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 *

107 related articles for article (PubMed ID: 26435196)

  • 1. Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.
    Frank D; Eyres GT; Piyasiri U; Cochet-Broch M; Delahunty CM; Lundin L; Appelqvist IM
    J Agric Food Chem; 2015 Oct; 63(41):9093-102. PubMed ID: 26435196
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.
    Frank D; Appelqvist I; Piyasiri U; Wooster TJ; Delahunty C
    J Agric Food Chem; 2011 May; 59(9):4891-903. PubMed ID: 21456620
    [TBL] [Abstract][Full Text] [Related]  

  • 3. In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry.
    Frank D; Appelqvist I; Piyasiri U; Delahunty C
    J Agric Food Chem; 2012 Mar; 60(9):2264-73. PubMed ID: 22304692
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef.
    Frank D; Kaczmarska K; Paterson J; Piyasiri U; Warner R
    Meat Sci; 2017 Nov; 133():61-68. PubMed ID: 28644988
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception.
    Shiota M; Isogai T; Iwasawa A; Kotera M
    J Agric Food Chem; 2011 May; 59(9):4904-12. PubMed ID: 21456616
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.
    Jourdren S; Masson M; Saint-Eve A; Panouillé M; Blumenthal D; Lejeune P; Déléris I; Souchon I
    J Agric Food Chem; 2017 Apr; 65(16):3330-3340. PubMed ID: 28393519
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Perception of melting and flavor release of ice cream containing different types and contents of fat.
    Hyvönen L; Linna M; Tuorila H; Dijksterhuis G
    J Dairy Sci; 2003 Apr; 86(4):1130-8. PubMed ID: 12741536
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Volatile flavor release from foods during eating.
    Taylor AJ
    Crit Rev Food Sci Nutr; 1996 Dec; 36(8):765-84. PubMed ID: 8989509
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.
    Jourdren S; Saint-Eve A; Pollet B; Panouillé M; Lejeune P; Guichard E; Déléris I; Souchon I
    Food Res Int; 2017 Feb; 92():119-127. PubMed ID: 28290289
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee.
    Barron D; Pineau N; Matthey-Doret W; Ali S; Sudre J; Germain JC; Kolodziejczyk E; Pollien P; Labbe D; Jarisch C; Dugas V; Hartmann C; Folmer B
    Food Funct; 2012 Sep; 3(9):923-30. PubMed ID: 22706310
    [TBL] [Abstract][Full Text] [Related]  

  • 13. In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-Apply.
    Gonzalez-Estanol K; Khomenko I; Cliceri D; Biasioli F; Stieger M
    Food Res Int; 2023 May; 167():112726. PubMed ID: 37087281
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of beta-cyclodextrin on aroma release and flavor perception.
    Kant A; Linforth RS; Hort J; Taylor AJ
    J Agric Food Chem; 2004 Apr; 52(7):2028-35. PubMed ID: 15053547
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
    Charles M; Rosselin V; Beck L; Sauvageot F; Guichard E
    J Agric Food Chem; 2000 May; 48(5):1810-6. PubMed ID: 10820099
    [TBL] [Abstract][Full Text] [Related]  

  • 16. In vivo flavor release from gelatin-sucrose gels containing droplets of flavor compounds.
    Linforth RS; Pearson KS; Taylor AJ
    J Agric Food Chem; 2007 Sep; 55(19):7859-63. PubMed ID: 17711342
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth.
    Benjamin O; Silcock P; Beauchamp J; Buettner A; Everett DW
    J Agric Food Chem; 2012 Oct; 60(39):9918-27. PubMed ID: 22957471
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA; Miracle RE; McMahon DJ
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels.
    Baek I; Linforth RS; Blake A; Taylor AJ
    Chem Senses; 1999 Apr; 24(2):155-60. PubMed ID: 10321816
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.