Jan Cozijnsen

Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 1. Flavour release in the mouth and in three mouth model systems

Saskia M. van Ruth, J.P. Roozen, Jan Cozijnsen · Food Chemistry · 1995 · 67 citations · Full text

Food Chemistry, Volatile Compounds, Flavoromics +8

Changes in flavour release from rehydrated: Diced bell peppers (<i>Capsicum annuum</i>) by artificial saliva components in three mouth model systems

Saskia M. van Ruth, J.P. Roozen, Jan Cozijnsen · Journal of the Science of Food and Agriculture · 1995 · 59 citations

Artificial Saliva Components, Flavoromics, Food Analysis +21

Comparison of dynamic headspace mouth model systems for flavour release from rehydrated bell pepper cuttings.

Saskia M. van Ruth, J.P. Roozen, Jan Cozijnsen · Socio-Environmental Systems Modeling · 1994 · 50 citations · Full text

Flavour Release, Food Processing, Food Quality +3

Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation

Saskia M. van Ruth, J.P. Roozen, Jan Cozijnsen et al. · Food Chemistry · 1995 · 46 citations

Food Chemistry, Volatile Compounds, Health Sciences +8

Chufa (<i>cyperus esculentus</i>): A new source of dietary fibre

J.P.H. Linssen, Jan Cozijnsen, W. Pilnik · Journal of the Science of Food and Agriculture · 1989 · 41 citations

Nutrition, Abstract Chufa, Botany +19