Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Samuel P. Heenan"'
Publikováno v:
New Zealand Journal of Marine and Freshwater Research. :1-15
Blue mussels, Mytilus galloprovincialis, are a widespread and ecologically important species in New Zealand coastal ecosystems, yet, there is limited information on the seasonality and variability ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ab7a27a97a8f0514670e72362afb3b5
https://doi.org/10.1080/00288330.2020.1757472
https://doi.org/10.1080/00288330.2020.1757472
Autor:
Caroline Siefarth, Mohammad Alothman, Phil Bremer, Jonathan Beauchamp, Samuel P. Heenan, Erika Zardin, Patrick Silcock
Publikováno v:
Food Packaging and Shelf Life. 2:81-90
Off-odours caused by volatile organic compounds (VOCs) are often the first indicators consumers have of milk spoilage. In this study the VOCs associated with three types (trim, 0.25–0.40% fat; lite, 1.40–1.50% fat; and full-cream, 3.18–3.28% fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba1858ea39e965e6118bd18a1c45dd92
https://doi.org/10.1016/j.fpsl.2014.08.002
https://doi.org/10.1016/j.fpsl.2014.08.002
Autor:
Amy R. Overington, Patrick Silcock, Phil Bremer, Andrew I. Eddy, Conor M. Delahunty, Jun Niimi, Samuel P. Heenan
Publikováno v:
Food Quality and Preference. 31:1-9
The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::defc270328e2e58ce0e654e1edd5a42c
https://doi.org/10.1016/j.foodqual.2013.05.017
https://doi.org/10.1016/j.foodqual.2013.05.017
Autor:
Amy R. Overington, Conor M. Delahunty, Samuel P. Heenan, Patrick Silcock, Phil Bremer, Jun Niimi, Andrew I. Eddy
Publikováno v:
International Dairy Journal 34 (2014) 1
International Dairy Journal, 34(1), 116-124
International Dairy Journal, 34(1), 116-124
The taste of cheese contributes to flavour character directly and by cross-modal interactions with aroma. However, the relative contribution of specific tastes, i.e., sweet, salt, umami, sour, and bitter, is not well understood. Twelve cheeses were p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83741c4642e17ae10c2d57ac48779a47
https://doi.org/10.1016/j.idairyj.2013.08.003
https://doi.org/10.1016/j.idairyj.2013.08.003
Publikováno v:
LWT - Food Science and Technology. 54:216-223
The objective of this study was to investigate the effects of temperature treatments (i.e. freezing at −18 °C, cool storage at 4 °C and heating at 50, 70 and 100 °C for 10 min) on the activity of peroxidase (POD), lipoxygenase (LOX), ascorbic ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4c1ee3346627d7363d5e44a71f5e0b8
https://doi.org/10.1016/j.lwt.2013.05.024
https://doi.org/10.1016/j.lwt.2013.05.024
Autor:
Patrick Silcock, Tilmann D. Märk, Luca Cappellin, Christos Soukoulis, Eugenio Aprea, Flavia Gasperi, Samuel P. Heenan, Franco Biasioli, A. Fabris
Publikováno v:
Food Chemistry. 131:477-484
In the present study, PTR-TOF-MS was applied to better understand the influence of sugar composition on flavour release in a strawberry flavoured cereal bar system. To achieve this, measurements were made both statically from the headspace above cere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e886e9c3d079b1cd2b10c8e1f6d4f3f4
https://doi.org/10.1016/j.foodchem.2011.09.010
https://doi.org/10.1016/j.foodchem.2011.09.010
Publikováno v:
Innovative Food Science & Emerging Technologies. 12:197-205
The shelf life of high quality horticultural products such as broccoli is relatively short, thereby limiting their potential for export and long distance trade. To assess the quality and the shelf life of vegetables, a reliable, accurate and high-thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b6162538a4b10ddc26a021532e4bf29
https://doi.org/10.1016/j.ifset.2010.12.005
https://doi.org/10.1016/j.ifset.2010.12.005
Publikováno v:
LWT - Food Science and Technology. 43:1032-1041
The sensory qualities related to consumer freshness perceptions are dependant on the food considered. However, it is not clear how ingredients in combination with baked product shelf-life influence consumer judgements of freshness. A range of model c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bcda69bc4871d03f6556e1ac82c3ed7
https://doi.org/10.1016/j.lwt.2009.12.009
https://doi.org/10.1016/j.lwt.2009.12.009
Publikováno v:
Food Chemistry. 116:249-257
The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads ( n = 10) and commercial breads ( n = 10) were evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280878585a5658818556a04e448b41f1
https://doi.org/10.1016/j.foodchem.2009.02.042
https://doi.org/10.1016/j.foodchem.2009.02.042
Publikováno v:
Food Quality and Preference. 20:380-390
Freshness is a holistic attribute of a food product, with meaning that most often includes how recently produced or harvested a food currently is, to what extent it has been preserved, and it is the opposite of stale or spoiled. The sensory propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7063b3c0b30bc45d56ec7f6ab0c131d1
https://doi.org/10.1016/j.foodqual.2009.02.008
https://doi.org/10.1016/j.foodqual.2009.02.008