Aroma release and chewing activity during eating different model cheeses
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference22 articles.
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2. Influence of chewing and swallowing behavior on volatile release in two confectionery systems;Blissett;Journal of Texture Studies,2006
3. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception;Boland;Food Chemistry,2006
4. Impact of hardness of model fresh cheese on aroma release: In vivo and in vitro study;Gierczynski;Journal of Agricultural and Food Chemistry,2007
5. Time–intensity measurement of flavour release from a model gel system: Effect of gelling agent type and concentration;Guinard;Journal of Food Science,1995
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