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Critical Reviews in Food Science and Nutrition
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May 17, 2021
Mechanisms of umami taste perception: From molecular level to brain imaging
Ben Wu, Sally Eldeghaidy, Charfedinne Ayed, et al.
Food Chemistry
|
February 28, 2016
Cold plasma: A new technology to modify wheat flour functionality
Niloufar Bahrami, Danny Bayliss, Gemma Chope, et al.
Food Chemistry
|
October 3, 2021
Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes
Danni Zhang, Ni Yang, Ian D Fisk, et al.
Food Chemistry
|
January 20, 2019
Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
Chujiao Liu, Ni Yang, Qian Yang, et al.
Food Chemistry
|
June 25, 2013
Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing
Ni Yang, Joanne Hort, Robert Linforth, et al.
Food Chemistry
|
June 9, 2019
Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol
Zhenchun Sun, Ni Yang, Chujiao Liu, et al.
Food Chemistry
|
August 14, 2021
Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics
Tingting Zhang, Charfedinne Ayed, Ian D Fisk, et al.
Journal of Agricultural and Food Chemistry
|
September 21, 2007
Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil
Daigo Iwanaga, David A Gray, Ian D Fisk, et al.
Journal of Food Science
|
August 2, 2021
Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review
George R Warne, Philip M Williams, Hue Quoc Pho, et al.
Food Biophysics
|
August 13, 2019
Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity
Vlad Dinu, Richard B Gillis, Thomas MacCalman, et al.
Page
of 6
Search research articles
Search
Showing results (31-40 of 56) with videos related to
Sort By:
Page
of 6
Critical Reviews in Food Science and Nutrition
|
May 17, 2021
Mechanisms of umami taste perception: From molecular level to brain imaging
Ben Wu, Sally Eldeghaidy, Charfedinne Ayed, et al.
Food Chemistry
|
February 28, 2016
Cold plasma: A new technology to modify wheat flour functionality
Niloufar Bahrami, Danny Bayliss, Gemma Chope, et al.
Food Chemistry
|
October 3, 2021
Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes
Danni Zhang, Ni Yang, Ian D Fisk, et al.
Food Chemistry
|
January 20, 2019
Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
Chujiao Liu, Ni Yang, Qian Yang, et al.
Food Chemistry
|
June 25, 2013
Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing
Ni Yang, Joanne Hort, Robert Linforth, et al.
Food Chemistry
|
June 9, 2019
Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol
Zhenchun Sun, Ni Yang, Chujiao Liu, et al.
Food Chemistry
|
August 14, 2021
Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics
Tingting Zhang, Charfedinne Ayed, Ian D Fisk, et al.
Journal of Agricultural and Food Chemistry
|
September 21, 2007
Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil
Daigo Iwanaga, David A Gray, Ian D Fisk, et al.
Journal of Food Science
|
August 2, 2021
Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review
George R Warne, Philip M Williams, Hue Quoc Pho, et al.
Food Biophysics
|
August 13, 2019
Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity
Vlad Dinu, Richard B Gillis, Thomas MacCalman, et al.
Page
of 6