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Lisa Duizer

Showing results (1-10 of 27) with videos related to

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Foods (Basel, Switzerland)|June 2, 2019
Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATAMadhu Sharma, Lisa Duizer
Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada|March 9, 2012
Body fat, sweetness sensitivity, and preference: determining the relationshipLaurel Ettinger, Lisa Duizer, Tristaca Caldwell
Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada|November 22, 2022
The Hospital Food Experience Questionnaire Predicts Adult Patient Food IntakeVanessa Trinca, Lisa Duizer, Heather Keller
Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada|June 13, 2018
Ingredients for Success: Strategies to Support Local Food Use in Health Care InstitutionsEmily Linton, Heather Keller, Lisa Duizer
Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association|June 3, 2021
Putting quality food on the tray: Factors associated with patients' perceptions of the hospital food experienceVanessa Trinca, Lisa Duizer, Heather Keller
Journal of Texture Studies|December 18, 2021
Understanding relations between rheology, tribology, and sensory perception of modified texture foodsMadhu Sharma, Kartik S Pondicherry, Lisa Duizer
Food Research International (Ottawa, Ont.)|April 30, 2017
The morphology of salt crystals affects the perception of saltinessMarcela Quilaqueo, Lisa Duizer, José Miguel Aguilera
Journal of Agricultural and Food Chemistry|April 3, 2012
Sensory evaluation of sodium chloride-containing water-in-oil emulsionsMatthew R Rietberg, Dérick Rousseau, Lisa Duizer
Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association|November 17, 2021
Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitalsVanessa Trinca, Lisa Duizer, Shannon Paré, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Identifying elements of a ready-to-eat meal desired by older adultsOlivia Chaffee, Annie McGillivray, Lisa Duizer, et al.
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
Foods (Basel, Switzerland)|June 2, 2019
Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATAMadhu Sharma, Lisa Duizer
Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada|March 9, 2012
Body fat, sweetness sensitivity, and preference: determining the relationshipLaurel Ettinger, Lisa Duizer, Tristaca Caldwell
Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada|November 22, 2022
The Hospital Food Experience Questionnaire Predicts Adult Patient Food IntakeVanessa Trinca, Lisa Duizer, Heather Keller
Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada|June 13, 2018
Ingredients for Success: Strategies to Support Local Food Use in Health Care InstitutionsEmily Linton, Heather Keller, Lisa Duizer
Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association|June 3, 2021
Putting quality food on the tray: Factors associated with patients' perceptions of the hospital food experienceVanessa Trinca, Lisa Duizer, Heather Keller
Journal of Texture Studies|December 18, 2021
Understanding relations between rheology, tribology, and sensory perception of modified texture foodsMadhu Sharma, Kartik S Pondicherry, Lisa Duizer
Food Research International (Ottawa, Ont.)|April 30, 2017
The morphology of salt crystals affects the perception of saltinessMarcela Quilaqueo, Lisa Duizer, José Miguel Aguilera
Journal of Agricultural and Food Chemistry|April 3, 2012
Sensory evaluation of sodium chloride-containing water-in-oil emulsionsMatthew R Rietberg, Dérick Rousseau, Lisa Duizer
Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association|November 17, 2021
Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitalsVanessa Trinca, Lisa Duizer, Shannon Paré, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Identifying elements of a ready-to-eat meal desired by older adultsOlivia Chaffee, Annie McGillivray, Lisa Duizer, et al.
Pageof 3