Encoding odorant mixtures by human olfactory receptors-Reference-Cited by-同舟云学术

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Encoding odorant mixtures by human olfactory receptors

Published:2016-06-24 Issue:5 Volume:31 Page:400-407
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

El Mountassir Fouzia¹,Belloir Christine¹,Briand Loïc¹,Thomas-Danguin Thierry¹,Le Bon Anne-Marie¹

Affiliation:

1. Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA; Univ. Bourgogne Franche-Comté; F-21000 Dijon France

Funder

Burgundy Regional Council and the Fonds européen du développement régional (FEDER)

F. El Mountassir from the Institut National de la Recherche Agronomique (INRA) and the Burgundy Regional Council

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference64 articles.

1. The aroma of Grenache red wine: hierarchy and nature of its main odorants

2. Pheromones and signature mixtures: defining species-wide signals and variable cues for identity in both invertebrates and vertebrates

3. SCOPE AND EVALUATION OF ODOR COUNTERACTION AND MASKING

4. L’intensité de l’odeur des mélanges binaires de composés odorants

5. Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 1: intensity and detectability. A review.

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1. Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve;Journal of Agricultural and Food Chemistry;2023-04-21

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3. Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals;Reviews in Aquaculture;2022-03-08

4. Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying;Molecules;2020-08-10

5. Exploring the Characteristics of an Aroma-Blending Mixture by Investigating the Network of Shared Odors and the Molecular Features of Their Related Odorants;Molecules;2020-07-02

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