1. Determination of volatile marker compounds of common coffee roast defects. (15th November 2016) Authors: Yang, Ni; Liu, Chujiao; Liu, Xingkun; Degn, Tina Kreuzfeldt; Munchow, Morten; Fisk, Ian Journal: Food chemistry Issue: Volume 211(2016) Page Start: 206 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (APCI‐MS). (29th May 2019) Authors: ElMasry, Gamal; Morsy, Noha; Al‐Rejaie, Salim; Ayed, Charfedinne; Linforth, Robert; Fisk, Ian Journal: International journal of food science & technology Issue: Volume 54:Number 11(2019) Page Start: 2983 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. (December 2019) Authors: Genovese, Alessandro; Caporaso, Nicola; di Bari, Vincenzo; Yang, Ni; Fisk, Ian Journal: Food research international Issue: Volume 126(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The fifth international conference on Food Oral Processing, University of Nottingham, July 2018. Issue 3 (2nd June 2019) Authors: Wolf, Bettina; Fisk, Ian; Rosenthal, Andrew; Chen, Jianshe Journal: Journal of texture studies Issue: Volume 50:Issue 3(2019) Page Start: 193 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices. (1st September 2020) Authors: Delgado, Lidia; Parker, Mango; Fisk, Ian; Paradisi, Francesca Journal: Food chemistry Issue: Volume 323(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of capsaicin on aroma release: in vitro and in vivo analysis. (July 2020) Authors: Yang, Ni; Galves, Cassia; Racioni Goncalves, Ana Carolina; Chen, Jianshe; Fisk, Ian Journal: Food research international Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing. (30th January 2022) Authors: Dong, Meng; Zhang, Yu-Ying; Huang, Xu-Hui; Xin, Ran; Dong, Xiu-Ping; Konno, Kunihiko; Zhu, Bei-Wei; Fisk, Ian; Qin, Lei Journal: Food chemistry Issue: Volume 368(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Microfluidic encapsulation for controlled release and its potential for nanofertilisers. (13th September 2021) Authors: Le, Tu Nguyen Quang; Tran, Nam Nghiep; Escribà-Gelonch, Marc; Serra, Christophe A.; Fisk, Ian; McClements, David Julian; Hessel, Volker Journal: Chemical Society reviews Issue: Volume 50:Number 21(2021) Page Start: 11979 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Age group determines the acceptability of protein derived off-flavour. (July 2021) Authors: Lester, Sophie; Cornacchia, Leonardo; Corbier, Camille; Hurst, Katherine; Ayed, Charfedinne; Taylor, Moira A.; Fisk, Ian Journal: Food quality and preference Issue: Volume 91(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. (30th August 2022) Authors: Hu, Xiaoxue; Ayed, Charfedinne; Chen, Jianshe; Fisk, Ian; Yang, Ni Journal: Food chemistry Issue: Volume 386(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗