Статии с изисквания за обществен достъп - Russell KeastНаучете повече
Не е налице никъде: 14
Impaired oral fatty acid chemoreception is associated with acute excess energy consumption
RSJ Keast, KM Azzopardi, LP Newman, RY Haryono
Appetite 80, 1-6, 2014
Изисквания: National Health and Medical Research Council, Australia
Detection thresholds for four different fatty stimuli are associated with increased dietary intake of processed high-caloric food
JM Heinze, A Costanzo, I Baselier, A Fritsche, S Frank-Podlech, R Keast
Appetite 123, 7-13, 2018
Изисквания: Federal Ministry of Education and Research, Germany
A comparative study of the modulation of the gut microbiota in rats by dietary intervention with different sources of egg‐white proteins
H Yu, N Qiu, Y Meng, R Keast
Journal of the Science of Food and Agriculture 100 (9), 3622-3629, 2020
Изисквания: National Natural Science Foundation of China
Quantitative comparative integrated proteomic and phosphoproteomic analysis of chicken egg yolk proteins under diverse storage temperatures
H Wang, N Qiu, Y Mine, H Sun, Y Meng, L Bin, R Keast
Journal of Agricultural and Food Chemistry 68 (4), 1157-1167, 2020
Изисквания: National Natural Science Foundation of China
Comparative quantitative phosphoproteomic analysis of the chicken egg during incubation based on tandem mass tag labeling
H Sun, N Qiu, R Keast, H Wang, B Li, Q Huang, S Li
Journal of Agricultural and Food Chemistry 67 (48), 13353-13361, 2019
Изисквания: National Natural Science Foundation of China
Identification of the duck egg white N-glycoproteome and insight into the course of biological evolution
Y Meng, N Qiu, F Geng, Y Huo, H Sun, R Keast
Journal of Agricultural and Food Chemistry 67 (35), 9950-9957, 2019
Изисквания: National Natural Science Foundation of China
Quantitative comparative proteomic analysis of chicken egg vitelline membrane proteins during high-temperature storage
Y Zhou, N Qiu, Y Mine, Y Meng, R Keast, C Zhu
Journal of Agricultural and Food Chemistry 68 (36), 9816-9825, 2020
Изисквания: National Natural Science Foundation of China
Comparative lipidomics of chick yolk sac during the embryogenesis provides insight into understanding the development-related lipid supply
Y Meng, N Qiu, Y Mine, R Keast
Journal of Agricultural and Food Chemistry 69 (26), 7467-7477, 2021
Изисквания: National Natural Science Foundation of China
Modulation of gut microbiota in rats fed whole egg diets by processing duck egg to preserved egg
Y Meng, C Chen, N Qiu, R Keast
Journal of bioscience and bioengineering 130 (1), 54-62, 2020
Изисквания: National Natural Science Foundation of China
Taste but not smell sensitivities are linked to dietary macronutrient composition
S Abeywickrema, R Ginieis, I Oey, T Perry, RSJ Keast, M Peng
Appetite 181, 106385, 2023
Изисквания: Ministry of Business Innovation and Employment
N-glycoproteomic analysis of duck egg yolk proteins: Implications for biofunctions and evolution
Y Meng, N Qiu, F Geng, R Keast, B Li, X Zheng
International Journal of Biological Macromolecules 151, 19-26, 2020
Изисквания: National Natural Science Foundation of China
Comparative N-Glycoproteomic analysis provides novel insights into the deterioration mechanisms in chicken egg vitelline membrane during high-temperature storage
Y Zhou, N Qiu, Y Mine, R Keast, Y Meng
Journal of Agricultural and Food Chemistry 69 (7), 2354-2363, 2021
Изисквания: National Natural Science Foundation of China
Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions
R Arshad, Y Meng, N Qiu, F Geng, Y Mine, R Keast, C Zhu
Journal of the Science of Food and Agriculture 102 (3), 1165-1173, 2022
Изисквания: National Natural Science Foundation of China
Effects of phospholipids from embryonated egg yolk on lipopolysaccharide-induced acute lung injury by regulating the serum metabolism
Y Meng, X Huang, N Qiu, R Keast, V Guyonnet
Food Bioscience 57, 103475, 2024
Изисквания: National Natural Science Foundation of China
Налице някъде: 30
Is fat the sixth taste primary? Evidence and implications
RSJ Keast, A Costanzo
Flavour 4, 1-7, 2015
Изисквания: National Health and Medical Research Council, Australia
Diet quality in young adults and its association with food-related behaviours
MG Thorpe, M Kestin, LJ Riddell, RSJ Keast, SA McNaughton
Public health nutrition 17 (8), 1767-1775, 2014
Изисквания: Australian Research Council
Two decades of supertasting: where do we stand?
JE Hayes, RSJ Keast
Physiology & behavior 104 (5), 1072-1074, 2011
Изисквания: US National Institutes of Health
Salt promotes passive overconsumption of dietary fat in humans
DP Bolhuis, A Costanzo, LP Newman, RSJ Keast
The Journal of nutrition 146 (4), 838-845, 2016
Изисквания: National Health and Medical Research Council, Australia
Dietary fat restriction increases fat taste sensitivity in people with obesity
LP Newman, DP Bolhuis, SJ Torres, RSJ Keast
Obesity 24 (2), 328-334, 2016
Изисквания: National Health and Medical Research Council, Australia
Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils
S Cicerale, PAS Breslin, GK Beauchamp, RSJ Keast
Chemical senses 34 (4), 333-339, 2009
Изисквания: US National Institutes of Health
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