Universitat Rovira i Virgili (URV)

Understanding Pore Rearrangement during Mild to Hard Transition in Bilayered Porous Anodic Alumina Membranes (2011) Santos A, Montero-Moreno JM, Bachmann J, Nielsch K, Formentin P, Ferre-Borrull J, Pallares J, Marsal LF Journal article, Original article Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process (2008) Büttner A, Otto S, Beer A, Mestres M, Schieberle P, Hummel T Journal article Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process (2008) Büttner A, Otto S, Beer A, Mestres M, Schieberle P, Hummel T Journal article Granular hydrodynamics and pattern formation in vertically oscillated granular disk layers (2008) Carrillo JA, Pöschel T, Salueña C Journal article, Original article Medizinisches Handinstrument (2007) Pöschel T, Duda G, Schwager T, Salueña C Other publication type, Patent Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters (2006) Mestres M, Kieffer R, Büttner A Journal article Release and perception of Ethyl butanoate during and after consumption of flavored whey protein gels – relation between textural and physiological parameters. (2006) Mestres M, Kieffer R, Büttner A Journal article Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition (2005) Büttner A, Mestres M Journal article Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis (2005) Mestres M, Moran N, Jordan A, Büttner A Journal article Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. Part I: in vivo release analysis. (2005) Mestres M, Moran N, Jordan A, Büttner A Journal article