Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Robert S. T. Linforth"'
Autor:
Moira A. Taylor, Ni Yang, Ian D. Fisk, Leonardo Cornacchia, Camille Corbier, Mui Lim, Sophie Lester, Charfedinne Ayed, Robert S. T. Linforth
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Scientific Reports
Scientific Reports
Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09ce8a4c07402498ca850c2f3e1eb5d9
https://doi.org/10.1038/s41598-021-95915-6
https://doi.org/10.1038/s41598-021-95915-6
Publikováno v:
Food Chemistry. 295:449-455
The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65f28e9af045f222cb378dae38ee9541
https://doi.org/10.1016/j.foodchem.2019.05.175
https://doi.org/10.1016/j.foodchem.2019.05.175
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:9325-9334
In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebcbfc0057119304a1232fc4e241f1ce
https://doi.org/10.1021/acs.jafc.9b02304
https://doi.org/10.1021/acs.jafc.9b02304
Autor:
Charfedinne Ayed, Noha E. Morsy, Gamal ElMasry, Ian Fisk, Salim S. Al-Rejaie, Robert S. T. Linforth
Publikováno v:
International Journal of Food Science & Technology. 54:2983-2997
The aim of this study was to use gas chromatography‐mass spectrometry (GC‐MS) and APCI‐MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honey were marked by GC‐MS and their represen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70c1f61ef66e9feefb5d9ba1a7596a89
https://doi.org/10.1111/ijfs.14210
https://doi.org/10.1111/ijfs.14210
Publikováno v:
Food Chemistry. 281:8-17
© 2018 Elsevier Ltd This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67ebe4ae2925faf2a2ed5376a5cdc8cb
https://doi.org/10.1016/j.foodchem.2018.12.080
https://doi.org/10.1016/j.foodchem.2018.12.080
Autor:
B. A. Marples, Ian Taylor, Robert S. T. Linforth, W. R. Bowman, S. C. Duckham, R. J. Al-Naieb
Publikováno v:
The New phytologistReferences. 115(3)
SUMMARY The metabolism of deuterium-labelled analogues of ABA by normal and flacca mutant tomato plants was investigated. Comparison of the biological activity of ABA, ABA alcohol, ABA aldehyde and their 2-trans isomers was made in both mutant and no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c468971f781cf6a6bad8ab0060e081a
https://pubmed.ncbi.nlm.nih.gov/33874288
https://pubmed.ncbi.nlm.nih.gov/33874288
Publikováno v:
PLoS ONE, Vol 8, Iss 11, p e82010 (2013)
During courtship interactions, the courted individual may not always be prepared to mate. For example, mating or courtship may be detrimental to its fitness and resistance is expected under these circumstances. As such, various resistance strategies
Externí odkaz:
https://doaj.org/article/ef10209729634c9691d1765e191cbfc8
Autor:
Gleb E. Yakubov, Rebecca Ford, Vlad Dinu, Robert S. T. Linforth, Stephen E. Harding, Qian Yang, Ian D. Fisk, Imogen Ramsey
Publikováno v:
Scientific Reports
Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consume
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::195ddeaa073d0142b8a4427b8e70758f
http://europepmc.org/articles/PMC7704625
http://europepmc.org/articles/PMC7704625
Publikováno v:
Foodfunction. 11(6)
Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76bde6f6ac3233156d8b2a01cc4b7359
https://pubmed.ncbi.nlm.nih.gov/32459258
https://pubmed.ncbi.nlm.nih.gov/32459258
Publikováno v:
Biotechnology for Biofuels
Biotechnology for Biofuels, Vol 4, Iss 1, p 28 (2011)
Biotechnology for Biofuels, Vol 4, Iss 1, p 28 (2011)
Atmospheric pressure chemical ionisation mass spectrometry (APCI-MS) offers advantages as a rapid analytical technique for the quantification of three biomass degradation products (acetic acid, formic acid and furfural) within pretreated wheat straw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::987c7004a5e104d1606c8798ed8009ad
