The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition
Comprehensive Study of the Evolution of the Gas–Liquid Partitioning of Acetaldehyde during Wine Alcoholic Fermentation
Evelyne Aguera, Yannick Sire, Jean-Roch Mouret, Jean-Marie Sablayrolles and Vincent Farines Journal of Agricultural and Food Chemistry 66(24) 6170 (2018) https://doi.org/10.1021/acs.jafc.8b01855
Simple Quantification of Lactones in Milk Fat by Solvent Extraction Using Gas Chromatography–Mass Spectrometry
Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach
Andrej Heilig, Alina Sonne, Peter Schieberle and Jörg Hinrichs Journal of Agricultural and Food Chemistry 64(22) 4450 (2016) https://doi.org/10.1021/acs.jafc.6b01482
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects
Cheryl Chung, Gordon Smith, Brian Degner and David Julian McClements Critical Reviews in Food Science and Nutrition 56(4) 650 (2016) https://doi.org/10.1080/10408398.2013.792236
Rapid non‐invasive quality control of semi‐finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat
Salim Makhoul, Sine Yener, Iuliia Khomenko, Vittorio Capozzi, Luca Cappellin, Eugenio Aprea, Matteo Scampicchio, Flavia Gasperi and Franco Biasioli Journal of Mass Spectrometry 51(9) 782 (2016) https://doi.org/10.1002/jms.3801
Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding
Determination of Aroma Volatile Diffusion Coefficients in Set‐Type Acidified Dairy Matrices of Different Composition and Microstructure by Means of the Concentration Profile Technique in Combination with Headspace Gas Chromatography
Andrej Heilig, Christian Hahn, Kerstin Erpenbach, Katya Kübler and Jörg Hinrichs Journal of Texture Studies 44(6) 436 (2013) https://doi.org/10.1111/jtxs.12032
Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices
Thermodynamic and Structure−Property Study of Liquid−Vapor Equilibrium for Aroma Compounds
Anne Tromelin, Isabelle Andriot, Mirela Kopjar and Elisabeth Guichard Journal of Agricultural and Food Chemistry 58(7) 4372 (2010) https://doi.org/10.1021/jf904146c
Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water
Mirela Kopjar, Isabelle Andriot, Anne Saint‐Eve, Isabelle Souchon and Elisabeth Guichard Journal of the Science of Food and Agriculture 90(8) 1285 (2010) https://doi.org/10.1002/jsfa.3929
Comprehensive Study of the Evolution of Gas−Liquid Partitioning of Aroma Compounds during Wine Alcoholic Fermentation
Sumallika Morakul, Violaine Athes, Jean-Roch Mouret and Jean-Marie Sablayrolles Journal of Agricultural and Food Chemistry 58(18) 10219 (2010) https://doi.org/10.1021/jf101890y
Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution Conditions
Maroussa Tsachaki, Anne-Laure Gady, Michalis Kalopesas, Robert S. T. Linforth, Violaine Athès, Michele Marin and Andrew J. Taylor Journal of Agricultural and Food Chemistry 56(13) 5308 (2008) https://doi.org/10.1021/jf800225y
Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard
Effect of Copper on the Volatility of Aroma Compounds in a Model Mouth System
Jae Hee Hong, Susan E. Duncan, Andrea M. Dietrich and Sean F. O'Keefe Journal of Agricultural and Food Chemistry 54(24) 9168 (2006) https://doi.org/10.1021/jf061229m
Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent
Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions
Perla Relkin, Marjorie Fabre and Elisabeth Guichard Journal of Agricultural and Food Chemistry 52(20) 6257 (2004) https://doi.org/10.1021/jf049477a
Flavor Perception and Aroma Release from Model Dairy Desserts
Laurent Lethuaut, Koen G. C. Weel, Alexandra E. M. Boelrijk and Chantal D. Brossard Journal of Agricultural and Food Chemistry 52(11) 3478 (2004) https://doi.org/10.1021/jf035488c
Group Contribution Values for the Thermodynamic Functions of Hydration of Aliphatic Esters at 298.15 K, 0.1 MPa
Andrey V. Plyasunov, Natalia V. Plyasunova and Everett L. Shock Journal of Chemical & Engineering Data 49(5) 1152 (2004) https://doi.org/10.1021/je049850a
Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution