Sensory Properties of Virgin Olive Oil Polyphenols:  Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency von Andrewes, Paul, Busch, Johanneke L. H. C, de Joode, Teun, Groenewegen, Anneke, Alexandre, Helene

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Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception von Busch, Johanneke L.H.C., Tournier, Carole, Knoop, Janine E., Kooyman, Gonnie, Smit, Gerrit

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The cortical response to the oral perception of fat emulsions and the effect of taster status von Eldeghaidy, Sally, Marciani, Luca, McGlone, Francis, Hollowood, Tracey, Hort, Joanne, Head, Kay, Taylor, Andrew J, Busch, Johanneke, Spiller, Robin C, Gowland, Penny A, Francis, Susan T

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Biosensor Measurements of Polar Phenolics for the Assessment of the Bitterness and Pungency of Virgin Olive Oil von Busch, Johanneke L. H. C, Hrncirik, Karel, Bulukin, Emily, Boucon, Claire, Mascini, Marco

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Using cross-modal interactions to counterbalance salt reduction in solid foods von Lawrence, Génica, Salles, Christian, Palicki, Olivier, Septier, Chantal, Busch, Johanneke, Thomas-Danguin, Thierry

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Odour–taste interactions: A way to enhance saltiness in low-salt content solutions von Lawrence, G., Salles, C., Septier, C., Busch, J., Thomas-Danguin, T.

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Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat von Eldeghaidy, Sally, Marciani, Luca, Hort, Joanne, Hollowood, Tracey, Singh, Gulzar, Bush, Debbie, Foster, Tim, Taylor, Andy J, Busch, Johanneke, Spiller, Robin C, Gowland, Penny A, Francis, Susan T

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Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain’s Response to Fat123 von Eldeghaidy, Sally, Marciani, Luca, Hort, Joanne, Hollowood, Tracey, Singh, Gulzar, Bush, Debbie, Foster, Tim, Taylor, Andy J, Busch, Johanneke, Spiller, Robin C, Gowland, Penny A, Francis, Susan T

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Characterisation of oxidised 7Fe dicluster ferredoxins with NMR spectroscopy von Hannan, J P, Busch, J L, Breton, J, James, R, Thomson, A J, Moore, G R, Davy, S L

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Modelling sweetness and texture perception in model emulsion systems von Hollowood, Tracey, Bayarri, Sara, Marciani, Luca, Busch, Johanneke, Francis, Susan, Spiller, Robin, Taylor, Andrew, Hort, Joanne

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Expression in Escherichia coli and characterization of a reconstituted recombinant 7Fe ferredoxin from Desulfovibrio africanus von Busch, J L, Breton, J L, Bartlett, B M, James, R, Hatchikian, E C, Thomson, A J

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Building a Tree of Knowledge: Analysis of Bitter Molecules von Rodgers, Sarah, Busch, Johanneke, Peters, Hans, Christ-Hazelhof, Elly

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Effect of viscosity, sodium caseinate and oil on bitterness perception of olive oil phenolics von Pripp, Are Hugo, Busch, Johanneke, Vreeker, Rob

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Does Fat Alter the Cortical Response to Flavor? von Eldeghaidy, Sally, Hollowood, Tracey, Marciani, Luca, Head, Kay, Busch, Johanneke, Taylor, Andrew J., Foster, Tim J., Spiller, Robin C., Gowland, Penny A., Francis, Sue, Hort, Joanne

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Slow formation of [3Fe–4S] 1+ clusters in mutant forms of Desulfovibrio africanus ferredoxin III von Hannan, Jonathan P., Busch, Johanneke L.H., James, Richard, Thomson, Andrew J., Moore, Geoffrey R., Davy, Sharon L.

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Ferredoxin III of Desulfovibrio africanus: sequencing of the native gene and characterization of a histidine-tagged form von BUSCH, Johanneke L. H., BRETON, Jacques L., DAVY, Sharon L., JAMES, Richard, MOORE, Geoffrey R., ARMSTRONG, Fraser A., THOMSON, Andrew J.

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Ferredoxin III of Desulfovibrio africanus: sequencing of the native gene and characterization of a histidine-tagged form von Busch, J L, Breton, J L, Davy, S L, James, R, Moore, G R, Armstrong, F A, Thomson, A J

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Slow formation of [3Fe-4S](1+) clusters in mutant forms of Desulfovibrio africanus ferredoxin III von Hannan, J P, Busch, J L, James, R, Thomson, A J, Moore, G R, Davy, S L

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[3Fe-4S] <--> [4Fe-4S] cluster interconversion in Desulfovibrio africanus ferredoxin III: properties of an Asp14 --> Cys mutant von Busch, J L, Breton, J L, Bartlett, B M, Armstrong, F A, James, R, Thomson, A J

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