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All Outputs (3)

Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods (2013)
Journal Article
Rama, R., Chiu, N., Da Silva, M. C., Hewson, L., Hort, J., & Fisk, I. D. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies, 44(5), https://doi.org/10.1111/jtxs.12017

Fried, sliced potato crisps were flavored with sodium chloride of varying size fractions to investigate the impact of salt crystal size on the delivery rate of sodium to the tongue and resultant saltiness, measured over 65?s with a defined chew proto... Read More about Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods.

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models (2013)
Journal Article
Price, E. J., Linforth, R. S., Dodd, C. E., Phillips, C. A., Hewson, L., Hort, J., & Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry, 145, 464-472. https://doi.org/10.1016/j.foodchem.2013.08.081

Yarrowia lipolytica and Kluyveromyces lactis occur as part of Stilton cheese microflora yet are not controlled during production. This study investigated the influence of their inoculum concentration on aroma production. Models of Y. lipolytica and K... Read More about Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo (2013)
Journal Article
Fernandez-Vazquez, R., Linforth, R. S., Hort, J., Hewson, E. L., Hernanz Vila, D., Heredia Mira, F., …Fisk, I. D. (2013). Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo. LWT - Food Science and Technology, 51(1), https://doi.org/10.1016/j.lwt.2012.10.017

The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact o... Read More about Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo.