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Cited article:

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Temperature dependence of limiting activity coefficients, Henry's law constants, and related infinite dilution properties of C4–C6 isomeric n-alkyl ethanoates/ethyl n-alkanoates in water. Measurement, critical compilation, correlation, and recommended data

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Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

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Thermodynamic and Structure−Property Study of Liquid−Vapor Equilibrium for Aroma Compounds

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Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

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Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds

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Aroma recovery from hydro alcoholic solutions by organophilic pervaporation: Modelling of fractionation by condensation

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Aroma Barrier Properties of Sodium Caseinate-Based Films

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Effects of the nature and concentration of substrates in aqueous solutions on the solubility of aroma compounds

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Saturated vapour pressure of aroma compounds at various temperatures

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Comparison of Experimental Methods for Measuring Infinite Dilution Volatilities of Aroma Compounds in Water/Ethanol Mixtures

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Journal of Agricultural and Food Chemistry 52 (7) 2021 (2004)
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Influence of type and amount of gelling agent on flavour perception: physicochemical effect or interaction between senses?

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Group Contribution Values for the Thermodynamic Functions of Hydration of Aliphatic Esters at 298.15 K, 0.1 MPa

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Competitive Binding of Aroma Compounds by β-Cyclodextrin

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Application of headspace analysis to the study of aroma compounds‐lipids interactions

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Influence of sorption and diffusion of aroma compounds in silicone rubber on their extraction by pervaporation

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