Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities

por Lignou, Stella, Parker, Jane K., Baxter, Charles, Mottram, Donald S.
Publicado 2014

Insights into the molecular triggers of parosmia based on gas chromatography olfactometry

por Parker, Jane K., Kelly, Christine E., Gane, Simon B.
Publicado 2022

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

por Yeo, Huiqi, Balagiannis, Dimitrios P., Koek, Jean H., Parker, Jane K.
Publicado 2022

Relative Effects of Sensory Modalities and Importance of Fatty Acid Sensitivity on Fat Perception in a Real Food Model

por Zhou, Xirui, Shen, Yuchi, Parker, Jane K, Kennedy, Orla B, Methven, Lisa
Publicado 2016

Mucoadhesive polysaccharides modulate sodium retention, release and taste perception

por Cook, Sarah L., Woods, Samuel, Methven, Lisa, Parker, Jane K., Khutoryanskiy, Vitaliy V.
Publicado 2018

Whey protein mouth drying influenced by thermal denaturation

por Bull, Stephanie P., Hong, Yuchun, Khutoryanskiy, Vitaliy V., Parker, Jane K., Faka, Marianthi, Methven, Lisa
Publicado 2017

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

por Piornos, José A., Balagiannis, Dimitrios P., Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K.
Publicado 2020

Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception

por Parker, Jane K., Methven, Lisa, Pellegrino, Robert, Smith, Barry C., Gane, Simon, Kelly, Christine E.
Publicado 2022

Patients’ Perspectives on Qualitative Olfactory Dysfunction: Thematic Analysis of Social Media Posts

por Parker, Jane K, Kelly, Christine E, Smith, Barry C, Kirkwood, Aidan F, Hopkins, Claire, Gane, Simon
Publicado 2021

Characterisation of Cooked Cheese Flavour: Non-Volatile Components

por Sullivan, Rosa C., Nottage, Samantha, Makinwa, Fiyinfolu, Oruna-Concha, Maria Jose, Fagan, Colette C., Parker, Jane K.
Publicado 2023