11. 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) ↗
12. Flavour distribution and release from gelatine-starch matrices. (March 2021) Authors: Su, Katy; Brunet, Marine; Festring, Daniel; Ayed, Charfedinne; Foster, Tim; Fisk, Ian Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Impact of capsaicin on aroma release and perception from flavoured solutions. (March 2021) Authors: Yang, Ni; Yang, Qian; Chen, Jianshe; Fisk, Ian Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 138(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. 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) ↗
15. Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review. Issue 15 (17th November 2016) Authors: Soukoulis, Christos; Fisk, Ian Journal: Critical reviews in food science and nutrition Issue: Volume 56:Issue 15(2016) Page Start: 2543 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. 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) ↗
17. 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) ↗
18. Programmed emulsions for sodium reduction in emulsion based foods. Issue 5 (13th May 2015) Authors: Chiu, Natalie; Hewson, Louise; Fisk, Ian; Wolf, Bettina Journal: Food & function Issue: Volume 6:Issue 5(2015) Page Start: 1428 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. 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) ↗
20. Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. (30th August 2021) Authors: Su, Katy; Festring, Daniel; Ayed, Charfedinne; Yang, Qian; Sturrock, Craig J.; Linforth, Robert; Foster, Tim; Fisk, Ian Journal: Food chemistry Issue: Volume 354(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗