106 results on '"Jack, Frances"'
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2. List of contributors
3. Using digital tools to understand individual differences in flavour perception which impact on food preferences
4. Optimising sustainability: Circular pathways for Scotch Whisky distillery co-products
5. The potential for scotch malt whisky flavour diversification by yeast
6. Recoverable resources from pot ale & spent wash from Scotch Whisky production
7. Sensory analysis
8. Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt
9. From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations
10. Perception of texture in cheddar cheese
11. Chapter 7 - Using digital tools to understand individual differences in flavour perception which impact on food preferences
12. Experimental Whisky Fermentations: Influence of Wort Pretreatments
13. Sensory analysis
14. Radiophobia: will fear of irradiation impede its future in food processing?
15. Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit
16. Nondestructive Phenolic Compounds Measurement and Origin Discrimination of Peated Barley Malt Using Near-Infrared Hyperspectral Imagery and Machine Learning
17. Whisky
18. Cheddar cheese texture related to salt release during chewing, measured by conductivity - preliminary study
19. Analysis of textural changes in hard cheese during mastication by progressive profiling
20. Relationships between electromyography, sensory and instrumental measures of Cheddar cheese texture
21. Irradiation of gourmet foods – potential for improving sensory quality and process acceptability
22. Considering research, practice and policy issues
23. Employing NIR-SWIR hyperspectral imaging to predict the smokiness of Scotch whisky
24. Employing NIR-SWIR hyperspectral imaging to predict the smokiness of scotch whisky
25. Chapter 13 - Sensory analysis
26. Epilepsy care in the southern Caribbean
27. Selecting new distilling yeasts for improved fermentation and for sustainability
28. Maximizing alcohol yields from wheat and maize and their co-products for distilling or bioethanol production
29. 2-Acetyl-1-pyrroline, a contributor to cereal and feinty aromas in Scotch whisky
30. The influence of wood species of cask on matured whisky aroma – the identification of a unique character imparted by casks of Japanese oak
31. Electrocoagulation for the removal of copper from distillery waste streams
32. Origins of the perceived nutty character of new-make malt whisky spirit
33. Sensory and Chemical Analysis of ‘Shackleton's’ Mackinlay Scotch Whisky
34. The Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and Aroma
35. Effect of Process Conditions on Alcohol Yield of Wheat, Maize and Other Cereals
36. Electropalatography in the study of tongue movement during eating and swallowing (a novel procedure for measuring texture-related behaviour)
37. Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers
38. Perceived texture: direct and indirect methods for use in product development
39. Development of Guidelines for the Preparation and Handling of Sensory Samples in the Scotch Whisky Industry
40. Modelling the sensory characteristics of Scotch whisky using neural networks—a novel tool for generic protection
41. Origins of the perceived nutty character of new-make malt whisky spirit.
42. Perception and Role of Fruit in the Workday Diets of Scottish Lorry Drivers
43. The use of repertory grid method to elicit perceptual data from primary school children
44. Use and appropriateness in cheese choice, and an evaluation of attributes influencing appropriateness
45. Sensory science theory and applications in foods
46. Cheese texture—Relationships between instrumental and sensory measures
47. Texture of hard cheeses
48. Free choice profiling in consumer research
49. Electropalatography in the study of tongue movement during eating and swallowing (a novel procedure for measuring texture-related behaviour).
50. Perceived texture: direct and indirect methods for use in product development.
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