Rosenthal, Andrew - University of Nottingham

个人简介

After graduating, Andrew worked for United Biscuits before undertaking research towards a PhD at the University of London. Since then he has worked in Higher Education at Oxford Brookes University, Coventry University and Humberside College of Higher Education (now the University of Lincoln).

近期论文

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?ARKCIO?LU, E., ROSENTHAL, A.J. and CANDO?AN, K., 2016. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate Journal of Texture Studies. 47(3), 181-187 AJ ROSENTHAL, 2016. Contact stresses in gelatin spheres under compressive die loading Journal of Texture Studies. 47(6), 457-460 AJ ROSENTHAL, 2016. Textural aspects of peanuts and peanut products. In: R PALMER, ed., Peanuts: Consumption, Allergies and Nutritional Content Nova Scientific Publishers. ROSENTHAL, A. J. and YILMAZ, S, 2015. Possible Mechanism behind the Hard-to-Swallow Property of Oil Seed Pastes: International Journal of Food Properties International Journal of Food Properties. 18(9), 2077-2084 AJ ROSENTHAL, 2015. Instrumental characterisation of solid and semisolid foods. In: J CHEN and AJ ROSENTHAL, eds., Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences 2. Woodhead Publishing. 89-105 HAWTHORNTHWAITE, D, RAMJAN, Y and ROSENTHAL, A, 2015. Oral Processing of Low Water Content Foods – A Development to Hutchings and Lillford's Breakdown Path: Journal of Texture Studies Journal of Texture Studies. 46(3), 212-218 J CHEN and AJ ROSENTHAL, 2015. Food Texture and Structure. In: J CHEN and AJ ROSENTHAL, eds., Modifying Food Texture: Novel Ingredients and Processing Techniques 1. Woodhead Publishing. 3-24 J CHEN and AJ ROSENTHAL, eds., 2015. Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences: Woodhead Publishing Series in Food Science, Technology and Nutrition Woodhead Publishing. J CHEN and AJ ROSENTHAL, eds., 2015. Modifying Food Texture: Novel Ingredients and Processing Techniques: Woodhead Publishing Series in Food Science, Technology and Nutrition Woodhead Publishing. AJ ROSENTHAL and C SHARE, 2014. Temporal Dominance of Sensations of Peanuts and Peanut Products in relation to Hutchings and Lillford’s “breakdown path”: Food Quality and Preference Food Quality and Preference. 32(C), 311-316 AM LETT, PS THONDRE and AJ ROSENTHAL, 2013. Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men: International Journal of Food Sciences and Nutrition International Journal of Food Sciences and Nutrition. 64(2), 140-6 ?ARKCOLU, E., ROSENTHAL, A.J. and CANDOAN, K., 2013. Effect of Sodium Tripolyphosphate on Gelation Properties of Low-Salt Beef Gels At: Izmir, Turkey THONDRE, P. S., WANG, K., ROSENTHAL, A. J. and HENRY, C. J. K., 2012. Glycaemic response to barley porridge varying in dietary fibre content: British Journal of Nutrition British Journal of Nutrition. 107(5), 719-724 AJ ROSENTHAL, 2010. Texture Profile Analysis - How important are the parameters?: Journal of Texture Studies Journal of Texture Studies. 41, 672-684 J CHEN and AJ ROSENTHAL, 2009. Food Processing. In: G CAMPBELL-PLATT, ed., Food Science and Technology Wiley-Blackwell. 207-246 AJ ROSENTHAL, 2003. Low Fat Foods. In: Encyclopedia of Food Science and Nutrition 2nd. 3612-3617 AJ ROSENTHAL, 2003. Domestic Cooking. In: Encyclopedia of Food Science and Nutrition 2nd. AJ ROSENTHAL, 2001. Demonstration of Surface Tension: Journal of Chemical Education 78(3), 332-333 AJ ROSENTHAL, 2000. Audio visual library of food factories and processing operation: Food Science and Technology Today 14(4), 206-8 AJ ROSENTHAL, ed., 1999. Food Texture: Measurement and Perception Aspen Publishers. AJ ROSENTHAL, 1999. Relation Between Instrumental and Sensory Measures of Food Texture. In: AJ ROSENTHAL, ed., Food Texture: Measurement and Perception Aspen Publishers. 1-17 AJ ROSENTHAL, 1998. Technological Factors in the Development of Low-Calorie Foods. In: CJK HENRY and NJ HEPPELL, eds., Nutritional Implications of New Food Ingredients and Processes Aspen Publishers. 24-44 LG OGDEN and AJ ROSENTHAL, 1998. Interactions between Fat Crystal Networks and Sodium Caseinate at the Sunflower Oil-Water interface: Journal of the American Oil Chemists' Society 75(12), 1841-1847 LG OGDEN and AJ ROSENTHAL, 1997. Inteactions between Tristearin Crystals and Proteins at the Oil-Water Interface: Journal of Colloid and Interface Science 191, 38-47 AJ ROSENTHAL, 1995. Application of aged egg in enabling increased substitution of sucrose by Litesse (Polydextrose) in high ratio cakes.: Journal of the Science of Food and Agriculture 68(1), 127-131