Publications by authors named "Philip Curran"

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Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee.
Liang Wei Lee, Mun Wai Cheong, Philip Curran, Bin Yu, Shao Quan Liu

Food Chem· November 2016

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Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels.
Liang Wei Lee, Mun Wai Cheong, Philip Curran, Bin Yu, Shao Quan Liu

Food Chem· November 2016

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The MRC National Survey of Health and Development reaches age 70: maintaining participation at older ages in a birth cohort study.
Diana Kuh, Andrew Wong, Imran Shah, Adam Moore, Maria Popham, Philip Curran

Eur J Epidemiol· November 2016

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Coffee fermentation and flavor--An intricate and delicate relationship.
Liang Wei Lee, Mun Wai Cheong, Philip Curran, Bin Yu, Shao Quan Liu

Food Chem· October 2015

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Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systems.
Jiyuan Zhang, Mun-Wai Cheong, Bin Yu, Philip Curran, Weibiao Zhou

Molecules· September 2014

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Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification?
Jingcan Sun, Bin Yu, Philip Curran, Shao-Quan Liu

Food Chem· December 2013

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Pressurised liquid extraction of volatile compounds in coffee bean.
Mun-Wai Cheong, Alena Ann-Ann Tan, Shao-Quan Liu, Philip Curran, Bin Yu

Talanta· October 2013

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Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.
Pin-Rou Lee, Stephanie Hui Chern Kho, Bin Yu, Philip Curran, Shao-Quan Liu

Microb Biotechnol· July 2013

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Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporization.
Mun Wai Cheong, Justin Yong Kiang Lee, Shao Quan Liu, Weibiao Zhou, Yunyun Nie, Philip Curran

Talanta· March 2013

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Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice.
Mun Wai Cheong, Shao Quan Liu, Weibiao Zhou, Philip Curran, Bin Yu

Food Chem· December 2012

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Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase.
Jingcan Sun, Bin Yu, Philip Curran, Shao-Quan Liu

Food Chem· December 2012

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Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peel.
Mun Wai Cheong, Zhi Soon Chong, Shao Quan Liu, Weibiao Zhou, Philip Curran

Food Chem· September 2012

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Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice.
Mun Wai Cheong, Danping Zhu, Jingting Sng, Shao Quan Liu, Weibiao Zhou, Philip Curran

Food Chem· September 2012

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Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii.
Xiao Li, Li Jie Chan, Bin Yu, Philip Curran, Shao-Quan Liu

Int J Food Microbiol· August 2012

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Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.
Shuh-Wen Khio, Mun-Wai Cheong, Weibiao Zhou, Philip Curran, Bin Yu

J Food Sci· January 2012

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Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
Jorry Dharmawan, Stefan Kasapis, Praveena Sriramula, Martin J Lear, Philip Curran

J Agric Food Chem· January 2009

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