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Results: 1-25 | 26-28
Results: 1-25/28
FACTORS INFLUENCING QUANTITIES OF SUGARS AND ORGANIC-ACIDS IN BLACK-CURRANT CONCENTRATES
Authors: BOCCORH RK PATERSON A PIGGOTT JR
Citation: Rk. Boccorh et al., FACTORS INFLUENCING QUANTITIES OF SUGARS AND ORGANIC-ACIDS IN BLACK-CURRANT CONCENTRATES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(4), 1998, pp. 273-278
HEADSPACE CONCENTRATIONS OF ETHYL-ESTERS AT DIFFERENT ALCOHOLIC STRENGTHS
Authors: CONNER JM BIRKMYRE L PATERSON A PIGGOTT JR
Citation: Jm. Conner et al., HEADSPACE CONCENTRATIONS OF ETHYL-ESTERS AT DIFFERENT ALCOHOLIC STRENGTHS, Journal of the Science of Food and Agriculture, 77(1), 1998, pp. 121-126
CONTRIBUTIONS OF DISTILLATE COMPONENTS TO DISPERSE PHASE STRUCTURES IN MODEL SPIRIT SOLUTIONS
Authors: CONNER JM PATERSON A PIGGOTT JR WHATELEY TL
Citation: Jm. Conner et al., CONTRIBUTIONS OF DISTILLATE COMPONENTS TO DISPERSE PHASE STRUCTURES IN MODEL SPIRIT SOLUTIONS, Journal of agricultural and food chemistry, 46(4), 1998, pp. 1292-1296
RESPONSES OF 2 GENOTYPES OF CHICKEN TO THE DIETS AND STOCKING DENSITIES OF CONVENTIONAL UK AND LABEL ROUGE PRODUCTION SYSTEMS .2. SENSORY ATTRIBUTES
Authors: FARMER LJ PERRY GC LEWIS PD NUTE GR PIGGOTT JR PATTERSON RLS
Citation: Lj. Farmer et al., RESPONSES OF 2 GENOTYPES OF CHICKEN TO THE DIETS AND STOCKING DENSITIES OF CONVENTIONAL UK AND LABEL ROUGE PRODUCTION SYSTEMS .2. SENSORY ATTRIBUTES, Meat science, 47(1-2), 1997, pp. 77-93
COMPARATIVE VOLATILE RELEASE FROM TRADITIONAL AND REDUCED-FAT CHEDDARCHEESES UPON MASTICATION IN THE MOUTH
Authors: DELAHUNTY CM PIGGOTT JR CONNER JM PATERSON A
Citation: Cm. Delahunty et al., COMPARATIVE VOLATILE RELEASE FROM TRADITIONAL AND REDUCED-FAT CHEDDARCHEESES UPON MASTICATION IN THE MOUTH, Italian journal of food sciences, 8(2), 1996, pp. 89-98
INDUCTION OF HYPERCALCEMIA BY PTH AND ITS INHIBITION BY CALCITONIN INTPTX RATS
Authors: LIU C STROOP S DURNAM DM PUERNER D STRACHAN M BAILEY MC BRITTONSIMMONS K BAIN S PIGGOTT JR
Citation: C. Liu et al., INDUCTION OF HYPERCALCEMIA BY PTH AND ITS INHIBITION BY CALCITONIN INTPTX RATS, Journal of bone and mineral research, 11, 1996, pp. 465-465
CALCITONIN ATTENUATES BONE LOSS INDUCED BY OVARIECTOMY AND IMMOBILIZATION IN RATS BUT NOT IN MICE
Authors: STRACHAN M PUERNER D LIU C DURNAM DM STROOP S BAILEY DMC BRITTONSIMMONS K BAIN S PIGGOTT JR
Citation: M. Strachan et al., CALCITONIN ATTENUATES BONE LOSS INDUCED BY OVARIECTOMY AND IMMOBILIZATION IN RATS BUT NOT IN MICE, Journal of bone and mineral research, 11, 1996, pp. 627-627
THE CAMBRIDGE HISTORY OF JAPAN, VOL 1, ANCIENT JAPAN - BROWN,D
Authors: PIGGOTT JR
Citation: Jr. Piggott, THE CAMBRIDGE HISTORY OF JAPAN, VOL 1, ANCIENT JAPAN - BROWN,D, Harvard journal of Asiatic studies, 56(1), 1996, pp. 208-227
COMPARISON OF DYNAMIC FLAVOR RELEASE FROM HARD CHEESES AND ANALYSIS OF HEADSPACE VOLATILES FROM THE MOUTH WITH FLAVOR PERCEPTION DURING CONSUMPTION
Authors: DELAHUNTY CM PIGGOTT JR CONNER JM PATERSON A
Citation: Cm. Delahunty et al., COMPARISON OF DYNAMIC FLAVOR RELEASE FROM HARD CHEESES AND ANALYSIS OF HEADSPACE VOLATILES FROM THE MOUTH WITH FLAVOR PERCEPTION DURING CONSUMPTION, Journal of the Science of Food and Agriculture, 71(3), 1996, pp. 273-281
CURRENT METHODS TO EVALUATE CONTRIBUTION AND INTERACTIONS OF COMPONENTS TO FLAVOR OF SOLID FOODS USING HARD CHEESE AS AN EXAMPLE
Authors: DELAHUNTY CM PIGGOTT JR
Citation: Cm. Delahunty et Jr. Piggott, CURRENT METHODS TO EVALUATE CONTRIBUTION AND INTERACTIONS OF COMPONENTS TO FLAVOR OF SOLID FOODS USING HARD CHEESE AS AN EXAMPLE, International journal of food science & technology, 30(5), 1995, pp. 555-570
PERCEIVED TEXTURE - DIRECT AND INDIRECT METHODS FOR USE IN PRODUCT DEVELOPMENT
Authors: JACK FR PATERSON A PIGGOTT JR
Citation: Fr. Jack et al., PERCEIVED TEXTURE - DIRECT AND INDIRECT METHODS FOR USE IN PRODUCT DEVELOPMENT, International journal of food science & technology, 30(1), 1995, pp. 1-12
DESIGN QUESTIONS IN SENSORY AND CONSUMER SCIENCE
Authors: PIGGOTT JR
Citation: Jr. Piggott, DESIGN QUESTIONS IN SENSORY AND CONSUMER SCIENCE, Food quality and preference, 6(4), 1995, pp. 217-220
THE NONSTEROIDAL COMPOUND-Z1380 PREVENTS BONE LOSS IN OVARIECTOMIZED MICE
Authors: LIU C LABROO VM DURNAM DM STRACHAN MJ PUERNER D CELINO DL BAILEY MC BAIN S PIGGOTT JR
Citation: C. Liu et al., THE NONSTEROIDAL COMPOUND-Z1380 PREVENTS BONE LOSS IN OVARIECTOMIZED MICE, Journal of bone and mineral research, 10, 1995, pp. 454-454
EFFECTS OF ELEVATED GROWTH TEMPERATURE AND CARBON-DIOXIDE LEVELS ON SOME PHYSICOCHEMICAL PROPERTIES OF WHEAT-STARCH
Authors: TESTER RF MORRISON WR ELLIS RH PIGGOTT JR BATTS GR WHEELER TR MORISON JIL HADLEY P LEDWARD DA
Citation: Rf. Tester et al., EFFECTS OF ELEVATED GROWTH TEMPERATURE AND CARBON-DIOXIDE LEVELS ON SOME PHYSICOCHEMICAL PROPERTIES OF WHEAT-STARCH, Journal of cereal science, 22(1), 1995, pp. 63-71
COMPARISON OF SCOTCH MALT WHISKEY MATURATION IN OAK MINIATURE CASKS AND AMERICAN STANDARD BARRELS
Authors: WITHERS SJ PIGGOTT JR CONNER JM PATERSON A
Citation: Sj. Withers et al., COMPARISON OF SCOTCH MALT WHISKEY MATURATION IN OAK MINIATURE CASKS AND AMERICAN STANDARD BARRELS, Journal of the Institute of Brewing, 101(5), 1995, pp. 359-364
SENSORY CHARACTERIZATION OF VIRGIN OLIVE OIL AND RELATIONSHIP WITH HEADSPACE COMPOSITION
Authors: SERVILI M CONNER JM PIGGOTT JR WITHERS SJ PATERSON A
Citation: M. Servili et al., SENSORY CHARACTERIZATION OF VIRGIN OLIVE OIL AND RELATIONSHIP WITH HEADSPACE COMPOSITION, Journal of the Science of Food and Agriculture, 67(1), 1995, pp. 61-70
CHEDDAR CHEESE TEXTURE RELATED TO SALT RELEASE DURING CHEWING, MEASURED BY CONDUCTIVITY - PRELIMINARY-STUDY
Authors: JACK FR PIGGOTT JR PATERSON A
Citation: Fr. Jack et al., CHEDDAR CHEESE TEXTURE RELATED TO SALT RELEASE DURING CHEWING, MEASURED BY CONDUCTIVITY - PRELIMINARY-STUDY, Journal of food science, 60(2), 1995, pp. 213-217
AGGLOMERATION OF ETHYL-ESTERS IN MODEL SPIRIT SOLUTIONS AND MALT WHISKEYS
Authors: CONNER JM PATERSON A PIGGOTT JR
Citation: Jm. Conner et al., AGGLOMERATION OF ETHYL-ESTERS IN MODEL SPIRIT SOLUTIONS AND MALT WHISKEYS, Journal of the Science of Food and Agriculture, 66(1), 1994, pp. 45-53
ANALYSIS OF TEXTURAL CHANGES IN HARD CHEESE DURING MASTICATION BY PROGRESSIVE PROFILING
Authors: JACK FR PIGGOTT JR PATERSON A
Citation: Fr. Jack et al., ANALYSIS OF TEXTURAL CHANGES IN HARD CHEESE DURING MASTICATION BY PROGRESSIVE PROFILING, Journal of food science, 59(3), 1994, pp. 539-543
INTERACTIONS BETWEEN ETHYL-ESTERS AND AROMA COMPOUNDS IN MODEL SPIRITSOLUTIONS
Authors: CONNER JM PATERSON A PIGGOTT JR
Citation: Jm. Conner et al., INTERACTIONS BETWEEN ETHYL-ESTERS AND AROMA COMPOUNDS IN MODEL SPIRITSOLUTIONS, Journal of agricultural and food chemistry, 42(10), 1994, pp. 2231-2234
PREDICTION OF FLAVOR INTENSITY OF BLACK-CURRANT (RIBES-NIGRUM L) DRINKS FROM COMPOSITIONAL DATA ON FRUIT CONCENTRATES BY PARTIAL LEAST-SQUARES REGRESSION
Authors: PIGGOTT JR PATERSON A CLYNE J
Citation: Jr. Piggott et al., PREDICTION OF FLAVOR INTENSITY OF BLACK-CURRANT (RIBES-NIGRUM L) DRINKS FROM COMPOSITIONAL DATA ON FRUIT CONCENTRATES BY PARTIAL LEAST-SQUARES REGRESSION, International journal of food science & technology, 28(6), 1993, pp. 629-637
RELATIONSHIPS BETWEEN RHEOLOGY AND COMPOSITION OF CHEDDAR CHEESES ANDTEXTURE AS PERCEIVED BY CONSUMERS
Authors: JACK FR PATERSON A PIGGOTT JR
Citation: Fr. Jack et al., RELATIONSHIPS BETWEEN RHEOLOGY AND COMPOSITION OF CHEDDAR CHEESES ANDTEXTURE AS PERCEIVED BY CONSUMERS, International journal of food science & technology, 28(3), 1993, pp. 293-302
EFFECTS ON SCOTCH WHISKEY COMPOSITION AND FLAVOR OF MATURATION IN OAKCASKS WITH VARYING HISTORIES
Authors: PIGGOTT JR CONNER JM PATERSON A CLYNE J
Citation: Jr. Piggott et al., EFFECTS ON SCOTCH WHISKEY COMPOSITION AND FLAVOR OF MATURATION IN OAKCASKS WITH VARYING HISTORIES, International journal of food science & technology, 28(3), 1993, pp. 303-318
CENTCHROMAN, A NONSTEROIDAL ANTIESTROGEN, PREVENTS BONE LOSS IN THE OVARIECTOMIZED MOUSE
Authors: BAIN SD CELINO DL LANTRY MM STRACHAN MJ EDWARDS MW PIGGOTT JR LABROO VM
Citation: Sd. Bain et al., CENTCHROMAN, A NONSTEROIDAL ANTIESTROGEN, PREVENTS BONE LOSS IN THE OVARIECTOMIZED MOUSE, Journal of bone and mineral research, 8, 1993, pp. 190000305-190000305
PERCEPTION OF HETEROCYCLIC NITROGEN-COMPOUNDS IN MATURE WHISKEY
Authors: DELAHUNTY CM CONNER JM PIGGOTT JR PATERSON A
Citation: Cm. Delahunty et al., PERCEPTION OF HETEROCYCLIC NITROGEN-COMPOUNDS IN MATURE WHISKEY, Journal of the Institute of Brewing, 99(6), 1993, pp. 479-482
Risultati: 1-25 | 26-28