Researcher interests: Biochemistry and physiology of the chemical senses and their relevance to food and nutrition. Sweet and bitter taste transduction. Molecular basis for the lingering aftertaste produced by non-sugar sweeteners and bitter tastants. Chemical mechanisms for the formation of aroma compounds and off-flavors during food processing.
FACULTY / SCHOOL: Faculty of Agricultural, Food and Environmental Quality Sciences
DEPARTMENT: Biochemistry, Food Science and Nutrition
Selected Publications
biomimetic sensors for the senses towards better understanding of taste and odor sensation (2017)|
Sensors|
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membrane permeable tastants amplify β2 adrenergic receptor signaling and delay receptor desensitization via intracellular inhibition of grk2 s kinase activity (2015)|
Biochimica et Biophysica Acta|
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studies on the aroma of five fresh tomato cultivars and the precursors of cis and trans 4 5 epoxy e 2 decenals and methional (2008)|
Journal of Agricultural and Food Chemistry|
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permeation of amphipathic sweeteners into taste bud cells and their interactions with post receptor signaling components possible implications for sweet taste quality (2008)|
ACS symposium series|
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stimulation of taste cells by sweet taste compounds (2006)|
Optimising Sweet Taste in Foods|
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thermal oxidation of 9 cis neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant β damascenone (2005)|
Journal of Agricultural and Food Chemistry|
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enzymatic carotenoid degradation and aroma formation in nectarines prunus persica (2005)|
Food Research International|
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inhibition of signal termination related kinases by membrane permeant bitter and sweet tastants potential role in taste signal termination (2005)|
American Journal of Physiology-cell Physiology|
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effects of ammonium to nitrate ratio and salinity on yield and fruit quality of large and small tomato fruit hybrids (2005)|
Journal of Plant Nutrition|
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identification and aroma impact of norisoprenoids in orange juice (2005)|
Journal of Agricultural and Food Chemistry|
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