Search research articles
Contact Us
Filters
Showing results (1-10 of 49) with videos related to
Page
of 5
Sort By:
Critical Reviews in Food Science and Nutrition
|
March 6, 2014
Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review
Christos Soukoulis, Ian Fisk
Food Chemistry
|
November 2, 2013
Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification - a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices
Heng-Hui Gan, Christos Soukoulis, Ian Fisk
Food Chemistry: X
|
February 3, 2021
Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking
Imogen Ramsey, Qian Yang, Ian Fisk, et al.
Lebensmittel-Wissenschaft + [I.E. Und] Technologie. Food Science + Technology. Science + Technologie Alimentaire
|
March 4, 2021
Impact of capsaicin on aroma release and perception from flavoured solutions
Ni Yang, Qian Yang, Jianshe Chen, et al.
Journal of Texture Studies
|
May 22, 2019
The fifth international conference on Food Oral Processing, University of Nottingham, July 2018
Bettina Wolf, Ian Fisk, Andrew Rosenthal, et al.
Food Chemistry
|
April 27, 2020
Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices
Lidia Delgado, Mango Parker, Ian Fisk, et al.
Journal of Functional Foods
|
April 22, 2014
Microencapsulation of <i>Lactobacillus acidophilus</i> NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after <i>in vitro</i> digestion
Lina Yonekura, Han Sun, Christos Soukoulis, et al.
Food & Function
|
April 14, 2015
Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk, et al.
Food Chemistry
|
May 5, 2022
The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems
Xiaoxue Hu, Charfedinne Ayed, Jianshe Chen, et al.
Food Research International (Ottawa, Ont.)
|
August 23, 2018
The role of phenolic compounds on olive oil aroma release
Alessandro Genovese, Ni Yang, Robert Linforth, et al.
Page
of 5
Search research articles
Search
Showing results (1-10 of 49) with videos related to
Sort By:
Page
of 5
Critical Reviews in Food Science and Nutrition
|
March 6, 2014
Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review
Christos Soukoulis, Ian Fisk
Food Chemistry
|
November 2, 2013
Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification - a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices
Heng-Hui Gan, Christos Soukoulis, Ian Fisk
Food Chemistry: X
|
February 3, 2021
Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking
Imogen Ramsey, Qian Yang, Ian Fisk, et al.
Lebensmittel-Wissenschaft + [I.E. Und] Technologie. Food Science + Technology. Science + Technologie Alimentaire
|
March 4, 2021
Impact of capsaicin on aroma release and perception from flavoured solutions
Ni Yang, Qian Yang, Jianshe Chen, et al.
Journal of Texture Studies
|
May 22, 2019
The fifth international conference on Food Oral Processing, University of Nottingham, July 2018
Bettina Wolf, Ian Fisk, Andrew Rosenthal, et al.
Food Chemistry
|
April 27, 2020
Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices
Lidia Delgado, Mango Parker, Ian Fisk, et al.
Journal of Functional Foods
|
April 22, 2014
Microencapsulation of <i>Lactobacillus acidophilus</i> NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after <i>in vitro</i> digestion
Lina Yonekura, Han Sun, Christos Soukoulis, et al.
Food & Function
|
April 14, 2015
Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk, et al.
Food Chemistry
|
May 5, 2022
The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems
Xiaoxue Hu, Charfedinne Ayed, Jianshe Chen, et al.
Food Research International (Ottawa, Ont.)
|
August 23, 2018
The role of phenolic compounds on olive oil aroma release
Alessandro Genovese, Ni Yang, Robert Linforth, et al.
Page
of 5