-
1
-
-
0030596610
-
An analytic probability density for particle size in human mastication
-
DOI 10.1006/jtbi.1996.0123
-
F. Baragar, A. van der Bilt, and H. van der Glas An analytic probability density for particle size in human mastication Journal of Theoretical Biology 181 2 1996 169 178 (Pubitemid 26305793)
-
(1996)
Journal of Theoretical Biology
, vol.181
, Issue.2
, pp. 169-178
-
-
Baragar, F.A.1
Van Der Bilt, A.2
Van Der Glas, H.W.3
-
2
-
-
79851513554
-
Relationships between saliva and food bolus properties from model dairy products
-
S.R. Drago, M. Panouillé, A. Saint-Eve, E. Neyraud, G. Feron, and I. Souchon Relationships between saliva and food bolus properties from model dairy products Food Hydrocolloids 25 2011 659 667
-
(2011)
Food Hydrocolloids
, vol.25
, pp. 659-667
-
-
Drago, S.R.1
Panouillé, M.2
Saint-Eve, A.3
Neyraud, E.4
Feron, G.5
Souchon, I.6
-
3
-
-
20444390658
-
Measurement of biting velocities at predetermined and individual crosshead speed instrumental imitative tests for predicting sensory hardness of gelatin gels
-
DOI 10.1111/j.1745-459X.2005.00006.x
-
M. Finney, and J.F. Meullenet Measurement of biting velocities at predetermined and individual crosshead speed instrumental imitative tests for predicting sensory hardness of gelatin gels Journal of Sensory Studies 20 2 2005 114 129 (Pubitemid 40795518)
-
(2005)
Journal of Sensory Studies
, vol.20
, Issue.2
, pp. 114-129
-
-
Finney, M.1
Meullenet, J.F.2
-
4
-
-
68949192801
-
Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
-
J. Floury, O. Rouaud, M.L. Poullennec, and M.-H. Famelart Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition LWT - Food Science and Technology 42 10 2009 1621 1628
-
(2009)
LWT - Food Science and Technology
, vol.42
, Issue.10
, pp. 1621-1628
-
-
Floury, J.1
Rouaud, O.2
Poullennec, M.L.3
Famelart, M.-H.4
-
6
-
-
33847338594
-
Statistical laws for food fragmentation by human mastication
-
N. Kobayashi, K. Kohyama, Y. Sasaki, and M. Matsushita Statistical laws for food fragmentation by human mastication Journal of the Physical Society of Japan 75 8 2006 083001
-
(2006)
Journal of the Physical Society of Japan
, vol.75
, Issue.8
, pp. 083001
-
-
Kobayashi, N.1
Kohyama, K.2
Sasaki, Y.3
Matsushita, M.4
-
8
-
-
38849121295
-
Relationship between structure of hydrocolloid gels and solutions and flavour release
-
DOI 10.1016/j.foodhyd.2007.02.009, PII S0268005X07000665
-
A. Koliandris, A. Lee, A.-L. Ferry, S. Hill, and J. Mitchell Relationship between structure of hydrocolloid gels and solutions and flavour release Food Hydrocolloids 22 4 2008 623 630 (Pubitemid 351192199)
-
(2008)
Food Hydrocolloids
, vol.22
, Issue.4
, pp. 623-630
-
-
Koliandris, A.1
Lee, A.2
Ferry, A.-L.3
Hill, S.4
Mitchell, J.5
-
9
-
-
77955088876
-
Correlation between saltiness perception and shear flow behaviour for viscous solutions
-
A.-L. Koliandris, C. Morris, L. Hewson, J. Hort, A.J. Taylor, and B. Wolf Correlation between saltiness perception and shear flow behaviour for viscous solutions Food Hydrocolloids 24 8 2010 792 799
-
(2010)
Food Hydrocolloids
, vol.24
, Issue.8
, pp. 792-799
-
-
Koliandris, A.-L.1
Morris, C.2
Hewson, L.3
Hort, J.4
Taylor, A.J.5
Wolf, B.6
-
10
-
-
64249114050
-
Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices
-
C. Lauverjat, C. de Loubens, I. Déléris, I.C. Tréléa, and I. Souchon Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices Journal of Food Engineering 93 4 2009 407 415
-
(2009)
Journal of Food Engineering
, vol.93
, Issue.4
, pp. 407-415
-
-
Lauverjat, C.1
De Loubens, C.2
Déléris, I.3
Tréléa, I.C.4
Souchon, I.5
-
11
-
-
77957759647
-
Development of an in-vitro mouth model to quantify salt release from gels
-
T. Mills, F. Spyropoulos, I.T. Norton, and S. Bakalis Development of an in-vitro mouth model to quantify salt release from gels Food Hydrocolloids 25 2011 107 113
-
(2011)
Food Hydrocolloids
, vol.25
, pp. 107-113
-
-
Mills, T.1
Spyropoulos, F.2
Norton, I.T.3
Bakalis, S.4
-
12
-
-
36849066942
-
Reducing salt intake in populations
-
WHO Document Production Services, G. (Ed.)
-
Organisation, W.H., 2007. Reducing salt intake in populations. In: WHO Document Production Services, G. (Ed.), Report of a WHO Forum and Technical Meeting.
-
(2007)
Report of A WHO Forum and Technical Meeting
-
-
Organisation, W.H.1
-
13
-
-
79851512753
-
Understanding of the influence of composition, structure and texture influence salty perception in model dairy products
-
M. Panouillé, A. Saint-Eve, C. de Loubens, I. Délé ris, and I. Souchon Understanding of the influence of composition, structure and texture influence salty perception in model dairy products Food Hydrocolloids 25 2011 716 723
-
(2011)
Food Hydrocolloids
, vol.25
, pp. 716-723
-
-
Panouillé, M.1
Saint-Eve, A.2
De Loubens, C.3
Déléris, I.4
Souchon, I.5
-
14
-
-
47849097757
-
In vivo sodium release related to salty perception during eating model cheeses of different textures
-
V. Phan, C. Yven, G. Lawrence, C. Chabanet, J. Reparet, and C. Salles In vivo sodium release related to salty perception during eating model cheeses of different textures International Dairy Journal 18 9 2008 956 963
-
(2008)
International Dairy Journal
, vol.18
, Issue.9
, pp. 956-963
-
-
Phan, V.1
Yven, C.2
Lawrence, G.3
Chabanet, C.4
Reparet, J.5
Salles, C.6
-
15
-
-
67349233801
-
Temporal dominance of sensations: Construction of the tds curves and comparison with time-intensity
-
N. Pineau, P. Schlich, S. Cordelle, C. Mathonniére, S. Issanchou, A. Imbert, M. Rogeaux, P. Etiévant, and E. Késter Temporal dominance of sensations: Construction of the tds curves and comparison with time-intensity Food Quality and Preference 20 6 2009 450 455
-
(2009)
Food Quality and Preference
, vol.20
, Issue.6
, pp. 450-455
-
-
Pineau, N.1
Schlich, P.2
Cordelle, S.3
Mathonniére, C.4
Issanchou, S.5
Imbert, A.6
Rogeaux, M.7
Etiévant, P.8
Késter, E.9
-
16
-
-
64249143740
-
Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses
-
A. Saint-Eve, C. Lauverjat, C. Magnan, I. Deleris, and I. Souchon Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses Food Chemistry 116 1 2009 167 175
-
(2009)
Food Chemistry
, vol.116
, Issue.1
, pp. 167-175
-
-
Saint-Eve, A.1
Lauverjat, C.2
Magnan, C.3
Deleris, I.4
Souchon, I.5
-
17
-
-
39749201481
-
Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods
-
DOI 10.1093/chemse/bjm077
-
I. Tréléa, S. Atlan, I. Déléris, A. Saint-Eve, M. Marin, and I. Souchon Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods Chemical Senses 33 2 2008 181 192 (Pubitemid 351308802)
-
(2008)
Chemical Senses
, vol.33
, Issue.2
, pp. 181-192
-
-
Trelea, I.C.1
Atlan, S.2
Deleris, I.3
Saint-Eve, A.4
Marin, M.5
Souchon, I.6
-
18
-
-
0023064418
-
A mathematical description of the comminution of food during mastication in man
-
A. van der Bilt, L. Olthoff, H. van der Glas, K. van der Weelen, and F. Bosman A mathematical description of the comminution of food during mastication in man Archives of Oral Biology 32 8 1987 579 586
-
(1987)
Archives of Oral Biology
, vol.32
, Issue.8
, pp. 579-586
-
-
Van Der Bilt, A.1
Olthoff, L.2
Van Der Glas, H.3
Van Der Weelen, K.4
Bosman, F.5
-
19
-
-
0037229962
-
Modelling flavour release from a chewed bolus in the mouth: Part II. The release kinetics
-
K. Wright, and B. Hills Modelling flavour release from a chewed bolus in the mouth: Part II. The release kinetics International Journal of Food Science and Technology 38 3 2003 361 368
-
(2003)
International Journal of Food Science and Technology
, vol.38
, Issue.3
, pp. 361-368
-
-
Wright, K.1
Hills, B.2
-
20
-
-
0037230131
-
Modelling flavour release from a chewed bolus in the mouth: Part I. Mastication
-
K. Wright, J. Sprunt, A. Smith, and B. Hills Modelling flavour release from a chewed bolus in the mouth: Part I. Mastication International Journal of Food Science and Technology 38 3 2003 351 360
-
(2003)
International Journal of Food Science and Technology
, vol.38
, Issue.3
, pp. 351-360
-
-
Wright, K.1
Sprunt, J.2
Smith, A.3
Hills, B.4
|