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Results:
1-16
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Results: 16
Authors:
Abdalla, AE
Roozen, JP
Citation: Ae. Abdalla et Jp. Roozen, The effects of stabilised extracts of sage and oregano on the oxidation ofsalad dressings, EUR FOOD RE, 212(5), 2001, pp. 551-560
Authors:
Bult, JHF
Schifferstein, HNJ
Roozen, JP
Voragen, AGJ
Kroeze, JHA
Citation: Jhf. Bult et al., The influence of olfactory concept on the probability of detecting sub- and peri-threshold components in a mixture of odorants, CHEM SENSE, 26(5), 2001, pp. 459-469
Authors:
van Ruth, SM
Roozen, JP
Citation: Sm. Van Ruth et Jp. Roozen, Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions, EUR FOOD RE, 210(4), 2000, pp. 258-262
Authors:
Odake, S
Roozen, JP
Burger, JJ
Citation: S. Odake et al., Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems, BIOS BIOT B, 64(12), 2000, pp. 2523-2529
Authors:
van Ruth, SM
Roozen, JP
Citation: Sm. Van Ruth et Jp. Roozen, Influence of mastication and saliva on aroma release in a model mouth system, FOOD CHEM, 71(3), 2000, pp. 339-345
Authors:
van Ruth, SM
Roozen, JP
Citation: Sm. Van Ruth et Jp. Roozen, Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions, TALANTA, 52(2), 2000, pp. 253-259
Authors:
van Ruth, SM
Roozen, JP
Jansen, FJHM
Citation: Sm. Van Ruth et al., Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products, NAHRUNG, 44(5), 2000, pp. 318-322
Authors:
Bylaite, E
Venskutonis, R
Roozen, JP
Posthumus, MA
Citation: E. Bylaite et al., Composition of essential oil of costmary [Balsamita major (L.) Desf.] at different growth phases, J AGR FOOD, 48(6), 2000, pp. 2409-2414
Authors:
Nahon, DF
Harrison, M
Roozen, JP
Citation: Df. Nahon et al., Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients, J AGR FOOD, 48(4), 2000, pp. 1278-1284
Authors:
Bylaite, E
Roozen, JP
Legger, A
Venskutonis, RP
Posthumus, MA
Citation: E. Bylaite et al., Dynamic headspace-gas chromatography-olfactometry analysis of different anatomical parts of lovage (Levisticum officinale Koch.) at eight growing stages, J AGR FOOD, 48(12), 2000, pp. 6183-6190
Authors:
Abdalla, AE
Tirzite, D
Tirzitis, G
Roozen, JP
Citation: Ae. Abdalla et al., Antioxidant activity of 1,4-dihydropyridine derivatives in beta-carotene-methyl linoleate, sunflower oil and emulsions, FOOD CHEM, 66(2), 1999, pp. 189-195
Authors:
Abdalla, AE
Roozen, JP
Citation: Ae. Abdalla et Jp. Roozen, Effect of plant extracts on the oxidative stability of sunflower oil and emulsion, FOOD CHEM, 64(3), 1999, pp. 323-329
Authors:
van Ruth, SM
Roozen, JP
Posthumus, MA
Jansen, FJHM
Citation: Sm. Van Ruth et al., Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: Influence of pH, J AGR FOOD, 47(10), 1999, pp. 4365-4369
Authors:
van Ruth, SM
Roozen, JP
Posthumus, MA
Jansen, FJHM
Citation: Sm. Van Ruth et al., Influence of ascorbic acid and ascorbyl palmitate on the aroma compositionof an oxidized vegetable oil and its emulsion, J AM OIL CH, 76(11), 1999, pp. 1375-1381
Authors:
Odake, S
Roozen, JP
Burger, JJ
Citation: S. Odake et al., Effect of saliva dilution on the release of diacetyl and 2-heptanone from cream style dressings, NAHRUNG, 42(6), 1998, pp. 385-391
Authors:
Nahon, DF
Koren, PANY
Roozen, JP
Posthumus, MA
Citation: Df. Nahon et al., Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma, J AGR FOOD, 46(12), 1998, pp. 4963-4968
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