| 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 | 339 | 2016 |
| 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 | 182 | 2016 |
| Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception D Giacalone, TK Degn, N Yang, C Liu, I Fisk, M Münchow Food quality and preference 71, 463-474, 2019 | 132 | 2019 |
| 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 | 83 | 2019 |
| 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 | 75 | 2019 |
| The role of phenolic compounds on olive oil aroma release A Genovese, N Yang, R Linforth, R Sacchi, I Fisk Food Research International 112, 319-327, 2018 | 58 | 2018 |
| 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 | 39 | 2018 |
| 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 | 32 | 2020 |
| Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl) furfural, 2, 4-decadienal, 2, 4-heptadienal, structural parameters and sensory … N Yang, J Hort, R Linforth, K Brown, S Walsh, ID Fisk Food chemistry 141 (2), 1354-1360, 2013 | 30 | 2013 |
| Acute changes to breast milk composition following consumption of high-fat and high-sugar meals S Ward, E., Yang, N., Muhlhausler, B.S., Leghi, G.E, Netting, M.J., Elmes, M ... Maternal & Child Nutrition, e13168, 2021 | 29 | 2021 |
| Impact of capsaicin on aroma release and perception from flavoured solutions N Yang, Q Yang, J Chen, I Fisk LWT 138, 110613, 2021 | 28 | 2021 |
| Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC) N Yang, ID Fisk, R Linforth, K Brown, S Walsh, S Mooney, C Sturrock, ... European Food Research and Technology 235, 1083-1091, 2012 | 27 | 2012 |
| Effect of fat content on flavor delivery during consumption: an in vivo model R Linforth, M Cabannes, L Hewson, N Yang, A Taylor Journal of agricultural and food chemistry 58 (11), 6905-6911, 2010 | 26 | 2010 |
| Controlling salt and aroma perception through the inclusion of air fillers N Chiu, L Hewson, N Yang, R Linforth, I Fisk LWT-Food Science and Technology 63 (1), 65-70, 2015 | 24 | 2015 |
| 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 | 19 | 2020 |
| 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 | 17 | 2020 |
| Variation in aroma release between panellists consuming different types of confectionary N Blee, R Linforth, N Yang, K Brown, A Taylor Flavour and fragrance journal 26 (3), 186-191, 2011 | 17 | 2011 |
| 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 | 16 | 2019 |
| 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 | 15 | 2022 |
| Feasibility of reformulating flavours between food products using in vivo aroma comparisons N Yang, RST Linforth, S Walsh, K Brown, J Hort, AJ Taylor Flavour and fragrance journal 26 (2), 107-115, 2011 | 15 | 2011 |
Professor Ian FiskUniversity of Nottingham在 nottingham.ac.uk 的电子邮件经过验证
