135 related articles for article (PubMed ID: 17385886)
1. 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]
2. 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]
3. 1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.
Pionnier E; Chabanet C; Mioche L; Le Quéré JL; Salles C
J Agric Food Chem; 2004 Feb; 52(3):557-64. PubMed ID: 14759148
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties.
Saint-Eve A; Martin N; Guillemin H; Sémon E; Guichard E; Souchon I
J Agric Food Chem; 2006 Oct; 54(20):7794-803. PubMed ID: 17002454
[TBL] [Abstract][Full Text] [Related]
8. In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry.
An Y; Xiong S; Qian Y; Qian MC
Food Chem; 2022 Mar; 373(Pt B):131502. PubMed ID: 34753076
[TBL] [Abstract][Full Text] [Related]
9. Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.
Feron G; Ayed C; Qannari el M; Courcoux P; Laboure H; Guichard E
PLoS One; 2014; 9(4):e93113. PubMed ID: 24691625
[TBL] [Abstract][Full Text] [Related]
10. Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception.
Caille C; Boukraâ M; Rannou C; Villière A; Catanéo C; Lethuaut L; Lagadec-Marquez A; Bechaux J; Prost C
Molecules; 2023 Oct; 28(20):. PubMed ID: 37894701
[TBL] [Abstract][Full Text] [Related]
11. Retro-nasal aroma release depends on both subject and product differences: a link to food intake regulation?
Ruijschop RM; Burgering MJ; Jacobs MA; Boelrijk AE
Chem Senses; 2009 Jun; 34(5):395-403. PubMed ID: 19286974
[TBL] [Abstract][Full Text] [Related]
12. Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis.
Mestres M; Moran N; Jordan A; Buettner A
J Agric Food Chem; 2005 Jan; 53(2):403-9. PubMed ID: 15656680
[TBL] [Abstract][Full Text] [Related]
13. Shelf life of Crescenza cheese as measured by electronic nose.
Benedetti S; Sinelli N; Buratti S; Riva M
J Dairy Sci; 2005 Sep; 88(9):3044-51. PubMed ID: 16107392
[TBL] [Abstract][Full Text] [Related]
14. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria.
Martin N; Berger C; Le Du C; Spinnler HE
J Dairy Sci; 2001 Oct; 84(10):2125-35. PubMed ID: 11699442
[TBL] [Abstract][Full Text] [Related]
15. Verification of a mouth simulator by in vivo measurements.
Deibler KD; Lavin EH; Linforth RS; Taylor AJ; Acree TE
J Agric Food Chem; 2001 Mar; 49(3):1388-93. PubMed ID: 11312869
[TBL] [Abstract][Full Text] [Related]
16. Aroma compounds in sweet whey powder.
Mahajan SS; Goddik L; Qian MC
J Dairy Sci; 2004 Dec; 87(12):4057-63. PubMed ID: 15545366
[TBL] [Abstract][Full Text] [Related]
17. Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
Qian M; Reineccius GA
J Dairy Sci; 2003 Mar; 86(3):770-6. PubMed ID: 12703612
[TBL] [Abstract][Full Text] [Related]
18. Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing.
Labouré H; Repoux M; Courcoux P; Feron G; Guichard E
Food Res Int; 2014 Oct; 64():692-700. PubMed ID: 30011705
[TBL] [Abstract][Full Text] [Related]
19. Impact of capsaicin on aroma release: in vitro and in vivo analysis.
Yang N; Galves C; Racioni Goncalves AC; Chen J; Fisk I
Food Res Int; 2020 Jul; 133():109197. PubMed ID: 32466935
[TBL] [Abstract][Full Text] [Related]
20. Determination of linear response in the detection of aroma compounds by atmospheric pressure ionization-mass spectrometry (API-MS).
Buffo RA; Zehentbauer G; Reineccius GA
J Agric Food Chem; 2005 Feb; 53(3):702-7. PubMed ID: 15686423
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]