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Hort Joanne
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joanne.hort@nottingham.ac.uk
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http://hub.abes.fr/oup/periodical/chemse/2005/volume_30/issue_7/101093chemsebji047/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_4/101021jf062657v/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_15/101021jf049681y/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_23/101021jf061607n/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_23/101021jf061537k/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_7/101021jf0307088/authorship/3
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Effect of β-Cyclodextrin on Aroma Release and FlavorPerception
In-Mouth Amylase Activity Can Reduce Perception of Saltinessin Starch-Thickened Foods
Effect of Preparation Conditions on Release of SelectedVolatiles in Tea Headspace
Temporal Synchrony and Integration of Sub-threshold Taste and Smell Signals
Controlled Continuous Flow Delivery System for InvestigatingTaste−Aroma Interactions
The Role of Fat in Flavor Perception: Effect of Partition andViscosity in Model Emulsions
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