about
Controlled continuous flow delivery system for investigating taste-aroma interactions.Improved methods for fMRI studies of combined taste and aroma stimuli.Effect of preparation conditions on release of selected volatiles in tea headspace.Oral processing of two milk chocolate samples.The cortical response to the oral perception of fat emulsions and the effect of taster status.Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.Effect of beta-cyclodextrin on aroma release and flavor perception.Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testingDoes Fat Alter the Cortical Response to Flavor?Characterisation of chocolate eating behaviourUse of an Immediate Swallow Protocol to Assess Taste and Aroma Integration in fMRI StudiesEffect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time IntervalsTaste–aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar typeThe Effect of Body Position on Flavor Release and Perception: Implications for fMRI StudiesFormulating low-fat food: the challenge of retaining flavour qualityIn-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened FoodsThe Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions
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Q33431899-E102532C-1072-4A12-A640-1F215C5936B5Q33435579-9721E2A8-649F-480A-A246-DC7DA96E20DEQ33436504-270BA052-5A81-44F9-8E90-4D8BEC49CF51Q34518503-699B7200-0CAC-4276-BCAF-E406D9658097Q34980093-2C8E15F4-F327-4F93-A3C2-2B546535F849Q44604882-588D1CF1-16DA-4D74-80DE-DB84C2AA71E6Q44821494-DAABDCDB-4852-464F-91A2-2BCB4C016436Q57638208-3B2AFC79-B0E3-4EAB-BD1E-C4F29D2945F2Q57648119-E8162557-ACEB-438C-8A3F-9C8077A580CFQ57648127-56D8B64A-08BE-457B-A518-FC2B1CCF89B4Q57648148-D85D1820-073C-4040-9174-1C5A8781402FQ57648161-93326716-F0FE-485E-9BCC-61BC2C457B12Q57648180-6AD7F3D1-5944-4C0A-A989-472F8E2163C4Q57648185-DC37EA26-275A-4C7A-BA29-BF1EA51AB2A5Q57648198-41727E76-8137-49D4-AC2C-68AFF093A783Q57648219-533F36FD-9A35-42D2-8FB3-DC9B69CED55EQ57648236-A2F2AAE3-F800-44A9-8E02-702A0DAD2CCB
P50
description
New Zealand food science academic
@en
academicus
@nl
name
Joanne Hort
@ast
Joanne Hort
@en
Joanne Hort
@es
Joanne Hort
@nl
Joanne Hort
@sq
type
label
Joanne Hort
@ast
Joanne Hort
@en
Joanne Hort
@es
Joanne Hort
@nl
Joanne Hort
@sq
prefLabel
Joanne Hort
@ast
Joanne Hort
@en
Joanne Hort
@es
Joanne Hort
@nl
Joanne Hort
@sq
P106
P214
P1153
6701437587
P21
P214
P31
P496
0000-0001-8609-4543
P7859
lccn-no2008121303