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  • Annika Hansson, Persephoni Giannouli, Saskia M. van Ruth
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2003 (First Publication: 1 July 2003)
  • The course of events from taking a food into the mouth to the perception of the food's flavor involves many steps, from dilution with saliva, mastication, and transportation of the compounds to theContinue Reading
  • Annika Hansson, Anders Leufvén, Kerstin Pehrson, Bo Stenlöf
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2002 (First Publication: 1 June 2002)
  • Pectin gels consist of polysaccharide networks surrounded by water. The gel networks can prevent release of aroma molecules from the gel to the gas phase above. In this study static headspaceContinue Reading