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Being more open: International Open Access Week at Strathprints (19-25 Oct 2020)...

Strathprints makes available scholarly Open Access content by researchers from the University of Strathclyde, spanning numerous disciplines across science, engineering, business, social sciences and humanties. 19-25 October 2020 is International Open Access Week, an annual global event to promote the need for, and benefits of, greater Open Access in scholarship. This not only encompasses greater openness of research publications like journal articles and conference papers, but also important outputs of the research process, such as data (e.g. Open Data).

At Strathclyde we are committed to progressing towards full Open Access by 2025. That is why close to 90% of all research is now made available Open Access, principally through Strathprints. Explore all of Strathclyde's Open Access research...

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Jump to: 2019 | 2009 | 2005
Number of items: 4.

2019

Tschannerl, Julius and Ren, Jinchang and Jack, Frances and Krause, Julius and Zhao, Huimin and Huang, Wenjiang and Marshall, Stephen (2019) Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt. Food Chemistry, 270. pp. 105-112. ISSN 0308-8146

2009

Koussissi, E. and Dourtoglou, V.G. and Ageloussis, G. and Paraskavopoulos, Y. and Dourtoglou, T. and Paterson, A. and Chatzilazarou, A. (2009) Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. Food Chemistry, 114 (4). pp. 1503-1509. ISSN 0308-8146

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Ryan, Angela (2009) Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry. Food Chemistry, 113 (1). pp. 208-215. ISSN 0308-8146

2005

Lakshmanan, R. and Patterson, M.F. and Piggott, J.R. (2005) Effects of high-pressure processing on proteolytic enzymes (and proteins) in cold-smoked salmon during refrigerated storage. Food Chemistry, 90 (4). pp. 541-548. ISSN 0308-8146

This list was generated on Tue Oct 20 13:17:41 2020 BST.