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Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content.
Do TA, Hargreaves JM, Wolf B, Hort J, Mitchell JR. Do TA, et al. Among authors: hort j. J Food Sci. 2007 Nov;72(9):E541-52. doi: 10.1111/j.1750-3841.2007.00572.x. J Food Sci. 2007. PMID: 18034724
Effect of beta-cyclodextrin on aroma release and flavor perception.
Kant A, Linforth RS, Hort J, Taylor AJ. Kant A, et al. Among authors: hort j. J Agric Food Chem. 2004 Apr 7;52(7):2028-35. doi: 10.1021/jf0307088. J Agric Food Chem. 2004. PMID: 15053547
The role of fat in flavor perception: effect of partition and viscosity in model emulsions.
Bayarri S, Taylor AJ, Hort J. Bayarri S, et al. Among authors: hort j. J Agric Food Chem. 2006 Nov 15;54(23):8862-8. doi: 10.1021/jf061537k. J Agric Food Chem. 2006. PMID: 17090135
In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods.
Ferry AL, Mitchell JR, Hort J, Hill SE, Taylor AJ, Lagarrigue S, Vallès-Pàmies B. Ferry AL, et al. Among authors: hort j. J Agric Food Chem. 2006 Nov 15;54(23):8869-73. doi: 10.1021/jf061607n. J Agric Food Chem. 2006. PMID: 17090136
Effect of preparation conditions on release of selected volatiles in tea headspace.
Wright J, Wulfert F, Hort J, Taylor AJ. Wright J, et al. Among authors: hort j. J Agric Food Chem. 2007 Feb 21;55(4):1445-53. doi: 10.1021/jf062657v. Epub 2007 Jan 30. J Agric Food Chem. 2007. PMID: 17261012
Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement.
Blissett A, Prinz JF, Wulfert F, Taylor AJ, Hort J. Blissett A, et al. Among authors: hort j. J Oral Rehabil. 2007 Aug;34(8):572-82. doi: 10.1111/j.1365-2842.2007.01756.x. J Oral Rehabil. 2007. PMID: 17650167
Characterisation of chocolate eating behaviour.
Carvalho-da-Silva AM, Van Damme I, Wolf B, Hort J. Carvalho-da-Silva AM, et al. Among authors: hort j. Physiol Behav. 2011 Oct 24;104(5):929-33. doi: 10.1016/j.physbeh.2011.06.001. Epub 2011 Jun 12. Physiol Behav. 2011. PMID: 21683729
Oral processing of two milk chocolate samples.
Carvalho-da-Silva AM, Van Damme I, Taylor W, Hort J, Wolf B. Carvalho-da-Silva AM, et al. Among authors: hort j. Food Funct. 2013 Feb 26;4(3):461-9. doi: 10.1039/c2fo30173c. Food Funct. 2013. PMID: 23254175
Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.
Yang N, Hort J, Linforth R, Brown K, Walsh S, Fisk ID. Yang N, et al. Among authors: hort j. Food Chem. 2013 Nov 15;141(2):1354-60. doi: 10.1016/j.foodchem.2013.03.084. Epub 2013 Apr 10. Food Chem. 2013. PMID: 23790924
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
Abson R, Gaddipati SR, Hort J, Mitchell JR, Wolf B, Hill SE. Abson R, et al. Among authors: hort j. Food Hydrocoll. 2014 Mar;35(100):85-90. doi: 10.1016/j.foodhyd.2013.04.018. Food Hydrocoll. 2014. PMID: 24591753 Free PMC article.
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