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1.
Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking.
Appetite
; 90: 108-13, 2015 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-25754148
2.
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
J Sci Food Agric
; 93(13): 3312-21, 2013 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-23585029
3.
Current Perceptions of Sustainable Diets in Ireland and the Outlook of Circular Eating Practices.
Foods
; 12(21)2023 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37959122
4.
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates.
Foods
; 11(4)2022 Feb 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-35205992
5.
The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics.
Food Res Int
; 139: 109976, 2021 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33509521
6.
Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk.
Heliyon
; 3(1): e00227, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-28119955
7.
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
Food Chem
; 141(1): 77-83, 2013 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-23768330
8.
Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons in a flotation column.
Biotechnol Prog
; 26(2): 477-87, 2010.
Artículo
en Inglés
| MEDLINE | ID: mdl-19941328
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