受强制性开放获取政策约束的文章 - Ni Yang (Nicole)了解详情
无法在其他位置公开访问的文章：1 篇
Oyster Mushroom Growth Stage Identification: An Exploration of Computer Vision Technologies
L Guo, WE Zhang, W Chen, N Yang, Q Nguyen, TD Vo
Australasian Joint Conference on Artificial Intelligence, 67-78, 2023
强制性开放获取政策： Australian Research Council
可在其他位置公开访问的文章：25 篇
Genetic improvement of tomato by targeted control of fruit softening
S Uluisik, NH Chapman, R Smith, M Poole, G Adams, RB Gillis, ...
Nature biotechnology 34 (9), 950-952, 2016
强制性开放获取政策： US National Science Foundation, UK Biotechnology and Biological Sciences …
Determination of volatile marker compounds of common coffee roast defects
N Yang, C Liu, X Liu, TK Degn, M Munchow, I Fisk
Food Chemistry 211, 206-214, 2016
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
Modifying Robusta coffee aroma by green bean chemical pre-treatment
C Liu, Q Yang, R Linforth, ID Fisk, N Yang
Food chemistry 272, 251-257, 2019
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
C Liu, N Yang, Q Yang, C Ayed, R Linforth, ID Fisk
Food chemistry 281, 8-17, 2019
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry
Y Zhang, N Yang, RG Fray, I Fisk, C Liu, H Li, Y Han
Journal of Cereal Science 82, 8-15, 2018
强制性开放获取政策： 国家自然科学基金委员会
Impact of capsaicin on aroma release: in vitro and in vivo analysis
N Yang, C Galves, ACR Goncalves, J Chen, I Fisk
Food Research International, 109197, 2020
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
Impact of capsaicin on aroma release and perception from flavoured solutions
N Yang, Q Yang, J Chen, I Fisk
LWT 138, 110613, 2021
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics
T Zhang, C Ayed, ID Fisk, T Pan, J Wang, N Yang, Q Sun
Food Chemistry 367, 130760, 2022
强制性开放获取政策： 国家自然科学基金委员会
Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol
Z Sun, H Cui, N Yang, C Ayed, X Zhang, ID Fisk
Food chemistry 322, 126754, 2020
强制性开放获取政策： 国家自然科学基金委员会, UK Biotechnology and Biological Sciences Research …
Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination
C Lv, L Lou, AC Mosca, X Wang, N Yang, J Chen
Food Hydrocolloids 102, 105578, 2020
强制性开放获取政策： 国家自然科学基金委员会
Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes
D Zhang, N Yang, ID Fisk, J Li, Y Liu, W Wang
Food Chemistry 371, 131165, 2022
强制性开放获取政策： 国家自然科学基金委员会
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS
A Genovese, N Caporaso, V di Bari, N Yang, I Fisk
Food Research International 126, 108686, 2019
强制性开放获取政策： UK Engineering and Physical Sciences Research Council
Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing
S Lester, L Cornacchia, C Corbier, MA Taylor, C Ayed, N Yang, M Lim, ...
Scientific Reports 11 (1), 16518, 2021
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins
V Dinu, T MacCalman, N Yang, GG Adams, GE Yakubov, SE Harding, ...
European Biophysics Journal 49, 799-808, 2020
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council, UK Engineering …
Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol
Z Sun, N Yang, C Liu, RST Linforth, X Zhang, ID Fisk
Food chemistry 295, 449-455, 2019
强制性开放获取政策： 国家自然科学基金委员会, UK Biotechnology and Biological Sciences Research …
Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds
T Zhang, L Lu, N Yang, ID Fisk, W Wei, L Wang, J Li, Q Sun, R Zeng
Food Control 153, 109930, 2023
强制性开放获取政策： 国家自然科学基金委员会, UK Biotechnology and Biological Sciences Research …
The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems
X Hu, C Ayed, J Chen, I Fisk, N Yang
Food Chemistry 386, 132824, 2022
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review
A Kirkwood, I Fisk, C Ayed, Y Xu, N Yang
International Journal of Food Science & Technology 58 (10), 4921-4930, 2023
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans
S Xu, Y Liu, Z Sun, G Chen, F Ma, N Yang, E de Melo Virginio Filho, ...
Frontiers in Nutrition 10, 1198802, 2023
强制性开放获取政策： UK Biotechnology and Biological Sciences Research Council
出版信息和资助信息由计算机程序自动确定