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Off-taste reduction of soy products using novel techniques and treatments.
Roland, Wibke
(PI)
Gruppen, Harry
(CoI)
Smit, Gerrit
(CoI)
Vincken, Jean-Paul
(CoI)
Food Chemistry
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
11/05/09
→
25/04/14
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Isoflavonoid
Chemical Compounds
100%
Flavonoid
Chemical Compounds
65%
Gallate
Chemical Compounds
35%
Food
Chemical Compounds
34%
Genistein
Chemical Compounds
26%
(-)-Epigallocatechin
Chemical Compounds
21%
Isoflavones
Chemical Compounds
17%
(-)-Epicatechin
Chemical Compounds
17%
Research output
Research output per year
2014
2014
2014
1
internal PhD, WU
Research output per year
Research output per year
Intrinsic bitterness of flavonoids and isoflavonoids and masking of their taste activity
Roland, W. S. U.
,
2014
, Wageningen:
Wageningen University
.
188 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Isoflavonoid
100%
Flavonoid
65%
Gallate
35%
Food
34%
Genistein
26%