68 results on '"Fisk, Ian"'
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2. Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread
3. Challenges facing sustainable protein production: Opportunities for cereals
4. The role of plant vasculature in tackling N2O emissions
5. Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries
6. Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems
7. Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration
8. The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation
9. Volatile profiles of commercial vetch prepared via different processing methods
10. Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation
11. The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems
12. Dynamic release and perception of key odorants in grilled eel during chewing
13. Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules
14. Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
15. Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes
16. Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics
17. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
18. Influence of essential inorganic elements on flavour formation during yeast fermentation
19. Physicochemical design rules for the formulation of novel salt particles with optimised saltiness
20. Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
21. Age group determines the acceptability of protein derived off-flavour
22. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
23. Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging
24. Impact of capsaicin on aroma release and perception from flavoured solutions
25. Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking
26. The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits
27. Flavour distribution and release from gelatine-starch matrices
28. Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices
29. Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol
30. Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir
31. Impact of capsaicin on aroma release: in vitro and in vivo analysis
32. Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214]
33. Beliefs in vaccine as causes of autism among SPARK cohort caregivers
34. Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol
35. Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour
36. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
37. A non-invasive measurement of tongue surface temperature
38. Modifying Robusta coffee aroma by green bean chemical pre-treatment
39. Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
40. The role of phenolic compounds on olive oil aroma release
41. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer
42. Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans
43. Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry
44. Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging
45. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
46. Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
47. Protein content prediction in single wheat kernels using hyperspectral imaging
48. SPARK: A US Cohort of 50,000 Families to Accelerate Autism Research
49. Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate
50. Optimisation of octinyl succinic anhydride starch stablised w 1 /o/w 2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
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