The associations between oral complex carbohydrate sensitivity, BMI, liking, and consumption of complex carbohydrate based foods

Low, Yu Qing, Lacy, Kathleen L., McBride, Robert L. and Keast, Russell S.J. 2018, The associations between oral complex carbohydrate sensitivity, BMI, liking, and consumption of complex carbohydrate based foods, Journal of food science, vol. 83, no. 8, pp. 2227-2236, doi: 10.1111/1750-3841.14276.

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Title The associations between oral complex carbohydrate sensitivity, BMI, liking, and consumption of complex carbohydrate based foods
Author(s) Low, Yu QingORCID iD for Low, Yu Qing orcid.org/0000-0002-2982-4455
Lacy, Kathleen L.ORCID iD for Lacy, Kathleen L. orcid.org/0000-0002-2982-4455
McBride, Robert L.
Keast, Russell S.J.
Journal name Journal of food science
Volume number 83
Issue number 8
Start page 2227
End page 2236
Total pages 10
Publisher Wiley
Place of publication Chichester, Eng.
Publication date 2018-08
ISSN 1750-3841
Keyword(s) carbohydrate taste
consumption
glucose polymer
liking
sweet taste
Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
FAT TASTE SENSITIVITY
YOUNG-ADULTS
MONOSODIUM GLUTAMATE
WAIST CIRCUMFERENCE
HUMAN OBESITY
BITTER TASTE
BODY-WEIGHT
HUMANS
INTENSITY
Language eng
DOI 10.1111/1750-3841.14276
Field of Research 0904 Chemical Engineering
0908 Food Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2018, Institute of Food Technologists
Persistent URL http://hdl.handle.net/10536/DRO/DU:30111660

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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