Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

(2019) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction

(2019) L.G. Dias et al.   FOOD RESEARCH INTERNATIONAL

Swelling kinetics of rice and potato starch suspensions

(2019) Gnana Prasuna Desam et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC- PTR-ToF-MS

(2018) Joana Pico et al.   JOURNAL OF MASS SPECTROMETRY

Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour

(2017) Xuan Wei et al.   FOOD CHEMISTRY

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

(2017) Solenne Jourdren et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

(2017) E. Guichard et al.   Food & Function

Insights in aroma compound retention by mucosa during consumption through mathematical modelling

(2016) Isabelle Déléris et al.   JOURNAL OF FOOD ENGINEERING

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

(2014) H. Labouré et al.   FOOD RESEARCH INTERNATIONAL

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

(2014) Gilles Feron et al.   PLoS One

Bolus Moisture Content of Solid Foods during Mastication

(2013) Lidia Motoi et al.   JOURNAL OF TEXTURE STUDIES

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

The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

(2011) M. Doyennette et al.   FOOD RESEARCH INTERNATIONAL

Relationships between saliva and food bolus properties from model dairy products

(2010) S.R. Drago et al.   FOOD HYDROCOLLOIDS