| 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 | 85 | 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 | 84 | 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 | 79 | 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 | 70 | 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 | 67 | 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 | 46 | 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 | 41 | 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 | 29 | 2020 |
| 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 | 29 | 2014 |
| 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 | 28 | 2021 |
| 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 | 27 | 2019 |
| 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 | 22 | 2010 |
| 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 | 21 | 2020 |
| 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 | 20 | 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 | 20 | 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 | 17 | 2020 |
| 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 | 16 | 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 | 16 | 2008 |
| 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 | 15 | 2021 |
| Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (APCI‐MS) G ElMasry, N Morsy, S Al‐Rejaie, C Ayed, R Linforth, I Fisk International Journal of Food Science & Technology 54 (11), 2983-2997, 2019 | 14 | 2019 |
