1,737 results on '"Fisk, Ian"'
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2. OpenProteinSet: Training data for structural biology at scale
3. Advancing insights into microgravity induced muscle changes using Caenorhabditis elegans as a model organism
4. Sequence-structure-function relationships in the microbial protein universe
5. Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method
6. Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)
7. Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning
8. Aroma and metabolite profiling in duckweeds: Exploring species and ecotypic variation to enable wider adoption as a food crop
9. Esterification and volatile compound manipulation using radiofrequency cold plasma
10. Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread
11. The role of plant vasculature in tackling N2O emissions
12. Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries
13. Structure-based protein function prediction using graph convolutional networks.
14. Challenges facing sustainable protein production: Opportunities for cereals
15. Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds
16. Using Big Data Technologies for HEP Analysis
17. A Roadmap for HEP Software and Computing R&D for the 2020s
18. Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems
19. Effect of cooking processes on tilapia aroma and potential umami perception
20. Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review
21. The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation
22. A Roadmap for HEP Software and Computing R&D for the 2020s
23. Volatile profiles of commercial vetch prepared via different processing methods
24. Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation
25. The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems
26. Dynamic release and perception of key odorants in grilled eel during chewing
27. Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules
28. Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes
29. Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
30. CMS Analysis and Data Reduction with Apache Spark
31. HEPCloud, a New Paradigm for HEP Facilities: CMS Amazon Web Services Investigation
32. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
33. Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics
34. Influence of essential inorganic elements on flavour formation during yeast fermentation
35. Physicochemical design rules for the formulation of novel salt particles with optimised saltiness
36. Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
37. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
38. Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging
39. The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits
40. Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking
41. Flavour distribution and release from gelatine-starch matrices
42. APCI-MS/MS—An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds
43. Modeling of Space Crop-Based Dishes for Optimal Nutrient Delivery to Astronauts and Beyond on Earth
44. Computing for the Energy Frontier: Snowmass Study 2013
45. Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins
46. Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing
47. Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour
48. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
49. Modifying Robusta coffee aroma by green bean chemical pre-treatment
50. First Experiences with LHC Grid Computing and Distributed Analysis
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