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Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods.
J Agric Food Chem. 2024 Mar 27;72(12):6723-6734. doi: 10.1021/acs.jafc.3c09346. Epub 2024 Mar 13.
J Agric Food Chem. 2024.
PMID: 38478988
Free PMC article.
In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-Apply.
Gonzalez-Estanol K, Khomenko I, Cliceri D, Biasioli F, Stieger M.
Gonzalez-Estanol K, et al.
Food Res Int. 2023 May;167:112726. doi: 10.1016/j.foodres.2023.112726. Epub 2023 Mar 21.
Food Res Int. 2023.
PMID: 37087281
Free article.
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Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods.
Gonzalez-Estanol K, van Bruinessen M, Biasioli F, Stieger M.
Gonzalez-Estanol K, et al.
J Food Sci. 2023 Mar;88(S1):172-184. doi: 10.1111/1750-3841.16427. Epub 2023 Jan 5.
J Food Sci. 2023.
PMID: 36604862
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Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity.
Gonzalez-Estanol K, Libardi M, Biasioli F, Stieger M.
Gonzalez-Estanol K, et al.
Food Funct. 2022 May 10;13(9):5011-5022. doi: 10.1039/d2fo00300g.
Food Funct. 2022.
PMID: 35438704
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