In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods-Reference-Cited by-同舟云学术

In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods

Published:2021-08-26 Issue:35 Volume:69 Page:10260-10271
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

van Eck Arianne¹²,Pedrotti Michele²³,Brouwer Rutger²,Supapong Arpavee²,Fogliano Vincenzo²^ORCID,Scholten Elke¹⁴,Biasioli Franco³,Stieger Markus¹²^ORCID

Affiliation:

1. TiFN, P.O. Box 557, AN, Wageningen 6700, The Netherlands

2. Food Quality and Design, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands

3. Research and Innovation Center, Department of Food Quality and Nutrition, Foundation Edmund Mach, Via E. Mach 1, San Michele all’Adige, TN 38010, Italy

4. Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 17, AA, Wageningen 6700, The Netherlands

Funder

TiFN

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c02649

Reference50 articles.

1. Sensory influences on food intake control: moving beyond palatability

2. The multisensory perception of flavor