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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
Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions
Nadia Innocente, Giulia Marchesini and Marialuisa Biasutti International Journal of Food Science & Technology 49(9) 1992 (2014) https://doi.org/10.1111/ijfs.12520
Thermodynamic and Structure−Property Study of Liquid−Vapor Equilibrium for Aroma Compounds
Anne Tromelin, Isabelle Andriot, Mirela Kopjar and Elisabeth Guichard Journal of Agricultural and Food Chemistry 58(7) 4372 (2010) https://doi.org/10.1021/jf904146c
Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water
Mirela Kopjar, Isabelle Andriot, Anne Saint‐Eve, Isabelle Souchon and Elisabeth Guichard Journal of the Science of Food and Agriculture 90(8) 1285 (2010) https://doi.org/10.1002/jsfa.3929
Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds
Group Contribution Values for the Thermodynamic Functions of Hydration of Aliphatic Esters at 298.15 K, 0.1 MPa
Andrey V. Plyasunov, Natalia V. Plyasunova and Everett L. Shock Journal of Chemical & Engineering Data 49(5) 1152 (2004) https://doi.org/10.1021/je049850a
Competitive Binding of Aroma Compounds by β-Cyclodextrin
I. Goubet, C. Dahout, E. Sémon, et al. Journal of Agricultural and Food Chemistry 49(12) 5916 (2001) https://doi.org/10.1021/jf0101049
Application of headspace analysis to the study of aroma compounds‐lipids interactions