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Results:
1-22
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Results: 22
Authors:
Piggott, JR
Schaschke, CJ
Citation: Jr. Piggott et Cj. Schaschke, Release cells, breath analysis and in-mouth analysis in flavour research, BIOMOL ENG, 17(4-5), 2001, pp. 129-136
Authors:
Lee, KYM
Paterson, A
Piggott, JR
Richardson, GD
Citation: Kym. Lee et al., Sensory discrimination of blended Scotch whiskies of different product categories, FOOD QUAL P, 12(2), 2001, pp. 109-117
Authors:
Lee, KYM
Paterson, A
Piggott, JR
Richardson, GD
Citation: Kym. Lee et al., Origins of flavour in whiskies and a revised flavour wheel: a review, J I BREWING, 107(5), 2001, pp. 287-313
Authors:
Lee, KYM
Paterson, A
Birkmyre, L
Piggott, JR
Citation: Kym. Lee et al., Headspace congeners of blended Scotch whiskies of different product categories from SPME analysis, J I BREWING, 107(5), 2001, pp. 315-332
Authors:
Escalona, H
Birkmyre, L
Piggott, JR
Paterson, A
Citation: H. Escalona et al., Relationship between sensory perception, volatile and phenolic components in commercial Spanish red wines from different regions, J I BREWING, 107(3), 2001, pp. 157-166
Authors:
Escalona, H
Homman-Ludiye, H
Piggott, JR
Paterson, A
Citation: H. Escalona et al., Effect of potassium bitartrate, (+)-catechin and wood extracts on the volatility of ethyl hexanaote and octanal in ethanol/water solutions, LEBENSM-WIS, 34(2), 2001, pp. 76-80
Authors:
Gimenez, J
Kajda, P
Margomenou, L
Piggott, JR
Zabetakis, I
Citation: J. Gimenez et al., A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams, J SCI FOOD, 81(13), 2001, pp. 1228-1234
Authors:
Cristovam, E
Paterson, A
Piggott, JR
Citation: E. Cristovam et al., Differentiation of port wines by appearance using a sensory panel: comparing free choice and conventional profiling, EUR FOOD RE, 211(1), 2000, pp. 65-71
Authors:
Cristovam, E
Paterson, A
Piggott, JR
Citation: E. Cristovam et al., Development of a vocabulary of terms for sensory evaluation of dessert port wines, ITAL J FOOD, 12(2), 2000, pp. 129-142
Authors:
Piggott, JR
Citation: Jr. Piggott, Dynamism in flavour science and sensory methodology, FOOD RES IN, 33(3-4), 2000, pp. 191-197
Authors:
Dijksterhuis, GB
Piggott, JR
Citation: Gb. Dijksterhuis et Jr. Piggott, Dynamic methods of sensory analysis, TRENDS FOOD, 11(8), 2000, pp. 284-290
Authors:
Piggott, JR
Hunter, EA
Margomenou, L
Citation: Jr. Piggott et al., Comparison of methods of analysis of time-intensity data: application to Scotch malt whisky, FOOD CHEM, 71(3), 2000, pp. 319-326
Authors:
Lee, KYM
Paterson, A
Piggott, JR
Richardson, GD
Citation: Kym. Lee et al., Measurement of thresholds for reference compounds for sensory profiling ofScotch whisky, J I BREWING, 106(5), 2000, pp. 287-294
Authors:
Lee, KYM
Paterson, A
Piggott, JR
Richardson, GD
Citation: Kym. Lee et al., Perception of whisky flavour reference compounds by Scottish distillers, J I BREWING, 106(4), 2000, pp. 203-208
Authors:
Margomenou, L
Birkmyre, L
Piggott, JR
Paterson, A
Citation: L. Margomenou et al., Optimisation and validation of the "strathclyde simulated mouth" for beverage flavour research, J I BREWING, 106(2), 2000, pp. 101-105
Authors:
Boccorh, RK
Paterson, A
Piggott, JR
Citation: Rk. Boccorh et al., Sources of variations in aroma active volatiles, or flavour components, ofblackcurrant concentrates, Z LEBENSM U, 208(5-6), 1999, pp. 362-368
Authors:
Piggott, JR
Hunter, EA
Citation: Jr. Piggott et Ea. Hunter, Evaluation of assessor performance in sensory analysis, ITAL J FOOD, 11(4), 1999, pp. 289-303
Authors:
Escalona, H
Piggott, JR
Conner, JM
Paterson, A
Citation: H. Escalona et al., Effect of ethanol strength on the volatility of higher alcohols and aldehydes, ITAL J FOOD, 11(3), 1999, pp. 241-248
Authors:
Conner, JM
Paterson, A
Birkmyre, L
Piggott, JR
Citation: Jm. Conner et al., Role of organic acids in maturation of distilled spirits in oak casks, J I BREWING, 105(5), 1999, pp. 287-291
Authors:
Conner, JM
Paterson, A
Piggott, JR
Citation: Jm. Conner et al., Release of distillate flavour compounds in Scotch malt whisky, J SCI FOOD, 79(7), 1999, pp. 1015-1020
Authors:
Boccorh, RK
Paterson, A
Piggott, JR
Citation: Rk. Boccorh et al., Development of a model for intensity of flavour character in blackcurrant concentrates, J SCI FOOD, 79(11), 1999, pp. 1495-1502
Authors:
Piggott, JR
Simpson, SJ
Williams, SAR
Citation: Jr. Piggott et al., Sensory analysis, INT J FOOD, 33(1), 1998, pp. 7-18
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