Raymond Boccorh

Extraction of aroma components to quantify overall sensory character in a processed blackcurrant (Ribes nigrum L.) concentrate

John R. Piggott, Alistair Paterson, J. Piggott, 2002 .

Sources of variations in aroma-active volatiles, or flavour components, of blackcurrant concentrates

J. Piggott, A. Paterson, Raymond Boccorh, 1999 .

Factors influencing quantities of sugars and organic acids in blackcurrant concentrates

J. Piggott, A. Paterson, Raymond Boccorh, 1998 .

An artificial neural network model for predicting flavour intensity in blackcurrant concentrates

Alistair Paterson, Raymond K. Boccorh, A. Paterson, 2002 .

QUANTIFYING FLAVOR CHARACTER IN BLACKCURRANT DRINKS FROM FRUIT CONCENTRATES

J. Piggott, A. Paterson, Raymond Boccorh, 2001 .