Related references
Note: Only part of the references are listed.Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers
Maria Dermiki et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Chronic Renal Disease Progression: Treatment Strategies and Potassium Intake
Arjun D. Sinha et al.
SEMINARS IN NEPHROLOGY (2013)
Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages
Aiqian Ye et al.
PHYSIOLOGY & BEHAVIOR (2012)
Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal
Rachael L. Best et al.
APPETITE (2011)
Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men
Bart Pennings et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2011)
Determination of calcium-binding constants of caseins, phosphoserine, citrate and pyrophosphate: A modelling approach using free calcium measurement
Omar Mekmene et al.
FOOD CHEMISTRY (2011)
Increases in energy, protein and fat intake following the addition of sauce to an older person's meal
Katherine M. Appleton
APPETITE (2009)
Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability
A. Arocas et al.
FOOD HYDROCOLLOIDS (2009)
The casein micelle: Historical aspects, current concepts and significance
P. F. Fox et al.
INTERNATIONAL DAIRY JOURNAL (2008)
The role of friction in perceived oral texture
RA de Wijk et al.
FOOD QUALITY AND PREFERENCE (2005)
Nutritional status of older people in long term care settings: current status and future directions
DT Cowan et al.
INTERNATIONAL JOURNAL OF NURSING STUDIES (2004)
Micronutrient deficiencies -: Hohenheim Consensus Conference
HK Biesalski et al.
EUROPEAN JOURNAL OF NUTRITION (2003)
The taste of calcium and magnesium salts and anionic modifications
HT Lawless et al.
FOOD QUALITY AND PREFERENCE (2003)