Alteration of perceived fragrance of essential oils in relation to type of work: a simple screening test for efficacy of aroma

By Miyauchi M.  

Chemical Senses, Vol. 24, Iss. 4, 1999-08 ,pp. : 415-421

Oxford University Press

Access to resources Recommend Favorite

Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods

By Trelea Ioan Cristian   Atlan Samuel   Dlris Isabelle   Saint-Eve Anne   Marin Michle   Souchon Isabelle  

Chemical Senses, Vol. 33, Iss. 2, 2008-02 ,pp. : 181-192

Oxford University Press

Access to resources Recommend Favorite

Aroma synthesis by immobilized lipase from Mucor sp.

By Abbas H.   Comeau L.  

Enzyme and Microbial Technology, Vol. 32, Iss. 5, 2003-04 ,pp. : 589-595

Elsevier

Access to resources Recommend Favorite

Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission

By Grosch W.  

Chemical Senses, Vol. 26, Iss. 5, 2001-06 ,pp. : 533-545

Oxford University Press

Access to resources Recommend Favorite

Acute Effects of Complexity in Aroma Composition on Satiation and Food Intake

By Ruijschop Rianne M.A.J.   Boelrijk Alexandra E.M.   Burgering Maurits J.M.   de Graaf Cees   Westerterp-Plantenga Margriet S.  

Chemical Senses, Vol. 35, Iss. 2, 2010-02 ,pp. : 91-100

Oxford University Press

Access to resources Recommend Favorite