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Results:
1-14
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Results: 14
Authors:
Taylor, AJ
Besnard, S
Puaud, M
Linforth, RST
Citation: Aj. Taylor et al., In vivo measurement of flavour release from mixed phase gels, BIOMOL ENG, 17(4-5), 2001, pp. 143-150
Authors:
Deibler, KD
Lavin, EH
Linforth, RST
Taylor, AJ
Acree, TE
Citation: Kd. Deibler et al., Verification of a mouth simulator by in vivo measurements, J AGR FOOD, 49(3), 2001, pp. 1388-1393
Authors:
Doyen, K
Carey, M
Linforth, RST
Marin, M
Taylor, AJ
Citation: K. Doyen et al., Volatile release from an emulsion: Headspace and in-mouth studies, J AGR FOOD, 49(2), 2001, pp. 804-810
Authors:
Taylor, AJ
Linforth, RST
Citation: Aj. Taylor et Rst. Linforth, Modelling flavour release through quantitative structure property relationships (QSPR), CHIMIA, 55(5), 2001, pp. 448-452
Authors:
Friel, EN
Linforth, RST
Taylor, AJ
Citation: En. Friel et al., An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose, FOOD CHEM, 71(3), 2000, pp. 309-317
Authors:
Taylor, AJ
Linforth, RST
Harvey, BA
Blake, B
Citation: Aj. Taylor et al., Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release, FOOD CHEM, 71(3), 2000, pp. 327-338
Authors:
Linforth, RST
Citation: Rst. Linforth, Developments in instrumental techniques for food flavour evaluation: future prospects, J SCI FOOD, 80(14), 2000, pp. 2044-2048
Authors:
Baek, I
Linforth, RST
Blake, A
Taylor, AJ
Citation: I. Baek et al., Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels, CHEM SENSE, 24(2), 1999, pp. 155-160
Authors:
Linforth, RST
Baek, I
Taylor, AJ
Citation: Rst. Linforth et al., Simultaneous instrumental and sensory analysis of volatile release from gelatine and pectin/gelatine gels, FOOD CHEM, 65(1), 1999, pp. 77-83
Authors:
Gray, DA
Prestage, S
Linforth, RST
Taylor, AJ
Citation: Da. Gray et al., Fresh tomato specific fluctuations in the composition of lipoxygenase-generated C6 aldehydes, FOOD CHEM, 64(2), 1999, pp. 149-155
Authors:
Prestage, S
Linforth, RST
Taylor, AJ
Lee, E
Speirs, J
Schuch, W
Citation: S. Prestage et al., Volatile production in tomato fruit with modified alcohol dehydrogenase activity, J SCI FOOD, 79(1), 1999, pp. 131-136
Authors:
Brauss, MS
Linforth, RST
Cayeux, I
Harvey, B
Taylor, AJ
Citation: Ms. Brauss et al., Altering the fat content affects flavor release in a model yogurt system, J AGR FOOD, 47(5), 1999, pp. 2055-2059
Authors:
Davidson, JM
Linforth, RST
Hollowood, TA
Taylor, AJ
Citation: Jm. Davidson et al., Effect of sucrose on the perceived flavor intensity of chewing gum, J AGR FOOD, 47(10), 1999, pp. 4336-4340
Authors:
Davidson, JM
Linforth, RST
Taylor, AJ
Citation: Jm. Davidson et al., In-mouth measurement of pH and conductivity during eating, J AGR FOOD, 46(12), 1998, pp. 5210-5214
Risultati:
1-14
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