Influence of mastication and saliva on aroma release in a model mouth system von van Ruth, S.M, Roozen, J.P

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Effect of plant extracts on the oxidative stability of sunflower oil and emulsion von Abdalla, Ahmed E, Roozen, Jacques P

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Protein–flavour interactions in relation to development of novel protein foods von Heng, Lynn, van Koningsveld, G.A, Gruppen, H, van Boekel, M.A.J.S, Vincken, J.-P, Roozen, J.P, Voragen, A.G.J

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Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecane von Roozen, J.P., Frankel, E.N., Kinsella, J.E.

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Combined gas chromatography and sniffing port analysis of volatile compounds of mineral water packed in polyethylene laminated packages von Linssen, J.P.H., Janssens, J.L.G.M., Roozen, J.P., Posthumus, M.A.

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Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified triolein and vegetable oils von Roozen, J.P., Frankel, E.N., Kinsella, J.E.

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Gas chromatography/sniffing port analysis evaluated for aroma release from rehydrated French beans ( Phaseolus vulgaris) von van Ruth, S.M., Roozen, J.P., Cozijnsen, J.L.

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Modeling Flavor Release from Aqueous Sucrose Solutions, Using Mass Transfer and Partition Coefficients von Nahon, Denise F, Harrison, Marcus, Roozen, Jacques P

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Effects of Types I, II and III antioxidants on phospholipid oxidation in a meat model for warmed over flavour von Roozen, J.P.

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Flavor Release from Mixtures of Sodium Cyclamate, Sucrose, and an Orange Aroma von Nahon, Denise F, Navarro y Koren, Peter A, Roozen, Jacques P, Posthumus, Maarten A

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Absorption of flavour compounds by packaging material: Drink yoghurts in polyethylene bottles von Linssen, J.P.H., Verheul, A., Roozen, J.P., Posthumus, M.A.

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Sensory evaluation of character impact components in an apple model mixture von BULT, Johannes H, SCHIFFERSTEIN, Hendrik N. J, ROOZEN, Jacques P, DALMAU, Estanislau, VORAGEN, Boronat Alphons G. J, KROEZE, Jan H. A

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The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings von ABDALLA, Ahmed E, ROOZEN, Jacques P

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Volatile composition of white bread using enzyme active soya flour as improver von Luning, P.A., Roozen, J.P., Moëst, R.A.F.J., Posthumus, M.A.

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Composition of Essential Oil of Costmary [Balsamita major (L.) Desf.] at Different Growth Phases von Bylaitė, Eglė, Venskutonis, Rimantas, Roozen, Jacques P, Posthumus, Maarten A

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Gas Chromatography, Mass Spectrometry, and Sniffing Port Analyses of Volatile Compounds of Fresh Bell Peppers (Capsicum annuum) at Different Ripening Stages von Luning, Pieternel A, de Rijk, Theo, Wichers, Harry J, Roozen, Jacques P

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Gas chromatography/sniffing port analysis and sensory evaluation of commercially dried bell peppers ( Capsicum annuum) after rehydration von van Ruth, Saskia M., Roozen, Jacques P.

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Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems von Odake, S. (Wageningen Agricultural Univ. (Netherlands)), Roozen, J.P, Burger, J.J

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Antioxidant activity of 1,4-dihydropyridine derivatives in β-carotene-methyl linoleate, sunflower oil and emulsions von Abdalla, A.E, Tirzite, D, Tirzitis, G, Roozen, J.P

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Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions von Ruth, S.M. van, Roozen, J.P

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