Authors: PARKE SA BIRCH GG MACDOUGALL DB STEVENS DA

Citation: Sa. Parke et al., TASTES, STRUCTURE AND SOLUTION PROPERTIES OF D-GLUCONO-1,5-LACTONE, Chemical senses, 22(1), 1997, pp. 53-65

Authors: MILLAR SJ MOSS BW MACDOUGALL DB STEVENSON MH

Citation: Sj. Millar et al., THE EFFECT OF IONIZING-RADIATION ON THE CIELAB COLOR COORDINATES OF CHICKEN BREAST MEAT AS MEASURED BY DIFFERENT INSTRUMENTS, International journal of food science & technology, 30(5), 1995, pp. 663-674

Authors: DEFAYE AB LEDWARD DA MACDOUGALL DB TESTER RF

Citation: Ab. Defaye et al., RENATURATION OF METMYOGLOBIN SUBJECTED TO HIGH ISOSTATIC PRESSURE, Food chemistry, 52(1), 1995, pp. 19-22

Authors: JOHNSON C BIRCH GG MACDOUGALL DB

Citation: C. Johnson et al., THE EFFECT OF THE SWEETNESS INHIBITOR 2-(-4-METHOXYPHENOXY) PROPANOICACID (SODIUM-SALT) (NA-PMP) ON THE TASTE OF BITTER-SWEET STIMULI, Chemical senses, 19(4), 1994, pp. 349-358

Authors: BATES L AMES JM MACDOUGALL DB

Citation: L. Bates et al., THE USE OF A REACTION CELL TO MODEL THE DEVELOPMENT AND CONTROL OF COLOR IN EXTRUSION-COOKED FOODS, Lebensmittel-Wissenschaft + Technologie, 27(4), 1994, pp. 375-379