Research output per year
Research output per year
Search results
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2019
Combining foods with condiments: How bread and potato influence in-vivo aroma release and aroma perception of mayonnaises
Pedrotti, M., van Eck, A. C., Scholten, E., Fogliano, V., Stieger, M. A. & Franco, B., 2019.Research output: Contribution to conference › Poster › Academic
Open Access -
Coupling in vivo MS nose-space analysis and sensory methods to investigate flavor release and perception
Pedrotti, M., van Eck, A. C., Khomenko, I., Spaccasassi, A., Scholten, E., Fogliano, V., Stieger, M. A. & Franco, B., 2019.Research output: Contribution to conference › Poster › Academic
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How do static and dynamic sensory perceptions change when foods are consumed with condiments
van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M. A., 2019.Research output: Contribution to conference › Poster › Academic