (2022)
Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced f
Externí odkaz:
https://doaj.org/article/6616b3534bc44160b6c797b62b4b712d
Autor:
Sara Nejatinamini, Brock J. Debenham, Robin D. Clugston, Asifa Mawani, Matthew Parliament, Wendy V. Wismer, Vera C. Mazurak
Publikováno v:
Nutrients, Vol 10, Iss 9, p 1236 (2018)
Mucositis and muscle wasting are two common toxicity effects of cancer treatment in head and neck cancer (HNC). There is limited data evaluating cancer treatment toxicities in relation to vitamin status. This study aimed to assess changes in vitamin
Externí odkaz:
https://doaj.org/article/d6abb1c6e5024a51914bf035d1e64327
Autor:
Katherine L. Ford, Claire F. Trottier, Wendy V. Wismer, Michael B. Sawyer, Mario Siervo, Nicolaas E.P. Deutz, Carla M. Prado, Helen Vallianatos
Publikováno v:
Journal of the Academy of Nutrition and Dietetics. 123:407-416
Dietary changes often accompany management of a cancer diagnosis, but how and why patients with colorectal cancer (CRC) make dietary decisions requires further investigation.To learn about patients' food-related beliefs and understand whether and why
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72b594a7a9049c9854c5f891c1967584
https://doi.org/10.1016/j.jand.2022.08.128
https://doi.org/10.1016/j.jand.2022.08.128
Autor:
Pamela Klassen, Wendy V. Wismer, Carla M. Prado, Blanca E. Enriquez Fernandez, Lingyun Chen, Vera C. Mazurak
Publikováno v:
Journal of Food Science. 86:2671-2683
Oat-based beverages are a nutritious product with the potential to support increased nutrient intake of patients with cancer. The aim of this research was to evaluate the sensory acceptance of oat-based beverages and perceptions of oats among patient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40a404e2e086989de7a6a0cea889eafe
https://doi.org/10.1111/1750-3841.15776
https://doi.org/10.1111/1750-3841.15776
Autor:
Wendy V Wismer
Publikováno v:
Current Opinion in Food Science. 50:100990
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9445d6ce210d8964e8253afc8207669d
https://doi.org/10.1016/j.cofs.2023.100990
https://doi.org/10.1016/j.cofs.2023.100990
Autor:
Zhiqiang Jiu, Graham Plastow, Jennifer L. Aalhus, Wendy V. Wismer, Bimol C. Roy, Changxi Li, Heather L. Bruce, Chamali Das, Manuel Juárez, Carolyn Fitzsimmons
Publikováno v:
Canadian Journal of Animal Science. 100:140-153
Effects of residual feed intake (RFI) and genetic group on growth, carcass, and meat quality characteristics of bovine longissimus lumborum (LL), triceps brachii (TB), semimembranosus (SM), and gluteus medius (GM) muscles were investigated using 72 p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa9548a2d348a5e1fe693b263cec446f
https://doi.org/10.1139/cjas-2019-0012
https://doi.org/10.1139/cjas-2019-0012
Publikováno v:
Foods, Vol 10, Iss 2082, p 2082 (2021)
Foods
Volume 10
Issue 9
Foods
Volume 10
Issue 9
Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness inten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f9d3882dff0f3d165e8e8da0b38b0aa
https://www.mdpi.com/2304-8158/10/9/2082
https://www.mdpi.com/2304-8158/10/9/2082
Autor:
Lingyun Chen, Wendy V. Wismer, Pamela Klassen, Blanca Estela Enriquez-Fernandez, Vera C. Mazurak, Sunita Ghosh
Publikováno v:
Nutrition and cancer. 74(5)
Fortified snacks can increase nutrient intake among patients with cancer. The aim of this study was to identify snack foods preferred as potential vehicles for fortification and how experienced symptoms influence preferences.A study-specific survey a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::187020afa3c03573f187cdfc3c52f437
https://pubmed.ncbi.nlm.nih.gov/34346233
https://pubmed.ncbi.nlm.nih.gov/34346233
Autor:
Sven Anders, Ibironke O. Popoola, Wendy V. Wismer, Mariarosaria Savarese, Michelle M. Feuereisen
Reduced consumption of conventional red meats due to environmental and health concerns may create interest in less familiar red meats from alternative animal species. The objective of this study was to identify perceptions of three red meats; beef, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e0a385b031e5523d60cc424c824f5e1
https://hdl.handle.net/10807/236596
https://hdl.handle.net/10807/236596
