Literature DB >> 20170128

Molecular gastronomy: a new emerging scientific discipline.

Peter Barham1, Leif H Skibsted, Wender L P Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkjaer, Louise Mørch Mortensen.   

Abstract

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Year:  2010        PMID： 20170128      PMCID： PMC2855180          DOI： 10.1021/cr900105w

Source DB:  PubMed          Journal:  Chem Rev        ISSN： 0009-2665            Impact factor:   60.622


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  127 in total

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3.  Predicting subjective spreadability, viscosity, and stickiness.

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10.  Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates.

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Review 6.  Texture-Modified Food for Dysphagic Patients: A Comprehensive Review.

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7.  Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket.

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Journal:  Asian-Australas J Anim Sci       Date:  2017-07-06       Impact factor: 2.509

Review 8.  Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications.

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  9 in total

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