135 results on '"Delahunty, Conor M."'
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2. Multiple vs Single Target Vegetable Exposure to Increase Young Children's Vegetable Intake
3. Vegetables and other core food groups: A comparison of key flavour and texture properties
4. Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures
5. Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption
6. Cross-modal interaction between cheese taste and aroma
7. Cheddar cheese taste can be reconstructed in solution using basic tastes
8. Aroma–taste interactions between a model cheese aroma and five basic tastes in solution
9. The Dose of Hazelnuts Influences Acceptance and Diet Quality but Not Inflammatory Markers and Body Composition in Overweight and Obese Individuals1–3
10. Cooking time but not cooking method affects children’s acceptance of Brassica vegetables
11. Contributors
12. Sensory Character of Cheese and Its Evaluation
13. Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages
14. Long-term consumption of high energy-dense snack foods on sensory-specific satiety and intake
15. Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings
16. The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system
17. In-mouth flavour release from milk proteins
18. Consumer freshness perceptions of breads, biscuits and cakes
19. Influence of Cross-Modal Sensory Interactions on Cheese Flavour Intensity and Character
20. Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening
21. The sensory quality of fresh bread: Descriptive attributes and consumer perceptions
22. Comparison of five common acceptance and preference methods
23. The Sensory Systems and Food Palatability
24. Ethically responsible research
25. Volatile Compound Release during Consumption: A Proposed Aroma Stimulus Index
26. Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses
27. Characterisation of commercial Cheddar cheese flavour. 1: traditional and electronic nose approach to quality assessment and market classification
28. Characterisation of commercial Cheddar cheese flavour. 2: study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment
29. Flavor Evaluation of Cheddar Cheese
30. Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses
31. Examination of chemical irritation and textural influence on food preferences in two age cohorts using complex food systems
32. Chapter 20 - Sensory Character of Cheese and Its Evaluation
33. Addendum to “Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures” [Food Qual. Prefer. 48 (2016) 70–80]
34. Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best–worst scaling and the 9-pt hedonic category scale
35. Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems
36. Sensory Interactions between Cheese Aroma and Taste
37. Interactions between texture and trigeminal stimulus in a liquid food system : Effects on elderly consumers preferences
38. Characterisation of taste-active extracts from raw Brassica oleracea vegetables
39. Effect of food matrix structure and composition on aroma release during oral processing usingin vivomonitoring
40. Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes
41. Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition
42. Odor Retention on Apparel Fabrics: Development of Test Methods for Sensory Detection
43. Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents
44. Gas chromatography-olfactometry
45. Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments
46. Swiss-type and Swiss-Cheddar hybrid-type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents
47. The HealthSense Project
48. Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties
49. Interactions between Artificial Saliva and 20 Aroma Compounds in Water and Oil Model Systems
50. SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR-TYPE CHEESE FLAVOR LANGUAGE
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