174 related articles for article (PubMed ID: 28091677)
1. 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]
2. 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]
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. 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]
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. 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]
7. 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]
8. Combined heterogeneous distribution of salt and aroma in food enhances salt perception.
Emorine M; Septier C; Andriot I; Martin C; Salles C; Thomas-Danguin T
Food Funct; 2015 May; 6(5):1449-59. PubMed ID: 25856503
[TBL] [Abstract][Full Text] [Related]
9. In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters.
Lawrence G; Septier C; Achilleos C; Courcoux P; Salles C
J Agric Food Chem; 2012 May; 60(21):5299-306. PubMed ID: 22546143
[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. 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]
12. 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]
13. Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma.
Syarifuddin A; Septier C; Salles C; Thomas-Danguin T
Front Nutr; 2022; 9():873427. PubMed ID: 35898712
[TBL] [Abstract][Full Text] [Related]
14. Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams.
Ayed C; Martins SIFS; Williamson AM; Guichard E
Food Chem; 2018 Nov; 267():132-139. PubMed ID: 29934147
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivation.
Muñoz-González C; Brulé M; Feron G; Canon F
J Texture Stud; 2019 Feb; 50(1):36-44. PubMed ID: 30520036
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Variability of human saliva composition: possible relationships with fat perception and liking.
Neyraud E; Palicki O; Schwartz C; Nicklaus S; Feron G
Arch Oral Biol; 2012 May; 57(5):556-66. PubMed ID: 22024405
[TBL] [Abstract][Full Text] [Related]
20. Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.
Ningtyas DW; Bhandari B; Bansal N; Prakash S
Food Res Int; 2019 Jun; 120():586-594. PubMed ID: 31000275
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
