C. Ayed

发表

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

El Mostafa Qannari, Elisabeth Guichard, Philippe Courcoux, 2014, PloS one.

An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

S. Harding, C. Ayed, Ian D Fisk, 2019, npj Science of Food.

Flavour distribution and release from gelatine-starch matrices

C. Ayed, Ian D Fisk, T. Foster, 2021, Food hydrocolloids.

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles

C. Ayed, Ian D Fisk, Qian Yang, 2021, Food chemistry: X.

Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS )

R. Linforth, G. ElMasry, C. Ayed, 2019, International Journal of Food Science & Technology.

Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

C. Ayed, E. Guichard, I. Andriot, 2014 .

Proposed alternative phase ratio variation method for the calculation of liquid-vapour partition coefficients of volatiles.

C. Ayed, E. Guichard, Sandy Pagès-Hélary, 2012, Journal of chromatography. A.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing

R. Linforth, C. Ayed, Ian D Fisk, 2021, Scientific Reports.

Effect of cooking processes on tilapia aroma and potential umami perception

C. Ayed, Ian D Fisk, Danni Zhang, 2022, Food Science and Human Wellness.

Age group determines the acceptability of protein derived off-flavour

C. Ayed, Ian D Fisk, K. Hurst, 2021, Food quality and preference.

An on-line study about consumers’ perception and purchasing behavior toward umami seasonings in China

C. Ayed, Bei Li, Yuan Liu, 2020 .

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish ( Takifugu obscurus).

C. Ayed, Wenli Wang, Yuan Liu, 2019, Journal of agricultural and food chemistry.

Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder

N. Martínez‐Navarrete, C. Ayed, M. Camacho, 2021, Food Biophysics.

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release

S. Harding, P. Gershkovich, C. Ayed, 2018, Scientific Reports.

Indium-mediated alkynylation of sugars: synthesis of C-glycosyl compounds bearing a protected amino alcohol moiety.

C. Ayed, J. Uziel, Nadège Lubin-Germain, 2010, Carbohydrate research.

Synthesis of alkynes and alkynyl iodides bearing a protected amino alcohol moiety as functionalized amino acids precursors

C. Ayed, J. Uziel, Nadège Lubin-Germain, 2010 .

Physicochemical design rules for the formulation of novel salt particles with optimised saltiness

C. Ayed, Ian D Fisk, K. Hurst, 2021, Food chemistry.

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits

R. Linforth, S. Hill, C. Ayed, 2021, Food chemistry: X.

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

N. Martínez‐Navarrete, C. Ayed, M. Camacho, 2019, Foods.

Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol.

C. Ayed, Ian D Fisk, Xiaoming Zhang, 2020, Food chemistry.

Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams.

C. Ayed, E. Guichard, Ann-Marie Williamson, 2017, Food chemistry.

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

M. Taylor, I. Fisk, C. Ayed, 2021, Appetite.

Water penetration into mixed and un-mixed carbohydrate powders

S. Bakalis, C. Ayed, T. Foster, 2020 .

Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm).

C. Ayed, D. Gray, R. Briars, 2020, Food chemistry.

Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage.

C. Ayed, D. Gray, R. Briars, 2019, Food chemistry.

The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems.

Jianshe Chen, C. Ayed, Ian D Fisk, 2022, Food chemistry.

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment.

C. Ayed, Bona Dai, Yuan Liu, 2019, Food chemistry.

Mechanisms of umami taste perception: From molecular level to brain imaging

C. Ayed, Ian D Fisk, S. Eldeghaidy, 2021, Critical reviews in food science and nutrition.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

S. Harding, C. Ayed, G. Yakubov, 2020, npj Science of Food.

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics.

C. Ayed, Ian D Fisk, N. Yang, 2021, Food chemistry.

Dynamic Release and Perception of Key Odorants in Grilled Eel During Chewing

Xiu‐ping Dong, C. Ayed, Ian D Fisk, 2022, Food Chemistry.

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

R. Linforth, C. Ayed, Ian D Fisk, 2019, Food chemistry.

Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution.

C. Ayed, Yuxia Fan, Yuan Liu, 2020, Food chemistry.

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Jordi Ballester, C. Ayed, E. Guichard, 2019, Food Quality and Preference.

Triplet energy transfers in electrostatic host-guest assemblies of unsaturated organometallic cluster cations and carboxylate-containing porphyrin pigments.

C. Ayed, P. Harvey, S. Aly, 2008, Inorganic Chemistry.

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions

R. Linforth, C. Ayed, Ian D Fisk, 2021, Food chemistry.