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Year | Number of Results |
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2021 | 2 |
2022 | 1 |
2023 | 1 |
2024 | 2 |
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Page 1
Effect of fibre fortification of low FODMAP pasta.
Int J Food Sci Nutr. 2024 Jan 15:1-13. doi: 10.1080/09637486.2024.2303605. Online ahead of print.
Int J Food Sci Nutr. 2024.
PMID: 38225882
Impact of different fibre ingredients on a low-FODMAP biscuit model system.
Sahin AW, Atzler JJ, Crofton E, Gallagher E, Zannini E, Walter J, Arendt EK.
Sahin AW, et al. Among authors: crofton e.
Food Funct. 2023 Jul 31;14(15):7082-7095. doi: 10.1039/d3fo00830d.
Food Funct. 2023.
PMID: 37455535
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Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints.
de Alba M, Burgess CM, Pollard K, Perussello C, Frías-Celayeta JM, Walsh D, Carroll J, Crofton E, Griffin C, Botinestean C, Duffy G.
de Alba M, et al. Among authors: crofton e.
Foods. 2022 Jun 23;11(13):1850. doi: 10.3390/foods11131850.
Foods. 2022.
PMID: 35804666
Free PMC article.
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Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate.
Crofton E, Murray N, Botinestean C.
Crofton E, et al.
Foods. 2021 May 21;10(6):1154. doi: 10.3390/foods10061154.
Foods. 2021.
PMID: 34063901
Free PMC article.
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Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers.
O'Sullivan MG, O'Neill CM, Conroy S, Judge MJ, Crofton EC, Berry DP.
O'Sullivan MG, et al. Among authors: crofton ec.
Foods. 2021 Aug 17;10(8):1911. doi: 10.3390/foods10081911.
Foods. 2021.
PMID: 34441687
Free PMC article.
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Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response.
Głuchowski A, Crofton E, Inguglia ES, O'Sullivan MG, Kerry JP, Hamill RM.
Głuchowski A, et al. Among authors: crofton e.
Foods. 2024 Apr 15;13(8):1197. doi: 10.3390/foods13081197.
Foods. 2024.
PMID: 38672870
Free PMC article.
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