COST Action 96 - interaction of food matrix with small ligands influencing flavour and texture

By Guichard E.  

Food Research International, Vol. 33, Iss. 3, 2000-04 ,pp. : 187-190

Elsevier

Access to resources Recommend Favorite

Understanding flavour release: the key to better food flavour?

By Taylor A.J.   Linforth R.S.T.  

Nutrition & Food Science, Vol. 98, Iss. 4, 1998-04 ,pp. : 202-206

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Flavour and texture in sourmilk affected by thickeners and fat content

By Wendin K.   Solheim R.   Allmere T.   Johansson L.  

Food Quality and Preference, Vol. 8, Iss. 4, 1997-07 ,pp. : 281-291

Elsevier

Access to resources Recommend Favorite

Texture and flavour memory in foods: An incidental learning experiment

By Mojet J.   Köster E.P.  

Appetite (APPET), Vol. 38, Iss. 2, 2002-04 ,pp. : 110-117

Academic Press

Access to resources Recommend Favorite

Flavour retention by lipids measured in a fresh cheese matrix

By Piraprez G.   Herent M.-F.   Collin S.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 119-125

Elsevier

Access to resources Recommend Favorite