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Prevalence and correlates of parosmia and phantosmia among smell disorders

Chemical senses, 2021-01, Vol.46

2021

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Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

Molecules (Basel, Switzerland), 2022-10, Vol.27 (19), p.6712

2022

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Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

Journal of the science of food and agriculture, 2019-11, Vol.99 (14), p.6638-6643

2019

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Insights into the molecular triggers of parosmia based on gas chromatography olfactometry

Communications medicine, 2022-05, Vol.2 (1), p.58-58, Article 58

2022

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Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor

Journal of agricultural and food chemistry, 2018-03, Vol.66 (10), p.2449-2458

2018

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Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception

Foods, 2022-03, Vol.11 (7), p.967

2022

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Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries

Journal of agricultural and food chemistry, 2012-09, Vol.60 (36), p.9321-9331

2012

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Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate

Journal of agricultural and food chemistry, 2017-02, Vol.65 (6), p.1186-1195

2017

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Use of egg yolk phospholipids to generate chicken meat odorants

Food chemistry, 2019-07, Vol.286, p.71-77

2019

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Patients' Perspectives on Qualitative Olfactory Dysfunction: Thematic Analysis of Social Media Posts

JMIR formative research, 2021-12, Vol.5 (12), p.e29086-e29086

2021

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Characterisation of Cooked Cheese Flavour: Non-Volatile Components

Foods, 2023-10, Vol.12 (20), p.3749

2023

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Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix

Food chemistry, 2021-03, Vol.339, p.128024-128024, Article 128024

2021

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Oral care product formulations, properties and challenges

Colloids and surfaces, B, Biointerfaces, 2021-04, Vol.200, p.111567, Article 111567

2021

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Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

Journal of agricultural and food chemistry, 2020-09, Vol.68 (37), p.10088-10096

2020

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Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon (Salmo salar)

Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1427-1436

2007

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Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating

Food chemistry, 2023-06, Vol.410, p.135358-135358, Article 135358

2023

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The kinetics of thermal generation of flavour

Journal of the science of food and agriculture, 2013-01, Vol.93 (2), p.197-208

Parker, Jane K

2013

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Mucoadhesive polysaccharides modulate sodium retention, release and taste perception

Food chemistry, 2018-02, Vol.240, p.482-489

2018

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Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.5976-5983

2006

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A principal odor map unifies diverse tasks in olfactory perception

Science (American Association for the Advancement of Science), 2023-09, Vol.381 (6661), p.999-1006

2023

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Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities

Food chemistry, 2014-04, Vol.148 (100), p.218-229

2014

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Characterisation of the chocolate aroma in roast jackfruit seeds

Food chemistry, 2021-08, Vol.354, p.129537-129537, Article 129537

2021

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Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics

Comprehensive reviews in food science and food safety, 2023-01, Vol.22 (1), p.233-259

2023

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Role of mucoadhesive polymers in retention of toothpaste in the oral cavity

Colloids and surfaces, B, Biointerfaces, 2021-12, Vol.208, p.112104-112104, Article 112104

2021

Volltextzugriff (PDF)

Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate

Journal of dairy science, 2018-10, Vol.101 (10), p.8822-8836

2018

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Prevalence and correlates of parosmia and phantosmia among smell disorders

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

Insights into the molecular triggers of parosmia based on gas chromatography olfactometry

Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor

Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception

Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries

Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate

Use of egg yolk phospholipids to generate chicken meat odorants

Patients' Perspectives on Qualitative Olfactory Dysfunction: Thematic Analysis of Social Media Posts

Characterisation of Cooked Cheese Flavour: Non-Volatile Components

Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix

Oral care product formulations, properties and challenges

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon (Salmo salar)

Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating

The kinetics of thermal generation of flavour

Mucoadhesive polysaccharides modulate sodium retention, release and taste perception

Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System

A principal odor map unifies diverse tasks in olfactory perception

Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities

Characterisation of the chocolate aroma in roast jackfruit seeds

Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics

Role of mucoadhesive polymers in retention of toothpaste in the oral cavity

Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate

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