Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Yunus Khatri"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 2 (2023)
The efficiency of natural antioxidant uptake into fresh and frozen chicken breast meat was investigated. Uniform pieces of chicken breast fillets (4 × 2 × 2 cm) were immersed for increments between 0 and 60 min in solution containing extracts of na
Externí odkaz:
https://doaj.org/article/89ee75855ba749b5bf4b3a6edd19b3e7
Autor:
Yunus Khatri
Publikováno v:
Journal of Nutritional Science, Vol 11 (2022)
Objective: To explore food consumption and subsequent behavioural changes amongst PASC suffers associated with alterations in taste and smell. Design: A qualitative study involving five focus groups. Setting: Birmingham and Leicester, England, United
Externí odkaz:
https://doaj.org/article/da35d3aee68b40e1a288204c7b40dd76
Autor:
Lenka KOUŘIMSKÁ, Jaroslav ČÍTEK, Kateřina ZADINOVÁ, Monika OKROUHLÁ, Zdeňka PANOVSKÁ, Yunus KHATRI, Roman STUPKA
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 415-419 (2018)
The aim of this study was to evaluate the effect of age of boars and their slaughter weights on the pleasantness and intensity of pork meat taste and odour. A total of 652 sensory evaluations of meat samples from sixteen crossbred entire male pigs ag
Externí odkaz:
https://doaj.org/article/6b0278773d81488ea65e870519c94b7c
Autor:
Yunus Khatri, Elisabeth Huff‐Lonergan
Publikováno v:
Food Science & Nutrition. 11:2002-2011
Background: Diarrhoeal disease is a major cause of global infant mortality, and compromises the ability of many countries with respect to achieving sustainable development goals. The WHO’s recommendation of Oral Rehydration Solution (ORS) and zinc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e963ad3e23e120b202c67469403af003
https://publications.aston.ac.uk/id/eprint/43755/1/02601060221095678.pdf
https://publications.aston.ac.uk/id/eprint/43755/1/02601060221095678.pdf
Publikováno v:
International Journal of Food, Nutrition and Public Health. 11:27-45
Publikováno v:
Scholarly Journal of Food and Nutrition. 3
Honey is defined by Codex Alimentarius [1] as the natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts of plants...
Publikováno v:
International Journal of Food Science & Technology. 53:1405-1413
The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n-3) on the fatty acid (FA) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of
Autor:
Yunus Khatri
115 INTRODUCTION 116 MATERIALS AND METHODS 117 RESULTS AND DISCUSSION 120 CONCLUSION 131 REFERENCES 132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::507d7339090ea4beca7054781304b754
https://doi.org/10.31274/rtd-180813-12013
https://doi.org/10.31274/rtd-180813-12013
Publikováno v:
International Journal of Consumer Studies. 32:179-183
On the demand side, consumer's decision choice for rockmelon is often compounded by a number of factors including quality, which is often not related to the visual characteristics observed in fruits such as bananas or mangoes. On the supply side, the