Search Results - Nongonierma, A.B.

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  1. 1
    The impact of reduced sodium chloride content on Cheddar cheese quality

    The impact of reduced sodium chloride content on Cheddar cheese quality by Rulikowska, A., Kilcawley, K.N., Doolan, I.A., Alonso-Gomez, M., Nongonierma, A.B., Hannon, J.A., Wilkinson, M.G.

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  2. 2
    Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

    Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening by Kilcawley, K.N., Nongonierma, A.B., Hannon, J.A., Doolan, I.A., Wilkinson, M.G.

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  3. 3
    Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture

    Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture by Doolan, I.A., Nongonierma, A.B., Kilcawley, K.N., Wilkinson, M.G.

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  4. 4
    Flavour release at gas/matrix interfaces of stirred yoghurt models

    Flavour release at gas/matrix interfaces of stirred yoghurt models by Nongonierma, Alice B., Springett, Mark, Le Quéré, Jean-Luc, Cayot, Philippe, Voilley, Andrée

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  5. 5
    Influence of flavour transfer between different gel phases on perceived aroma

    Influence of flavour transfer between different gel phases on perceived aroma by Nongonierma, Alice B., Colas, Bernard, Springett, Mark, Quéré, Jean-Luc Le, Voilley, Andrée

    Published in Food chemistry
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  6. 6
    Transfers of small analytes in a multiphasic stirred fruit yoghurt model

    Transfers of small analytes in a multiphasic stirred fruit yoghurt model by Nongonierma, Alice B., Cayot, Philippe, Springett, Mark, Le Quéré, Jean-Luc, Cachon, Rémy, Voilley, Andrée

    Published in Food hydrocolloids
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