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Skip to Search Results- 3Wismer, Wendy
- 1Belqaid, Kerstin
- 1Bernhardson, Britt-Marie
- 1Christina Müller, Denise
- 1Cliff, Margaret
- 1Gänzle, Michael G.
- 1Apple preference
- 1Consumer preference
- 1Dextransucrase
- 1Isomalto-oligosaccharides
- 1Longitudinal Studies
- 1Malus ×domestica
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A longitudinal study of changing characteristics of taste and smell alterations in patients treated for lung cancer
Download2016
Månsson-Brahme, Eva, Wismer, Wendy, Tishelman, Carol, Bernhardson, Britt-Marie, Belqaid, Kerstin, Orrevall, Ylva, McGreevy, Jenny
Purpose Taste and smell alterations (TSAs) are common symptoms in patients with cancer that may interfere with nutritional intake and quality of life. In this study, we explore and describe how characteristics of self-reported TSAs change in individuals with lung cancer over time using a multiple...
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2021-05-01
Christina Müller, Denise, Nguyen, Ha, Li, Qing, Schönlechner, Regine, Miescher Schwenninger, Susanne, Wismer, Wendy, Gänzle, Michael G.
A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using...
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Use of digital images for evaluation of factors responsible for visual preference of apples by consumers
Download2002-01-01
Cliff, Margaret, Sanford, Katherine, Wismer, Wendy, Hampson, Cheryl
This research used digital images to explore some of the factors responsible for consumer preference of visual characteristics of apples (Malus ×domestica Borkh.). The images systematically varied in color and shape (Expt. A: 9 images) and type, shape, and background color (Expt. B: 10 images),...