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Crofton, Emily
43  Ergebnisse:
Personensuche X
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1

Sensory quality and consumer perception of reduced/free-fro..:

Melios, Stergios ; Grasso, Simona ; Bolton, Declan.
Current Opinion in Food Science.  58 (2024)  - p. 101183 , 2024
Link: https://doi.org/10.1016/..
 
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2

How does the inclusion of a companion forage alongside pere..:

Woodmartin, Sarah ; Crofton, Emily ; Creighton, Philip...
Small Ruminant Research.  232 (2024)  - p. 107230 , 2024
Link: https://doi.org/10.1016/..
 
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3

Textural characterisation of wheat–oat breads using a combi..:

Rashed, Mahmoud Said ; Pathania, Shivani ; Gallagher, Eimear...
International Journal of Food Science & Technology.  , 2024
Link: https://doi.org/10.1111/..
 
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4

A comparison of the sensory characteristics of plant-based,..:

Melios, Stergios ; Grasso, Simona ; Bolton, Declan.
LWT.  204 (2024)  - p. 116323 , 2024
Link: https://doi.org/10.1016/..
 
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5

Sensory characterisation of meatless and nitrite-free cooke..:

Melios, Stergios ; Grasso, Simona ; Bolton, Declan.
Food Research International.  190 (2024)  - p. 114625 , 2024
Link: https://doi.org/10.1016/..
 
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6

Incorporation of Sea Spaghetti (Himanthalia elongata) in Lo..:

Głuchowski, Artur ; Crofton, Emily ; Inguglia, Elena S....
Foods.  13 (2024)  8 - p. 1197 , 2024
Link: https://doi.org/10.3390/..
 
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7

Digitizing Fresh Food Supply Chains to Reduce Loss and Wast:

, In: 2023 IEEE Conference on AgriFood Electronics (CAFE),
Fernandez, Carlos Esquerre ; Ktenioudaki, Anastasia ; Crofton, Emily... - p. 94-98 , 2023
Link: https://doi.org/10.1109/..
 
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8

Consumer attitudes to upcycled foods in US and China:

Grasso, Simona ; Fu, Rao ; Goodman-Smith, Francesca..
Journal of Cleaner Production.  388 (2023)  - p. 135919 , 2023
Link: https://doi.org/10.1016/..
 
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9

List of contributors:

, In: Digital Sensory Science,
Ambroze, Kathryn ; Ben. Lawlor, J. ; Boireau, Nathalie... - p. xi-xii , 2023
Link: https://doi.org/10.1016/..
 
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10

Impact of different fibre ingredients on a low-FODMAP biscu..:

Sahin, Aylin W. ; Atzler, Jonas J. ; Crofton, Emily...
Food & Function.  14 (2023)  15 - p. 7082-7095 , 2023
Link: https://doi.org/10.1039/..
 
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11

Influence of Heterogeneity of Salt Content in Food Structur..:

Głuchowski, Artur ; Crofton, Emily ; Baby, Limin M....
Applied Sciences.  13 (2023)  20 - p. 11373 , 2023
Link: https://doi.org/10.3390/..
 
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12

Using virtual reality as a context-enhancing technology in ..:

, In: Digital Sensory Science,
Crofton, Emily ; Botinestean, Cristina - p. 213-228 , 2023
Link: https://doi.org/10.1016/..
 
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13

Impact of Industrial Practices on the Microbial and Quality..:

de Alba, María ; Burgess, Catherine M. ; Pollard, Katie...
Foods.  11 (2022)  13 - p. 1850 , 2022
Link: https://doi.org/10.3390/..
 
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14

Exploring the Effects of Immersive Virtual Reality Environm..:

Crofton, Emily ; Murray, Niall ; Botinestean, Cristina
Foods.  10 (2021)  6 - p. 1154 , 2021
Link: https://doi.org/10.3390/..
 
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15

Sensory properties and aromatic composition of baked snacks..:

Ktenioudaki, Anastasia ; Crofton, Emily ; Scannell, Amalia G.M....
Journal of Cereal Science.  57 (2013)  3 - p. 384-390 , 2013
Link: https://doi.org/10.1016/..
 
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