In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry

Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing

(2021) Shuo Mu et al.   JOURNAL OF DAIRY SCIENCE

Higher Masticatory Performance and Higher Number of Chewing Strokes Increase Retronasal Aroma

(2021) Jumpei Okawa et al.   Frontiers in Nutrition

The effect of cross‐linking degrees on physicochemical properties of surimi gel as affected by MTGase

(2021) Yueqi An et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2021) Muhammad Syahmeer How et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition

(2021) Chao Xue et al.   FOOD CHEMISTRY

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

(2020) Hanna Lesme et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of capsaicin on aroma release: in vitro and in vivo analysis

(2020) Ni Yang et al.   FOOD RESEARCH INTERNATIONAL

Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

(2020) Hanna Lesme et al.   FOOD RESEARCH INTERNATIONAL

Flavour distribution and release from gelatine-starch matrices

(2020) Katy Su et al.   FOOD HYDROCOLLOIDS

Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings

(2019) Buket Sahin et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread

(2019) Dandan Pu et al.   FOOD CHEMISTRY

In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)

(2019) Mengxue Fang et al.   FOOD HYDROCOLLOIDS

Intervention of transglutaminase in surimi gel under microwave irradiation

(2018) Hongwei Cao et al.   FOOD CHEMISTRY

Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb

(2017) Sara W. Erasmus et al.   FOOD CHEMISTRY

Biological cycling of volatile organic carbon by phytoplankton and bacterioplankton

(2017) Kimberly H. Halsey et al.   LIMNOLOGY AND OCEANOGRAPHY

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

(2017) Damian Frank et al.   MEAT SCIENCE

Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase

(2017) Fariba Zad Bagher Seighalani et al.   Animal Production Science

Electro-Olfactograms in Humans in Response to Ortho- and Retronasal Chemosensory Stimulation

(2016) Thomas Hummel et al.   Chemosensory Perception

Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples

(2016) Valentina J.L. Ting et al.   FOOD CHEMISTRY

Macroporous resin purification of peptides with umami taste from soy sauce

(2016) Mingzhu Zhuang et al.   FOOD CHEMISTRY

Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

(2016) Jun-Jie Hou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavor release from sugar-containing and sugar-free confectionary egg albumen foams

(2016) Oxana Tyapkova et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

(2015) Yaqin Hu et al.   FOOD CHEMISTRY

Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems

(2015) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates

(2012) Sochaya Chanarat et al.   FOOD CHEMISTRY

Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt

(2012) Maria S. Tsevdou et al.   Innovative Food Science & Emerging Technologies

PTR-MS monitoring of VOCs and BVOCs in food science and technology

(2011) Franco Biasioli et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Effect of pH on the gel properties and secondary structure of fish myosin

(2009) Ru Liu et al.   FOOD CHEMISTRY