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Linforth R.S.T.
Linforth R. S. T.
Linforth Rob
Linforth Robert S. T.
Linforth Rob S. T.
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Linforth
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Rob
R. S. T.
R.S.T.
Rob S. T.
Robert S. T.
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http://hub.abes.fr/oup/periodical/exbotj/2002/volume_53/issue_377/101093jxberf088/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_13/101021jf800225y/authorship/4
http://hub.abes.fr/oup/periodical/chemse/2002/volume_27/issue_7/101093chemse277583/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/1999/volume_47/issue_5/101021jf9810719/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_2/101021jf000853a/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_10/101021jf0211581/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_7/101021jf0307088/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_3/101021jf0012401/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_21/101021jf051202n/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_5/101021jf040316g/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_19/101021jf0203803/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_9/101021jf048753i/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_7/101021jf011044/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_19/101021jf020381v/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/1999/volume_47/issue_10/101021jf9901082/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_17/101021jf030118/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_5/101021jf011022n/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_18/101021jf051272u/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_19/101021jf071104x/authorship/1
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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
Model Studies on Retention of Added Volatiles duringBreadcrumb Production
Differences in the Effect of Bolus Weight on Flavor Releaseinto the Breath between Low-fat and High-fat Products
Verification of a Mouth Simulator by in Vivo Measurements
Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution Conditions
Simultaneous Real-Time Measurements of Mastication,Swallowing, Nasal Airflow, and Aroma Release
Volatile Release from an Emulsion: Headspace and In-MouthStudies
The Effect of Viscosity on the Perception of Flavour
Effect of Sucrose on the Perceived Flavor Intensity of Chewing Gum
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
Monitoring Chemical and Physical Changes during ThermalFlavor Generation
Aroma Release and Delivery Following the Consumption ofBeverages
Effects of Hydrocolloid Thickeners on the Perception of SavoryFlavors
Retronasal Transport of Aroma Compounds
Modeling the Partition of Volatile Aroma Compounds from aCloud Emulsion
Altering the Fat Content Affects Flavor Release in a Model YogurtSystem
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