Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions von Roberts, Deborah D, Elmore, J. Stephen, Langley, Keith R, Bakker, Johanna

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Mechanical and optical assessment of the ripening of tomato fruit with reduced polygalacturonase activity von Langley, K.R, Martin, A, Stenning, R, Murray, A.J, Hobson, G.E, Schuch, W.W, Bird, C.R

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Novel Vessel for the Measurement of Dynamic Flavor Release in Real Time from Liquid Foods von Elmore, J. Stephen, Langley, Keith R

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High pressure effects on emulsifying behavior of whey protein concentrate von Galazka, V.B. (Univ. of Reading, Whiteknights, Reading, U.K.), Ledward, D.A, Dickinson, E, Langley, K.R

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Sensory Assessment of Fat Content: Effect of Emulsion and Subject Characteristics von Mela, David J., Langley, Keith R., Martin, Alan

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JAW MOVEMENT DURING MASTICATION OF FIBROUS AND NONFIBROUS COMPOSITE FOODS BY ADULT SUBJECTS von LANGLEY, KEITH R., MARSHALL, RICHARD J.

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Insight into consumers' assessments of biscuit texture based on mastication analysis: hardness versus crunchiness von Brown, W.E. (Institute of Food Research, Reading, UK.), Langley, K.R, Braxton, D

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Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat von Brown, Wendy E., Langley, Keith R., Mioche, Laurence, Marie, Sue, Gérault, Stéphane, Braxton, Denise

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CHARACTERISATION OF PATTERNS OF CHEWING BEHAVIOUR IN HUMAN SUBJECTS AND THEIR INFLUENCE ON TEXTURE PERCEPTION von BROWN, WENDY E., LANGLEY, KEITH R., MARTIN, ALAN, MacFie, HALLIDAY J.H.

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Flavour release of diacetyl from water, sunflower oil and emulsions in model systems von Salvador, Desamparados, Bakker, Johanna, Langley, Keith R., Potjewijd, Rinske, Martin, Alan, Elmore, J.Stephen

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COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE-MATRIX INTERACTION von LANGLEY, KEITH R., GREEN, MARGARET L.

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No effect of oral or sample temperature on sensory assessment of fat content von Mela, David J., Langley, Keith R., Martin, Alan

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Functional aspects of particle-matrix interactions in composite foods von Langley, Keith R.

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Comparison of optical and physical measurements with sensory assessment of the ripeness of tomato fruit Lycopersicon esculentum von Hetherington, Mandy J., Martin, Alan, MacDougall, Douglas B., Langley, Keith R., Bratchell, Nick

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Ferrotoroidic ground state in a heterometallic {CrIIIDyIII6} complex displaying slow magnetic relaxation von Vignesh, Kuduva R., Soncini, Alessandro, Langley, Stuart K., Wernsdorfer, Wolfgang, Murray, Keith S., Rajaraman, Gopalan

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Exploring the Influence of Diamagnetic Ions on the Mechanism of Magnetization Relaxation in {CoIII 2LnIII 2} (Ln = Dy, Tb, Ho) “Butterfly” Complexes von Vignesh, Kuduva R, Langley, Stuart K, Murray, Keith S, Rajaraman, Gopalan

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ELECTRO-PNEUMATIC BRAKE SYSTEMS von LANGLEY, KEITH WILLIAM, MR

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Quenching the Quantum Tunneling of Magnetization in Heterometallic Octanuclear {TMIII4DyIII4} (TM=Co and Cr) Single‐Molecule Magnets by Modification of the Bridging Ligands and Enh... von Vignesh, Kuduva R., Langley, Stuart K., Murray, Keith S., Rajaraman, Gopalan

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Electro-pneumatic brake systems von LANGLEY, KEITH WILLIAM, MR

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Slow Magnetic Relaxation and Single‐Molecule Toroidal Behaviour in a Family of Heptanuclear {CrIIILnIII6} (Ln=Tb, Ho, Er) Complexes von Vignesh, Kuduva R., Langley, Stuart K., Swain, Abinash, Moubaraki, Boujemaa, Damjanović, Marko, Wernsdorfer, Wolfgang, Rajaraman, Gopalan, Murray, Keith S.

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