Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

(2011) Isabelle Déléris et al.   FOOD CHEMISTRY

Operationally Realistic Validation for Prediction of Cocoa Sensory Qualities by High-Throughput Mass Spectrometry

(2010) Jacqueline E. Wood et al.   ANALYTICAL CHEMISTRY

Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

(2010) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

(2010) Andrea Buettner et al.   FOOD QUALITY AND PREFERENCE

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Perception of oral food breakdown. The concept of sensory trajectory

(2009) Francine Lenfant et al.   APPETITE

Retro-Nasal Aroma Release Depends on Both Subject and Product Differences: A Link to Food Intake Regulation?

(2009) R. M.A.J. Ruijschop et al.   CHEMICAL SENSES

Swallowing Is Differentially Influenced by Retronasal Compared with Orthonasal Stimulation in Combination with Gustatory Stimuli

(2009) A. Welge-Lussen et al.   CHEMICAL SENSES

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

(2009) Samuel P. Heenan et al.   FOOD CHEMISTRY

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

Relationship of pungency and leading flavour attributes in model food matrices – temporal aspects

(2009) E. Kostyra et al.   FOOD QUALITY AND PREFERENCE

In vivo analysis of palm wine (Elaeis guineensis) volatile organic compounds (VOCs) by proton transfer reaction-mass spectrometry

(2009) Ola Lasekan et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

When Machine Tastes Coffee:  Instrumental Approach To Predict the Sensory Profile of Espresso Coffee

(2008) Christian Lindinger et al.   ANALYTICAL CHEMISTRY

Impact of Olfaction on Taste, Trigeminal, and Texture Perceptions

(2008) David Labbe et al.   Chemosensory Perception

Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review

(2007) Beata Plutowska et al.   FOOD CHEMISTRY

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS

Aroma release and chewing activity during eating different model cheeses

(2007) A. Tarrega et al.   INTERNATIONAL DAIRY JOURNAL