Robert Linforth
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View article: Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing
Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing Open
Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attri…
View article: The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits Open
Salt is included in many foods which consumers do not regard as salty. This "hidden-salt" may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscu…
View article: Impact of Water-soluble Precursors Leaching from Green Beans on Aroma Generation during Coffee Roasting
Impact of Water-soluble Precursors Leaching from Green Beans on Aroma Generation during Coffee Roasting Open
In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water so…
View article: Can flavour enhancement modulate appetite and food intake in women?
Can flavour enhancement modulate appetite and food intake in women? Open
Food flavour might be helpful for weight management by regulating appetite sensation and food intake. This chapter investigated whether the enhancement of flavour intensity or flavour complexity can modulate appetite sensation and food int…
View article: A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis
A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis Open
Gluten free, dough rheology, dilution effect, response surface method, principal component analysis.
View article: Dynamic Aroma Release from Complex Food Emulsions
Dynamic Aroma Release from Complex Food Emulsions Open
In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a…
View article: Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (<scp>APCI</scp>‐<scp>MS</scp>)
Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (<span>APCI</span>‐<span>MS</span>) Open
Summary The aim of this study was to use gas chromatography‐mass spectrometry ( GC ‐ MS ) and APCI ‐ MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honey were marked by GC ‐ MS…
View article: Canopy and Ear Traits Associated With Avoidance of Fusarium Head Blight in Wheat
Canopy and Ear Traits Associated With Avoidance of Fusarium Head Blight in Wheat Open
Doubled haploid and elite wheat genotypes were ground inoculated in three field experiments and head spray inoculated in two glasshouse experiments, using mixed Fusarium and Microdochium species, to identify crop canopy and ear traits asso…
View article: Investigating the oronasal contributions to metallic perception
Investigating the oronasal contributions to metallic perception Open
Metallic taints elicited when consuming food can be unpleasant for the consumer and are therefore problematic to food manufacturers. Although metallic has been proposed as a taste in the past, evidence remains inconclusive. This study inve…
View article: The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized
The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized Open
Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybea…
View article: Sodium ion interaction with psyllium husk (Plantago sp.)
Sodium ion interaction with psyllium husk (Plantago sp.) Open
The nature of and factors effecting sodium interaction with psyllium were investigated in vitro. The feasibility of use of psyllium husk to reduce the bioavailable fraction of ingested sodium is demonstrated.
View article: Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting
Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting Open
This non-invasive LC-MS-based metabolite footprinting revealed significant metabolic changes during mesenchymal stem cell (MSC) differentiation.
View article: Hop proanthocyanidins for the fining of beer
Hop proanthocyanidins for the fining of beer Open
Fining agents are used in the clarification of beers; they help to reduce the time required to sediment suspended yeast cells and ensure the clarity and colloidal stability of beer. Following an adventitious observation during dry-hopping …
View article: Sharing a Host Plant (Wheat [Triticum aestivum]) Increases the Fitness of Fusarium graminearum and the Severity of Fusarium Head Blight but Reduces the Fitness of Grain Aphids (Sitobion avenae)
Sharing a Host Plant (Wheat [Triticum aestivum]) Increases the Fitness of Fusarium graminearum and the Severity of Fusarium Head Blight but Reduces the Fitness of Grain Aphids (Sitobion avenae) Open
We hypothesized that interactions between fusarium head blight-causing pathogens and herbivores are likely to occur because they share wheat as a host plant. Our aim was to investigate the interactions between the grain aphid, Sitobion ave…