___

• Akiyama, M., Watanabe, R., Ohata, M., Onishi, M., Mizota, Y., Okawa, T., & Iwabuchi, H. (2016). Effect of Milk Components on Release of Retronasal-aroma Compounds from Coffee with Milk. Food Sci Technol Res, 22(4): 545-555.
• Arvisenet, G., Guichard, E., Ballester, J. (2016). Taste-aroma interaction in model wines: Effect of training and expertise. Food Qual Prefer, 52: 211-221.
• Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., Everett, D.W. (2012). Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth. J Agric Food Chem, 60(39): 9918–9927.
• Boesveldt, S., de Graaf, K. (2017). The Differential Role of Smell and Taste For Eating Behavior. Perception, 46(3-4), 307-319.
• Boisard, L., Tournier, C., Semon, E., Noirot, E., Guichard, E., Salles, C. (2014). Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release. Flavour Frag J, 29(2): 95–106.
• Bojanowski, V., Hummel, T. (2012). Retronasal perception of odors. Physiol Behav, 107: 484–487.
• Bonneau, A., Boulanger, R., Lebrun, M., Maraval, I., Valette, J., Guichard, É., & Gunata, Z. (2017). Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food Chem, (Accepted manuscript). DOI:10.1016/j.foodchem.2017.07.017
• Buettner, A., & Mestres, M. (2005). Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition. J Agric Food Chem, 53(5): 1661–1669.
• Bushdid, C., Magnasco, M.O., Vosshall, L.B., Keller, A. (2014). Humans can discriminate more than 1 trillion olfactory stimuli. Science, 343: 1370–1372.
• Cappellin, L., Karl, T., Probst, M., Ismailova, O., Winkler, P.M., Soukoulis, C., Biasioli, F. (2012). On quantitative determination of volatile organic compound concentrations using proton transfer reaction time-of-flight mass spectrometry. Environ Sci Technol, 46: 2283–90.
• Cappellin, L., Loreto, F., Aprea, E., Romano, A., del Pulgar, J.S., Gasperi, F., Biasioli, F. (2013). PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science. Sensors, 13(9): 11923–11955.
• Doyennette, M., De Loubens, C., Deleris, I., Souchon, I., Trelea, I.C. (2011). Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study. Food Chem, 128(2): 380-390.
• Eren, A.M., Borisy, G.G., Huse, S.M., Mark Welch, J.L. (2014). PNAS Plus: From the Cover: Oligotyping analysis of the human oral microbiome. Proc Natl Acad Sci, 111(28): 2875–2884.
• Esteban-Fernández, A., Rocha-Alcubilla, N., Muñoz-González, C., Moreno-Arribas, M. V., Pozo-Bayón, M.Á. (2016). Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure. Food Chem, 205: 280–288.
• Farneti, B., Alarcón, A.A., Cristescu, S.M., Costa, G., Harren, F.J.M., Holthuysen, N. T. E., Woltering, E. J. (2013). Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing. Food Res Int, 54(2): 1579–1588.
• Feron, G., Ayed, C., Qannari, E. M., Courcoux, P., Laboure, H., & Guichard, E. (2014). Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing. PloS one, 9(4): e93113.
• Fiches, G., Saint Eve, A., Jourdren, S., Déléris, I., Brunerie, P., Souchon, I. (2016). Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release. Flavour Frag J, 31(1): 31-40.
• Forde, C.G., van Kuijk, N., Thaler, T., de Graaf, C., Martin, N. (2013). Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation. Appetite, 60(1): 208–219.
• Foster, K.D., Grigor, J., Cheong, J.N., Yoo, M.J., Bronlund, J.E., Morgenstern, M.P. (2011). The role of oral processing in dynamic sensory perception. J of Food Sci, 76(2): 49-61.
• Gan, H.H. (2015). Aroma-matrix interaction in food: an APCI approach. PhD thesis, University of Nottingham.
• Genovese, A., Caporaso, N., Villani, V., Paduano, A., Sacchi, R. (2015). Olive oil phenolic compounds affect the release of aroma compounds. Food Chem, 181: 284–294.
• Gierczynski, I., Laboure, H., Guichard, E. (2008). In vivo aroma release of milk gels of different hardnesses: Inter-individual differences and their consequences on aroma perception. J Agric Food Chem, 56(5): 1697–1703.
• Guichard, E. (2014). Interaction of aroma compounds with food matrices. Flavour Development, Analysis and Perception in Food and Beverages, 273.
• Hatakeyama, J., Davidson, J.M., Kant, A., Koizumi, T., Hayakawa, F., Taylor, A.J. (2014). Optimising aroma quality in curry sauce products using in vivo aroma release measurements. Food Chem, 157: 229–239.
• Heenan, S., Soukoulis, C., Silcock, P., Fabris, A., Aprea, E., Cappellin, L., Biasioli, F. (2012). PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition. Food Chem, 131(2): 477–484.
• Jourdren, S., Masson, M., Saint-Eve, A., Panouillé, M., Blumenthal, D., Lejeune, P., Souchon, I. (2017). Fffect of bread crumb and crust structure on the in vivo release of volatiles and the dynamics of aroma perception. J Agric Food Chem, 65(16): 3330–3340.
• Kohyama, K., Hayakawa, F., Gao, Z., Ishihara, S., Funami, T., Nishinari, K. (2016). Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects. Food Hydrocoll, 52: 243–252.
• Kohyama, K., Hayakawa, F., Kazami, Y., Ishihara, S., Nakao, S., Funami, T., Nishinari, K. (2015). Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties. Food Hydrocoll, 43: 146-152.
• Labouré, H., Repoux, M., Courcoux, P., Feron, G., Guichard, E. (2014). Inter individual retronasal aroma release variability during cheese consumption: Role of food oral processing. Food Res Int, 64: 692–700.
• Lindinger, W., Hansel, A., Jordan, A. (1998). On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectrometry (PTR-MS) medical applications, food control and environmental research. Int J Mass Spectrom Ion Process, 173(3): 191-241.
• Linforth, R., Taylor, A.J. (2000). Persistence of volatile compounds in the breath after their consumption in aqueous solutions. J of Agric Food Chem, 48(11): 5419-5423.
• Mark Welch, J.L., Rossetti, B.J., Rieken, C.W., Dewhirst, F.E., Borisy, G.G. (2016). Biogeography of a human oral microbiome at the micron scale. Proc Natl Acad Sci India Sect, 113(6): 791–800.
• Mosca, A.C., & Chen, J. (2017). Food-saliva interactions: Mechanisms and implications. Trends Food Sci Technol, 66: 125-134.
• Muñoz-González, C., Feron, G., Guichard, E., Rodríguez-Bencomo, J.J., Martín-Álvarez, P.J., Moreno-Arribas, M.V., Pozo-Bayón, M.A. (2014a). Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions. J of Agric Food Chem, 62(33): 8274-8288.
• Muñoz-González, C., Martín-Álvarez, P.J., Moreno-Arribas, M.V., Pozo-Bayón, M. A. (2013). Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines. J of Agric Food Chem, 62(1): 66-73.
• Muñoz‐González, C., Rodríguez‐Bencomo, J.J., Moreno‐Arribas, M.V., Pozo‐Bayón, M. Á. (2014b). Feasibility and application of a retronasal aroma‐trapping device to study in vivo aroma release during the consumption of model wine‐derived beverages. Food Sci Nutr, 2(4): 361-370.
• Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2012). A PTR-MS-based protocol for simulating bread aroma during mastication. Food Bioprocess Tech, 5(4): 1228-1237.
• Özdestan, Ö. (2013). PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı. GIDA, 38(2): 103-110.
• Pagès-Hélary, S., Andriot, I., Guichard, E., Canon, F. (2014). Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase. Food Res Int, 64: 424-431.
• Paravisini, L., Septier, C., Moretton, C., Nigay, H., Arvisenet, G., Guichard, E., Dacremont, C. (2014). Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality. Food Res Int, 57: 79–88.
• Ployon, S., Morzel, M., Canon, F. (2017). The role of saliva in aroma release and perception. Food Chem, 226: 212–220.
• Poinot, P., Arvisenet, G., Ledauphin, J., Gaillard, J.L., Prost, C. (2013). How can aroma-related cross-modal interactions be analysed? A review of current methodologies. Food Qual Prefer, 28(1): 304–316.
• Repoux, M., Sémon, E., Feron, G., Guichard, E., Labouré, H. (2012). Inter-individual variability in aroma release during sweet mint consumption. Flavour Fragr J, 27(1): 40–46.
• Romano, A., Cappellin, L., Ting, V., Aprea, E., Navarini, L., Gasperi, F., Biasioli, F. (2013). Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: The case study of coffee. Int J Mass Spectrom, 365: 20-27.
• Ruijschop, R. M., Zijlstra, N., Boelrijk, A. E., Dijkstra, A., Burgering, M. J., de Graaf, C., & Westerterp-Plantenga, M. S. (2011). Effects of bite size and duration of oral processing on retro-nasal aroma release–features contributing to meal termination. Br J Nutr abbreviation, 105(2): 307-315.
• Soeting, W. J., Heidema, J. (1988). A mass spectrometric method for measuring flavour concentration/time profiles in human breath. Chem Senses, 13(4): 607-617.
• Soukoulis, C., Cappellin, L., Aprea, E., Costa, F., Viola, R., Märk, T. D., Biasioli, F. (2013). PTR-ToF-MS, A Novel, Rapid, A novel, rapid, high sensitivity and non-ınvasive tool to monitor volatile compound release during fruit post-harvest storage: the case study of apple ripening. Food Bioprocess Tech, 6(10): 2831–2843.
• Stieger, M., Van de Velde, F. (2013). Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods. Curr Opin Colloid Interface Sci, 18(4): 334–348.
• Taylor, A.J., Linforth, R.S.T., Harvey, B.A., Blake, A. (2000). Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release. Food Chem, 71(3): 327-338.
• Thomsen, M., Gourrat, K., Thomas-Danguin, T., Guichard, E. (2014). Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods. Food Res Int, 62: 561-571.
• Ting, J.L.V., Soukoulis, C., Silcock, P., Cappellin, L., Romano, A., Aprea, E., Biasioli, F. (2012). In Vitro and In Vivo Flavor Release from Intact and Fresh‐Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters. J Food Sci, 77(11): 1226-1233.
• Ting, V.J.L., Romano, A., Soukoulis, C., Silcock, P., Bremer, P.J., Cappellin, L., Biasioli, F. (2016). Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples. Food Chem, 212: 543-551.
• Van Ruth, S.M., Roozen, J.P. (2000a). Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions. Eur Food Res Technol, 210(4): 258–262. Van Ruth, S.M., Roozen, J.P. (2000b). Influence of mastication and saliva on aroma release in a model mouth system. Food Chem, 71(3): 339–345.
• Van Ruth, S.M., Roozen, J.P., Cozijnsen, J.L. (1995). Changes in flavour release from rehydrated diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems. J Sci Food Agr, 67(2): 189-196.
• Weel, K.G., Boelrijk, A.E., Burger, J.J., Verschueren, M., Gruppen, H., Voragen, A. G., Smit, G. (2004). New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems. J Agric Food Chem, 52(21): 6564-65.