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British Journal of Community Nursing
|
April 5, 2013
Extending an approach to hospital malnutrition to community care
Paula Moynihan, Alastair Macdonald, Gemma Teal, et al.
Molecular Horticulture
|
October 3, 2023
Quantitative trait loci analysis of glucosinolate, sugar, and organic acid concentrations in Eruca vesicaria subsp. sativa
Luke Bell, Martin Chadwick, Manik Puranik, et al.
Food Chemistry
|
May 12, 2017
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
Xuan Wei, Dody D Handoko, Leela Pather, et al.
Food Chemistry
|
December 17, 2016
Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing
Luke Bell, Hanis Nadia Yahya, Omobolanle Oluwadamilola Oloyede, et al.
BMC Geriatrics
|
January 26, 2026
Plant-based diets for older adults in care homes: a realist synthesis
Saffron Whyton, Lisa Methven, Kathrin Cohen Kadosh, et al.
Food Chemistry
|
October 11, 2016
Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds
Luke Bell, Lisa Methven, Angelo Signore, et al.
Nutrients
|
August 23, 2020
An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages
Victoria Norton, Stella Lignou, Stephanie P Bull, et al.
Foods (Basel, Switzerland)
|
September 24, 2020
Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow
Victoria Norton, Stella Lignou, Stephanie P Bull, et al.
Journal of the Science of Food and Agriculture
|
December 10, 2013
The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people
Roussa Tsikritzi, Paula J Moynihan, Margot A Gosney, et al.
Food Chemistry
|
October 12, 2023
A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying
Holly Giles, Stephanie P Bull, Stella Lignou, et al.
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of 9
Search research articles
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Showing results (41-50 of 89) with videos related to
Sort By:
Page
of 9
British Journal of Community Nursing
|
April 5, 2013
Extending an approach to hospital malnutrition to community care
Paula Moynihan, Alastair Macdonald, Gemma Teal, et al.
Molecular Horticulture
|
October 3, 2023
Quantitative trait loci analysis of glucosinolate, sugar, and organic acid concentrations in Eruca vesicaria subsp. sativa
Luke Bell, Martin Chadwick, Manik Puranik, et al.
Food Chemistry
|
May 12, 2017
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
Xuan Wei, Dody D Handoko, Leela Pather, et al.
Food Chemistry
|
December 17, 2016
Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing
Luke Bell, Hanis Nadia Yahya, Omobolanle Oluwadamilola Oloyede, et al.
BMC Geriatrics
|
January 26, 2026
Plant-based diets for older adults in care homes: a realist synthesis
Saffron Whyton, Lisa Methven, Kathrin Cohen Kadosh, et al.
Food Chemistry
|
October 11, 2016
Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds
Luke Bell, Lisa Methven, Angelo Signore, et al.
Nutrients
|
August 23, 2020
An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages
Victoria Norton, Stella Lignou, Stephanie P Bull, et al.
Foods (Basel, Switzerland)
|
September 24, 2020
Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow
Victoria Norton, Stella Lignou, Stephanie P Bull, et al.
Journal of the Science of Food and Agriculture
|
December 10, 2013
The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people
Roussa Tsikritzi, Paula J Moynihan, Margot A Gosney, et al.
Food Chemistry
|
October 12, 2023
A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying
Holly Giles, Stephanie P Bull, Stella Lignou, et al.
Page
of 9