Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

(2018) Yu Fu et al.   FOOD CHEMISTRY

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

(2018) Sandra S. Waehrens et al.   JOURNAL OF SENSORY STUDIES

Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults

(2018) Marta Lonnie et al.   Nutrients

A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

(2017) Xiaozhi Tang et al.   JOURNAL OF FOOD QUALITY

Effect of meal size reduction and protein enrichment on intake and satiety in vital community-dwelling older adults

(2016) Canan Ziylan et al.   APPETITE

Food texture assessment and preference based on Mouth Behavior

(2016) Melissa Jeltema et al.   FOOD QUALITY AND PREFERENCE

The silver sensory experience – A review of senior consumers’ food perception, liking and intake

(2016) Esmée L. Doets et al.   FOOD QUALITY AND PREFERENCE

An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition

(2016) Luisa Torri et al.   FOOD RESEARCH INTERNATIONAL

Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

(2016) Iuliana Aprodu et al.   International Journal of Food Engineering

Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

(2016) Xiao Song et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

(2016) Iuliana Aprodu et al.   International Journal of Food Engineering

Examining heterogeneity in elderly consumers’ acceptance of carriers for protein-enriched food: A segmentation study

(2015) Lotte D.T. van der Zanden et al.   FOOD QUALITY AND PREFERENCE

What reported food-evoked emotions may add: A model to predict consumer food choice

(2015) Swetlana Gutjar et al.   FOOD QUALITY AND PREFERENCE

From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research

(2015) Egon P. Köster et al.   FOOD RESEARCH INTERNATIONAL

Fat destabilization and melt-down of ice creams with increased protein content

(2015) E. Daw et al.   INTERNATIONAL DAIRY JOURNAL

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

(2015) Lennie K.Y. Cheung et al.   Journal of Functional Foods

Dietary Protein Intake in Dutch Elderly People: A Focus on Protein Sources

(2015) Michael Tieland et al.   Nutrients

Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients

(2015) Eunice CY Li-Chan   Current Opinion in Food Science

It is not just a meal, it is an emotional experience – A segmentation of older persons based on the emotions that they associate with mealtimes

(2014) Louise C. den Uijl et al.   APPETITE

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

(2014) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

(2013) Rafał Ziobro et al.   FOOD HYDROCOLLOIDS

Existing and new approaches for the analysis of CATA data

(2013) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

The Role of Milk- and Soy-Based Protein in Support of Muscle Protein Synthesis and Muscle Protein Accretion in Young and Elderly Persons

(2013) Stuart M. Phillips et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Evidence-Based Dietary Guidance and the Role of Dairy Products for Appropriate Nutrition in the Elderly

(2013) Wija A van Staveren et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies

(2012) M. Ng et al.   FOOD QUALITY AND PREFERENCE

Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

(2012) Pattarin Leksrisompong et al.   JOURNAL OF FOOD SCIENCE

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

CATA penalty/reward

(2011) Dave Plaehn   FOOD QUALITY AND PREFERENCE

Sarcopenia: An Undiagnosed Condition in Older Adults. Current Consensus Definition: Prevalence, Etiology, and Consequences. International Working Group on Sarcopenia

(2011) Roger A. Fielding et al.   Journal of the American Medical Directors Association

Characterization of Flavor of Whey Protein Hydrolysates

(2010) Pattarin P. Leksrisompong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An overview of sarcopenia: facts and numbers on prevalence and clinical impact

(2010) Stephan von Haehling et al.   Journal of Cachexia Sarcopenia and Muscle

Ingestion of whey hydrolysate, casein, or soy protein isolate: effects on mixed muscle protein synthesis at rest and following resistance exercise in young men

(2009) Jason E. Tang et al.   JOURNAL OF APPLIED PHYSIOLOGY

Dietary protein recommendations and the prevention of sarcopenia

(2008) Douglas Paddon-Jones et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE