Teun de Joode

发表

Characterization and Modulation of the Bitterness of Polymethoxyflavones Using Sensory and Receptor-Based Methods.

A. Batenburg, R. Gouka, Teun de Joode, 2016, Journal of agricultural and food chemistry.

Sensory and chemical changes in tomato sauces during storage.

P. Haring, C. Boucon, P. Landy, 2002, Journal of agricultural and food chemistry.

Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency.

Paul Andrewes, J. Busch, Johanneke L H C Busch, 2003, Journal of agricultural and food chemistry.