BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 18298746)

  • 1. Influence of the structure of cornstarch dispersions on kinetics of aroma release.
    Lafarge C; Bard MH; Breuvart A; Doublier JL; Cayot N
    J Food Sci; 2008 Mar; 73(2):S104-9. PubMed ID: 18298746
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Release of isoamyl acetate from starch pastes of various structures: thermodynamic and kinetic parameters.
    Cayot N; Pretot F; Doublier JL; Meunier JM; Guichard E
    J Agric Food Chem; 2004 Aug; 52(17):5436-42. PubMed ID: 15315382
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
    Arvisenet G; Voilley A; Cayot N
    J Agric Food Chem; 2002 Dec; 50(25):7345-9. PubMed ID: 12452656
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.
    Pozo-Bayon MA; Biais B; Rampon V; Cayot N; Le Bail P
    J Agric Food Chem; 2008 Aug; 56(15):6640-7. PubMed ID: 18620405
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Use of inverse gas chromatography to determine thermodynamic parameters of aroma-starch interactions.
    Boutboul A; Lenfant F; Giampaoli P; Feigenbaum A; Ducruet V
    J Chromatogr A; 2002 Sep; 969(1-2):9-16. PubMed ID: 12385372
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Preparation and structural characterization of corn starch-aroma compound inclusion complexes.
    Zhang S; Zhou Y; Jin S; Meng X; Yang L; Wang H
    J Sci Food Agric; 2017 Jan; 97(1):182-190. PubMed ID: 26970416
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of konjac glucomannan addition on aroma release in gels containing potato starch.
    Lafarge C; Cayot N; Hory C; Goncalves L; Chassemont C; Le Bail P
    Food Res Int; 2014 Oct; 64():412-419. PubMed ID: 30011668
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of gelatinization and starch-emulsifier interactions on aroma release from starch-rich model systems.
    Lopes Da Silva JA; Castro SM; Delgadillo I
    J Agric Food Chem; 2002 Mar; 50(7):1976-84. PubMed ID: 11902943
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of composition and storage time of biopolymers-based emulsion-filled gels on the retention and release of aroma compounds: Thermodynamic and kinetic studies.
    Bortnowska G
    Food Chem; 2022 Jul; 382():132308. PubMed ID: 35247663
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds.
    van Ruth SM; King C; Giannouli P
    J Agric Food Chem; 2002 Apr; 50(8):2365-71. PubMed ID: 11929298
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Interactions between rice amylose and aroma compounds and their effect on rice fragrance release.
    Ma R; Tian Y; Zhang H; Cai C; Chen L; Jin Z
    Food Chem; 2019 Aug; 289():603-608. PubMed ID: 30955654
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Thermodynamic and kinetic study of volatile compounds in biopolymer based dispersions.
    Samavati V; Emam-Djomeh Z; Mehdinia A
    Carbohydr Polym; 2014 Jan; 99():556-62. PubMed ID: 24274543
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition?
    Gao Q; Bie P; Tong X; Zhang B; Fu X; Huang Q
    J Agric Food Chem; 2021 Oct; 69(39):11665-11675. PubMed ID: 34469152
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
    Giroux HJ; Perreault V; Britten M
    J Food Sci; 2007 Mar; 72(2):S125-9. PubMed ID: 17995853
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 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. Effect of polysaccharides on the gelatinization properties of cornstarch dispersions.
    Xu Z; Zhong F; Li Y; Shoemaker CF; Yokoyama WH; Xia W
    J Agric Food Chem; 2012 Jan; 60(2):658-64. PubMed ID: 22224479
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt.
    Kora EP; Souchon I; Latrille E; Martin N; Marin M
    J Agric Food Chem; 2004 May; 52(10):3048-56. PubMed ID: 15137852
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.