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Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.
Food Chem. 2022 Mar 15;372:131229. doi: 10.1016/j.foodchem.2021.131229. Epub 2021 Sep 27.
Food Chem. 2022.
PMID: 34624784
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
Emorine M, Septier C, Martin C, Cordelle S, Sémon E, Thomas-Danguin T, Salles C.
Emorine M, et al. Among authors: cordelle s.
Molecules. 2021 Feb 28;26(5):1300. doi: 10.3390/molecules26051300.
Molecules. 2021.
PMID: 33670944
Free PMC article.
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A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods.
Visalli M, Cordelle S, Mahieu B, Pedron C, Hoffarth B, Praudel M, Coutière M, Schlich P.
Visalli M, et al. Among authors: cordelle s.
Data Brief. 2022 Oct 28;45:108708. doi: 10.1016/j.dib.2022.108708. eCollection 2022 Dec.
Data Brief. 2022.
PMID: 36425987
Free PMC article.
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