Andrew Taylor to Volatilization
This is a "connection" page, showing publications Andrew Taylor has written about Volatilization.
Connection Strength
0.575
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Tsachaki M, Linforth RS, Taylor AJ. Aroma release from wines under dynamic conditions. J Agric Food Chem. 2009 Aug 12; 57(15):6976-81.
Score: 0.088
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Tsachaki M, Gady AL, Kalopesas M, Linforth RS, Ath?s V, Marin M, Taylor AJ. Effect of ethanol, temperature, and gas flow rate on volatile release from aqueous solutions under dynamic headspace dilution conditions. J Agric Food Chem. 2008 Jul 09; 56(13):5308-15.
Score: 0.081
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Wright J, Wulfert F, Hort J, Taylor AJ. Effect of preparation conditions on release of selected volatiles in tea headspace. J Agric Food Chem. 2007 Feb 21; 55(4):1445-53.
Score: 0.073
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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: 0.067
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Dimelow CP, Linforth RS, Taylor AJ. Model studies on retention of added volatiles during breadcrumb production. J Agric Food Chem. 2005 May 04; 53(9):3572-6.
Score: 0.065
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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: 0.060
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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: 0.054
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Carey ME, Asquith T, Linforth RS, Taylor AJ. Modeling the partition of volatile aroma compounds from a cloud emulsion. J Agric Food Chem. 2002 Mar 27; 50(7):1985-90.
Score: 0.053
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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: 0.019
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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: 0.015