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Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold

Archive ouverte | Yven, Claude, C. | CCSD

International audience. The chewing process transforms food into bolus for a safe swallow. It is known that. humans adapt their chewing behavior to food product characteristics. This study. aimed at identifying indi...

Erratum to "Combined effect of cheese characteristics and food oral processing on in vivo aroma release" [Flavour Frag. J. 27 (2012) 414-423]

Archive ouverte | Repoux, Marie | CCSD

[...] Vincent Gigot should be one of the authors. His affiliation is Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR1324 INRA, Université de Bourgogne, AgroSup Dijon, F-21000 Dijon, France.. International audi...

Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold

Archive ouverte | Yven, Claude, C. | CCSD

Publication de la communication orale lors de l' International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Leeds, United Kingdom (Great Britain), July 5th-7th, 2010. International audience

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