-
1
-
-
0000278402
-
Effect of nonvolatile orange juice components, acid, sugar, and pectin on the flavor threshold of limonene in water
-
AHMED, E.M., DENNISON, R.A., DOUGHERTY, R.H. and SHAW, P.E. 1978. Effect of nonvolatile orange juice components, acid, sugar, and pectin on the flavor threshold of limonene in water. J. Agric. Food Chem. 26(1), 192-194.
-
(1978)
J. Agric. Food Chem.
, vol.26
, Issue.1
, pp. 192-194
-
-
Ahmed, E.M.1
Dennison, R.A.2
Dougherty, R.H.3
Shaw, P.E.4
-
3
-
-
0023580242
-
The effects of mouth movements, swallowing, and spitting on retronasal odor perception
-
BURDACH, K.J. and DOTY, R.L. 1987. The effects of mouth movements, swallowing, and spitting on retronasal odor perception. Physiol. Behav. 41, 353-356.
-
(1987)
Physiol. Behav.
, vol.41
, pp. 353-356
-
-
Burdach, K.J.1
Doty, R.L.2
-
4
-
-
0001572947
-
Flavor compounds: Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds
-
BUTTERY, R.G., GUADAGNI, D.G. and LING, L.C. 1973. Flavor compounds: Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds. J. Agric. Food Chem. 21(2), 198-201.
-
(1973)
J. Agric. Food Chem.
, vol.21
, Issue.2
, pp. 198-201
-
-
Buttery, R.G.1
Guadagni, D.G.2
Ling, L.C.3
-
5
-
-
0019833553
-
Odor, taste, and flavor perception of some flavouring agents
-
COMETTO-MUNIZ, J.E. 1981. Odor, taste, and flavor perception of some flavouring agents. Chemical Senses 6(3), 215-223.
-
(1981)
Chemical Senses
, vol.6
, Issue.3
, pp. 215-223
-
-
Cometto-Muniz, J.E.1
-
6
-
-
0019016883
-
Flavor protein interactions. Binding of carbonyls to bovine serum albumin: Thermodynamic and conformational effects
-
DAMODARAN, S. and KINSELLA, J.E. 1980. Flavor protein interactions. Binding of carbonyls to bovine serum albumin: Thermodynamic and conformational effects. J. Agric. Food Chem. 28, 567-571.
-
(1980)
J. Agric. Food Chem.
, vol.28
, pp. 567-571
-
-
Damodaran, S.1
Kinsella, J.E.2
-
7
-
-
0000642766
-
Interaction of carbonyls with soy protein: Thermodynamic effects
-
DAMODARAN, S. and KINSELLA, J.E. 1981a. Interaction of carbonyls with soy protein: Thermodynamic effects. J. Agric. Food Chem. 19, 1249-1253.
-
(1981)
J. Agric. Food Chem.
, vol.19
, pp. 1249-1253
-
-
Damodaran, S.1
Kinsella, J.E.2
-
8
-
-
33845556477
-
Interaction of carbonyls with soy protein: Conformational effects
-
DAMODARAN, S. and KINSELLA, I.E. 1981b. Interaction of carbonyls with soy protein: Conformational effects. J. Agric. Food Chem. 19, 1253-1257.
-
(1981)
J. Agric. Food Chem.
, vol.19
, pp. 1253-1257
-
-
Damodaran, S.1
Kinsella, I.E.2
-
9
-
-
0012814277
-
Binding of carbonyls to fish actomyosin
-
DAMODARAN, S. and KINSELLA, J.E. 1983. Binding of carbonyls to fish actomyosin. J. Agric. Food Chem. 31, 856-859.
-
(1983)
J. Agric. Food Chem.
, vol.31
, pp. 856-859
-
-
Damodaran, S.1
Kinsella, J.E.2
-
10
-
-
0000048730
-
Influence of dispersion medium on aroma intensity and headspace concentration of menthone and isoamyl acetate
-
EBELER, S.E., PANGBORN, R.M. and JENNINGS, W.G. 1988. Influence of dispersion medium on aroma intensity and headspace concentration of menthone and isoamyl acetate. J. Agric. Food Chem. 36, 791-796.
-
(1988)
J. Agric. Food Chem.
, vol.36
, pp. 791-796
-
-
Ebeler, S.E.1
Pangborn, R.M.2
Jennings, W.G.3
-
11
-
-
0000020280
-
Parameters affecting the binding of volatile flavor compounds in model systems I. Proteins
-
FRANZEN, K.L. and KINSELLA, J.E. 1974. Parameters affecting the binding of volatile flavor compounds in model systems I. Proteins. J. Agric. Food Chem. 22, 675-678.
-
(1974)
J. Agric. Food Chem.
, vol.22
, pp. 675-678
-
-
Franzen, K.L.1
Kinsella, J.E.2
-
12
-
-
0019408941
-
Flavour-odor taste interactions in solutions of acetic acid and coffee
-
GARCIA-MEDINA, M.R. 1981. Flavour-odor taste interactions in solutions of acetic acid and coffee. Chemical Senses 6, 13-22.
-
(1981)
Chemical Senses
, vol.6
, pp. 13-22
-
-
Garcia-Medina, M.R.1
-
13
-
-
0000968295
-
Analysis for flavor residuals in the mouth by gas chromatography
-
HUSSEIN, M.M., KACHIKIAN, R. and PIDEL, A.R. 1983. Analysis for flavor residuals in the mouth by gas chromatography. J. Food Sci. 48, 1884-1885.
-
(1983)
J. Food Sci.
, vol.48
, pp. 1884-1885
-
-
Hussein, M.M.1
Kachikian, R.2
Pidel, A.R.3
-
15
-
-
0001729450
-
Interactions of flavor compounds in model food systems using benzyl alcohol as an example
-
KING, B.M. and SOLMS, J. 1979. Interactions of flavor compounds in model food systems using benzyl alcohol as an example. J. Agric. Food Chem. 27, 1331-1334.
-
(1979)
J. Agric. Food Chem.
, vol.27
, pp. 1331-1334
-
-
King, B.M.1
Solms, J.2
-
16
-
-
84988090423
-
Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants
-
KUO, Y.-L., PANGBORN, R.M. and NOBLE, A.C. 1993. Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants. Int. J. Food Sci. Technol. 28, 127-137.
-
(1993)
Int. J. Food Sci. Technol.
, vol.28
, pp. 127-137
-
-
Kuo, Y.-L.1
Pangborn, R.M.2
Noble, A.C.3
-
17
-
-
0001026728
-
Effect of interface in model food emulsions on the volatility of aroma compounds
-
LANDY, P., COURTHAUDON, J.-L., DUBOIS, C. and VOILLEY, A. 1996. Effect of interface in model food emulsions on the volatility of aroma compounds. J. Agric. Food Chem. 44, 526-530.
-
(1996)
J. Agric. Food Chem.
, vol.44
, pp. 526-530
-
-
Landy, P.1
Courthaudon, J.-L.2
Dubois, C.3
Voilley, A.4
-
18
-
-
0014902153
-
Volatile flavouring substances in foodstuffs
-
MAIER, H.G. 1970. Volatile flavouring substances in foodstuffs. Angew, Chem. Int. Ed. Engl. 9, 917-926.
-
(1970)
Angew, Chem. Int. Ed. Engl.
, vol.9
, pp. 917-926
-
-
Maier, H.G.1
-
19
-
-
0002084154
-
Binding of volatile aroma substances to nutrients and food stuffs
-
(H. Maarse and P.J. Groenen, eds.) ,Pudoc, Wageningen
-
MAIER, H.G. 1975. Binding of volatile aroma substances to nutrients and food stuffs. In Aroma Research, (H. Maarse and P.J. Groenen, eds.) pp. 143-158, Pudoc, Wageningen.
-
(1975)
Aroma Research
, pp. 143-158
-
-
Maier, H.G.1
-
20
-
-
84985279786
-
Comparison of temporal perception of fruitiness in model systems sweetened with aspartame, an aspartame+acesulfame K blend, or sucrose
-
MATYSIAK, N.L. and NOBLE, A.C. 1991. Comparison of temporal perception of fruitiness in model systems sweetened with aspartame, an aspartame+acesulfame K blend, or sucrose. J. Food Sci. 56, 823-826.
-
(1991)
J. Food Sci.
, vol.56
, pp. 823-826
-
-
Matysiak, N.L.1
Noble, A.C.2
-
21
-
-
0012387061
-
Intensity-time curves for flavored oil-in-water emulsions
-
MCNULTY, P.B. and MOSKOWITZ, H.R. 1974. Intensity-time curves for flavored oil-in-water emulsions. J. Food Sci. 39(1), 55-57.
-
(1974)
J. Food Sci.
, vol.39
, Issue.1
, pp. 55-57
-
-
Mcnulty, P.B.1
Moskowitz, H.R.2
-
22
-
-
0019187624
-
Taste and olfaction: Independence vs interaction
-
MURPHY, C. and CAIN, W.S. 1980. Taste and olfaction: Independence vs interaction. Physiol. & Behav. 24, 601-605.
-
(1980)
Physiol. & Behav.
, vol.24
, pp. 601-605
-
-
Murphy, C.1
Cain, W.S.2
-
23
-
-
0001765698
-
Application of time-intensity procedures for the evaluation of taste and mouthfeel
-
NOBLE, A.C. 1995. Application of time-intensity procedures for the evaluation of taste and mouthfeel. Am. J. Enol. Vitic. 46(1), 128-133.
-
(1995)
Am. J. Enol. Vitic.
, vol.46
, Issue.1
, pp. 128-133
-
-
Noble, A.C.1
-
24
-
-
0002369601
-
Factors affecting he time-intensity parameters of sweetness
-
NOBLE, A.C., MATYSIAK, N.L. and BONNANS, S. 1991. Factors affecting he time-intensity parameters of sweetness. Food Technol. 45(11), 121-126.
-
(1991)
Food Technol.
, vol.45
, Issue.11
, pp. 121-126
-
-
Noble, A.C.1
Matysiak, N.L.2
Bonnans, S.3
-
25
-
-
0000194532
-
Aroma analysis of apple juice: Influence of salt addition on headspace volatile composition as measured by gas chromatography and corresponding sensory evaluations
-
POLL, L. and FLINK, J.M. 1984. Aroma analysis of apple juice: influence of salt addition on headspace volatile composition as measured by gas chromatography and corresponding sensory evaluations. Food Chem. 13, 193-207.
-
(1984)
Food Chem.
, vol.13
, pp. 193-207
-
-
Poll, L.1
Flink, J.M.2
-
26
-
-
0029946432
-
Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system
-
RANKIN, S.A. and BODYFELT, F.W. 1996. Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system. J. Agric. Food Chem. 61(5), 921-923.
-
(1996)
J. Agric. Food Chem.
, vol.61
, Issue.5
, pp. 921-923
-
-
Rankin, S.A.1
Bodyfelt, F.W.2
-
27
-
-
0001524414
-
Simulation of retronasal aroma using a modified headspace technique: Investigating the effects of saliva, temperature, shearing, and oil on flavor release
-
ROBERTS, D.D. and ACREE, T.E. 1995. Simulation of retronasal aroma using a modified headspace technique: Investigating the effects of saliva, temperature, shearing, and oil on flavor release. J. Agric. Food Chem. 43, 2179-2186.
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 2179-2186
-
-
Roberts, D.D.1
Acree, T.E.2
-
28
-
-
0001311222
-
Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavor compounds under dynamic conditions
-
ROBERTS, D.D., ELMORE, J.S., LANGLEY, K.R. and BAKKER, J. 1996. Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavor compounds under dynamic conditions. J. Agric. Food Chem 44, 1321-1326.
-
(1996)
J. Agric. Food Chem
, vol.44
, pp. 1321-1326
-
-
Roberts, D.D.1
Elmore, J.S.2
Langley, K.R.3
Bakker, J.4
-
29
-
-
0001575598
-
Interaction of flavor compounds with microparticulated proteins
-
SCHIRLE-KELLER, J.P., CHANG, H.H. and REINCECCIUS, G.A. 1992. Interaction of flavor compounds with microparticulated proteins. J. Food Sci. 57, 1448-1451.
-
(1992)
J. Food Sci.
, vol.57
, pp. 1448-1451
-
-
Schirle-Keller, J.P.1
Chang, H.H.2
Reinceccius, G.A.3
-
31
-
-
0039302790
-
Flavourings in deposited articles
-
VAN EIJK, A. 1971. Flavourings in deposited articles. Flavour Ind. 2, 347-352.
-
(1971)
Flavour Ind.
, vol.2
, pp. 347-352
-
-
Van Eijk, A.1
-
32
-
-
0000817644
-
Comparative study of nasal and retronasal olfactory perception
-
VOIROL, E. and DAGET, N. 1986. Comparative study of nasal and retronasal olfactory perception. Lebens. Wiss. Technol. 19, 316-319.
-
(1986)
Lebens. Wiss. Technol.
, vol.19
, pp. 316-319
-
-
Voirol, E.1
Daget, N.2
|