Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity von Gan, Heng Hui, Yan, Bingnan, Linforth, Robert S.T., Fisk, Ian D.

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Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol von Sun, Zhenchun, Yang, Ni, Liu, Chujiao, Linforth, Robert S.T., Zhang, Xiaoming, Fisk, Ian D.

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oxidative stress response of a lager brewing yeast strain during industrial propagation and fermentation von Gibson, Brian R, Lawrence, Stephen J, Boulton, Chris A, Box, Wendy G, Graham, Neil S, Linforth, Robert S.T, Smart, Katherine A

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Volatile emission by contest losers revealed by real-time chemical analysis von Goubault, M, Batchelor, T.P, Linforth, R.S.T, Taylor, A.J, Hardy, I.C.W

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Effects of Ethanol and Long-Chain Ethyl Ester Concentrations on Volatile Partitioning in a Whisky Model System von Boothroyd, Emily L, Linforth, Robert S. T, Cook, David J

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Aroma Release from Wines under Dynamic Conditions von Tsachaki, Maroussa, Linforth, Robert S. T, Taylor, Andrew J

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Genetic and environmental influences on the cuticular hydrocarbon profiles of Goniozus wasps von Khidr, Sahand K., Linforth, Robert S.T., Hardy, Ian C.W.

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Volatile profile of Stilton cheeses: Differences between zones within a cheese and dairies von Gkatzionis, Konstantinos, Linforth, Robert S.T., Dodd, Christine E.R.

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Oral Shear Stress Predicts Flavour Perception in Viscous Solutions von Cook, David J., Hollowood, Tracey A., Linforth, Robert S.T., Taylor, Andrew J.

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Effects of Hydrocolloid Thickeners on the Perception of Savory Flavors von Cook, David J, Linforth, Robert S. T, Taylor, Andrew J

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Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation von Gibson, Brian R, Boulton, Chris A, Box, Wendy G, Graham, Neil S, Lawrence, Stephen J, Linforth, Robert S.T, Smart, Katherine A

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Feasibility of reformulating flavours between food products using in vivo aroma comparisons von Yang, Nicole, Linforth, Robert S.T, Walsh, Stuart, Brown, Keith, Hort, Joanne, Taylor, Andrew J

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Volatile chemical release by bethylid wasps: identity, phylogeny, anatomy and behaviour von GOUBAULT, MARLÈNE, BATCHELOR, TIM P, ROMANI, ROBERTO, LINFORTH, ROBERT S.T, FRITZSCHE, MATTHIAS, FRANCKE, WITTKO, HARDY, IAN C.W

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Flavour generation during commercial barley and malt roasting operations: A time course study von Yahya, Hafiza, Linforth, Robert S.T., Cook, David J.

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Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese von Mugampoza, Diriisa, Gkatzionis, Konstantinos, Linforth, Robert S.T., Dodd, Christine E.R.

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Perception of taste intensity in solutions of random-coil polysaccharides above and below c von Cook, David J, Hollowood, Tracey A, Linforth, Robert S.T, Taylor, Andrew J

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Volatile Release from Liquids: A Comparison of In Vivo APCI-MS, In-mouth Headspace Trapping and In vitro Mouth Model Data von Rabe, Swen, Linforth, Robert S.T., Krings, Ulrich, Taylor, Andrew J., Berger, Ralf G.

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Food flavour technology von Taylor, A. J. (Andrew John), Linforth, Robert S. T

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Diversity and activities of yeasts from different parts of a Stilton cheese von Gkatzionis, Konstantinos, Yunita, Dewi, Linforth, Robert S.T., Dickinson, Matthew, Dodd, Christine E.R.

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Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models von Price, Elliott J., Linforth, Robert S.T., Dodd, Christine E.R., Phillips, Carol A., Hewson, Louise, Hort, Joanne, Gkatzionis, Konstantinos

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