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Nurulezah Hasbullah
Dr
8
Citations
Overview
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Research output
(1)
Similar Profiles
(1)
Fingerprint
Dive into the research topics where Nurulezah Hasbullah is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
1
Similar Profiles
Flavor Intensity
Food Science
100%
Astringency
Food Science
100%
Brussel Sprouts
Food Science
100%
Bitter Taste
Food Science
100%
Red Wine
Food Science
37%
Real Food
Food Science
12%
Sensation
Food Science
12%
Mouthfeel
Food Science
12%
Research output
1
Article
Research output per year
Research output per year
Wine astringency reduces flavor intensity of Brussels sprouts
Carpenter, G.
,
Cleaver, L.
,
Blakeley, M.
,
Hasbullah, N.
,
Houghton, J.
&
Gardner, A.
,
1 Feb 2019
,
In:
JOURNAL OF TEXTURE STUDIES.
50
,
1
,
p. 71-74
4 p.
Research output
:
Contribution to journal
›
Article
›
peer-review
Open Access
Astringency
100%
Brussel Sprouts
100%
Bitter Taste
100%
Flavor Intensity
100%
Red Wine
37%
8
Citations (Scopus)