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Research | 1 July 2019 | Open
An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing
- Ian.Fisk@nottingham.ac.uk
- Vlad Dinu
- , Arthur Gadon
- , Katherine Hurst
- , Mui Lim
- , Charfedinne Ayed
- , Richard B. Gillis
- , Gary G. Adams
- , Stephen E. Harding
- & Ian D. Fisk
npj Science of Food 3 , 1–8

Rights & permissionsfor article An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing . Opens in a new window.
Research | 30 November 2020 | Open
Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics
- ian.fisk@nottingham.ac.uk
- Imogen Ramsey
- , Vlad Dinu
- , Rob Linforth
- , Gleb E. Yakubov
- , Stephen E. Harding
- , Qian Yang
- , Rebecca Ford
- & Ian Fisk
Scientific Reports 10 , 1–12

Rights & permissionsfor article Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics . Opens in a new window.
Research | 6 September 2018 | Open
Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release
- ian.fisk@nottingham.ac.uk
- Vlad Dinu
- , Chujiao Liu
- , Joseph Ali
- , Charfedinne Ayed
- , Pavel Gershkovich
- , Gary G. Adams
- , Stephen E. Harding
- & Ian D. Fisk
Scientific Reports 8 , 1–9

Rights & permissionsfor article Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the <i>in-vivo</i> aroma release . Opens in a new window.

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