SweetnessBIRCH, G. G.Archives of disease in childhood. 1986, Vol 61, Num 12, pp 1153-1154, issn 0003-9888Article

Chemical and biochemical mechanisms of sweetnessBIRCH, G. G.Food technology (Chicago). 1991, Vol 45, Num 11, pp 114-120, issn 0015-6639, 4 p.Conference Paper

Towards an improved understanding of sweetener synergyBIRCH, G. G.Trends in food science & technology (Regular ed.). 1996, Vol 7, Num 12, pp 403-407, issn 0924-2244Article

Physico-chemical and psychophysical studies of 4,1',6'-trichloro-4,1'6'-trideoxy-galactosucrose (sucralose)SHAMIL, S; BIRCH, G. G.Lebensmittel - Wissenschaft + Technologie. 1992, Vol 25, Num 2, pp 192-196, issn 0023-6438Article

Apparent molar volumes and ¹H-NMR relaxation values of glucose syrupsBIRCH, G. G; KARIM, R.Journal of the science of food and agriculture. 1992, Vol 58, Num 4, pp 563-568, issn 0022-5142Article

Calcium chloride complex formation of glucose syrups and their fractions = Formation de complexes entre le chlorure de calcium, les sirops de glucose et leurs fractionsPASIN, G; BIRCH, G. G.Food chemistry. 1986, Vol 19, Num 2, pp 149-158, issn 0308-8146Article

Apparent molar volumes of sugars and their significance in sweet taste chemoreception = Les volumes molaires apparents des glucides et leur importance en chémoréception du goût sucréBIRCH, G. G; CATSOULIS, S.Chemical senses. 1985, Vol 10, Num 3, pp 325-332, issn 0379-864XArticle

The hydrostatic and hydrodynamic volumes of polyols in aqueous solutions and their sweet tasteLOPEZ CHAVEZ, A; BIRCH, G. G.Chemical senses. 1997, Vol 22, Num 2, pp 149-161, issn 0379-864XConference Paper

Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedureNAIGH, M; CLIFFORD, M. N; BIRCH, G. G et al.Journal of the science of food and agriculture. 1993, Vol 61, Num 1, pp 57-64, issn 0022-5142Article

Intrinsic viscosities and apparent specific volumes of amino acids and sugars. Effective size and taste of sapid moleculesKEMP, S. E; BIRCH, G. G; PORTMANN, M. O et al.Journal of the science of food and agriculture. 1990, Vol 51, Num 1, pp 97-107, issn 0022-5142Article

Chlorination of maltose with triphenylphosphine-N-chlorosuccinimide (TPP-NCS) reagent = Chloration du maltose par le réactif triphénylphosphine-N-chlorosuccinimide (TPP-NCS)DZIEDZIC, S. Z; RATHBONE, E. B; BIRCH, G. G et al.Food chemistry. 1984, Vol 15, Num 1, pp 51-56, issn 0308-8146Article

Intrinsic significance of molecular aggregation in sucrose-surfactant separation by dialysis = Signification intrinsèque de l'agrégation moléculaire dans la séparation, par dialyse du saccharose et des surfactantsOGUNMOYELA, O. A; BIRCH, G. G.Food chemistry. 1983, Vol 12, Num 4, pp 229-240, issn 0308-8146Article

Solution properties of ethanol in waterPARKE, S. A; BIRCH, G. G.Food chemistry. 1999, Vol 67, Num 3, pp 241-246, issn 0308-8146Article

The chemical basis of sweetness perception in beveragesBIRCH, G. G.Food chemistry. 1994, Vol 51, Num 4, pp 359-364, issn 0308-8146Conference Paper

Characterisation of caffeoylferuloylquinic acids by simultaneous isomerisation and transesterification with tetramethylammonium hydroxide = Identification des acides cafféoylféruloylquiniques par isomérisation et transestérification simultanée par l'hydroxyde de tétraméthylammoniumCLIFFORD, M. N; KELLARD, B; BIRCH, G. G et al.Food chemistry. 1989, Vol 34, Num 2, pp 81-88, issn 0308-8146Article

Structural functions of taste in 5-membered ring structures = Rôle de la structure sur le goût des structures pentagonalesSHAMIL, S; BIRCH, G. G; DINOVI, M et al.Food chemistry. 1989, Vol 32, Num 3, pp 171-188, issn 0308-8146Article

Use of intensity-time studies as an aid to interpreting sweet taste chemoreception = Utilisation des études intensité-durée comme moyen d'interprétation de la chémoréception du goût sucréSHAMIL, S; BIRCH, G. G; JACKSON, A. A. S. F et al.Chemical senses. 1988, Vol 13, Num 4, pp 597-605, issn 0379-864XArticle

Effect of sweetener type and lecithin on hygroscopicity and mold growth in dark chocolate = Effets du type d'édulcorant et de la lécithine sur l'hygroscopicité et la croissance des moisissures dans le chocolat noirOGUNMOYELA, O. A; BIRCH, G. G.Journal of food science. 1984, Vol 49, Num 4, pp 1088-1142, issn 0022-1147Article

Hydration properties of Na, K, Mg gluconates and gluconate/ sucrose mixtures and their possible taste effectAROULMOJI, V; MATHLOUTHI, M; BIRCH, G. G et al.Food chemistry. 2000, Vol 70, Num 4, pp 471-482, issn 0308-8146Article

A study of the solution properties of selected binary mixtures of bulk and intense sweeteners in relation to their psychophysical characteristicsPARKE, S. A; BIRCH, G. G; PORTMANN, M. O et al.Food chemistry. 1999, Vol 67, Num 3, pp 247-259, issn 0308-8146Article

An intensity/time study of the taste of amino acidsKEMP, S. E; BIRCH, G. G.Chemical senses. 1992, Vol 17, Num 2, pp 151-168, issn 0379-864XArticle

Apparent specific volumes and tastes of amino acids = Volume spécifique apparent et goût des acides aminésBIRCH, G. G; KEMP, S. E.Chemical senses. 1989, Vol 14, Num 2, pp 249-258, issn 0379-864XArticle

Identification of proton type in concentrated sweet solutions by pulsed NMR analysisBIRCH, G. G; GRIGOR, J; DERBYSHIRE, W et al.Journal of solution chemistry. 1989, Vol 18, Num 8, pp 795-801, issn 0095-9782Article

Interaction of D-glucono-1,5-lactone with water = Interaction de la D-glucono-1,5 lactone avec l'eauCOMBES, C. L; BIRCH, G. G.Food chemistry. 1988, Vol 27, Num 4, pp 283-298, issn 0308-8146Article

Interactions of food components = Les interactions des constituants des produits alimentairesBIRCH, G. G; LINDLEY, M. G.1986, 343 p., isbn 0-85334-398-5Book