The role of lipids in aroma/food matrix interactions in complex liquid model systems

Developments in Food Science

Volumn 43, Issue C, 2006, Pages 409-412

  Riéra, Celine ^a   Gouézec, Elisabeth ^a   Matthey Doret, Walter ^a   Robert, Fabien ^a   Blank, Imre ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957798166     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(06)80096-8     Document Type: Article

References (12)

1. In: Swift K. (Ed). Current topics in flavours and fragrances, Dordrecht, The Netherlands (1999) 123
2. Guichard E. Food Rev. Int. 18 (2002) 49
3. Secouard S., Malhiac C., Grisel M., and Decroix B. Food Chem. 82 (2003) 227
4. Bylaite E., Adler-Nissen J., and Meyer A.S. J. Agric. Food Chem. 53 (2005) 3577
5. Juteau A., Doublier J.L., and Guichard E. J. Agric. Food Chem. 52 (2004) 1621
6. Rega B., Guichard E., and Voilley A. Sci. Aliment. 22 (2002) 235
7. Guichard E., and Langourieux S. Food Chem. 71 (2000) 301
8. de Roos K.B. Food Technol. 51 1 (1997) 60
9. Graf E., and de Roos K.B. ACS Symp. Ser. 633 (1996) 24
10. In: Maarse H., and Groenen P.J. (Eds). Aroma research, Wageningen, The Netherlands (1975) 143
11. Hansen A.P., and Heinis J.J. J. Dairy Sci. 74 (1991) 2936
12. Haahr A.-M., Bredie W.L.P., Stahnke L.H., Jensen B., and Refsgaard H.H.F. Food Chem. 71 (2000) 355