Showing results (1-10 of 28) with videos related to
Sort By:
Pageof 3
Foods (Basel, Switzerland)|November 28, 2018
Fat Replacers in Baked Food ProductsKathryn Colla, Andrew Costanzo, Shirani GamlathFood Chemistry|August 12, 2025
Plant-protein isolates and flavour perception: Understanding mechanisms and strategies to balance flavour retention and releaseBharti Sharma, Russell Keast, Djin Gie Liem, et al.Journal of Agricultural and Food Chemistry|September 27, 2007
Retention of essential amino acids during extrusion of protein and reducing sugarsShivendra Singh, Lara Wakeling, Shirani GamlathClinical Nutrition (Edinburgh, Scotland)|September 2, 2014
Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trialImran Khan, Adel M Yousif, Stuart K Johnson, et al.Journal of Food Science|July 23, 2014
Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pastaImran Khan, Adel M Yousif, Stuart K Johnson, et al.Journal of Food Science|July 3, 2025
A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant-Based Milk AlternativesAnesu Avril Magwere, Russell Keast, Shirani Gamlath, et al.European Journal of Clinical Nutrition|December 3, 2024
Effect of sorghum flour-containing pasta on postprandial glycemia, appetite and energy intake in healthy individualsImran Khan, Stuart K Johnson, Adel M Yousif, et al.Foods (Basel, Switzerland)|October 7, 2020
Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an ExampleDipendra Kumar Mahato, Russell Keast, Djin Gie Liem, et al.Pilot and Feasibility Studies|July 10, 2026
Feasibility and tolerability of Musa sp. pseudo-stem core powder as a dietary supplement with gut microbiota-modulating potential: a pilot randomised controlled trialHajara Aslam, Mojtaba Loftalani, Martin O'Hely, et al.Pageof 3