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 *

135 related articles for article (PubMed ID: 32148802)

  • 1. Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time-intensity analysis and HS-GC/MS spectrometry.
    Vatankhah Lotfabadi S; Mortazavi SA; Yeganehzad S
    Food Sci Nutr; 2020 Feb; 8(2):933-941. PubMed ID: 32148802
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins.
    Hansen AP; Heinis JJ
    J Dairy Sci; 1992 May; 75(5):1211-5. PubMed ID: 1597575
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy.
    Kim EH; Paredes D; Motoi L; Eckert M; Wadamori Y; Tartaglia J; Wade C; Green C; Hedderley DH; Morgenstern MP
    Food Res Int; 2021 Feb; 140():109883. PubMed ID: 33648200
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions.
    Schober AL; Peterson DG
    J Agric Food Chem; 2004 May; 52(9):2628-31. PubMed ID: 15113169
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Toward the stereochemical identification of prohibited characterizing flavors in tobacco products: the case of strawberry flavor.
    Paschke M; Hutzler C; Henkler F; Luch A
    Arch Toxicol; 2015 Aug; 89(8):1241-55. PubMed ID: 26138682
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Flavor release and perception in hard candy: influence of flavor compound-compound interactions.
    Schober AL; Peterson DG
    J Agric Food Chem; 2004 May; 52(9):2623-7. PubMed ID: 15113168
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder.
    Sultana A; Tanaka Y; Fushimi Y; Yoshii H
    Food Res Int; 2018 Apr; 106():809-816. PubMed ID: 29579990
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.
    Weel KG; Boelrijk AE; Alting AC; Van Mil PJ; Burger JJ; Gruppen H; Voragen AG; Smit G
    J Agric Food Chem; 2002 Aug; 50(18):5149-55. PubMed ID: 12188622
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes.
    Goza JL; Ziegler GR; Wee J; Hayes JE; Hopfer H
    Food Res Int; 2022 Aug; 158():111573. PubMed ID: 35840259
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dynamic flavor perception of encapsulated flavors in a soft chewable matrix.
    Kim EH; Paredes D; Motoi L; Eckert M; Wadamori Y; Tartaglia J; Green C; Hedderley DI; Morgenstern MP
    Food Res Int; 2019 Sep; 123():241-250. PubMed ID: 31284973
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage.
    Xu J; He Z; Zeng M; Li B; Qin F; Wang L; Wu S; Chen J
    Food Chem; 2017 Aug; 228():595-601. PubMed ID: 28317768
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.
    Saltman Y; Culbert JA; Johnson TE; Ristic R; Wilkinson KL; Bastian SEP
    Foods; 2020 Sep; 9(9):. PubMed ID: 32882844
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying.
    Soottitantawat A; Yoshii H; Furuta T; Ohgawara M; Forssell P; Partanen R; Poutanen K; Linko P
    J Agric Food Chem; 2004 Mar; 52(5):1269-76. PubMed ID: 14995132
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of feed liquid temperature on the structural morphologies of d-limonene microencapsulated powder and its preservation.
    Paramita V; Iida K; Yoshii H; Furuta T
    J Food Sci; 2010; 75(1):E39-45. PubMed ID: 20492164
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
    Shiga H; Yoshii H; Taguchi R; Nishiyama T; Furuta T; Linko P
    Biosci Biotechnol Biochem; 2003 Feb; 67(2):426-8. PubMed ID: 12729014
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception.
    Rosa A; Pinna I; Piras A; Porcedda S; Masala C
    J Sci Food Agric; 2022 Oct; 102(13):6005-6013. PubMed ID: 35446446
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Measuring local equilibrium flavor distributions in SDS solution using headspace solid-phase microextraction.
    Lloyd NW; Kardaras E; Ebeler SE; Dungan SR
    J Phys Chem B; 2011 Dec; 115(49):14484-92. PubMed ID: 22004271
    [TBL] [Abstract][Full Text] [Related]  

  • 18.
    van Eck A; Pedrotti M; Brouwer R; Supapong A; Fogliano V; Scholten E; Biasioli F; Stieger M
    J Agric Food Chem; 2021 Sep; 69(35):10260-10271. PubMed ID: 34435781
    [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. Diversity in principal constituents of plants with a lemony scent and the predominance of citral.
    Hirai M; Ota Y; Ito M
    J Nat Med; 2022 Jan; 76(1):254-258. PubMed ID: 34338951
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.