Charfedinne Ayed
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The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
MA Silva-Espinoza, C Ayed, T Foster, MM Camacho, ...
Foods 9 (1), 32, 2020
Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)
N Zhang, C Ayed, W Wang, Y Liu
Journal of Agricultural and Food Chemistry 67 (50), 13809-13816, 2019
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing
G Feron, C Ayed, EM Qannari, P Courcoux, H Laboure, E Guichard
PloS one 9 (4), e93113, 2014
Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage
M Syamila, MA Gedi, R Briars, C Ayed, DA Gray
Food chemistry 284, 188-197, 2019
Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
C Liu, N Yang, Q Yang, C Ayed, R Linforth, ID Fisk
Food chemistry 281, 8-17, 2019
Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams
C Ayed, SIFS Martins, AM Williamson, E Guichard
Food chemistry 267, 132-139, 2018
Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment
L Yang, B Dai, C Ayed, Y Liu
Food chemistry 290, 107-113, 2019
Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution
J Ma, Y Chen, Y Zhu, C Ayed, Y Fan, G Chen, Y Liu
Food Chemistry 316, 126336, 2020
Mechanisms of umami taste perception: From molecular level to brain imaging
B Wu, S Eldeghaidy, C Ayed, ID Fisk, L Hewson, Y Liu
Critical Reviews in Food Science and Nutrition, 1-10, 2021
Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels
C Ayed, S Lubbers, I Andriot, Y Merabtine, E Guichard, A Tromelin
Food research international 62, 846-859, 2014
Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
G Arvisenet, J Ballester, C Ayed, E Sémon, I Andriot, JL Le Quere, ...
Food Quality and Preference 71, 172-180, 2019
Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour
V Dinu, A Kilic, Q Wang, C Ayed, A Fadel, SE Harding, GE Yakubov, ...
npj Science of Food 4 (1), 1-10, 2020
Indium-mediated alkynylation of sugars: synthesis of C-glycosyl compounds bearing a protected amino alcohol moiety
C Ayed, S Palmier, N Lubin-Germain, J Uziel, J Augé
Carbohydrate research 345 (17), 2566-2570, 2010
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits
C Ayed, M Lim, K Nawaz, W Macnaughtan, CJ Sturrock, SE Hill, R Linforth, ...
Food chemistry: X 9, 100115, 2021
Flavour distribution and release from gelatine-starch matrices
K Su, M Brunet, D Festring, C Ayed, T Foster, I Fisk
Food Hydrocolloids 112, 106273, 2021
An on-line study about consumers’ perception and purchasing behavior toward umami seasonings in China
Y Zhu, YP Chen, C Ayed, B Li, Y Liu
Food Control 110, 107037, 2020
Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
K Su, D Festring, C Ayed, Q Yang, CJ Sturrock, R Linforth, T Foster, I Fisk
Food Chemistry 354, 129579, 2021
Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol
Z Sun, H Cui, N Yang, C Ayed, X Zhang, ID Fisk
Food chemistry 322, 126754, 2020
Triplet Energy Transfers in Electrostatic Host− Guest Assemblies of Unsaturated Organometallic Cluster Cations and Carboxylate-Containing Porphyrin Pigments
SM Aly, C Ayed, C Stern, R Guilard, AS Abd-El-Aziz, PD Harvey
Inorganic chemistry 47 (21), 9930-9940, 2008
Effect of cooking processes on tilapia aroma and potential umami perception
D Zhang, C Ayed, IAN FISK, Y Liu
Food Science and Human Wellness, 0
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