Search Results - "Aroma"

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders by Fisk, Ian, Boyer, Maxime, Linforth, Rob S.T.

Subjects: “…Aroma delivery; Flavour; Powder dispersion; Aroma…”
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Development of Aroma Extracts for use in the Brewing Industry using Novel Processing of Roasted Malt. by Foulkes, Andrew. R

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Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines by Arvisenet, Gaëlle, Ballester, Jordi, Ayed, Charfedinne, Sémon, Etienne, Andriot, Isabelle, Le Quere, Jean-Luc, Guichard, Elisabeth

Subjects: “…Flavor ; Cross-modal interactions ; PTR-MS ; Sensory analysis in vivo aroma release ; Aroma enhancement by taste…”
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Controlling salt and aroma perception through the inclusion of air fillers by Chiu, Natalie, Hewson, Louise, Yang, Ni, Linforth, Robert, Fisk, Ian D.

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Modifying coffee quality by chemical manipulation by Chiralertpong, Ariya

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Investigating the Aroma Chemistry of Dendrobium Stems (Chinese Name: Shihu) by Kirkwood, Aidan

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Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz) by Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat

Subjects: “…Cassava flakes; Garri; Aroma compounds; AEDA…”
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Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo by Fernandez-Vazquez, Rocio, Linforth, Rob S.T., Hort, Joanne, Hewson, Emma Louise, Hernanz Vila, Dolores, Heredia Mira, F.J, Vicario, Isabel, Fisk, Ian D.

Subjects: “…Aroma chemistry; In-nose delivery; Orange juice; Limonene…”
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Microstructure design strategies to enhance aroma and tastant availability in foods by Su, Katy

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Tea flavour : delivery and perception by Wright, Jonathan P.

Subjects: “…Black tea; Orthonasal aroma; Infusion preparation; Volatile compounds…”
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Determination of volatile marker compounds of common coffee roast defects by Yang, Ni, Liu, Chujiao, Kreuzfeldt Degn, Tina, Munchow, Morten, Fisk, Ian D.

Subjects: “…Coffee; Roast defects; Coffee production; Aroma chemistry; Quality control…”
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Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake by Yin, Wenting, Hewson, Louise, Linforth, Rob S.T., Taylor, Moira A., Fisk, Ian D.

Subjects: “…Appetite; Food intake; Aroma; Taste; Flavour; Cross-modal perception…”
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Flavour interactions between the 'estery' and 'mature/woody' characters of whisky, bourbon & tequila by Gonzalez-Robles, Ivonne-Wendolyne

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Interaction of flavour compounds with the seasoning base by Annamalai, Nacchiappan

Subjects: “…Aroma release…”
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A review of mango fruit aroma volatile compounds: State of the art research by Singh, Zora, Lalel, H., Nair, S.

Subjects: “…Mangifera indica L. - aroma volatiles - chilling injury - controlled atmosphere - storage…”
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NIR hyperspectral imaging for predicting the composition of granular food commodities by Caporaso, Nicola

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Aroma-matrix interaction in food: an APCI approach by Gan, H. H.

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Correlating instrumental and sensory analyses of flavour by Langridge, James P.

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Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry by Zhang, Yiru, Yang, Ni, Fray, Rupert G., Fisk, Ian, Liu, Chujiao, Li, Hongying, Han, Yuanhuai

Subjects: “…Foxtail millet; Volatile aroma compounds; In-vial cooking; Gas chromatography-mass spectrometry…”
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Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours by Delime, Perrine

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