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Jump to: Article | Thesis (University of Nottingham only) Number of items: 5. ArticleGenovese, Alessandro, Yang, Ni, Linforth, Robert, Sacchi, Raffaele and Fisk, Ian (2018) The role of phenolic compounds on olive oil aroma release. Food Research International, 112 . pp. 319-327. ISSN 1873-7145 Ramsey, Imogen, Ross, Carolyn, Ford, Rebecca, Fisk, Ian, Yang, Qian, Gomez-Lopez, Javier and Hort, Joanne (2018) Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference, 68 . pp. 292-303. ISSN 0950-3293 Zhang, Yiru, Yang, Ni, Fray, Rupert G., Fisk, Ian, Liu, Chujiao, Li, Hongying and Han, Yuanhuai (2018) Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry. Journal of Cereal Science, 82 . pp. 8-15. ISSN 0733-5210 Fisk, Ian, Boyer, Maxime and Linforth, Rob S.T. (2012) Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. European Food Research and Technology, 235 (3). pp. 517-525. ISSN 1438-2385 Thesis (University of Nottingham only)Fisk, Ian (2007) Physicochemical characterisation of sunflower seed oil bodies ex-vivo. PhD thesis, University of Nottingham. |
