N. Gaudette

发表

Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.

G. Pickering, N. Gaudette, 2012, Journal of food science.

The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent

N. Gaudette, Z. Pietrasik, Zeb Pietrasik, 2017 .

Variation in orosensation and liking of sampled foods with thermal tasting phenotype

G. Pickering, N. Gaudette, Sarah Lucas, 2016, Flavour.

Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.

N. Gaudette, Z. Pietrasik, M. Klassen, 2016, Meat science.

The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners.

N. Gaudette, Z. Pietrasik, S. P. Johnston, 2017, Meat science.

Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product

N. Gaudette, Z. Pietrasik, M. Betti, 2014 .

A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species

W. Wismer, N. Gaudette, Ibironke O Popoola, 2020, Food Reviews International.

The efficacy of bitter blockers on health-relevant bitterants

G. Pickering, N. Gaudette, 2012 .

The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

N. Gaudette, Z. Pietrasik, 2015, Journal of the science of food and agriculture.

Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers.

N. Gaudette, Z. Pietrasik, O. P. Soladoye, 2019, Meat science.

Modifying Bitterness in Functional Food Systems

G. Pickering, N. Gaudette, 2013, Critical reviews in food science and nutrition.

Characterisation and optimisation of the flavour of health-promoting, plantderived bitterants in functional beverages.

N. Gaudette, 2012 .

The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams.

N. Gaudette, Z. Pietrasik, S. P. Johnston, 2016, Meat science.

Sensory and chemical characteristics of trans-resveratrol-fortified wine

G. Pickering, N. Gaudette, 2011 .

Resveratrol-fortification of red wine does not provide greater inhibition of human lung cancer cell survival compared to non-fortified wine

G. Pickering, E. Tsiani, N. Gaudette, 2015 .

The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.

N. Gaudette, Z. Pietrasik, 2014, Meat science.

Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil.

N. Gaudette, J. House, J. Lawlor, 2010 .

The Contribution of Bitter Blockers and Sensory Interactions to Flavour Perception

G. Pickering, J. Delwiche, N. Gaudette, 2016, Chemosensory Perception.

Application of taste contrast to enhance the saltiness of reduced sodium beef patties

N. Gaudette, Z. Pietrasik, S. P. Johnston, 2019 .

Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.

G. Pickering, N. Gaudette, 2012, Journal of food science.