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http://hub.abes.fr/oup/periodical/exbotj/2002/volume_53/issue_377/101093jxberf088/authorship/4
http://hub.abes.fr/oup/periodical/chemse/2002/volume_27/issue_7/101093chemse277583/authorship/3
http://hub.abes.fr/oup/periodical/chemse/2005/volume_30/issue_7/101093chemsebji047/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_2/101021jf000853a/authorship/5
http://hub.abes.fr/oup/periodical/chemse/2003/volume_28/issue_1/101093chemse28111/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_4/101021jf062657v/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_5/101021jf040316g/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_3/101021jf030545n/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_7/101021jf0307088/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_18/101021jf051272u/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_19/101021jf020381v/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_17/101021jf030118/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_19/101021jf071104x/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_13/101021jf800225y/authorship/7
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_21/101021jf051202n/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_23/101021jf061537k/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_16/101021jf063733x/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_1/101021jf0007986/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_23/101021jf061607n/authorship/5
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Influence of harvest date and light integral on the development of strawberry flavour compounds
Effect of β-Cyclodextrin on Aroma Release and FlavorPerception
Differences in the Effect of Bolus Weight on Flavor Releaseinto the Breath between Low-fat and High-fat Products
In-Mouth Amylase Activity Can Reduce Perception of Saltinessin Starch-Thickened Foods
Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution Conditions
Infusion of Volatile Flavor Compounds into Low-DensityPolyethylene
Simultaneous Real-Time Measurements of Mastication,Swallowing, Nasal Airflow, and Aroma Release
In Vitro and in Vivo Release of Aroma Compounds fromYellow-Fleshed Kiwifruit
Volatile Release from an Emulsion: Headspace and In-MouthStudies
Effect of Preparation Conditions on Release of SelectedVolatiles in Tea Headspace
The Effect of Viscosity on the Perception of Flavour
Oral Shear Stress Predicts Flavour Perception in Viscous Solutions
Real-Time Monitoring of Thermal Flavor Generation in SkimMilk Powder Using Atmospheric Pressure Chemical IonizationMass Spectrometry
Dynamic Headspace Analysis of the Release of Volatile OrganicCompounds from Ethanolic Systems by Direct APCI-MS
In Vivo Flavor Release from Gelatin-Sucrose Gels Containing Droplets of Flavor Compounds
Temporal Synchrony and Integration of Sub-threshold Taste and Smell Signals
2. In Vivo Nonvolatile Release during Eating of a ModelCheese: Relationships with Oral Parameters
Aroma Release and Delivery Following the Consumption ofBeverages
The Role of Fat in Flavor Perception: Effect of Partition andViscosity in Model Emulsions
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