Flavour release of aldehydes and diacetyl in oil/water systems

By Haahr A.-M.   Bredie W.L.P.   Stahnke L.H.   Jensen B.   Refsgaard H.H.F.  

Food Chemistry, Vol. 71, Iss. 3, 2000-11 ,pp. : 355-362

Elsevier

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Influence of mastication on the concentrations of aroma volatiles- some aspects of flavour release and flavour perception

By Buettner A.   Schieberle P.  

Food Chemistry, Vol. 71, Iss. 3, 2000-11 ,pp. : 347-354

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Flavour release in model bovine serum albumin/pectin/2-octanone systems

By Burova T.V.   Grinberg N.V.   Golubeva I.A.   Mashkevich A.Y.   Grinberg V.Y.   Tolstoguzov V.B.  

Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 7-14

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The effects of sugars and pectin on flavour release from a fruit pastille model system

By Lubbers S.   Guichard E.  

Food Chemistry, Vol. 81, Iss. 2, 2003-05 ,pp. : 269-273

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Interaction of food matrix with small ligands influencing flavour and texture

By Guichard E.  

Food Chemistry, Vol. 71, Iss. 3, 2000-11 ,pp. : 299-300

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