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Chemistry

D-Index
56
Citations
9126
World Ranking
11860
National Ranking
671

Biology and Biochemistry

D-Index
56
Citations
9168
World Ranking
14637
National Ranking
1154

Overview

Robert S. T. Linforth is affiliated with the University of Nottingham in the United Kingdom. Their research primarily spans the fields of Agricultural and Biological Sciences and Nursing, with significant contributions in related subfields such as Nutrition and Dietetics, Food Science, Animal Science and Zoology, Molecular Biology, and Sensory Systems.

The scientist's work focuses on key topics including Biochemical Analysis and Sensing Techniques, Meat and Animal Product Quality, Fermentation and Sensory Analysis, Sensory Analysis and Statistical Methods, Food Composition and Properties, Fungal and Yeast Genetics Research, and Olfactory and Sensory Function Studies.

Robert S. T. Linforth has published research in several respected scientific journals. Frequent publication venues include Food Chemistry, Scientific Reports, Food Research International, TUGraz OPEN Library (Graz University of Technology), and Food & Function.

Some recent papers authored or co-authored by Linforth are:

  • A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis, 2020, Food & Function
  • Influence of essential inorganic elements on flavour formation during yeast fermentation, 2021, Food Chemistry
  • Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics, 2020, Scientific Reports
  • The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits, 2021, Food Chemistry X
  • The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation, 2022, Food Research International

Linforth frequently collaborates with other researchers. Key co-authors include Ian D. Fisk, Charfedinne Ayed, Tim Foster, Normando Ribeiro-Filho, and Chris Powell.

Best Publications

  • LuxS: its role in central metabolism and the in vitro synthesis of 4-hydroxy-5-methyl-3(2H)-furanone.

    Klaus Winzer;Kim R. Hardie;Nicola Burgess;Neil Doherty

  • The Effect of Viscosity on the Perception of Flavour

    Tracy A Hollowood;R S T Linforth;A J Taylor

  • Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release.

    A.J. Taylor;R.S.T. Linforth;B.A. Harvey;A. Blake

  • Altering the Fat Content Affects Flavor Release in a Model Yogurt System

    Michael S. Brauss;Robert S. T. Linforth;Isabelle Cayeux;Brian Harvey

  • Effect of Sucrose on the Perceived Flavor Intensity of Chewing Gum

    J. M. Davidson;R. S. T. Linforth;T. A. Hollowood;A. J. Taylor

  • Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels.

    Inger Baek;Rob S.T. Linforth;Anthony Blake;Andrew J. Taylor

  • The wilty tomato mutants flacca and sitiens are impaired in the oxidation of ABA‐aldehyde to ABA

    I. B. Taylor;R. S. T. Linforth;R. J. Al-Naieb;W. R. Bowman

  • Oral Shear Stress Predicts Flavour Perception in Viscous Solutions

    David J. Cook;Tracey A. Hollowood;Robert S.T. Linforth;Andrew J. Taylor

  • Photocatalytic CO2 reduction using an internally illuminated monolith photoreactor

    Pei-Yin Liou;Shang-Chien Chen;Jeffrey C. S. Wu;Dong Liu

  • Influence of harvest date and light integral on the development of strawberry flavour compounds.

    R. Watson;C. J. Wright;T. McBurney;A. J. Taylor

  • Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release.

    M. Hodgson;R. S. T. Linforth;A. J. Taylor

  • Flavour release in the mouth

    A.J. Taylor;R.S.T. Linforth

  • Retronasal transport of aroma compounds.

    Rob Linforth;Fiona Martin;Michelle Carey;Jim Davidson

  • Volatile release from an emulsion: headspace and in-mouth studies.

    K. Doyen;M. Carey;R. S. T. Linforth;M. Marin

  • Abscisic-acid-deficient mutants at the aba gene locus of Arabidopsis thaliana are impaired in the epoxidation of zeaxanthin

    S. C. Duckham;R. S. T. Linforth;I. B. Taylor

  • Food Flavour Technology

    Andrew J. Taylor;Robert S. T. Linforth

  • Amino acid and fatty acid composition of follicular fluid as predictors of in-vitro embryo development.

    K D Sinclair;L A Lunn;W Y Kwong;K Wonnacott

  • Perception of taste intensity in solutions of random-coil polysaccharides above and below c∗

    David J Cook;Tracey A Hollowood;Robert S.T Linforth;Andrew J Taylor

  • Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation.

    Putu Virgina Partha Devanthi;Robert Linforth;Helen Onyeaka;Konstantinos Gkatzionis

  • Effect of β-cyclodextrin on aroma release and flavor perception

    Avinash Kant;Robert S T Linforth;Joanne Hort;Andrew J Taylor

  • Persistence of Volatile Compounds in the Breath after Their Consumption in Aqueous Solutions

    Rob Linforth;Andy J. Taylor

  • Effects of hydrocolloid thickeners on the perception of savory flavors.

    David J. Cook;Robert S. T. Linforth;Andrew J. Taylor

Frequent Co-Authors

Andrew M. Taylor
Andrew M. Taylor University College London
Ian C.W. Hardy
Ian C.W. Hardy University of Helsinki
David A. Gray
David A. Gray University of Nottingham
Neil S. Graham
Neil S. Graham University of Nottingham
Stephen E. Harding
Stephen E. Harding University of Nottingham
Craig J. Sturrock
Craig J. Sturrock University of Nottingham
Ian F. Connerton
Ian F. Connerton University of Nottingham
Toby J. A. Bruce
Toby J. A. Bruce Keele University
Peter Hedden
Peter Hedden Rothamsted Research
Bethia H. King
Bethia H. King Northern Illinois University

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