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Original Articles

In-Mouth Mechanisms Leading to Flavor Release and Perception

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Pages 67-90 | Published online: 11 Jan 2011

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Jovan Ilic, Igor Tomasevic & Ilija Djekic. (2023) The influence of different cooking treatments on vegetables’ bolus properties. International Journal of Food Sciences and Nutrition 74:2, pages 209-218.
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Yogesh Kumar. (2021) Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues. Food Reviews International 37:3, pages 296-312.
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José Miguel Aguilera. (2019) The food matrix: implications in processing, nutrition and health. Critical Reviews in Food Science and Nutrition 59:22, pages 3612-3629.
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Like Mao, Yrjö H. Roos, Costas G. Biliaderis & Song Miao. (2017) Food emulsions as delivery systems for flavor compounds: A review. Critical Reviews in Food Science and Nutrition 57:15, pages 3173-3187.
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Jorge Regueiro, Noelia Negreira & Jesús Simal-Gándara. (2017) Challenges in relating concentrations of aromas and tastes with flavor features of foods. Critical Reviews in Food Science and Nutrition 57:10, pages 2112-2127.
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Cheryl Chung, Gordon Smith, Brian Degner & David Julian McClements. (2016) Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Critical Reviews in Food Science and Nutrition 56:4, pages 650-685.
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