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 *

163 related articles for article (PubMed ID: 24691625)

  • 1. 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]  

  • 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. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission.
    Wang J; Yang ZJ; Xu LY; Wang B; Zhang JH; Li BZ; Cao YP; Tan L
    J Dairy Sci; 2021 Feb; 104(2):1576-1590. PubMed ID: 33358170
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake.
    Pérez-Jiménez M; Rocha-Alcubilla N; Pozo-Bayón MÁ
    J Texture Stud; 2019 Feb; 50(1):62-70. PubMed ID: 30267419
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Salt and aroma compound release in model cheeses in relation to their mobility.
    Lauverjat C; Déléris I; Tréléa IC; Salles C; Souchon I
    J Agric Food Chem; 2009 Nov; 57(21):9878-87. PubMed ID: 19817409
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
    J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly.
    Lorieau L; Floury J; Septier C; Laguerre A; Le Roux L; Hazart E; Ligneul A; Dupont D; Vigneau E; Hanafi M; Feron G; Labouré H
    Food Funct; 2021 Aug; 12(16):7379-7389. PubMed ID: 34184693
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains.
    Reyes-Díaz R; González-Córdova AF; Del Carmen Estrada-Montoya M; Méndez-Romero JI; Mazorra-Manzano MA; Soto-Valdez H; Vallejo-Cordoba B
    J Dairy Sci; 2020 Jan; 103(1):242-253. PubMed ID: 31733845
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
    Carpino S; Mallia S; La Terra S; Melilli C; Licitra G; Acree TE; Barbano DM; Van Soest PJ
    J Dairy Sci; 2004 Apr; 87(4):816-30. PubMed ID: 15259216
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Saliva from obese individuals suppresses the release of aroma compounds from wine.
    Piombino P; Genovese A; Esposito S; Moio L; Cutolo PP; Chambery A; Severino V; Moneta E; Smith DP; Owens SM; Gilbert JA; Ercolini D
    PLoS One; 2014; 9(1):e85611. PubMed ID: 24465618
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.
    Avila M; Garde S; Fernández-García E; Medina M; Nuñez M
    J Agric Food Chem; 2006 Jan; 54(2):382-9. PubMed ID: 16417294
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
    Boisard L; Andriot I; Martin C; Septier C; Boissard V; Salles C; Guichard E
    Food Chem; 2014 Feb; 145():437-44. PubMed ID: 24128499
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory and chemical properties of Gouda cheese.
    Jo Y; Benoist DM; Ameerally A; Drake MA
    J Dairy Sci; 2018 Mar; 101(3):1967-1989. PubMed ID: 29274971
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The key aroma compounds and sensory characteristics of commercial Cheddar cheeses.
    Wang J; Yang ZJ; Wang YD; Cao YP; Wang B; Liu Y
    J Dairy Sci; 2021 Jul; 104(7):7555-7571. PubMed ID: 33814151
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.