Effect of ginger-enriched pasta on acceptability and satiety

Wu, M, Gani, H, Viney, S et al. (2 more authors) (2021) Effect of ginger-enriched pasta on acceptability and satiety. International Journal of Food Science & Technology. ISSN 0950-5423



Copyright, Publisher and Additional Information: This is the peer reviewed version of the following article: Wu, M., Gani, H., Viney, S., Ho, P. and Orfila, C. (2021), Effect of ginger-enriched pasta on acceptability and satiety. Int J Food Sci Technol., which has been published in final form at https://doi.org/10.1111/ijfs.15264. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Keywords: Ginger; gingerol; pasta; satiety; sensory; shogaol
  • Accepted: 12 July 2021
  • Published (online): 14 July 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 02 Aug 2021 10:54
Last Modified: 02 Aug 2021 10:54
Status: Published online
Publisher: Wiley
Identification Number: https://doi.org/10.1111/ijfs.15264
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Embargoed until: 14 July 2022

Filename: WU_Ginger_IJFSManuscriptTemplateApril2021_revised_WR.pdf

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