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Number of items at this level: 36.

A

Abson, Rachael (2013) Factors contributing to the rheology of tomato puree. PhD thesis, University of Nottingham.

Al-Zaidi, Asma Nasser Mohammed (2012) Exploring the interrelationships among operations management practices, customer perceptions of service quality and performance of hotels. PhD thesis, University of Nottingham.

Awg Hj Tengah, Hjh Noorhasifah (2016) Relevance of composition and localisation of raw rice grains to texture of cooked rice. PhD thesis, University of Nottingham.

B

Bahrami, Niloufar (2016) Impact of wheat lipids on the functionality of wheat flour. PhD thesis, University of Nottingham.

Benslimane, Fatiha (2016) Effect of dietary fat on lipid accumulation and macrophage activation in vivo. PhD thesis, University of Nottingham.

Beyts, Camilla (2016) Measuring emotional response towards aroma attributes in beer; a comparison of self-report, physiological and facial expression measures. MPhil thesis, University of Nottingham.

Bramante, F. (2016) Material properties of chocolate relevant to texture perception. MRes thesis, University of Nottingham.

C

Channell, Guy Andrew (1996) Oxidative flavour chemistry and biochemistry in parsley. PhD thesis, University of Nottingham.

Chiu, N. X. N. (2016) Designing microstructures for sodium reduction. PhD thesis, University of Nottingham.

Clark, Rebecca A. (2011) Multimodal flavour perception: the impact of sweetness, bitterness, alcohol content and carbonation level on flavour perception. PhD thesis, University of Nottingham.

D

Darwish, Randa (2018) Investigating Chlamydomonas reinhardtii as a functional food and feed ingredient. PhD thesis, University of Nottingham.

Delime, Perrine (2015) Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours. PhD thesis, University of Nottingham.

E

Eaton, Curtis (2015) Developing an effective approach to measure emotional response to the sensory properties of beer. PhD thesis, University of Nottingham.

Edwards-Stuart, Rachel (2009) Creating innovative flavour and texture experiences. PhD thesis, University of Nottingham.

Enrione,, Javier (2005) Mechanical stability of intermediate moisture starch-glycerol systems. PhD thesis, University of Nottingham.

G

Gan, H. H. (2015) Aroma-matrix interaction in food: an APCI approach. PhD thesis, University of Nottingham.

H

Hernangomez de Alvaro, Carlos Juan (2017) Activation of the feline umami receptor fT1R1-fT1R3 by linear α-L-dipeptides: an in vitro study. MRes thesis, University of Nottingham.

Hollowood, Tracey Ann (2002) Taste-Aroma-Matrix Interactions Determine Flavour Perception. PhD thesis, University of Nottingham.

J

Jasionowicz, Piotr (2012) The chemical and genetic basis of tomato flavour. PhD thesis, University of Nottingham.

Johnson, Stuart Keith (1988) Implications of 3-methylhistidine titres of actin and myosin in determining meat protein. PhD thesis, University of Nottingham.

K

Koliandris, Anne-Laure (2011) Flow behaviour of biopolymer solutions and effect on saltiness perception. PhD thesis, University of Nottingham.

Kumssa, Diriba (2017) The role of underutilized crops in alleviating hidden hunger. PhD thesis, University of Nottingham.

L

Langridge, James P. (2004) Correlating instrumental and sensory analyses of flavour. PhD thesis, University of Nottingham.

Liang, Xinyue (2012) An evaluation of the Tekscan I-Scan System for the assessment of tongue movement during oral processing of semi-solid foods. MRes thesis, University of Nottingham.

Lin, Yin-Ling (2010) Food in transition: university students' discourse about food practices. PhD thesis, University of Nottingham.

M

MORADIANNEJAD, HESAM (2017) Controlling texture in processed meat production. PhD thesis, University of Nottingham.

Mak, Sze Pui Cheryl (2009) Impact of sodium chloride on wheat doughs. PhD thesis, University of Nottingham.

N

Neville, Michelle E (2017) Plant fibres as ice cream stabilisers. PhD thesis, University of Nottingham.

P

Pearson, Kris S.K. (2005) The effect of dispersion mechanisms on aroma delivery. PhD thesis, University of Nottingham.

Pybis, Joanne (2011) The influence of perceptual and cognitive factors in the development of food preferences. PhD thesis, University of Nottingham.

R

Revell, Joseph M. (2009) Sensory profile & consumer acceptability of sweet cherries. MRes thesis, University of Nottingham.

Riley, Paul Howard (2014) Designing a low-cost electricity-generating cooking stove for high-volume implementation. PhD thesis, University of Nottingham.

S

Sesan, Temilade Adeyinka (2011) What's cooking?: participatory and market approaches to stove development in Nigeria and Kenya. PhD thesis, University of Nottingham.

Skinner, Martha (2018) Exploring individual variation in oral perception. PhD thesis, University of Nottingham.

X

Xia, Wei (2017) Exploitation of low value food materials as a novel source of flavour enhancers. PhD thesis, University of Nottingham.

Y

Yin, Wenting (2016) The effect of food flavour on human appetite and eating behaviour. PhD thesis, University of Nottingham.

This list was generated on Tue Aug 14 14:03:18 2018 UTC.