Genetic improvement of tomato by targeted control of fruit softening

Natalie H. Chapman, Rebecca A. Smith, Mervin Poole, +25

Nature Biotechnology

BiologyPlant GeneticsFruit SofteningGeneticsGenetic Engineering +8

Determination of volatile marker compounds of common coffee roast defects

Ni Yang, Chujiao Liu, Xingkun Liu, +3

Food Chemistry

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

Davide Giacalone, Tina Kreuzfeldt Degn, Ni Yang, +3

Food Quality and Preference

Food QualitySensory CharacterizationConsumer PerceptionSensory ScienceAroma Composition

Modifying Robusta coffee aroma by green bean chemical pre-treatment

Chujiao Liu, Qian Yang, Robert Linforth, +2

Food Chemistry

Food ChemistryRobusta CoffeeTanninFood AnalysisGreen Robusta Beans +10

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Chujiao Liu, Ni Yang, Qian Yang, +3

Food Chemistry

Food ChemistryHealth SciencesFlavoromicsGreen Coffee BeanRobusta Coffee Aroma +1

The role of phenolic compounds on olive oil aroma release

Alessandro Genovese, Ni Yang, Robert Linforth, +2

Food Research International

Food ChemistryPhytochemicalPhenolic CompoundsPolyphenolics

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

Yiru Zhang, Ni Yang, Rupert G. Fray, +4

Journal of Cereal Science

Food ChemistryVolatile Aroma CompoundsGas ChromatographyFood AnalysisMass Spectrometry +7

Acute changes to breast milk composition following consumption of high‐fat and high‐sugar meals

E. Stacy Ward, Ni Yang, Beverly S. Mühlhäusler, +4

Maternal and Child Nutrition

Impact of capsaicin on aroma release: in vitro and in vivo analysis

Ni Yang, Cassia Galves, Ana Carolina Racioni Goncalves, +2

Food Research International

Impact of capsaicin on aroma release and perception from flavoured solutions

Ni Yang, Qian Yang, Jianshe Chen, +1

LWT

Food ChemistryHealth SciencesFood AnalysisMg/l CapsaicinSensory Science +8