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Volatile compounds profiling by using proton transfer reactiontime of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences.
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- Journal of Mass Spectrometry, 2019, v. 54, n. 1, p. 92, doi. 10.1002/jms.4317
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- Article
CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD.
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- Journal of Texture Studies, 2012, v. 43, n. 4, p. 309, doi. 10.1111/j.1745-4603.2011.00340.x
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- Article
Combined effect of cheese characteristics and food oral processing on in vivo aroma release Combined effect of cheese characteristics and food oral processing on in vivo aroma release.
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- Flavour & Fragrance Journal, 2012, v. 27, n. 6, p. 414, doi. 10.1002/ffj.3110
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- Article
Inter-individual variability in aroma release during sweet mint consumption.
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- Flavour & Fragrance Journal, 2012, v. 27, n. 1, p. 95, doi. 10.1002/ffj.2092
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- Article
Inter-individual variability in aroma release during sweet mint consumption.
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- Flavour & Fragrance Journal, 2012, v. 27, n. 1, p. 40, doi. 10.1002/ffj.2077
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- Article
Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study.
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- Molecules, 2020, v. 25, n. 8, p. 1809, doi. 10.3390/molecules25081809
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- Article