In-mouth mechanisms leading to flavor release and perception.
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Interventions for the management of dry mouth: topical therapiesMetabolic hormones in saliva: origins and functionsSaliva from obese individuals suppresses the release of aroma compounds from wineRetro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.An atmospheric pressure chemical ionization-ion-trap mass spectrometer for the on-line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception.An fMRI study on the influence of sommeliers' expertise on the integration of flavor.Gene expression in salivary glands: effects of diet and mouse chromosome 17 locus regulating macronutrient intake.Physical approaches to masking bitter taste: lessons from food and pharmaceuticals.Consumer Acceptability of Intramuscular FatAssociations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.Challenges in relating concentrations of aromas and tastes with flavor features of foods.Food emulsions as delivery systems for flavor compounds: A review.Effect of saliva on physical food properties in fat texture perception.Sucrose release from polysaccharide gels.Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.Chewing bread: impact on alpha-amylase secretion and oral digestion.Impact of oral processing on texture attributes and taste perception.The impact of mastication, salivation and food bolus formation on salt release during bread consumption.Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance.Release of tastants during in-mouth processingSalt and fat contents influence the microstructure of model cheeses, chewing/swallowing andin vivoaroma releaseBasal Levels of Salivary Alpha-Amylase Are Associated with Preference for Foods High in Sugar and Anthropometric Markers of Cardiovascular RiskFlavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
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P2860
In-mouth mechanisms leading to flavor release and perception.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on January 2011
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
In-mouth mechanisms leading to flavor release and perception.
@en
In-mouth mechanisms leading to flavor release and perception.
@nl
type
label
In-mouth mechanisms leading to flavor release and perception.
@en
In-mouth mechanisms leading to flavor release and perception.
@nl
prefLabel
In-mouth mechanisms leading to flavor release and perception.
@en
In-mouth mechanisms leading to flavor release and perception.
@nl
P2093
P2860
P50
P1476
In-mouth mechanisms leading to flavor release and perception
@en
P2093
Claude Yven
Elisabeth Guichard
Etienne Semon
Marie-Christine Chagnon
P2860
P356
10.1080/10408390903044693
P577
2011-01-01T00:00:00Z