1969 …2021
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Fingerprint The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.

Agriculture & Biology

flavor
odors
odor compounds
flavor compounds
encapsulation
headspace analysis
gas chromatography
spray drying
gum arabic
emulsions
cyclodextrins
oils
beverages
Parmesan cheese
mass spectrometry
lysine
lipids
ionization
modified starch
Cheddar cheese
atmospheric pressure
volatile compounds
sampling
gases
temperature
nanoemulsions
olfactometry
spectrometers
off flavors
dialysis
ions
proteins
menthol
milk
flavorings
extrusion
butyrates
anhydrides
emulsifiers
droplets
model food systems
succinic acid
powders
sugars
methodology
cheeses
water
whey protein isolate
distillation
heat treatment

Medicine & Life Sciences

Gas Chromatography
Gum Arabic
Food
Cheese
Emulsions
Oils
Beverages
Cyclodextrins
Fats
Lysine
Temperature
Milk
Atmospheric Pressure
Gas Chromatography-Mass Spectrometry
Gases
Olfactometry
Water
Sulfur Compounds
Mass Spectrometry
Starch
Proteins
Ions
Distillation
Hot Temperature
Menthol
Diacetyl
Powders
Humidity
Quillaja Saponins
Pyrazines
Soybean Proteins
Lipids
Dialysis
Vapor Pressure
Aldehydes
Caseins
Capsules
citral
Polymers
Air
Ketones
Atmosphere
Vacuum
Protons
Butter
Biopolymers
Dextrins
Glucose
Acetaldehyde
Caproates

Chemical Compounds

Flavors
Cheeses
Flavor compounds
Gas chromatography
Spray drying
Encapsulation
Gum Arabic
Ionization
Odors
Beverages
Mass spectrometry
Emulsions
Oils
Powders
Ions
Menthol
Dilution
Cocoa
Atmospheric pressure
Gases
Mass spectrometers
Mastication
Capsules
Starch
Lysine
Water
furaneol
Lipids
Proton transfer
Air
Deterioration
Cyclodextrins
Oxidation
Sulfur
Oxygen
Esters
Aldehydes
Sucrose
Food storage
Aspartame
Driers (materials)
Gelatin
Sugars
Diacetyl
Fats
Proteins
Nitrogen
Nonesterified Fatty Acids
Tocopherols
Processing