User profiles for Margaret A. Cliff

Margaret A. Cliff

Adjunct Professor UBC, Vancouver Canada; Agriculture and Agri-Food Canada …
Verified email at ubc.ca
Cited by 4929

Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines

MA Cliff, MC King, J Schlosser - Food Research International, 2007 - Elsevier
This research established a database of analytical values associated with 173 commercial
red wines from 7 vintages (1995–2001), 4 varieties (Pinot noir, Merlot, Cabernet Franc, …

Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and–olfactometry

SY Moon, MA Cliff, ECY Li-Chan - Food Research International, 2006 - Elsevier
Volatile compounds in simulated beef flavour were qualitatively evaluated and compared
with flavour compounds in roasted and boiled beef analysed under the same conditions, and …

Sensory irritation and coolness produced by menthol: evidence for selective desensitization of irritation

MA Cliff, BG Green - Physiology & behavior, 1994 - Elsevier
The temporal characteristics of the oral perception of menthol solutions were explored in
two experiments. In Experiment 1, 10 samples of either 0.03% or 0.30% menthol were …

Implications of wash water chlorination and temperature for the microbiological and sensory properties of fresh-cut iceberg lettuce

…, LR Fukumoto, PMA Toivonen, MA Cliff - Postharvest Biology and …, 2004 - Elsevier
Cut iceberg lettuce (Lactuca sativa L.) was washed in chlorinated water (0–100mgl −1 total
chlorine) at temperatures up to 54C to identify a practical commercial process. Based on …

Sensitization and desensitization to capsaicin and menthol in the oral cavity: interactions and individual differences

MA Cliff, BG Green - Physiology & behavior, 1996 - Elsevier
It was reported in a recent study that, like capsaicin, menthol is capable of producing a
desensitization to sensory irritation in the oral cavity. Whereas capsaicin is known to be able to …

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

LKY Cheung, RE Aluko, MA Cliff… - Journal of Functional …, 2015 - Elsevier
The objectives of this study were to investigate the effects of exopeptidase treatment on ACE-inhibitory
activity, antihypertensive activity and taste of whey protein hydrolysates (WPHs). …

Canadian terroir: characterization of Riesling wines from the Niagara Peninsula

D Douglas, MA Cliff, AG Reynolds - Food Research International, 2001 - Elsevier
The Niagara Peninsula (Ontario, Canada) is thought to have distinct viticultural areas (‘bench’,
‘plains’, ‘lake’), but the uniqueness of wines from these regions has not been documented…

Canadian terroir: sensory characterization of Bordeaux-style red wine varieties in the Niagara Peninsula

D Kontkanen, AG Reynolds, MA Cliff, M King - Food research international, 2005 - Elsevier
Chemical and sensory analysis were performed on 41 commercially available red Niagara
Peninsula Bordeaux-style wines to determine differences that might support the designation …

Determination of odour detection thresholds for acetic acid and ethyl acetate in ice wine

MA Cliff, GJ Pickering - Journal of Wine Research, 2006 - Taylor & Francis
Collectively acetic acid and ethyl acetate are responsible for ‘volatile acidity’ (VA) in wine.
The detection limit or threshold for these compounds is well documented in table wine but not …

Comparison of projective mapping and sorting data collection and multivariate methodologies for identification of similarity‐of‐use of snack bars 1

MC KING, MA CLIFF, JW HALL - Journal of Sensory Studies, 1998 - Wiley Online Library
Three data collection procedures, sorting and two forms of projective mapping (PM), were
compared for ease‐of‐use and the ability to produce meaningful spatial maps when analyzed …