Detalhe da pesquisa
1.
Bioconversion of Glycosidic Precursors from Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds.
Molecules
; 27(4)2022 Feb 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-35209057
2.
Influence of Prebiotic Fructans on Retronasal Aroma from Elderly Individuals.
Molecules
; 26(10)2021 May 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-34068432
3.
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization.
Compr Rev Food Sci Food Saf
; 20(6): 5516-5547, 2021 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-34653315
4.
Interactions Among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility.
Molecules
; 25(7)2020 Apr 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-32276337
5.
Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters.
Molecules
; 24(7)2019 Apr 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-30986916
6.
Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption.
Molecules
; 24(18)2019 Sep 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-31500122
7.
Application of untargeted volatile profiling to investigate the fate of aroma compounds during wine oral processing.
Food Chem
; 403: 134307, 2023 Mar 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36358092
8.
Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status.
Foods
; 12(15)2023 Jul 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-37569104
9.
Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition.
Food Res Int
; 167: 112660, 2023 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-37087247
10.
Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells.
Food Chem
; 373(Pt B): 131467, 2022 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-34753663
11.
Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth.
Food Funct
; 13(8): 4600-4611, 2022 Apr 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-35355023
12.
Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers.
Foods
; 11(19)2022 Oct 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-36230180
13.
Insights on the effect of age and gender on in-mouth volatile release during wine tasting.
Food Res Int
; 155: 111100, 2022 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-35400473
14.
Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.
Anal Bioanal Chem
; 401(5): 1497-512, 2011 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-21573841
15.
Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis.
J Sci Food Agric
; 91(13): 2484-94, 2011 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-21732381
16.
Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort.
Food Chem
; 342: 128355, 2021 Apr 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-33077286
17.
Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions.
Front Nutr
; 8: 761830, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-34805247
18.
Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method.
Foods
; 10(2)2021 Feb 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-33668607
19.
Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches.
Foods
; 10(1)2021 Jan 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-33466484
20.
Oral persistence of esters is affected by wine matrix composition.
Food Res Int
; 135: 109286, 2020 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-32527481