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The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds

Molecules, 2016-12, Vol.21 (12), p.1734

2016

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Biological activities of phenolic compounds present in virgin olive oil

International Journal of Molecular Sciences, 2010-02, Vol.11 (2), p.458-479

2010

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A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries

Journal of food science, 2018-04, Vol.83 (4), p.1094-1102

2018

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Relationships Between Common Measurements of Taste Function

Chemosensory perception, 2015-06, Vol.8 (1), p.11-18

2015

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Chemistry and Health of Olive Oil Phenolics

Critical reviews in food science and nutrition, 2009-03, Vol.49 (3), p.218-236

2009

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Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Foods, 2020-10, Vol.9 (10), p.1400

2020

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Assessing Food Liking: Comparison of Food Liking Questionnaires and Direct Food Tasting in Two Cultures

Nutrients, 2018-12, Vol.10 (12), p.1957

2018

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Association between food liking and the dietary quality in Australian young adults

Asia Pacific Journal of Clinical Nutrition, 2020-03, Vol.29 (1), p.166-174

2020

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The relationship between culture, food liking, and body mass index in Australian and Thai young adults

Asia Pacific Journal of Clinical Nutrition, 2019-09, Vol.28 (3), p.634-644

2019

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Micronutrient supplement use and diet quality in university students

Nutrients, 2015-02, Vol.7 (2), p.1094-1107

2015

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The mouthfeel of white wine

Critical reviews in food science and nutrition, 2018-11, Vol.58 (17), p.2939-2956

2018

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Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes

International dairy journal, 2021-04, Vol.115, p.104922, Article 104922

2021

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Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping

Journal of food science, 2018-04, Vol.83 (4), p.1073-1083

2018

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Comparison of Quantitative Descriptive Analysis to the Napping methodology with and without product training

Journal of sensory studies, 2018-06, Vol.33 (3), p.n/a

2018

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Developing a strawberry lexicon to describe cultivars at two maturation stages

Journal of sensory studies, 2018-02, Vol.33 (1), p.n/a

2018

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Check‐all‐that‐applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries

Journal of sensory studies, 2018-04, Vol.33 (2), p.n/a

2018

Volltextzugriff (PDF)

Identifying ideal product composition of chocolate‐flavored milk using preference mapping

Journal of food science, 2021-07, Vol.86 (7), p.3205-3218

2021

Volltextzugriff (PDF)

Association between food liking and the dietary quality in Australian young adults

Asia Pacific journal of clinical nutrition, 2020-03, Vol.29 (1), p.166-174

2020

Volltextzugriff (PDF)

The relationship between culture, food liking, and body mass index in Australian and Thai young adults

Asia Pacific journal of clinical nutrition, 2019-09, Vol.28 (3), p.634-644

2019

Volltextzugriff (PDF)

The Association between Perceived Sweetness Intensity and Dietary Intake in Young Adults

Journal of food science, 2012-01, Vol.77 (1), p.H31-H35

2012

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Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal: Stability of Phytochemicals during Processing

Food research international, 2013, Vol.50 (2), p.597-602

2013

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Sensory Characterization of the Irritant Properties of Oleocanthal, a Natural Anti-Inflammatory Agent in Extra Virgin Olive Oils

Chemical senses, 2009-05, Vol.34 (4), p.333-339

2009

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Influence of Heat on Biological Activity and Concentration of Oleocanthala Natural Anti-inflammatory Agent in Virgin Olive Oil

Journal of agricultural and food chemistry, 2009-02, Vol.57 (4), p.1326-1330

2009

Volltextzugriff (PDF)

The relationship between culture, food liking, and body mass index in Australian and Thai young adults

Asia Pacific Journal of Clinical Nutrition, 2013-03

2013

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Association between food liking and the dietary quality in Australian young adults

Asia Pacific Journal of Clinical Nutrition, 2013-03

2013

Volltextzugriff (PDF)

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The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds

Biological activities of phenolic compounds present in virgin olive oil

A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries

Relationships Between Common Measurements of Taste Function

Chemistry and Health of Olive Oil Phenolics

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Assessing Food Liking: Comparison of Food Liking Questionnaires and Direct Food Tasting in Two Cultures

Association between food liking and the dietary quality in Australian young adults

The relationship between culture, food liking, and body mass index in Australian and Thai young adults

Micronutrient supplement use and diet quality in university students

The mouthfeel of white wine

Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes

Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping

Comparison of Quantitative Descriptive Analysis to the Napping methodology with and without product training

Developing a strawberry lexicon to describe cultivars at two maturation stages

Check‐all‐that‐applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries

Identifying ideal product composition of chocolate‐flavored milk using preference mapping

Association between food liking and the dietary quality in Australian young adults

The relationship between culture, food liking, and body mass index in Australian and Thai young adults

The Association between Perceived Sweetness Intensity and Dietary Intake in Young Adults

Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal: Stability of Phytochemicals during Processing

Sensory Characterization of the Irritant Properties of Oleocanthal, a Natural Anti-Inflammatory Agent in Extra Virgin Olive Oils

Influence of Heat on Biological Activity and Concentration of Oleocanthala Natural Anti-inflammatory Agent in Virgin Olive Oil

The relationship between culture, food liking, and body mass index in Australian and Thai young adults

Association between food liking and the dietary quality in Australian young adults

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