These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

175 related articles for article (PubMed ID: 12643665)

  • 1. Partition and release of 21 aroma compounds during storage of a pectin gel system.
    Hansson A; Leufvén A; van Ruth S
    J Agric Food Chem; 2003 Mar; 51(7):2000-5. PubMed ID: 12643665
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry.
    Hansson A; Giannouli P; van Ruth S
    J Agric Food Chem; 2003 Jul; 51(16):4732-40. PubMed ID: 14705905
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels.
    Hansson A; Leufvén A; Pehrson K; Stenlöf B
    J Agric Food Chem; 2002 Jun; 50(13):3803-9. PubMed ID: 12059163
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content.
    Bylaite E; Meyer AS; Adler-Nissen J
    J Agric Food Chem; 2003 Dec; 51(27):8020-6. PubMed ID: 14690390
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Retention/release equilibrium of aroma compounds in fat-free dairy gels.
    Merabtine Y; Lubbers S; Andriot I; Tromelin A; Guichard E
    J Sci Food Agric; 2010 Jul; 90(9):1403-9. PubMed ID: 20549789
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of thickeners on aroma compound behavior in a model dairy gel.
    Lubbers S; Decourcelle N; Martinez D; Guichard E; Tromelin A
    J Agric Food Chem; 2007 Jun; 55(12):4835-41. PubMed ID: 17508756
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticity.
    Kim Y; Kim YS; Yoo SH; Kim KO
    Food Chem; 2014 Feb; 145():950-5. PubMed ID: 24128568
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of xanthan on flavor release from thickened viscous food model systems.
    Bylaite E; Adler-Nissen J; Meyer AS
    J Agric Food Chem; 2005 May; 53(9):3577-83. PubMed ID: 15853404
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ; Guo J; Wang JM; Yang XQ
    J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of aroma compounds on the mechanical properties of pectin gels.
    Lubbers S; Decourcelle N
    J Agric Food Chem; 2004 Mar; 52(5):1277-80. PubMed ID: 14995133
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of destroying the structure of model gels on volatile release.
    Savary G; Sémon E; Meunier JM; Doublier JL; Cayot N
    J Agric Food Chem; 2007 Aug; 55(17):7099-106. PubMed ID: 17661491
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study.
    Gierczynski I; Labouré H; Sémon E; Guichard E
    J Agric Food Chem; 2007 Apr; 55(8):3066-73. PubMed ID: 17385886
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of sugars on the retention of ethyl butyrate by gellan gels.
    Evageliou V; Patsiakou A
    Food Chem; 2014 Aug; 157():252-6. PubMed ID: 24679778
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
    Arvisenet G; Le Bail P; Voilley A; Cayot N
    J Agric Food Chem; 2002 Nov; 50(24):7088-93. PubMed ID: 12428964
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems.
    Bylaite E; Ilgunaite Z; Meyer AS; Adler-Nissen J
    J Agric Food Chem; 2004 Jun; 52(11):3542-9. PubMed ID: 15161228
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Flavor release from iota-carrageenan matrices: a kinetic approach.
    Juteau A; Doublier JL; Guichard E
    J Agric Food Chem; 2004 Mar; 52(6):1621-9. PubMed ID: 15030221
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
    Berlinet C; Guichard E; Fournier N; Ducruet V
    J Food Sci; 2007 Oct; 72(8):S535-43. PubMed ID: 17995618
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Air-liquid partition coefficients of aroma volatiles in frozen sugar solutions.
    Klooster JR; Druaux C; Vreeker R
    J Agric Food Chem; 2005 Jun; 53(11):4503-9. PubMed ID: 15913317
    [TBL] [Abstract][Full Text] [Related]  

  • 19. In vivo aroma release of milk gels of different hardnesses: inter-individual differences and their consequences on aroma perception.
    Gierczynski I; Laboure H; Guichard E
    J Agric Food Chem; 2008 Mar; 56(5):1697-703. PubMed ID: 18271545
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
    Relkin P; Fabre M; Guichard E
    J Agric Food Chem; 2004 Oct; 52(20):6257-63. PubMed ID: 15453696
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.