Charfedinne Ayed - Concepedia

Author

Charfedinne Ayed

University of Nottingham

Also Known As

Ayed, Charfedinne, C. Ayed, Charfedinne Ayed

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

University of Nottingham The University of Adelaide Université de Bourgogne Shanghai Jiao Tong University Centre des Sciences du Goût et de l'Alimentation

About

Charfedinne Ayed is an author at University of Nottingham specializing in health sciences, food chemistry, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	538
2	Engineering	4	4	140
3	Medicine	3	3	70
4	Natural Sciences	2	2	34
5	Management	1	1	23

Charfedinne Ayed

Publications

960

Citations

H-Index

Page 1

	Year	Citations
Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (<i>Takifugu obscurus</i>) Ninglong Zhang, Charfedinne Ayed, Wenli Wang, Journal of Agricultural and Food Chemistry	2019	98
The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree Marilú Andrea Silva‐Espinoza, Charfedinne Ayed, Timothy J. Foster, Foods Food ChemistryNutritionHealthy DietBiomanufacturingFreeze-dried Orange Puree	2019	98
Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage Mohamed A. Gedi, Rhianna Briars, Charfedinne Ayed, Food Chemistry Food ChemistryChemical EngineeringShelf LifeEngineeringGreen Chemistry	2019	88
Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing Gilles Féron, Charfedinne Ayed, El Mostafa Qannari, PLoS ONE NutritionFood AnalysisStatistical Multiblock ApproachSensory ScienceBolus Spreadability	2014	76
Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean Chujiao Liu, Ni Yang, Qian Yang, Food Chemistry Food ChemistryHealth SciencesFlavoromicsGreen Coffee BeanRobusta Coffee Aroma	2018	76
Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams Charfedinne Ayed, Sara I.F.S. Martins, Ann‐Marie Williamson, Food Chemistry Food ChemistryNutritionSaliva ImpactIce CreamsFood Processing	2017	55
Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment Yang Luan, Bona Dai, Charfedinne Ayed, Food Chemistry Aquatic Food SystemMetabolic ProfilesCooked PufferfishAquaculturePhysiology	2019	45
Effect of cooking processes on tilapia aroma and potential umami perception Danni Zhang, Charfedinne Ayed, Ian D. Fisk, Food Science and Human Wellness	2022	35
Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines Gaëlle Arvisenet, Jordi Ballester, Charfedinne Ayed, Food Quality and Preference Food ChemistryAroma EnhancementFood AnalysisAcid CompositionSensory Science	2018	34
Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour Vlad Dinu, Azad Kilic, Qingqi Wang, npj Science of Food	2020	33

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