All Outputs (5)

APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds (2021)
Book Chapter
Yang, N., Ford, C., & Fisk, I. (2021). APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds. In J. D. Beauchamp (Ed.), Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry (87-98). American Chemical Society. https://doi.org/10.1021/bk-2021-1402.ch007

Atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) can be used for the real-time analysis of volatile compounds both in vitro and in vivo. Recent developments of this technique, which are demonstrated herein, couple the APCI ion sou... Read More about APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds.

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes (2021)
Journal Article
Zhang, D., Yang, N., Fisk, I. D., Li, J., Liu, Y., & Wang, W. (2022). Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry, 371, Article 131165. https://doi.org/10.1016/j.foodchem.2021.131165

Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine... Read More about Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing (2021)
Journal Article
Lester, S., Cornacchia, L., Corbier, C., Taylor, M. A., Ayed, C., Yang, N., …Fisk, I. (2021). Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing. Scientific Reports, 11(1), Article 16518. https://doi.org/10.1038/s41598-021-95915-6

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such... Read More about Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics (2021)
Journal Article
Zhang, T., Ayed, C., Fisk, I. D., Pan, T., Wang, J., Yang, N., & Sun, Q. (2022). Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics. Food Chemistry, 367, Article 130760. https://doi.org/10.1016/j.foodchem.2021.130760

Rapid volatile detection methods for seed vigour rely heavily on artificial ageing (AA), however the comparability of volatile organic compounds (VOCs) to natural ageing (NA) and practicability of the detection models were not well known. In this stu... Read More about Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics.

Acute changes to breast milk composition following consumption of high-fat and high-sugar meals (2021)
Journal Article
Ward, E., Yang, N., Muhlhausler, B. S., Leghi, G. E., Netting, M. J., Elmes, M. J., & Langley-Evans, S. C. (2021). Acute changes to breast milk composition following consumption of high-fat and high-sugar meals. Maternal and Child Nutrition, 17(3), Article e13168. https://doi.org/10.1111/mcn.13168

© 2021 The Authors. Maternal & Child Nutrition published by John Wiley & Sons Ltd. Breast milk composition is influenced by habitual diet, yet little is known about the short-term effects of changes in maternal diet on breast milk macronutrient c... Read More about Acute changes to breast milk composition following consumption of high-fat and high-sugar meals.