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Lisa Methven

Showing results (71-80 of 89) with videos related to

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Experimental Gerontology|September 16, 2025
Variations in oral performance and processing behaviours among older adults: Associations with gastric emptying, postprandial glucose and insulin responsesDimitra Zannidi, Lisa Methven, Jayne V Woodside, et al.
Journal of the Science of Food and Agriculture|April 16, 2013
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumersMaria Dermiki, Rana Mounayar, Chutipapha Suwankanit, et al.
The Journal of Nutrition|July 26, 2013
Acute ingestion of beetroot bread increases endothelium-independent vasodilation and lowers diastolic blood pressure in healthy men: a randomized controlled trialDitte A Hobbs, Marie G Goulding, Annie Nguyen, et al.
Foods (Basel, Switzerland)|December 30, 2020
Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre BiscuitsPernilla Sandvik, Monica Laureati, Hannah Jilani, et al.
Frontiers in Nutrition|March 8, 2021
Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European CountriesMarlies Hörmann-Wallner, Raphaela Krause, Begoña Alfaro, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation methodJosé A Piornos, Alexia Delgado, Rémi C J de La Burgade, et al.
Journal of the Science of Food and Agriculture|September 13, 2019
Understanding consumer liking of beef using hierarchical cluster analysis and external preference mappingFui Shien Chong, Maurice G O'Sullivan, Joe P Kerry, et al.
Journal of Food Science|April 10, 2015
The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adultsRoussa Tsikritzi, Jianqiu Wang, Vanessa J Collins, et al.
Supportive Care in Cancer : Official Journal of the Multinational Association of Supportive Care in Cancer|April 22, 2024
The role of food during oncology treatment: perspectives of cancer patients, caregivers and healthcare professionalsDominika Adamczyk, Dominika Maison, Stella Lignou, et al.
Food Chemistry|October 20, 2023
Prebiotic potential of new sweeteners based on the simultaneous biosynthesis of galactooligosaccharides and enzymatically modified steviol glycosidesAna Muñoz-Labrador, Sofia Kolida, Robert A Rastall, et al.
Pageof 9

Showing results (71-80 of 89) with videos related to

Sort By:
Pageof 9
Experimental Gerontology|September 16, 2025
Variations in oral performance and processing behaviours among older adults: Associations with gastric emptying, postprandial glucose and insulin responsesDimitra Zannidi, Lisa Methven, Jayne V Woodside, et al.
Journal of the Science of Food and Agriculture|April 16, 2013
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumersMaria Dermiki, Rana Mounayar, Chutipapha Suwankanit, et al.
The Journal of Nutrition|July 26, 2013
Acute ingestion of beetroot bread increases endothelium-independent vasodilation and lowers diastolic blood pressure in healthy men: a randomized controlled trialDitte A Hobbs, Marie G Goulding, Annie Nguyen, et al.
Foods (Basel, Switzerland)|December 30, 2020
Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre BiscuitsPernilla Sandvik, Monica Laureati, Hannah Jilani, et al.
Frontiers in Nutrition|March 8, 2021
Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European CountriesMarlies Hörmann-Wallner, Raphaela Krause, Begoña Alfaro, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation methodJosé A Piornos, Alexia Delgado, Rémi C J de La Burgade, et al.
Journal of the Science of Food and Agriculture|September 13, 2019
Understanding consumer liking of beef using hierarchical cluster analysis and external preference mappingFui Shien Chong, Maurice G O'Sullivan, Joe P Kerry, et al.
Journal of Food Science|April 10, 2015
The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adultsRoussa Tsikritzi, Jianqiu Wang, Vanessa J Collins, et al.
Supportive Care in Cancer : Official Journal of the Multinational Association of Supportive Care in Cancer|April 22, 2024
The role of food during oncology treatment: perspectives of cancer patients, caregivers and healthcare professionalsDominika Adamczyk, Dominika Maison, Stella Lignou, et al.
Food Chemistry|October 20, 2023
Prebiotic potential of new sweeteners based on the simultaneous biosynthesis of galactooligosaccharides and enzymatically modified steviol glycosidesAna Muñoz-Labrador, Sofia Kolida, Robert A Rastall, et al.
Pageof 9