O A Young

Summary

Affiliation: Auckland University of Technology
Country: New Zealand

Publications

  1. doi request reprint Effects of cyclodextrins on the flavor of goat milk and its yogurt
    O A Young
    School of Applied Sciences, AUT Univ, Private Bag 92006, Auckland 1142, New Zealand
    J Food Sci 77:S122-7. 2012
  2. ncbi request reprint Effect of xylose on sheepmeat flavors in casserole-style cooking
    O A Young
    School of Applied Sciences, Auckland Univ of Technology, Auckland 1010, New Zealand
    J Food Sci 73:S308-13. 2008
  3. doi request reprint Effect of several sugars on consumer perception of cured sheepmeat
    O A Young
    AUT Univ, Auckland, New Zealand
    J Food Sci 74:S198-204. 2009
  4. doi request reprint Use of species other than oak to flavor wine: an exploratory survey
    O A Young
    School of Applied Sciences, AUT Univ, Auckland 1010, New Zealand
    J Food Sci 75:S490-8. 2010
  5. doi request reprint Evaluation of cleaning procedures for allergen control in a food industry environment
    X Wang
    AUT Univ, Auckland, New Zealand
    J Food Sci 75:T149-55. 2010

Collaborators

Detail Information

Publications5

  1. doi request reprint Effects of cyclodextrins on the flavor of goat milk and its yogurt
    O A Young
    School of Applied Sciences, AUT Univ, Private Bag 92006, Auckland 1142, New Zealand
    J Food Sci 77:S122-7. 2012
    ..016) for sweet/vanilla yogurt: sweet/vanilla masked the goaty flavor for males but not females. This results parallels previously demonstrated gender effects for sheepmeat flavor caused by BCFAs...
  2. ncbi request reprint Effect of xylose on sheepmeat flavors in casserole-style cooking
    O A Young
    School of Applied Sciences, Auckland Univ of Technology, Auckland 1010, New Zealand
    J Food Sci 73:S308-13. 2008
    ..38). However, storage to 71 d increased the rancid flavor score from a negligible 0.06 to 0.60 (P=0.04), suggesting that rancidity development swamped more subtle effects...
  3. doi request reprint Effect of several sugars on consumer perception of cured sheepmeat
    O A Young
    AUT Univ, Auckland, New Zealand
    J Food Sci 74:S198-204. 2009
    ..The restriction of significant misidentification to males is less easy to explain but may be associated with the possible greater sensitivity of females to volatile fatty acids, which are components of sweat...
  4. doi request reprint Use of species other than oak to flavor wine: an exploratory survey
    O A Young
    School of Applied Sciences, AUT Univ, Auckland 1010, New Zealand
    J Food Sci 75:S490-8. 2010
    ..Thus, woods unsuited to barrel construction could provide unrealized flavor opportunities in the wine industry, and could extend to flavoring spirits...
  5. doi request reprint Evaluation of cleaning procedures for allergen control in a food industry environment
    X Wang
    AUT Univ, Auckland, New Zealand
    J Food Sci 75:T149-55. 2010
    ..The results show that all follow-up product could be declared "gluten-free" under proposed legislation, and suggest that some industrial cross-contamination risks are currently overestimated...