Add to ORKGInternational audienceThese data will be analyzed in regard to the following saliva parameters: Amylase activity Lipolytic activity Anhydrase carbonic quantification Lipocalines quantification Total proteins quantity Saliva viscosity Saliva Flow Materials and Method Tested molecules: Static headspace analyses: 40min of equilibration at 30°C Medium tested
Does salivary composition impact the release of aroma?. The 14th Weurman Flavour Research Symposiu
Saliva is the first biological fluid in contact with food during consumption. As such, it might exer...
PLEASE NOTE: This work is protected by copyright. Downloading is restricted to the BU community: ple...
International audienceThese data will be analyzed in regard to the following saliva parameters: Amy...
International audienceAs great differences were observed in the amount of alpha-amylase in human sal...
The aim of this work is to give a deeper understanding of the impact of the salivary composition on ...
The aim of this work is to give a deeper understanding of the impact of the salivary composition on ...
Aroma perception is considered one of the most important food organoleptic properties to consumers. ...
International audienceThis study investigated the behaviour of key aroma compounds in the presence o...
L’objectif de cette étude est d’étudier le rôle de la salive dans la libération des molécules odoran...
It has been suggested that proteins serve as major salivary buffers below pH5. It remains unclear, h...
Saliva’s clinical application for disease diagnosis and monitoring is limited by incomplete knowledg...
Saliva displays viscoelastic properties which enable coating, lubrication and protection of the oral...
Understanding proteins present in saliva and their function when isolated is not enough to describe ...
Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) a...
Does salivary composition impact the release of aroma?. The 14th Weurman Flavour Research Symposiu
Saliva is the first biological fluid in contact with food during consumption. As such, it might exer...
PLEASE NOTE: This work is protected by copyright. Downloading is restricted to the BU community: ple...
International audienceThese data will be analyzed in regard to the following saliva parameters: Amy...
International audienceAs great differences were observed in the amount of alpha-amylase in human sal...
The aim of this work is to give a deeper understanding of the impact of the salivary composition on ...
The aim of this work is to give a deeper understanding of the impact of the salivary composition on ...
Aroma perception is considered one of the most important food organoleptic properties to consumers. ...
International audienceThis study investigated the behaviour of key aroma compounds in the presence o...
L’objectif de cette étude est d’étudier le rôle de la salive dans la libération des molécules odoran...
It has been suggested that proteins serve as major salivary buffers below pH5. It remains unclear, h...
Saliva’s clinical application for disease diagnosis and monitoring is limited by incomplete knowledg...
Saliva displays viscoelastic properties which enable coating, lubrication and protection of the oral...
Understanding proteins present in saliva and their function when isolated is not enough to describe ...
Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) a...
Does salivary composition impact the release of aroma?. The 14th Weurman Flavour Research Symposiu
Saliva is the first biological fluid in contact with food during consumption. As such, it might exer...
PLEASE NOTE: This work is protected by copyright. Downloading is restricted to the BU community: ple...