Add to ORKG9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010)International audienc
During the eating of food, the in-mouth process leads to food breakdown which induces the release of...
The development of food products that may contribute to attenuate issues related to public health in...
Online event (Live and on-demand). Open access conference indexed in OpenAIRE. Poster P4.10 in sessi...
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010)Inter...
Sodium content in human diet being excessive in many industrialized country, health authorities reco...
Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challeng...
Reducing the sodium content in foods is complex because of their multidimensional sensory characteri...
Introduction and objectivesThe health authorities recommend a reduction in salt (NaCl) and fat conte...
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing ...
Diplôme : Ph. D.Excessive salt in the human diet is a major risk factor for hypertension and cardiov...
Chapitre suite à une communication à la '10th International Conference on the Application of Magneti...
Flavour perception is a complex combination of the olfactory, gustatory and trigeminal sensations pe...
The development of food products that may contribute to attenuate issues related to public health in...
L’objectif de ce travail est de comprendre les effets d’un changement de composition des modèles fro...
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reduc...
During the eating of food, the in-mouth process leads to food breakdown which induces the release of...
The development of food products that may contribute to attenuate issues related to public health in...
Online event (Live and on-demand). Open access conference indexed in OpenAIRE. Poster P4.10 in sessi...
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010)Inter...
Sodium content in human diet being excessive in many industrialized country, health authorities reco...
Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challeng...
Reducing the sodium content in foods is complex because of their multidimensional sensory characteri...
Introduction and objectivesThe health authorities recommend a reduction in salt (NaCl) and fat conte...
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing ...
Diplôme : Ph. D.Excessive salt in the human diet is a major risk factor for hypertension and cardiov...
Chapitre suite à une communication à la '10th International Conference on the Application of Magneti...
Flavour perception is a complex combination of the olfactory, gustatory and trigeminal sensations pe...
The development of food products that may contribute to attenuate issues related to public health in...
L’objectif de ce travail est de comprendre les effets d’un changement de composition des modèles fro...
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reduc...
During the eating of food, the in-mouth process leads to food breakdown which induces the release of...
The development of food products that may contribute to attenuate issues related to public health in...
Online event (Live and on-demand). Open access conference indexed in OpenAIRE. Poster P4.10 in sessi...