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Lisa Methven

Showing results (31-40 of 89) with videos related to

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Food Chemistry|February 13, 2019
Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink modelPetroula Tsitlakidou, Ann Van Loey, Lisa Methven, et al.
Foods (Basel, Switzerland)|July 13, 2024
Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile ProfileRoisin McCarron, Lisa Methven, Stephanie Grahl, et al.
Molecular Nutrition & Food Research|March 27, 2018
Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related CompoundsLuke Bell, Omobolanle O Oloyede, Stella Lignou, et al.
Appetite|October 13, 2020
The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetableNurfarhana Diana Mohd Nor, Carmel Houston-Price, Kate Harvey, et al.
The Proceedings of the Nutrition Society|August 14, 2012
Ageing and tasteLisa Methven, Victoria J Allen, Caroline A Withers, et al.
Foods (Basel, Switzerland)|September 28, 2021
Investigating Methods to Mitigate Whey Protein Derived MouthdryingVictoria Norton, Stella Lignou, Marianthi Faka, et al.
Appetite|July 28, 2023
Macronutrients effects on satiety and food intake in older and younger adults: A randomised controlled trialDilara Dericioglu, Stephanie Oldham, Lisa Methven, et al.
Foods (Basel, Switzerland)|November 6, 2020
Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and ChallengesMarta Appiani, Noemi Sofia Rabitti, Lisa Methven, et al.
Molecular Nutrition & Food Research|May 29, 2018
Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked BroccoliOlukayode Okunade, Keshavan Niranjan, Sameer K Ghawi, et al.
Chemosensory Perception|September 6, 2016
Relative Effects of Sensory Modalities and Importance of Fatty Acid Sensitivity on Fat Perception in a Real Food ModelXirui Zhou, Yuchi Shen, Jane K Parker, et al.
Pageof 9

Showing results (31-40 of 89) with videos related to

Sort By:
Pageof 9
Food Chemistry|February 13, 2019
Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink modelPetroula Tsitlakidou, Ann Van Loey, Lisa Methven, et al.
Foods (Basel, Switzerland)|July 13, 2024
Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile ProfileRoisin McCarron, Lisa Methven, Stephanie Grahl, et al.
Molecular Nutrition & Food Research|March 27, 2018
Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related CompoundsLuke Bell, Omobolanle O Oloyede, Stella Lignou, et al.
Appetite|October 13, 2020
The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetableNurfarhana Diana Mohd Nor, Carmel Houston-Price, Kate Harvey, et al.
The Proceedings of the Nutrition Society|August 14, 2012
Ageing and tasteLisa Methven, Victoria J Allen, Caroline A Withers, et al.
Foods (Basel, Switzerland)|September 28, 2021
Investigating Methods to Mitigate Whey Protein Derived MouthdryingVictoria Norton, Stella Lignou, Marianthi Faka, et al.
Appetite|July 28, 2023
Macronutrients effects on satiety and food intake in older and younger adults: A randomised controlled trialDilara Dericioglu, Stephanie Oldham, Lisa Methven, et al.
Foods (Basel, Switzerland)|November 6, 2020
Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and ChallengesMarta Appiani, Noemi Sofia Rabitti, Lisa Methven, et al.
Molecular Nutrition & Food Research|May 29, 2018
Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked BroccoliOlukayode Okunade, Keshavan Niranjan, Sameer K Ghawi, et al.
Chemosensory Perception|September 6, 2016
Relative Effects of Sensory Modalities and Importance of Fatty Acid Sensitivity on Fat Perception in a Real Food ModelXirui Zhou, Yuchi Shen, Jane K Parker, et al.
Pageof 9