Andrew Taylor to Taste
This is a "connection" page, showing publications Andrew Taylor has written about Taste.
Connection Strength
3.632
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Taylor AJ, Beauchamp JD, Briand L, Heer M, Hummel T, Margot C, McGrane S, Pieters S, Pittia P, Spence C. Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? Compr Rev Food Sci Food Saf. 2020 11; 19(6):3439-3475.
Score: 0.736
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Linforth R, Cabannes M, Hewson L, Yang N, Taylor A. Effect of fat content on flavor delivery during consumption: an in vivo model. J Agric Food Chem. 2010 Jun 09; 58(11):6905-11.
Score: 0.361
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Pfeiffer JC, Hort J, Hollowood TA, Taylor AJ. Taste-aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions. Percept Psychophys. 2006 Feb; 68(2):216-27.
Score: 0.267
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Linforth RS, Blissett A, Taylor AJ. Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat products. J Agric Food Chem. 2005 Sep 07; 53(18):7217-21.
Score: 0.260
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Pfeiffer JC, Hollowood TA, Hort J, Taylor AJ. Temporal synchrony and integration of sub-threshold taste and smell signals. Chem Senses. 2005 Sep; 30(7):539-45.
Score: 0.258
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Kant A, Linforth RS, Hort J, Taylor AJ. Effect of beta-cyclodextrin on aroma release and flavor perception. J Agric Food Chem. 2004 Apr 07; 52(7):2028-35.
Score: 0.235
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Cook DJ, Linforth RS, Taylor AJ. Effects of hydrocolloid thickeners on the perception of savory flavors. J Agric Food Chem. 2003 May 07; 51(10):3067-72.
Score: 0.221
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Cook DJ, Hollowood TA, Linforth RS, Taylor AJ. Oral shear stress predicts flavour perception in viscous solutions. Chem Senses. 2003 Jan; 28(1):11-23.
Score: 0.216
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Turner JA, Linforth RS, Taylor AJ. Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry. J Agric Food Chem. 2002 Sep 11; 50(19):5400-5.
Score: 0.211
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Turner JA, Sivasundaram LR, Ottenhof MA, Farhat IA, Linforth RS, Taylor AJ. Monitoring chemical and physical changes during thermal flavor generation. J Agric Food Chem. 2002 Sep 11; 50(19):5406-11.
Score: 0.211
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Linforth R, Martin F, Carey M, Davidson J, Taylor AJ. Retronasal transport of aroma compounds. J Agric Food Chem. 2002 Feb 27; 50(5):1111-7.
Score: 0.203
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Eldeghaidy S, Marciani L, McGlone F, Hollowood T, Hort J, Head K, Taylor AJ, Busch J, Spiller RC, Gowland PA, Francis ST. The cortical response to the oral perception of fat emulsions and the effect of taster status. J Neurophysiol. 2011 May; 105(5):2572-81.
Score: 0.095
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Linforth RS, Pearson KS, Taylor AJ. In vivo flavor release from gelatin-sucrose gels containing droplets of flavor compounds. J Agric Food Chem. 2007 Sep 19; 55(19):7859-63.
Score: 0.074
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Bayarri S, Taylor AJ, Hort J. The role of fat in flavor perception: effect of partition and viscosity in model emulsions. J Agric Food Chem. 2006 Nov 15; 54(23):8862-8.
Score: 0.071
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Ferry AL, Mitchell JR, Hort J, Hill SE, Taylor AJ, Lagarrigue S, Vall?s-P?mies B. In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods. J Agric Food Chem. 2006 Nov 15; 54(23):8869-73.
Score: 0.071
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Tsachaki M, Linforth RS, Taylor AJ. Dynamic headspace analysis of the release of volatile organic compounds from ethanolic systems by direct APCI-MS. J Agric Food Chem. 2005 Oct 19; 53(21):8328-33.
Score: 0.065
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Rabe S, Linforth RS, Krings U, Taylor AJ, Berger RG. Volatile release from liquids: a comparison of in vivo APCI-MS, in-mouth headspace trapping and in vitro mouth model data. Chem Senses. 2004 Feb; 29(2):163-73.
Score: 0.058
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Friel EN, Wang M, Taylor AJ, Macrae EA. In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit. J Agric Food Chem. 2007 Aug 08; 55(16):6664-73.
Score: 0.018