Detalhe da pesquisa
1.
Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study.
Molecules;
25(8)2020 Apr 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32326405
2.
Providing choice and/or variety during a meal: Impact on vegetable liking and intake.
Appetite;
108: 391-398, 2017 01 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-27784633
3.
The structure of a food product assortment modulates the effect of providing choice on food intake.
Appetite;
104: 44-51, 2016 09 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26606886
4.
Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability.
Animals (Basel);
14(7)2024 Apr 03.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38612333
5.
In-mouth mechanisms leading to flavor release and perception.
Crit Rev Food Sci Nutr;
51(1): 67-90, 2011 Jan.
Artigo
em Inglês
| MEDLINE
| ID: mdl-21229419
6.
Multi-block classification of chocolate and cocoa samples into sensory poles.
Food Chem;
340: 127904, 2021 Mar 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32890856
7.
Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences.
J Mass Spectrom;
54(1): 92-119, 2019 Jan.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30478865
8.
In vivo aroma release of milk gels of different hardnesses: inter-individual differences and their consequences on aroma perception.
J Agric Food Chem;
56(5): 1697-703, 2008 Mar 12.
Artigo
em Inglês
| MEDLINE
| ID: mdl-18271545
9.
Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population.
Meat Sci;
145: 86-93, 2018 Nov.
Artigo
em Inglês
| MEDLINE
| ID: mdl-29909282
10.
Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study.
J Agric Food Chem;
55(8): 3066-73, 2007 Apr 18.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17385886
11.
Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems.
J Texture Stud;
48(4): 280-287, 2017 08.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28766750
12.
The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles.
Food Funct;
8(2): 651-658, 2017 Feb 22.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28106215
13.
The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity.
Sci Rep;
7(1): 5969, 2017 07 20.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28729703
14.
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.
PLoS One;
9(4): e93113, 2014.
Artigo
em Inglês
| MEDLINE
| ID: mdl-24691625
15.
Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.
PLoS One;
7(7): e41276, 2012.
Artigo
em Inglês
| MEDLINE
| ID: mdl-22815986
16.
Behavioral, plasma, and calorimetric changes related to food texture modification in men.
Am J Physiol Regul Integr Comp Physiol;
282(5): R1501-11, 2002 May.
Artigo
em Inglês
| MEDLINE
| ID: mdl-11959694