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Harry E. Nursten

University of Leeds

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Publication

Featured researches published by Harry E. Nursten.

Journal of the Science of Food and Agriculture | 1974

Volatile flavour components of cooked potato

Harry E. Nursten; Margaret R. Sheen

Journal of the Science of Food and Agriculture | 1972

Volatile constituents of horseradish roots.

J. Gilbert; Harry E. Nursten

Journal of the Science of Food and Agriculture | 1977

Basic compounds contributing to beer flavour

Richard J. Harding; Harry E. Nursten; John J. Wren

Journal of the Science of Food and Agriculture | 1977

The aroma of beeswax

Carol E. M. Ferber; Harry E. Nursten

Journal of the Science of Food and Agriculture | 1977

The sensory analysis and identification of volatiles from walnut ( Juglans regia L.) headspace

Richard G. Clark; Harry E. Nursten

Journal of the Science of Food and Agriculture | 1976

Volatile flavour components of brazil nuts Bertholletia excelsa (Humb. and Bonpl.)

Richard G. Clark; Harry E. Nursten

Journal of the Science of Food and Agriculture | 1976

Volatile flavour components of walnuts (Juglans regia L.)

Richard G. Clark; Harry E. Nursten

Journal of The Institute of Brewing | 1978

VOLATILE BASIC COMPOUNDS DERIVED FROM ROASTED BARLEY

R. J. Harding; J. J. Wren; Harry E. Nursten

Journal of the Science of Food and Agriculture | 1980

Volatile flavour components of malt extract

Derek R. Farley; Harry E. Nursten

Coloration Technology | 1973

The Coloration of Food

Harry E. Nursten

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William Bradley

University of Leeds

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Richard G. Clark

University of Leeds

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A. E. Johnson

University of Leeds

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Carol E. M. Ferber

University of Leeds

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Derek R. Farley

University of Leeds

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Edward Leete

University of Leeds

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J. Gilbert

University of Leeds

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Margaret R. Sheen

University of Leeds

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