Molecular Gastronomy: A New Emerging Scientific Discipline
Open Access
- 19 February 2010
- journal article
- review article
- Published by American Chemical Society (ACS) in Chemical Reviews
- Vol. 110 (4), 2313-2365
- https://doi.org/10.1021/cr900105w
Abstract
No abstract availableThis publication has 280 references indexed in Scilit:
- Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioningMeat Science, 2007
- Evidence for sugar addiction: Behavioral and neurochemical effects of intermittent, excessive sugar intakeNeuroscience & Biobehavioral Reviews, 2007
- High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storageMeat Science, 2007
- Sensory memory and food textureFood Quality and Preference, 2005
- Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loinMeat Science, 2004
- High pressure/thermal treatment effects on the texture of beef muscleMeat Science, 2004
- Visualizing an Olfactory Sensory MapCell, 1996
- Acid-catalysed reduction of ferrylmyoglobin: product distribution and kinetics of autoreduction and reduction by NADHZeitschrift für Lebensmittel-Untersuchung und Forschung, 1995
- A novel multigene family may encode odorant receptors: A molecular basis for odor recognitionCell, 1991
- The agarose double helix and its function in agarose gel structureJournal of Molecular Biology, 1974