Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Karina Gonzalez-Estanol"'
Autor:
Maria Mazzucotelli, Brian Farneti, Iuliia Khomenko, Karina Gonzalez-Estanol, Michele Pedrotti, Mariagiovanna Fragasso, Vittorio Capozzi, Franco Biasioli
Publikováno v:
Green Analytical Chemistry, Vol 3, Iss , Pp 100041- (2022)
Proton transfer reaction mass spectrometry (PTR-MS) has been developed for the direct, high sensitivity and high time resolution monitoring of volatile organic compounds (VOCs). Although PTR-MS development was not guided by greenness goals, most of i
Externí odkaz:
https://doaj.org/article/bcc9f31c308c45acaeff0fafdcce23db
Publikováno v:
Food Research International, 167
Food Research International 167 (2023)
Food Research International 167 (2023)
In vivo aroma release and perception of complex food matrices have been underexplored. The aims of this study were to investigate the effects of (i) fat and sugar content of chocolate-hazelnut spreads on in vivo aroma release and perception and (ii)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::336ebe422247221e1250cff826cc7105
https://research.wur.nl/en/publications/in-vivo-aroma-release-and-perception-of-composite-foods-using-nos
https://research.wur.nl/en/publications/in-vivo-aroma-release-and-perception-of-composite-foods-using-nos
Publikováno v:
Food and Function, 13(9), 5011-5022
Food and Function 13 (2022) 9
Food and Function 13 (2022) 9
The aim of this study was to understand the influence of saltiness and sweetness intensity on oral processing behaviours of liquid, solid and composite foods. As salty foods, tomato sauce (liquid), penne pasta (solid) and their combination (composite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc14d2ba2140691b08bcdeac78f3ba72
http://hdl.handle.net/10449/75715
http://hdl.handle.net/10449/75715
Publikováno v:
Food Quality and Preference 98 (2022)
Food Quality and Preference, 98
Food Quality and Preference, 98
Many foods such as breads and wafers (carrier foods) are commonly consumed in combination with spreads such as jam, peanut butter and chocolate spreads. Sensory assessments are typically performed with carrier foods or spreads alone rather than with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbba428173acb7d25cc6ebb4f30d5df6
https://research.wur.nl/en/publications/differences-in-dynamic-sensory-perception-between-reformulated-ha
https://research.wur.nl/en/publications/differences-in-dynamic-sensory-perception-between-reformulated-ha
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); 2023Suppl, Vol. 88, p172-184, 13p
Publikováno v:
Food & Function; 5/7/2022, Vol. 13 Issue 9, p4775-4788, 14p
Publikováno v:
Food & Function; 5/7/2022, Vol. 13 Issue 9, p5011-5022, 12p
Publikováno v:
Food Weekly News; 8/31/2023, p66-66, 1p