Liking and Acceptability of Whole Grains Increases with a 6-Week Exposure but Preferences for Foods Varying in Taste and Fat Content Are Not Altered: A Randomized Controlled Trial.

De Leon, Angela; Burnett, Dustin J; Rust, Bret M; Casperson, Shanon L; Horn, William F; Keim, Nancy L

De Leon, Angela; Burnett, Dustin J; Rust, Bret M; Casperson, Shanon L; Horn, William F; Keim, Nancy L.

Afiliación

De Leon A; Department of Nutrition, University of California Davis, Davis, CA, USA.
Burnett DJ; Department of Nutrition, University of California Davis, Davis, CA, USA.
Rust BM; Department of Nutrition, University of California Davis, Davis, CA, USA.
Casperson SL; USDA, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND, USA.
Horn WF; USDA, Agricultural Research Service, Western Human Nutrition Research Center, Davis, CA, USA.
Keim NL; Department of Nutrition, University of California Davis, Davis, CA, USA.

Curr Dev Nutr ; 4(3): nzaa023, 2020 Mar.

Article en En | MEDLINE | ID: mdl-32190809

Palabras clave

high-fat savory; high-fat sweet; implicit and explicit; liking and wanting; low whole grain consumers; low-fat savory; low-fat sweet; mere exposure; sensory evaluation; whole grain consumption

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Tipo de estudio: Clinical_trials / Guideline Idioma: En Revista: Curr Dev Nutr Año: 2020 Tipo del documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Tipo de estudio: Clinical_trials / Guideline Idioma: En Revista: Curr Dev Nutr Año: 2020 Tipo del documento: Article