Multimodal Sensory Integration during Sequential Eating--Linking Chewing Activity, Aroma Release, and Aroma Perception over Time

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

(2011) Isabelle Déléris et al.   FOOD CHEMISTRY

Proton Transfer Reaction Mass Spectrometry and Time Intensity Perceptual Measurement of Flavor Release from Lipid Emulsions Using Trained Human Subjects

(2011) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of a chewing device to perform a mass balance on chewing gum components

(2010) Andrea J. Krause et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

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

Effect of Fat Content on Flavor Delivery during Consumption: an in Vivo Model

(2010) Rob Linforth et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

(2009) Kerstin Burseg et al.   Chemosensory Perception

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

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

In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception

(2008) Isabelle Gierczynski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process

(2007) Andrea Buettner et al.   FOOD CHEMISTRY

Comparison between temporal dominance of sensations and time intensity results

(2007) Fanny M. Le Révérend et al.   FOOD QUALITY AND PREFERENCE