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Lisa Methven

Showing results (11-20 of 89) with videos related to

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The Proceedings of the Nutrition Society|January 7, 2026
Food-based strategies to mitigate protein-energy undernutrition in later lifeTaibat Ibitoye, Lisa Methven, Miriam E Clegg
Food Chemistry|February 16, 2013
The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)Sameer Khalil Ghawi, Lisa Methven, Keshavan Niranjan
Appetite|June 1, 2014
Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasoningsSameer Khalil Ghawi, Ian Rowland, Lisa Methven
The Proceedings of the Nutrition Society|April 1, 2024
Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing populationDilara Dericioglu, Lisa Methven, Miriam E Clegg
Clinical Nutrition (Edinburgh, Scotland)|April 18, 2013
Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomesVictoria J Allen, Lisa Methven, Margot A Gosney
Dysphagia|January 1, 2010
Consistently inconsistent: commercially available starch-based dysphagia productsClare Payne, Lisa Methven, Carol Fairfield, et al.
Molecules (Basel, Switzerland)|September 9, 2023
A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot PowderRahul Kumar, Lisa Methven, Maria Jose Oruna-Concha
Food Chemistry|February 28, 2013
Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative processFisseha Tesfay Welderufael, Trevor Gibson, Lisa Methven, et al.
Food Chemistry|June 18, 2013
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 meatMaria Dermiki, Natalie Phanphensophon, Donald S Mottram, et al.
Journal of Food Science|August 27, 2014
Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective propertiesSameer Khalil Ghawi, Yuchi Shen, Keshavan Niranjan, et al.
Pageof 9

Showing results (11-20 of 89) with videos related to

Sort By:
Pageof 9
The Proceedings of the Nutrition Society|January 7, 2026
Food-based strategies to mitigate protein-energy undernutrition in later lifeTaibat Ibitoye, Lisa Methven, Miriam E Clegg
Food Chemistry|February 16, 2013
The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)Sameer Khalil Ghawi, Lisa Methven, Keshavan Niranjan
Appetite|June 1, 2014
Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasoningsSameer Khalil Ghawi, Ian Rowland, Lisa Methven
The Proceedings of the Nutrition Society|April 1, 2024
Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing populationDilara Dericioglu, Lisa Methven, Miriam E Clegg
Clinical Nutrition (Edinburgh, Scotland)|April 18, 2013
Use of nutritional complete supplements in older adults with dementia: systematic review and meta-analysis of clinical outcomesVictoria J Allen, Lisa Methven, Margot A Gosney
Dysphagia|January 1, 2010
Consistently inconsistent: commercially available starch-based dysphagia productsClare Payne, Lisa Methven, Carol Fairfield, et al.
Molecules (Basel, Switzerland)|September 9, 2023
A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot PowderRahul Kumar, Lisa Methven, Maria Jose Oruna-Concha
Food Chemistry|February 28, 2013
Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative processFisseha Tesfay Welderufael, Trevor Gibson, Lisa Methven, et al.
Food Chemistry|June 18, 2013
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 meatMaria Dermiki, Natalie Phanphensophon, Donald S Mottram, et al.
Journal of Food Science|August 27, 2014
Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective propertiesSameer Khalil Ghawi, Yuchi Shen, Keshavan Niranjan, et al.
Pageof 9