A principal odor map unifies diverse tasks in olfactory perception von Lee, Brian K, Mayhew, Emily J, Sanchez-Lengeling, Benjamin, Wei, Jennifer N, Qian, Wesley W, Little, Kelsie A, Andres, Matthew, Nguyen, Britney B, Moloy, Theresa, Yasonik, Jacob, Parker, Jane K, Gerkin, Richard C, Mainland, Joel D, Wiltschko, Alexander B

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Prevalence and correlates of parosmia and phantosmia among smell disorders von Pellegrino, Robert, Mainland, Joel D, Kelly, Christine E, Parker, Jane K, Hummel, Thomas

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Characterization of cooked cheese flavor: Volatile components von Sullivan, Rosa C., Makinwa, Fiyinfolu, Fagan, Colette C., Parker, Jane K.

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Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines von Yeo, Huiqi, Balagiannis, Dimitrios P., Koek, Jean H., Parker, Jane K.

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Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants von Chen, De‐Wei, Balagiannis, Dimitrios P, Parker, Jane K

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Insights into the molecular triggers of parosmia based on gas chromatography olfactometry von Parker, Jane K., Kelly, Christine E., Gane, Simon B.

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Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor von Parker, Jane K, Lignou, Stella, Shankland, Kenneth, Kurwie, Phillipa, Griffiths, Huw D, Baines, David A

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Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception von Parker, Jane K, Methven, Lisa, Pellegrino, Robert, Smith, Barry C, Gane, Simon, Kelly, Christine E

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Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries von Parker, Jane K, Balagiannis, Dimitrios P, Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L, Mottram, Donald S

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Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate von Stewart, Ashleigh, Grandison, Alistair S, Ryan, Angela, Festring, Daniel, Methven, Lisa, Parker, Jane K

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Patients' Perspectives on Qualitative Olfactory Dysfunction: Thematic Analysis of Social Media Posts von Parker, Jane K, Kelly, Christine E, Smith, Barry C, Kirkwood, Aidan F, Hopkins, Claire, Gane, Simon

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Use of egg yolk phospholipids to generate chicken meat odorants von Chen, De-Wei, Balagiannis, Dimitrios P., Parker, Jane K.

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Characterisation of Cooked Cheese Flavour: Non-Volatile Components von Sullivan, Rosa C, Nottage, Samantha, Makinwa, Fiyinfolu, Oruna-Concha, Maria Jose, Fagan, Colette C, Parker, Jane K

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Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix von Kocadağlı, Tolgahan, Methven, Lisa, Kant, Avinash, Parker, Jane K.

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Oral care product formulations, properties and challenges von Aspinall, Sam R., Parker, Jane K., Khutoryanskiy, Vitaliy V.

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Mucoadhesive polysaccharides modulate sodium retention, release and taste perception von Cook, Sarah L., Woods, Samuel, Methven, Lisa, Parker, Jane K., Khutoryanskiy, Vitaliy V.

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Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor von Piornos, José A, Balagiannis, Dimitrios P, Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K

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Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt von Piornos, José A., Balagiannis, Dimitris P., Koussissi, Elisabeth, Bekkers, August, Vissenaekens, Johan, Brouwer, Eric, Parker, Jane K.

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Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon (Salmo salar) von Methven, Lisa, Tsoukka, Maria, Oruna-Concha, Maria Jose, Parker, Jane K, Mottram, Donald S

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Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating von Göncüoğlu Taş, Neslihan, Kocadağlı, Tolgahan, Balagiannis, Dimitrios P., Gökmen, Vural, Parker, Jane K.

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