| 1 |
Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems
Try S, Voilley A, Chunhieng T, De-Coninck J, Wache Y
Applied Microbiology and Biotechnology, 102(17), 7239, 2018 |
| 2 |
Insights in aroma compound retention by mucosa during consumption through mathematical modelling
Deleris I, Saint-Eve A, Saglio A, Souchon I, Trelea JC
Journal of Food Engineering, 190, 123, 2016 |
| 3 |
Microencapsulation of white champaca (Michelia alba DC) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma
Samakradhamrongthai R, Thakeow P, Kopermsub P, Utama-ang N
Journal of Microencapsulation, 33(8), 773, 2016 |
| 4 |
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays
Pizzoni D, Compagnone D, Di Natale C, D'Alessandro N, Pittia P
Journal of Food Engineering, 167, 77, 2015 |
| 5 |
An experimental device to determine the apparent diffusivities of aroma compounds
Deleris I, Atlan S, Souchon I, Marin M, Trelea LC
Journal of Food Engineering, 85(2), 232, 2008 |
