Yang N - Search Results

1

Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans.

Xu S, Liu Y, Sun Z, Chen G, Ma F, Yang N, de Melo Virginio Filho E, Fisk ID. Xu S, et al. Among authors: yang n. Front Nutr. 2023 Jul 12;10:1198802. doi: 10.3389/fnut.2023.1198802. eCollection 2023. Front Nutr. 2023. PMID: 37502722 Free PMC article.

2

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.

Yang N, Hort J, Linforth R, Brown K, Walsh S, Fisk ID. Yang N, et al. Food Chem. 2013 Nov 15;141(2):1354-60. doi: 10.1016/j.foodchem.2013.03.084. Epub 2013 Apr 10. Food Chem. 2013. PMID: 23790924

3

Determination of volatile marker compounds of common coffee roast defects.

Yang N, Liu C, Liu X, Degn TK, Munchow M, Fisk I. Yang N, et al. Food Chem. 2016 Nov 15;211:206-14. doi: 10.1016/j.foodchem.2016.04.124. Epub 2016 Apr 27. Food Chem. 2016. PMID: 27283624 Free PMC article.

4

Genetic improvement of tomato by targeted control of fruit softening.

Uluisik S, Chapman NH, Smith R, Poole M, Adams G, Gillis RB, Besong TM, Sheldon J, Stiegelmeyer S, Perez L, Samsulrizal N, Wang D, Fisk ID, Yang N, Baxter C, Rickett D, Fray R, Blanco-Ulate B, Powell AL, Harding SE, Craigon J, Rose JK, Fich EA, Sun L, Domozych DS, Fraser PD, Tucker GA, Grierson D, Seymour GB. Uluisik S, et al. Among authors: yang n. Nat Biotechnol. 2016 Sep;34(9):950-2. doi: 10.1038/nbt.3602. Epub 2016 Jul 25. Nat Biotechnol. 2016. PMID: 27454737

5

The role of phenolic compounds on olive oil aroma release.

Genovese A, Yang N, Linforth R, Sacchi R, Fisk I. Genovese A, et al. Among authors: yang n. Food Res Int. 2018 Oct;112:319-327. doi: 10.1016/j.foodres.2018.06.054. Epub 2018 Jun 23. Food Res Int. 2018. PMID: 30131143

6

Modifying Robusta coffee aroma by green bean chemical pre-treatment.

Liu C, Yang Q, Linforth R, Fisk ID, Yang N. Liu C, et al. Among authors: yang q, yang n. Food Chem. 2019 Jan 30;272:251-257. doi: 10.1016/j.foodchem.2018.07.226. Epub 2018 Aug 3. Food Chem. 2019. PMID: 30309540 Free PMC article.

7

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

Liu C, Yang N, Yang Q, Ayed C, Linforth R, Fisk ID. Liu C, et al. Among authors: yang q, yang n. Food Chem. 2019 May 30;281:8-17. doi: 10.1016/j.foodchem.2018.12.080. Epub 2018 Dec 23. Food Chem. 2019. PMID: 30658769

8

A non-invasive measurement of tongue surface temperature.

Lv C, Wang X, Chen J, Yang N, Fisk I. Lv C, et al. Among authors: yang n. Food Res Int. 2019 Feb;116:499-507. doi: 10.1016/j.foodres.2018.08.066. Epub 2018 Aug 25. Food Res Int. 2019. PMID: 30716974

9

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.

Sun Z, Yang N, Liu C, Linforth RST, Zhang X, Fisk ID. Sun Z, et al. Among authors: yang n. Food Chem. 2019 Oct 15;295:449-455. doi: 10.1016/j.foodchem.2019.05.175. Epub 2019 May 25. Food Chem. 2019. PMID: 31174781

10

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS.

Genovese A, Caporaso N, di Bari V, Yang N, Fisk I. Genovese A, et al. Among authors: yang n. Food Res Int. 2019 Dec;126:108686. doi: 10.1016/j.foodres.2019.108686. Epub 2019 Sep 16. Food Res Int. 2019. PMID: 31732045

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