Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Jacques P, Roozen"'
Autor:
Aagje Legger, L. Heng, Harry Gruppen, Jean-Paul Vincken, Gerrit A van Koningsveld, Jacques P. Roozen, Fons Voragen, Tiny A J S van Boekel
Publikováno v:
Journal of the Science of Food and Agriculture, 86(8), 1225-1231
Journal of the Science of Food and Agriculture 86 (2006) 8
Journal of the Science of Food and Agriculture 86 (2006) 8
The bitterness of a saponin mixture (containing saponin B and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) saponin in a ratio of 1:4) and saponin B obtained from dry peas were established by a trained panel using line scaling. Both saponi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af4f2cf3bbedf733d1a02e85c629bcbc
https://doi.org/10.1002/jsfa.2473
https://doi.org/10.1002/jsfa.2473
Autor:
Harry Gruppen, G.A. van Koningsveld, L. Heng, M.A.J.S. van Boekel, Jean-Paul Vincken, Jacques P. Roozen, Alphons G. J. Voragen
Publikováno v:
Trends in Food Science and Technology 15 (2004) 3-4
Trends in Food Science and Technology, 15(3-4), 217-224
Trends in Food Science and Technology, 15(3-4), 217-224
Proteins are known to interact with relatively small molecules such as flavour compounds and saponins, and may thus influence the taste perception of food. In this study, the interactions of flavour volatiles with pea proteins, and the effects of hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94f1a75305b51ca6d96b6a624d69c849
https://doi.org/10.1016/j.tifs.2003.09.018
https://doi.org/10.1016/j.tifs.2003.09.018
Autor:
Bram van Putten, Alphons G. J. Voragen, Jan H.A. Kroeze, Johannes H.F. Bult, Jacques P. Roozen, Hendrik N. J. Schifferatein
Publikováno v:
Perception and Psychophysics 66 (2004) 7
Perception and Psychophysics, 66(7), 1125-1146
Perception and Psychophysics, 66(7), 1125-1146
In continuous vigilance tasks, the number of coincident panel responses to stimuli provides an index of stimulus detectability. To determine whether this number is due to chance, panel noise levels have been approximated by the maximum coincidence le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fd769be571f72324b10e8dbe21ae4e1
https://doi.org/10.3758/bf03196841
https://doi.org/10.3758/bf03196841
Publikováno v:
Journal of Agricultural and Food Chemistry, 48, 6183-6190
Journal of Agricultural and Food Chemistry 48 (2000)
Journal of Agricultural and Food Chemistry 48 (2000)
Volatiles of five different parts of lovage (leaves, stems, flowers, seeds, and roots) were isolated by dynamic headspace (DHS) method and analyzed by GC-FID and GC-olfactometry (GC-O) techniques. In total, 98 compounds were identified in the samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d319e4c22c9afc9eef182d8013ed81bf
https://doi.org/10.1021/jf990679u
https://doi.org/10.1021/jf990679u
Publikováno v:
Journal of Agricultural and Food Chemistry, 48, 2409-2414
Journal of Agricultural and Food Chemistry 48 (2000)
Journal of Agricultural and Food Chemistry 48 (2000)
The essential oils from leaves and flowers of costmary, Balsamita major (L.) Desf. (syn. Chrysanthemum balsamita L.), were analyzed at various phases of plant growth. The highest contents of oil both in leaves and in flowers were determined before fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd5428219b66495adb940b7d45d0f6b5
https://doi.org/10.1021/jf990245z
https://doi.org/10.1021/jf990245z
Publikováno v:
Journal of the Science of Food and Agriculture. 68:355-365
The influence of hot-air drying on the composition of both volatile and non-volatile flavour compounds of different Dutch bell pepper cultivars was investigated. Contents of glucose, fructose, ascorbic, citric, and oxalic acid decreased significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc37323f41d1f6d7c262e6e5a847210c
https://doi.org/10.1002/jsfa.2740680315
https://doi.org/10.1002/jsfa.2740680315
Autor:
Jacques P. Roozen, P.A. Luning, T. Ebbenhorst-Seller, R. van der Vuurst de Vries, Harry J. Wichers, D. Yuksel
Publikováno v:
Journal of Agricultural and Food Chemistry 42 (1994)
Journal of Agricultural and Food Chemistry, 42, 2855-2861
Journal of Agricultural and Food Chemistry, 42, 2855-2861
Bell pepper C. annuum cv. Mazurka and cv. Evident, at three maturation stages, were evaluated sensorily on flavor attributes. Green bell peppers scored mainly on the attributes bitterness, grassy, cucumber, and green bell pepper aroma, whereas the at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ef9f4544d706e665e1cd5ee563b4b0b
https://doi.org/10.1021/jf00048a038
https://doi.org/10.1021/jf00048a038
Autor:
Anneloes L G M Janssens, Jacques P. Roozen, Hanneke C E Reitsma, Jozef P. H. Linssen, Wender L.P. Bredie
Publikováno v:
Journal of the Science of Food and Agriculture, 61, 457-462
Journal of the Science of Food and Agriculture 61 (1993)
Journal of the Science of Food and Agriculture 61 (1993)
Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil-in-water emulsions (30–300 g kg−1 oil) and yoghurts (1–30 g kg−1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2c057e218ea2260ab35d15d4ab4f85f
https://doi.org/10.1002/jsfa.2740610413
https://doi.org/10.1002/jsfa.2740610413
Autor:
Saskia M, van Ruth, Jacques P, Roozen
Publikováno v:
Advances in experimental medicine and biology. 542
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1e71b546e806c6d46a4b529e3d3d00f4
https://pubmed.ncbi.nlm.nih.gov/15174578
https://pubmed.ncbi.nlm.nih.gov/15174578
Autor:
Ameing Tang, Nancy T.E. Holthuysen, Alphons G. J. Voragen, Mazen K El Tamer, Monique A. M. Smeets, Jacques P. Roozen, Harro J. Bouwmeester, Joost Lücker
Publikováno v:
Journal of Biotechnology, 106(1), 15-21
Journal of Biotechnology 106 (2003) 1
Journal of Biotechnology 106 (2003) 1
Monoterpenes are an important class of terpenoids that are commonly present in plant essential oils. These can be extracted from plants and are used in the flavouring and perfumery industry. Monoterpene synthases are the key enzymes in monoterpene bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5adede0159c2834f14fd259c8b033813
https://research.wur.nl/en/publications/the-influence-of-monoterpene-synthase-transformation-on-the-odour
https://research.wur.nl/en/publications/the-influence-of-monoterpene-synthase-transformation-on-the-odour
