Number of items: 2.
Piornos, J. A., Balagiannis, D. P., Koussissi, E., Bekkers, A., Vissenaekens, J., Brower, E. and Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481
(2025)
Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt.
Food Chemistry, 464 (1).
141532.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2024.141532
Piornos, J. A., Koussissi, E., Balagiannis, D. P., Eric, B. and Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481
(2023)
Alcohol-free and low-alcohol beers: aroma chemistry and sensory characteristics.
Comprehensive Reviews in Food Science and Food Safety, 22 (1).
pp. 233-259.
ISSN 1541-4337
doi: https://doi.org/10.1111/1541-4337.13068
This list was generated on Tue Mar 4 20:45:53 2025 UTC.