There is a continuing, indeed growing, interest in measuring diffusion constants and the
literature reveals that a number of methodologies are in use. These include attenuated total …

Aroma perception is a determinant factor in food choices and acceptability by consumers. To
be perceived, aroma compounds must be released in the mouth during food breakdown …

Food flavor, appearance, and texture are the sensory properties that influence food
acceptance, and among these, flavor is usually the decisive factor for the choice of a …

Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and
determination of components, additives, and contaminants in raw materials and products will …

This work aims to investigate the behavior of analytes in complex mixtures and matrixes with
the use of solid-phase microextraction (SPME). Various factors that influence analyte uptake …

Flavour perception is determinant for the acceptability of food products by consumers.
Aroma and taste play an important role in flavour perception and it is well known that the …

Food is a complex system containing mixtures of volatile compounds responsible for aroma
perception and non‐volatile compounds. In order to be perceived, aroma compounds have …

We investigated the role of both candy texture and eating technique (melting or chewing) on
the dynamics of aroma release. One novelty of this type of analysis was the simultaneous …

In this article, we report improved capacity retention in lithium-sulfur (Li-S) batteries by
replacing the conventional Polyvinylidene fluoride (PVDF) binder with inexpensive guar …

Sucrose release from polysaccharide gels has been studied extensively because it is
expected to be useful in understanding flavour release from solid foods and to find a new …