Influence of the composition and the structure of different media on the release of aroma compounds
Lait, 84 3 (2004) 305-316
Articles citing this article
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).
Cited article:
This article has been cited by the following article(s):
Dietary Sugar, Salt and Fat in Human Health
Dipti Debnath, Biddut Deb Nath, Rokeya Pervin and Md Akil HossainDietary Sugar, Salt and Fat in Human Health 131 (2020)
https://doi.org/10.1016/B978-0-12-816918-6.00006-8
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
Minqi Wang, Takahiko Doi and David Julian McClementsFood Research International 119 6 (2019)
https://doi.org/10.1016/j.foodres.2019.01.042
An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale
Andrej Heilig, Kerstin Heimpel, Alina Sonne, Peter Schieberle and Jörg HinrichsInternational Dairy Journal 56 101 (2016)
https://doi.org/10.1016/j.idairyj.2016.01.011
Sensory influences on food intake control: moving beyond palatability
K. McCrickerd and C. G. FordeObesity Reviews 17 (1) 18 (2016)
https://doi.org/10.1111/obr.12340
Aroma exposure time and aroma concentration in relation to satiation
Mariëlle G. Ramaekers, Pieternel A. Luning, Rianne M. A. J. Ruijschop, et al.British Journal of Nutrition 111 (3) 554 (2014)
https://doi.org/10.1017/S0007114513002729
Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth
O. Benjamin, P. Silcock, J. Beauchamp, A. Buettner and D. W. EverettJournal of Agricultural and Food Chemistry 60 (39) 9918 (2012)
https://doi.org/10.1021/jf3028232
Combined effect of cheese characteristics and food oral processing on in vivo aroma release
Marie Repoux, Hélène Labouré, Philippe Courcoux, Isabelle Andriot, Étienne Sémon, Claude Yven, Gilles Feron and Elisabeth GuichardFlavour and Fragrance Journal 27 (6) 414 (2012)
https://doi.org/10.1002/ffj.3110
Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices
Andrej Heilig, Sümeyye Çetin, Kerstin Erpenbach, Judith Höhn and Jörg HinrichsInternational Dairy Journal 21 (9) 696 (2011)
https://doi.org/10.1016/j.idairyj.2011.01.002
Determination of aroma compound diffusion in model food systems: Comparison of macroscopic and microscopic methodologies
Isabelle Déléris, Isabelle Andriot, Mallory Gobet, et al.Journal of Food Engineering 100 (3) 557 (2010)
https://doi.org/10.1016/j.jfoodeng.2010.05.006
Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk
V. Perreault, M. Britten, S.L. Turgeon, et al.Food Chemistry 118 (1) 90 (2010)
https://doi.org/10.1016/j.foodchem.2009.04.095
Designing Functional Foods
S. Bayarri and E. CostellDesigning Functional Foods 431 (2009)
https://doi.org/10.1533/9781845696603.3.431
The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine
P.R. Jones, R. Gawel, I.L. Francis and E.J. WatersFood Quality and Preference 19 (6) 596 (2008)
https://doi.org/10.1016/j.foodqual.2008.03.005
Aroma release and chewing activity during eating different model cheeses
A. Tarrega, C. Yven, E. Sémon and C. SallesInternational Dairy Journal 18 (8) 849 (2008)
https://doi.org/10.1016/j.idairyj.2007.09.008
Characterization of Hydrophobic Flavor Release Profile in Oil‐in‐Water Emulsions
H.J. Giroux, V. Perreault and M. BrittenJournal of Food Science 72 (2) (2007)
https://doi.org/10.1111/j.1750-3841.2007.00271.x
Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study
Isabelle Gierczynski, Helene Labouré,, Etienne Sémon and Elisabeth GuichardJournal of Agricultural and Food Chemistry 55 (8) 3066 (2007)
https://doi.org/10.1021/jf0633793
Flavour in Food
S. LubbersFlavour in Food 327 (2006)
https://doi.org/10.1533/9781845691400.3.327
Current awareness in flavour and fragrance
Flavour and Fragrance Journal 20 (2) 239 (2005)https://doi.org/10.1002/ffj.1535