Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception

Trends in flavour research

Ulrich Fischer · Trends in Food Science & Technology · 1994 · 377 citations

Agriculture, Food Science, Marketing Management +12

Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds

Katja Buhr, Saskia M. van Ruth, Conor M. Delahunty · International Journal of Mass Spectrometry · 2002 · 276 citations

Agriculture, Chemistry, Food Science +17

The Effect of Viscosity on the Perception of Flavour

Tracey Hollowood · Chemical Senses · 2002 · 275 citations

Agriculture, Food Science, Food Chemistry +16

Flavor release in the mouth

P. Overbosch, W. G. M. Afterof, Peter Haring · Food Reviews International · 1991 · 250 citations

Agriculture, Food Science, Physiology +17

Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release

Andrew J. Taylor · Food Chemistry · 2000 · 235 citations

Agriculture, Food Science, Pharmaceutical Analysis +14