Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing
出版年份 2014 全文链接
标题
Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing
作者
关键词
-
出版物
PLoS One
Volume 9, Issue 4, Pages e93113
出版商
Public Library of Science (PLoS)
发表日期
2014-04-02
DOI
10.1371/journal.pone.0093113
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume
- (2013) J. Poette et al. FLAVOUR AND FRAGRANCE JOURNAL
- Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability
- (2013) M. Emorine et al. FOOD RESEARCH INTERNATIONAL
- Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation
- (2013) M. Doyennette et al. JOURNAL OF THEORETICAL BIOLOGY
- Linking GC-MS and PTR-TOF-MS fingerprints of food samples
- (2012) Luca Cappellin et al. CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
- Combined effect of cheese characteristics and food oral processing onin vivoaroma release
- (2012) Marie Repoux et al. FLAVOUR AND FRAGRANCE JOURNAL
- Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking
- (2012) Paola Piombino et al. FOOD RESEARCH INTERNATIONAL
- Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools
- (2012) Lucia Aquilanti et al. INTERNATIONAL DAIRY JOURNAL
- CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD
- (2012) CLAUDE YVEN et al. JOURNAL OF TEXTURE STUDIES
- Statistical strategies for relating metabolomics and proteomics data: a real case study in nutrition research area
- (2012) Thomas Moyon et al. Metabolomics
- Retro-Nasal Aroma Release Is Correlated with Variations in the In-Mouth Air Cavity Volume after Empty Deglutition
- (2012) Anne Mishellany-Dutour et al. PLoS One
- Solid cheese consumption: Quantification of oral coating
- (2011) M. Repoux et al. ARCHIVES OF ORAL BIOLOGY
- Variability of human saliva composition: Possible relationships with fat perception and liking
- (2011) Eric Neyraud et al. ARCHIVES OF ORAL BIOLOGY
- Model validation and error estimation in multi-block partial least squares regression
- (2011) Sahar Hassani et al. CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
- Inter-individual variability in aroma release during sweet mint consumption
- (2011) Marie Repoux et al. FLAVOUR AND FRAGRANCE JOURNAL
- Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study
- (2011) M. Doyennette et al. FOOD CHEMISTRY
- The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions
- (2011) M. Doyennette et al. FOOD RESEARCH INTERNATIONAL
- In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation
- (2011) A. Tarrega et al. INTERNATIONAL DAIRY JOURNAL
- Relationships between saliva and food bolus properties from model dairy products
- (2010) S.R. Drago et al. FOOD HYDROCOLLOIDS
- Block-based approach to modelling of granulated fertilizers' quality
- (2008) Jarno Kohonen et al. CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
- Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type
- (2008) Erika Silletti et al. Food Biophysics
- 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
- Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception
- (2008) Monique H. Vingerhoeds et al. FOOD HYDROCOLLOIDS
- Multi-block methods in multivariate process control
- (2008) Jarno Kohonen et al. JOURNAL OF CHEMOMETRICS
- The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat
- (2007) D.M. Dresselhuis et al. FOOD HYDROCOLLOIDS
- Aroma release and chewing activity during eating different model cheeses
- (2007) A. Tarrega et al. INTERNATIONAL DAIRY JOURNAL
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now