首页期刊浏览 2025年02月20日星期四

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	有本地全文	10篇
	有全文链接	1篇

出版年度

	2021	7篇
	2020	4篇

作者

	Stella Lignou	11篇
	Lisa Methven	6篇
	Victoria Norton	5篇
	Luke Bell	3篇
	Omobolanle O. Oloyede	3篇

	Carol Wagstaff	2篇
	Margot A. Gosney	2篇
	Stephanie P. Bull	2篇
	Carmel Houston-Price	1篇
	Eva Kitsopanou	1篇
	Frances Gawthrop	1篇
	Julia Rodriguez-Garcia	1篇
	Kate Harvey	1篇
	Lucy Turner	1篇
	Marianthi Faka	1篇
	Nurfarhana Diana Mohd Nor	1篇

文章类型

	Research Article	10篇
	Reviews	1篇

来源期刊

	Foods	10篇
	Nutrients	1篇

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	食品工业	10篇
	营养学	1篇

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英文

11篇

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瑞士

11篇

检索条件:"( ( 高级检索(( ((AU:(("Stella Lignou")))) )) ) )"

共 11 条记录

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1.The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip (Brassica Rapa subsp. Rapa L.)

作　　者：Nurfarhana Diana Mohd Nor ;Stella Lignou ;Luke Bell 等

出　　处：Foods. 2020 ;9(11):1719-1732.doi:10.3390/foods9111719

出版社：MDPI Publishing

文章 ID：257511506

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2.High Glucosinolate Content in Rocket Leaves (Diplotaxis tenuifolia and Eruca sativa) after Multiple Harvests Is Associated with Increased Bitterness, Pungency, and Reduced Consumer Liking

作　　者：Luke Bell ;Stella Lignou ;Carol Wagstaff

出　　处：Foods. 2020 ;9(12):1799-1819.doi:10.3390/foods9121799

出版社：MDPI Publishing

文章 ID：257511565

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3.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

作　　者：Victoria Norton ;Stella Lignou ;Stephanie P. Bull 等

出　　处：Nutrients. 2020 ;12(9):2506-2526.doi:10.3390/nu12092506

出版社：MDPI Publishing

文章 ID：257139385

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4.Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow

作　　者：Victoria Norton ;Stella Lignou ;Stephanie P. Bull 等

出　　处：Foods. 2020 ;9(9):1328-1355.doi:10.3390/foods9091328

出版社：MDPI Publishing

文章 ID：257044099

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5.Sustainable Paper-Based Packaging: A Consumer’s Perspective

作　　者：Omobolanle O. Oloyede ;Stella Lignou

出　　处：Foods. 2021 ;10(5):1035.doi:10.3390/foods10051035

出版社：MDPI Publishing

文章 ID：261900327

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6.Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products

作　　者：Luke Bell ;Eva Kitsopanou ;Omobolanle O. Oloyede 等

出　　处：Foods. 2021 ;10(5):1055.doi:10.3390/foods10051055

出版社：MDPI Publishing

文章 ID：261900346

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7.Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging

作　　者：Stella Lignou ;Omobolanle O. Oloyede

出　　处：Foods. 2021 ;10(5):990.doi:10.3390/foods10050990

出版社：MDPI Publishing

文章 ID：262432515

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8.Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

作　　者：Victoria Norton ;Stella Lignou ;Lisa Methven

出　　处：Foods. 2021 ;10(2):433.doi:10.3390/foods10020433

出版社：MDPI Publishing

文章 ID：259208651

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9.Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate

作　　者：Victoria Norton ;Stella Lignou ;Lisa Methven

出　　处：Foods. 2021 ;10(3):587.doi:10.3390/foods10030587

出版社：MDPI Publishing

文章 ID：259604096

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10.Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens)

作　　者：Lucy Turner ;Stella Lignou ;Frances Gawthrop 等

出　　处：Foods. 2021 ;10(6):1335.doi:10.3390/foods10061335

出版社：MDPI Publishing

文章 ID：262813369

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