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 *

135 related articles for article (PubMed ID: 18271545)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Multimodal sensory integration during sequential eating--linking chewing activity, aroma release, and aroma perception over time.
    Leclercq S; Blancher G
    Chem Senses; 2012 Oct; 37(8):689-700. PubMed ID: 22459163
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk.
    Miettinen SM; Hyvönen L; Tuorila H
    J Agric Food Chem; 2003 Aug; 51(18):5437-43. PubMed ID: 12926894
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages.
    Saint-Eve A; Déléris I; Aubin E; Semon E; Feron G; Rabillier JM; Ibarra D; Guichard E; Souchon I
    J Agric Food Chem; 2009 Jul; 57(13):5891-8. PubMed ID: 19514724
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters.
    Mestres M; Kieffer R; Buettner A
    J Agric Food Chem; 2006 Mar; 54(5):1814-21. PubMed ID: 16506838
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Flavor perception and aroma release from model dairy desserts.
    Lethuaut L; Weel KG; Boelrijk AE; Brossard CD
    J Agric Food Chem; 2004 Jun; 52(11):3478-85. PubMed ID: 15161219
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Cross-modality of texture and aroma perception is independent of orthonasal or retronasal stimulation.
    Visschers RW; Jacobs MA; Frasnelli J; Hummel T; Burgering M; Boelrijk AE
    J Agric Food Chem; 2006 Jul; 54(15):5509-15. PubMed ID: 16848539
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Influence of Chewing Rate and Food Composition on
    Gonzalez-Estanol K; Pedrotti M; Fontova-Cerdà M; Khomenko I; Biasioli F; Stieger M
    J Agric Food Chem; 2024 Mar; 72(12):6723-6734. PubMed ID: 38478988
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release.
    Hodgson M; Linforth RS; Taylor AJ
    J Agric Food Chem; 2003 Aug; 51(17):5052-7. PubMed ID: 12903969
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.
    Weel KG; Boelrijk AE; Alting AC; Van Mil PJ; Burger JJ; Gruppen H; Voragen AG; Smit G
    J Agric Food Chem; 2002 Aug; 50(18):5149-55. PubMed ID: 12188622
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.