Flavor Engineering–A Methodology To Predict Sensory Qualities of Flavored Products-Reference-Cited by-同舟云学术

Flavor Engineering–A Methodology To Predict Sensory Qualities of Flavored Products

Published:2018-05-11 Issue:23 Volume:57 Page:8115-8123
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Monteiro Ana¹,Costa Patrícia¹^ORCID,Loureiro José Miguel¹,Rodrigues Alírio E.¹^ORCID

Affiliation:

1. Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal

Funder

European Regional Development Fund

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.iecr.8b00527

Reference49 articles.

1. Release and Transport of Flavors In Vivo: Physicochemical, Physiological, and Perceptual Considerations

2. Quantification of tastes of amino acids using taste sensors

3. Perfumery Radar: A Predictive Tool for Perfume Family Classification

4. Flavour in food

5. Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

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