Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles

por Ramsey, Imogen, Yang, Qian, Fisk, Ian, Ayed, Charfedinne, Ford, Rebecca
Publicado 2021

Flavour distribution and release from gelatine-starch matrices

por Su, Katy, Brunet, Marine, Festring, Daniel, Ayed, Charfedinne, Foster, Tim, Fisk, Ian
Publicado 2021

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

por Feron, Gilles, Ayed, Charfedinne, Qannari, El Mostafa, Courcoux, Philippe, Laboure, Hélène, Guichard, Elisabeth
Publicado 2014

Physicochemical design rules for the formulation of novel salt particles with optimised saltiness

por Hurst, Katherine E., Ayed, Charfedinne, Derbenev, Ivan N., Hewson, Louise, Fisk, Ian D.
Publicado 2021

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

por Silva-Espinoza, Marilú A., Ayed, Charfedinne, Foster, Timothy, Camacho, María del Mar, Martínez-Navarrete, Nuria
Publicado 2019

Age group determines the acceptability of protein derived off-flavour

por Lester, Sophie, Cornacchia, Leonardo, Corbier, Camille, Hurst, Katherine, Ayed, Charfedinne, Taylor, Moira A., Fisk, Ian
Publicado 2021

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions

por Su, Katy, Festring, Daniel, Ayed, Charfedinne, Yang, Qian, Sturrock, Craig J., Linforth, Robert, Foster, Tim, Fisk, Ian
Publicado 2021

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release

por Dinu, Vlad, Liu, Chujiao, Ali, Joseph, Ayed, Charfedinne, Gershkovich, Pavel, Adams, Gary G., Harding, Stephen E., Fisk, Ian D.
Publicado 2018

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

por Dinu, Vlad, Kilic, Azad, Wang, Qingqi, Ayed, Charfedinne, Fadel, Abdulmannan, Harding, Stephen E., Yakubov, Gleb E., Fisk, Ian D.
Publicado 2020

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits

por Ayed, Charfedinne, Lim, Mui, Nawaz, Khatija, Macnaughtan, William, Sturrock, Craig J., Hill, Sandra E., Linforth, Robert, Fisk, Ian D.
Publicado 2021

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing

por Lester, Sophie, Cornacchia, Leonardo, Corbier, Camille, Taylor, Moira A., Ayed, Charfedinne, Yang, Ni, Lim, Mui, Linforth, Rob, Fisk, Ian
Publicado 2021

An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

por Dinu, Vlad, Gadon, Arthur, Hurst, Katherine, Lim, Mui, Ayed, Charfedinne, Gillis, Richard B., Adams, Gary G., Harding, Stephen E., Fisk, Ian D.
Publicado 2019