In-Mouth Mechanisms Leading to Flavor Release and Perception

In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

(2011) A. Tarrega et al.   INTERNATIONAL DAIRY JOURNAL

The role of mechanical properties of brittle airy foods on the masticatory performance

(2010) C. Yven et al.   JOURNAL OF FOOD ENGINEERING

Effects of bolus size and hardness on within-subject variability of chewing cycle kinematics

(2008) Ana M. Wintergerst et al.   ARCHIVES OF ORAL BIOLOGY

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

(2008) Alessandro Genovese et al.   FOOD CHEMISTRY

In vivo sodium release related to salty perception during eating model cheeses of different textures

(2008) V.A. Phan et al.   INTERNATIONAL DAIRY JOURNAL

Relating cellular structure of open solid food foams to their Young’s modulus: Finite element calculation

(2008) S. Guessasma et al.   INTERNATIONAL JOURNAL OF SOLIDS AND STRUCTURES

Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device

(2008) Gaëlle Arvisenet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Proteomes of Human Parotid and Submandibular/Sublingual Gland Salivas Collected as the Ductal Secretions

(2008) Paul Denny et al.   JOURNAL OF PROTEOME RESEARCH

ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS

(2008) LINA ENGELEN et al.   JOURNAL OF TEXTURE STUDIES