Influence of mastication rate on dynamic flavour release analysed by combined model mouth/proton transfer reaction–mass spectrometry
Author:
Publisher
Elsevier BV
Subject
Physical and Theoretical Chemistry,Spectroscopy,Condensed Matter Physics,Instrumentation
Reference17 articles.
1. Interactions between flavor compounds and food ingredients and their influence on flavor perception
2. Handbook of Olfaction and Gustation;Beidler,1995
3. Physiological Factors Affecting Salivary Flow Rate, Oral Sugar Clearance, and the Sensation of Dry Mouth in Man
4. Effect of food change on consumption, hedonics, and salivation
5. Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions
Cited by 36 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Flavor release from walnut kernels in an in-vitro mastication model with decoupled oral parameters;Food Research International;2024-08
2. Study on aroma release of chocolate jelly based on bionic chewing;Journal of Food Engineering;2023-09
3. Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator;Molecules;2022-05-19
4. Elucidation of retro‐ and orthonasal aroma differences in biscuits ( panis biscoctus ) using artificial masticator;Journal of Food Processing and Preservation;2021-11-18
5. Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator;Food Hydrocolloids;2019-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3