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Foods (Basel, Switzerland)|July 13, 2024
Investigating Taste Perception of Maltodextrins Using Lactisole and AcarboseClaudia Hartley, Russell S J Keast, Amelia J Carr, et al.Meat Science|November 9, 2011
Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualitiesLene Meinert, Kaja Tikk, Meelis Tikk, et al.Analytical Chemistry|February 15, 2003
Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profilesAnne-Mette Haahr, Henrik Madsen, Jørn Smedsgaard, et al.Food Research International (Ottawa, Ont.)|August 17, 2021
3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory propertiesReisya Rizki Riantiningtyas, Valeska F Sager, Ching Yue Chow, et al.Food Research International (Ottawa, Ont.)|June 14, 2023
Layered food designs to create appetizing desserts: A proof-of-concept studyChing Yue Chow, Raquel M Rodríguez, Reisya R Riantiningtyas, et al.Journal of Food Science|January 27, 2023
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads?Katharina Henn, Helene Christine Reinbach, Søren Bøye Olsen, et al.Supportive Care in Cancer : Official Journal of the Multinational Association of Supportive Care in Cancer|October 12, 2023
Oral somatosensory alterations and salivary dysfunction in head and neck cancer patientsReisya Rizki Riantiningtyas, Alexandre Valenti, Anestis Dougkas, et al.Supportive Care in Cancer : Official Journal of the Multinational Association of Supportive Care in Cancer|May 1, 2024
Investigating oral somatosensory perception and oral symptoms of head and neck cancer patients: insights on eating behaviourReisya Rizki Riantiningtyas, Anestis Dougkas, Wender L P Bredie, et al.Food Chemistry|October 15, 2019
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationshipYu Fu, Jing Liu, Wei Zhang, et al.Frontiers in Human Neuroscience|October 7, 2017
Long-Term Visuo-Gustatory Appetitive and Aversive Conditioning Potentiate Human Visual Evoked PotentialsGert R J Christoffersen, Jakob L Laugesen, Per Møller, et al.Pageof 7