Effect of Breathing and Saliva Flow on Flavor Release from Liquid Foods

Journal of Agricultural and Food Chemistry ◽

10.1021/jf9710591 ◽

1998 ◽

Vol 46 (7) ◽

pp. 2727-2735 ◽

Author(s):

Marcus Harrison

Keyword(s):

Flavor Release ◽

Liquid Foods ◽

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Novel Vessel for the Measurement of Dynamic Flavor Release in Real Time from Liquid Foods

Journal of Agricultural and Food Chemistry ◽

10.1021/jf950687k ◽

1996 ◽

Vol 44 (11) ◽

pp. 3560-3563 ◽

Author(s):

J. Stephen Elmore ◽

Keith R. Langley

Keyword(s):

Real Time ◽

Flavor Release ◽

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Relation Between Saliva Flow and Flavor Release From Chewing Gum 1 1Presented at the XIth Conference of the European Chemoreception Research Organization (ECRO), Blois, France, July 1994.

Physiology & Behavior ◽

10.1016/s0031-9384(96)00508-2 ◽

1997 ◽

Vol 61 (4) ◽

pp. 591-596 ◽

Author(s):

Jean-Xavier Guinard ◽

Christine Zoumas-Morse ◽

Cathy Walchak ◽

Helen Simpson

Keyword(s):

Research Organization ◽

Chewing Gum ◽

Flavor Release ◽

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Effects of hemodialysis treatment on saliva flow rate and saliva composition during in-center maintenance dialysis: a cross-sectional study

Renal Failure ◽

10.1080/0886022x.2020.1857769 ◽

2020 ◽

Vol 43 (1) ◽

pp. 71-78

Author(s):

I-Chen Yu ◽

Chieh-Yu Liu ◽

Ji-Tseng Fang

Keyword(s):

Flow Rate ◽

Cross Sectional Study ◽

Sectional Study ◽

Cross Sectional ◽

Saliva Flow Rate ◽

Hemodialysis Treatment ◽

Maintenance Dialysis ◽

Saliva Flow ◽

Saliva Composition

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High Intensity Ultrasound Processing in Liquid Foods

Food Reviews International ◽

10.1080/87559129.2020.1768404 ◽

2020 ◽

pp. 1-26

Author(s):

Shafat Ahmad Khan ◽

Aamir Hussain Dar ◽

Shakeel Ahmad Bhat ◽

Jibreez Fayaz ◽

Hilal Ahmad Makroo ◽

...

Keyword(s):

High Intensity ◽

High Intensity Ultrasound ◽

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The effects of carbohydrate supplementation during repeated bouts of prolonged exercise on saliva flow rate and immunoglobulin A

Journal of Sports Sciences ◽

10.1080/02640410400022151 ◽

2005 ◽

Vol 23 (7) ◽

pp. 713-722 ◽

Author(s):

Tzai-Li Li ◽

Michael Gleeson

Keyword(s):

Flow Rate ◽

Prolonged Exercise ◽

Immunoglobulin A ◽

Carbohydrate Supplementation ◽

Saliva Flow Rate ◽

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Concentrated high intensity electric field (CHIEF) system for non-thermal pasteurization of liquid foods: Modeling and simulation of fluid mechanics, electric analysis, and heat transfer

Computers & Chemical Engineering ◽

10.1016/j.compchemeng.2016.11.044 ◽

2017 ◽

Vol 97 ◽

pp. 183-193 ◽

Author(s):

Peng Peng ◽

Hao Song ◽

Tingting Zhang ◽

Min Addy ◽

Yaning Zhang ◽

...

Keyword(s):

Heat Transfer ◽

Electric Field ◽

Fluid Mechanics ◽

Modeling And Simulation ◽

High Intensity ◽

Liquid Foods ◽

Thermal Pasteurization

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The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability

Journal of Food Science ◽

10.1111/1750-3841.12396 ◽

2014 ◽

Vol 79 (4) ◽

pp. R452-R459 ◽

Author(s):

C.W. Park ◽

M.A. Drake

Keyword(s):

Flavor Stability ◽

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Measurement of extensional viscosity of viscoelastic liquid foods

Journal of Food Engineering ◽

10.1016/0260-8774(94)00016-3 ◽

1995 ◽

Vol 25 (3) ◽

pp. 311-327 ◽

Author(s):

Mahesh Padmanabhan

Keyword(s):

Viscoelastic Liquid ◽

Extensional Viscosity ◽

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Synthesis of α-ionyl-β-d-glucoside and its property of flavor release

Journal of Thermal Analysis and Calorimetry ◽

10.1007/s10973-013-3439-y ◽

2013 ◽

Vol 115 (2) ◽

pp. 1049-1056 ◽

Author(s):

Shitong Zeng ◽

Shihao Sun ◽

Shan Liu ◽

Jun Hu ◽

Baojiang He

Keyword(s):

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Dynamic flavor release from chewing gum: Mechanisms of release

Food Research International ◽

10.1016/j.foodres.2018.09.002 ◽

2019 ◽

Vol 116 ◽

pp. 717-723 ◽

Author(s):

Emma B.A. Hinderink ◽

Shane Avison ◽

Remko Boom ◽

Igor Bodnár

Keyword(s):

Chewing Gum ◽

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