Flavour generation during commercial barley and malt roasting operations: A time course studyYAHYA, Hafiza; LINFORTH, Robert S. T; COOK, David J et al.Food chemistry. 2014, Vol 145, pp 378-387, issn 0308-8146, 10 p.Article

Effects of hydrocolloid thickeners on the perception of savory flavorsCOOK, David J; LINFORTH, Robert S. T; TAYLOR, Andrew J et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 10, pp 3067-3072, issn 0021-8561, 6 p.Article

Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometryTURNER, Jenny A; LINFORTH, Robert S. T; TAYLOR, Andrew J et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 19, pp 5400-5405, issn 0021-8561Article

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powdersFISK, Ian D; BOYER, Maxime; LINFORTH, Robert S. T et al.European food research & technology (Print). 2012, Vol 235, Num 3, pp 517-525, issn 1438-2377, 9 p.Article

Dynamic headspace analysis of the release of volatile organic compounds from ethanolic systems by direct APCI-MSTSACHAKI, Maroussa; LINFORTH, Robert S. T; TAYLOR, Andrew J et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 21, pp 8328-8333, issn 0021-8561, 6 p.Article

Oral shear stress predicts flavour perception in viscous solutionsCOOK, David J; HOLLOWOOD, Tracey A; LINFORTH, Robert S. T et al.Chemical senses. 2003, Vol 28, Num 1, pp 11-23, issn 0379-864X, 13 p.Article

In vivo flavor release from gelatin-sucrose gels containing droplets of flavor compoundsLINFORTH, Robert S. T; PEARSON, Kris S. K; TAYLOR, Andrew J et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 19, pp 7859-7863, issn 0021-8561, 5 p.Article

Correlating instrumental measurements of texture and flavour release with human perceptionCOOK, David J; HOLLOWOOD, Tracey A; LINFORTH, Robert S. T et al.International journal of food science & technology. 2005, Vol 40, Num 6, pp 631-641, issn 0950-5423, 11 p.Article

Volatile release from liquids: A comparison of in vivo APCI-MS, in-mouth headspace trapping and in vitro mouth model dataRABE, Swen; LINFORTH, Robert S. T; KRINGS, Ulrich et al.Chemical senses. 2004, Vol 29, Num 2, pp 163-173, issn 0379-864X, 11 p.Article

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological modelsPRICE, Elliott J; LINFORTH, Robert S. T; DODD, Christine E. R et al.Food chemistry. 2014, Vol 145, pp 464-472, issn 0308-8146, 9 p.Article

Differential Yeast Gene Transcription During Brewery PropagationGIBSON, Brian R; GRAHAM, Neil S; BOULTON, Chris A et al.Journal of the American Society of Brewing Chemists. 2010, Vol 68, Num 1, pp 22-30, issn 0361-0470, 9 p.Article

Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution ConditionsTSACHAKI, Maroussa; GADY, Anne-Laure; KALOPESAS, Michalis et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5308-5315, issn 0021-8561, 8 p.Article

Direct coupling of supercritical fluid extraction to a gas phase atmospheric pressure chemical ionisation source ion trap mass spectrometer for fast extraction and analysis of food componentsJUBLOT, Lionel; LINFORTH, Robert S. T; TAYLOR, Andrew J et al.Journal of chromatography. 2004, Vol 1056, Num 1-2, pp 27-33, issn 0021-9673, 7 p.Conference Paper

Feasibility of reformulating flavours between food products using in vivo aroma comparisonsYANG, Nicole; LINFORTH, Robert S. T; WALSH, Stuart et al.Flavour and fragrance journal. 2011, Vol 26, Num 2, pp 107-115, issn 0882-5734, 9 p.Article

Amino Acid Uptake and Yeast Gene Transcription During Industrial Brewery FermentationGIBSON, Brian R; BOULTON, Chris A; BOX, Wendy G et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 3, pp 157-165, issn 0361-0470, 9 p.Article

Volatile chemical release by bethylid wasps : identity, phylogeny, anatomy and behaviourGOUBAULT, Marlène; BATCHELOR, Tim P; ROMANI, Roberto et al.Biological Journal of the Linnean Society. 2008, Vol 94, Num 4, pp 837-852, issn 0024-4066, 16 p.Article

Perception of taste intensity in solutions of random-coil polysaccharides above and below c^*COOK, David J; HOLLOWOOD, Tracey A; LINFORTH, Robert S. T et al.Food quality and preference. 2002, Vol 13, Num 7-8, pp 473-480, issn 0950-3293, 8 p.Conference Paper