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1.
Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation.
J Theor Biol
; 340: 209-21, 2014 Jan 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-24045155
2.
Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study.
Food Chem
; 128(2): 380-90, 2011 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25212145
3.
Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.
Food Res Int
; 92: 119-127, 2017 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-28290289
4.
Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.
Food Funct
; 7(3): 1446-57, 2016 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-26857555
5.
Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis.
Food Res Int
; 87: 142-151, 2016 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-29606235
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