The role of saliva in aroma release and perception-Reference-Cited by-同舟云学术

The role of saliva in aroma release and perception

Published:2017-07 Issue: Volume:226 Page:212-220
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ployon Sarah,Morzel Martine,Canon Francis

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference81 articles.

1. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels;Baek;Chemical Senses,1999

2. Mucin structure, aggregation, physiological functions and biomedical applications;Bansil;Current Opinion in Colloid & Interface Science,2006

3. The aldo-keto reductase superfamily – cDNA and deduced amino-acid sequences of human aldehyde and aldose reductases;Bohren;Journal of Biological Chemistry,1989

4. The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content;Boisard;Food Chemistry,2014

5. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems;Boland;Food Chemistry,2004

Cited by 88 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. Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins;Food Chemistry;2024-12

2. Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC–IMS and their correlation with sensory evaluation;LWT;2024-07

3. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies;Food Research International;2024-07

4. Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions;Trends in Food Science & Technology;2024-06

5. Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing;LWT;2024-06