Characterization and Modulation of the Bitterness of Polymethoxyflavones Using Sensory and Receptor-Based Methods von Batenburg, A. Max, de Joode, Teun, Gouka, Robin J

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Sensory and Chemical Changes in Tomato Sauces during Storage von Landy, Pascale, Boucon, Claire, Kooyman, Gonnie M, Musters, Pieter A. D, Rosing, Ed A. E, de Joode, Teun, Laan, Jan, Haring, Peter G. M

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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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Potato derived flavour enhancing composition and method for the manufacture thereof von Cambeen, Alphonsus Henricus L, Batenburg, Amir Maximiliaan, De Joode, Teun

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POTATO DERIVED FLAVOUR ENHANCING COMPOSITION AND METHOD FOR THE MANUFACTURE THEREOF von BATENBURG AMIR MAXIMILIAAN, CAMBEEN ALPHONSUS HENRICUS LEONARDUS, DE JOODE TEUN

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POTATO DERIVED FLAVOUR ENHANCING COMPOSITION AND METHOD FOR THE MANUFACTURE THEREOF von CAMBEEN, Alphonsus Henricus Leonardus, DE JOODE, Teun, BATENBURG, Amir Maximiliaan

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POTATO DERIVED FLAVOUR ENHANCING COMPOSITION AND METHOD FOR THE MANUFACTURE THEREOF von DE JOODE, TEUN, BATENBURG, AMIR MAXIMILIAAN, CAMBEEN, ALPHONSUS HENRICUS LEONARDUS

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POTATO DERIVED FLAVOUR ENHANCING COMPOSITION AND METHOD FOR THE MANUFACTURE THEREOF von BATENBURG AMIR MAXIMILIAAN, CAMBEEN ALPHONSUS HENRICUS L, DE JOODE TEUN

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Potato derived flavour enhancing composition and method for the manufacture thereof von BATENBURG AMIR MAXIMILIAAN, CAMBEEN ALPHONSUS HENRICUS LEONARDUS, DE JOODE TEUN

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POTATO DERIVED FLAVOUR ENHANCING COMPOSITION AND METHOD FOR THE MANUFACTURE THEREOF von DE JOODE, TEUN, BATENBURG, AMIR MAXIMILIAAN, CAMBEEN, ALPHONSUS HENRICUS LEONARDUS

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