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The Effect of Viscosity on the Perception of Flavour

Chemical senses, 2002-09, Vol.27 (7), p.583-591

2002

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Dynamic Headspace Analysis of the Release of Volatile Organic Compounds from Ethanolic Systems by Direct APCI-MS

Journal of agricultural and food chemistry, 2005-10, Vol.53 (21), p.8328-8333

2005

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Volatile emission by contest losers revealed by real-time chemical analysis

Proceedings of the Royal Society. B, Biological sciences, 2006-11, Vol.273 (1603), p.2853-2859

2006

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Altering the Fat Content Affects Flavor Release in a Model Yogurt System

Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.2055-2059

1999

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Effect of Sucrose on the Perceived Flavor Intensity of Chewing Gum

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4336-4340

1999

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Understanding flavour release: the key to better food flavour?

Nutrition and food science, 1998-08, Vol.98 (4), p.202-206

1998

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In Vivo Flavor Release from Gelatin–Sucrose Gels Containing Droplets of Flavor Compounds

Journal of agricultural and food chemistry, 2007-09, Vol.55 (19), p.7859-7863

2007

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Estimation of the oil water partition coefficient, experimental and theoretical approaches related to volatile behaviour in milk

Food chemistry, 2007, Vol.103 (3), p.689-694

2007

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Aroma Release and Delivery Following the Consumption of Beverages

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1700-1706

2005

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Flavour release in the mouth

Trends in food science & technology, 1996-12, Vol.7 (12), p.444-448

1996

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Simultaneous instrumental and sensory analysis of volatile release from gelatine and pectin/gelatine gels

Food chemistry, 1999-04, Vol.65 (1), p.77-83

1999

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Model Studies on Retention of Added Volatiles during Breadcrumb Production

Journal of agricultural and food chemistry, 2005-05, Vol.53 (9), p.3572-3576

2005

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In-Mouth Measurement of pH and Conductivity during Eating

Journal of agricultural and food chemistry, 1998-12, Vol.46 (12), p.5210-5214

1998

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Direct coupling of supercritical fluid extraction to a gas phase atmospheric pressure chemical ionisation source ion trap mass spectrometer for fast extraction and analysis of food components

Journal of Chromatography A, 2004-11, Vol.1056 (1-2), p.27-33

2004

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Effect of Variety, Time of Eating, and Fruit-to-Fruit Variation on Volatile Release during Eating of Tomato Fruits (Lycopersicon esculentum)

Journal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2287-2292

1998

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Measurement of volatile release in the mouth

Food chemistry, 1993, Vol.48 (2), p.115-120

1993

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Overexpression, extraction, purification and characterisation of DppA from Escherichia coli

Journal of Biochemistry, Microbiology and Biotechnology, 2014-12, Vol.2 (2), p.40-46

2014

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Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes

Journal of the science of food and agriculture, 1994-06, Vol.65 (2), p.241-247

1994

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The effect of eating on the rate of aroma release from mint-flavoured sweets

Food science & technology, 1995, Vol.28 (1), p.105-110

1995

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effect of Yucca schidigera extract on canine and feline faecal volatiles occuring concurrently with faecal aroma amelioration

Research in veterinary science, 1997, Vol.63 (1), p.67-71

1997

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Methodology for measuring volatile profiles in the mouth and nose during eating

Developments in food science, 1994, Vol.35, p.3-14

1994

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The effect of Yucca schidigera extract on canine and feline faecal volatiles occurring concurrently with faecal aroma amelioration

Research in veterinary science, 1997-07, Vol.63 (1), p.67-71

1997

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Relationship between Sensory Time–Intensity Measurements and In-nose Concentration of Volatiles

Flavours and Fragrances, 1997, p.171-182

1997

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In vivo measurement of flavour release from mixed phase gels

Biomolecular engineering, 2001-05, Vol.17 (4), p.143-150

2001

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2,7-dimethyl-octa-2,4-dienedioic acid a possible by-product of abscisic acid biosynthesis in the tomato

Phytochemistry (Oxford), 1987, Vol.26 (6), p.1631-1634

1987

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The Effect of Viscosity on the Perception of Flavour

Dynamic Headspace Analysis of the Release of Volatile Organic Compounds from Ethanolic Systems by Direct APCI-MS

Volatile emission by contest losers revealed by real-time chemical analysis

Altering the Fat Content Affects Flavor Release in a Model Yogurt System

Effect of Sucrose on the Perceived Flavor Intensity of Chewing Gum

Understanding flavour release: the key to better food flavour?

In Vivo Flavor Release from Gelatin–Sucrose Gels Containing Droplets of Flavor Compounds

Estimation of the oil water partition coefficient, experimental and theoretical approaches related to volatile behaviour in milk

Aroma Release and Delivery Following the Consumption of Beverages

Flavour release in the mouth

Simultaneous instrumental and sensory analysis of volatile release from gelatine and pectin/gelatine gels

Model Studies on Retention of Added Volatiles during Breadcrumb Production

In-Mouth Measurement of pH and Conductivity during Eating

Direct coupling of supercritical fluid extraction to a gas phase atmospheric pressure chemical ionisation source ion trap mass spectrometer for fast extraction and analysis of food components

Effect of Variety, Time of Eating, and Fruit-to-Fruit Variation on Volatile Release during Eating of Tomato Fruits (Lycopersicon esculentum)

Measurement of volatile release in the mouth

Overexpression, extraction, purification and characterisation of DppA from Escherichia coli

Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes

The effect of eating on the rate of aroma release from mint-flavoured sweets

effect of Yucca schidigera extract on canine and feline faecal volatiles occuring concurrently with faecal aroma amelioration

Methodology for measuring volatile profiles in the mouth and nose during eating

The effect of Yucca schidigera extract on canine and feline faecal volatiles occurring concurrently with faecal aroma amelioration

Relationship between Sensory Time–Intensity Measurements and In-nose Concentration of Volatiles

In vivo measurement of flavour release from mixed phase gels

2,7-dimethyl-octa-2,4-dienedioic acid a possible by-product of abscisic acid biosynthesis in the tomato

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