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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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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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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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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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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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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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Use of egg yolk phospholipids to generate chicken meat odorants

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

2019

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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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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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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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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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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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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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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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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

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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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Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR

Food chemistry, 2022-04, Vol.374, p.131650-131650, Article 131650

2022

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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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Mechanisms of Alkylpyrazine Formation in a Potato Model System Containing Added Glycine

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.4087-4094

2007

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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

Food chemistry, 2019-06, Vol.284, p.236-244

2019

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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

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

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

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

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

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

Use of egg yolk phospholipids to generate chicken meat odorants

Characterisation of Cooked Cheese Flavour: Non-Volatile Components

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

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

Oral care product formulations, properties and challenges

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

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

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

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

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

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

Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR

Characterisation of the chocolate aroma in roast jackfruit seeds

Mechanisms of Alkylpyrazine Formation in a Potato Model System Containing Added Glycine

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

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