The Effect of Nutrient Fortification of Sauces on Product Stability, Sensory Properties, and Subsequent Liking by Older Adults

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

(2013) Maria Dermiki et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chronic Renal Disease Progression: Treatment Strategies and Potassium Intake

(2013) Arjun D. Sinha et al.   SEMINARS IN NEPHROLOGY

Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages

(2012) Aiqian Ye et al.   PHYSIOLOGY & BEHAVIOR

Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men

(2011) Bart Pennings et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Determination of calcium-binding constants of caseins, phosphoserine, citrate and pyrophosphate: A modelling approach using free calcium measurement

(2011) Omar Mekmene et al.   FOOD CHEMISTRY

Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal

(2010) Rachael L. Best et al.   APPETITE

Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability

(2009) A. Arocas et al.   FOOD HYDROCOLLOIDS

Increases in energy, protein and fat intake following the addition of sauce to an older person’s meal

(2008) Katherine M. Appleton   APPETITE

The casein micelle: Historical aspects, current concepts and significance

(2008) P.F. Fox et al.   INTERNATIONAL DAIRY JOURNAL