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International Journal of Food Science & Technology
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March 20, 2024
A flavour perspective of Tiepishihu (<i>Dendrobium officinale</i>) - an emerging food ingredient from popular traditional Chinese medicinal plants: a review
Aidan Kirkwood, Ian Fisk, Charfedinne Ayed, et al.
Food Chemistry
|
November 13, 2024
Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)
Aidan Kirkwood, Ian Fisk, Yingjian Xu, et al.
Food Chemistry: X
|
June 30, 2021
Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
Imogen Ramsey, Qian Yang, Ian Fisk, et al.
Food Research International (Ottawa, Ont.)
|
February 6, 2019
A non-invasive measurement of tongue surface temperature
Cong Lv, Xinmiao Wang, Jianshe Chen, et al.
Journal of Plant Diseases and Protection : Scientific Journal of the German Phytomedical Society (DPG)
|
June 13, 2025
Detection of aphid infestation on faba bean (<i>Vicia faba</i> L.) by hyperspectral imaging and spectral information divergence methods
Ali Saeidan, John Caulfield, Jozsef Vuts, et al.
Nucleic Acids Research
|
April 22, 2016
GIANT API: an application programming interface for functional genomics
Andrew M Roberts, Aaron K Wong, Ian Fisk, et al.
Food Research International (Ottawa, Ont.)
|
November 17, 2019
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS
Alessandro Genovese, Nicola Caporaso, Vincenzo di Bari, et al.
Frontiers in Plant Science
|
July 9, 2020
Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source
Vy Nguyen, Samuel Riley, Stuart Nagel, et al.
Food Chemistry
|
June 28, 2025
Treatment of fruit juices with β-glucosidase for release of aroma precursors
Svenja Schmidt, Ni Yang, Harald Gröger, et al.
Food Research International (Ottawa, Ont.)
|
May 30, 2020
Impact of capsaicin on aroma release: in vitro and in vivo analysis
Ni Yang, Cassia Galves, Ana Carolina Racioni Goncalves, et al.
Page
of 5
Search research articles
Search
Showing results (11-20 of 49) with videos related to
Sort By:
Page
of 5
International Journal of Food Science & Technology
|
March 20, 2024
A flavour perspective of Tiepishihu (<i>Dendrobium officinale</i>) - an emerging food ingredient from popular traditional Chinese medicinal plants: a review
Aidan Kirkwood, Ian Fisk, Charfedinne Ayed, et al.
Food Chemistry
|
November 13, 2024
Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)
Aidan Kirkwood, Ian Fisk, Yingjian Xu, et al.
Food Chemistry: X
|
June 30, 2021
Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
Imogen Ramsey, Qian Yang, Ian Fisk, et al.
Food Research International (Ottawa, Ont.)
|
February 6, 2019
A non-invasive measurement of tongue surface temperature
Cong Lv, Xinmiao Wang, Jianshe Chen, et al.
Journal of Plant Diseases and Protection : Scientific Journal of the German Phytomedical Society (DPG)
|
June 13, 2025
Detection of aphid infestation on faba bean (<i>Vicia faba</i> L.) by hyperspectral imaging and spectral information divergence methods
Ali Saeidan, John Caulfield, Jozsef Vuts, et al.
Nucleic Acids Research
|
April 22, 2016
GIANT API: an application programming interface for functional genomics
Andrew M Roberts, Aaron K Wong, Ian Fisk, et al.
Food Research International (Ottawa, Ont.)
|
November 17, 2019
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS
Alessandro Genovese, Nicola Caporaso, Vincenzo di Bari, et al.
Frontiers in Plant Science
|
July 9, 2020
Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source
Vy Nguyen, Samuel Riley, Stuart Nagel, et al.
Food Chemistry
|
June 28, 2025
Treatment of fruit juices with β-glucosidase for release of aroma precursors
Svenja Schmidt, Ni Yang, Harald Gröger, et al.
Food Research International (Ottawa, Ont.)
|
May 30, 2020
Impact of capsaicin on aroma release: in vitro and in vivo analysis
Ni Yang, Cassia Galves, Ana Carolina Racioni Goncalves, et al.
Page
of 5