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 *

181 related articles for article (PubMed ID: 24045155)

  • 1. Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation.
    Doyennette M; Déléris I; Féron G; Guichard E; Souchon I; Trelea IC
    J Theor Biol; 2014 Jan; 340():209-21. PubMed ID: 24045155
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.
    Guichard E; Repoux M; Qannari EM; Laboure H; Feron G
    Food Funct; 2017 Feb; 8(2):615-628. PubMed ID: 28091677
    [TBL] [Abstract][Full Text] [Related]  

  • 3. In-mouth mechanisms leading to flavor release and perception.
    Salles C; Chagnon MC; Feron G; Guichard E; Laboure H; Morzel M; Semon E; Tarrega A; Yven C
    Crit Rev Food Sci Nutr; 2011 Jan; 51(1):67-90. PubMed ID: 21229419
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
    Trelea IC; Atlan S; Déléris I; Saint-Eve A; Marin M; Souchon I
    Chem Senses; 2008 Feb; 33(2):181-92. PubMed ID: 18048371
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The influence of product and oral characteristics on swallowing.
    Engelen L; Fontijn-Tekamp A; van der Bilt A
    Arch Oral Biol; 2005 Aug; 50(8):739-46. PubMed ID: 15958205
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A lubrication analysis of pharyngeal peristalsis: application to flavour release.
    de Loubens C; Magnin A; Verin E; Doyennette M; Tréléa IC; Souchon I
    J Theor Biol; 2010 Dec; 267(3):300-11. PubMed ID: 20816856
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release.
    de Loubens C; Magnin A; Doyennette M; Tréléa IC; Souchon I
    J Theor Biol; 2011 Jul; 280(1):180-8. PubMed ID: 21530546
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The impact of mastication, salivation and food bolus formation on salt release during bread consumption.
    Tournier C; Grass M; Septier C; Bertrand D; Salles C
    Food Funct; 2014 Nov; 5(11):2969-80. PubMed ID: 25225783
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The influence of oral processing, food perception and social aspects on food consumption: a review.
    Pereira LJ; van der Bilt A
    J Oral Rehabil; 2016 Aug; 43(8):630-48. PubMed ID: 27061099
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of saliva on physical food properties in fat texture perception.
    Kupirovič UP; Elmadfa I; Juillerat MA; Raspor P
    Crit Rev Food Sci Nutr; 2017 Apr; 57(6):1061-1077. PubMed ID: 27172255
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 2. In vivo nonvolatile release during eating of a model cheese: relationships with oral parameters.
    Pionnier E; Chabanet C; Mioche L; Taylor AJ; Le Quéré JL; Salles C
    J Agric Food Chem; 2004 Feb; 52(3):565-71. PubMed ID: 14759149
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Challenges in computational modelling of food breakdown and flavour release.
    Harrison SM; Cleary PW; Eyres G; Sinnott MD; Lundin L
    Food Funct; 2014 Nov; 5(11):2792-805. PubMed ID: 25277842
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Defining the end-point of mastication: A conceptual model.
    Gray-Stuart EM; Jones JR; Bronlund JE
    J Texture Stud; 2017 Oct; 48(5):345-356. PubMed ID: 28967214
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese.
    Ribes S; Arnal M; Talens P
    Food Res Int; 2023 Nov; 173(Pt 1):113297. PubMed ID: 37803618
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion.
    Pedersen AM; Bardow A; Jensen SB; Nauntofte B
    Oral Dis; 2002 May; 8(3):117-29. PubMed ID: 12108756
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The role of oral processing in dynamic sensory perception.
    Foster KD; Grigor JM; Cheong JN; Yoo MJ; Bronlund JE; Morgenstern MP
    J Food Sci; 2011 Mar; 76(2):R49-61. PubMed ID: 21535784
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels.
    de Loubens C; Saint-Eve A; Déléris I; Panouillé M; Doyennette M; Tréléa IC; Souchon I
    J Agric Food Chem; 2011 Mar; 59(6):2534-42. PubMed ID: 21329396
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.