Food Formulation: Rheological and Tribological Determinants of Oral Processing and Flavor Perception

AuthID
 P-01B-0J1
21
Author(s)
Neiers, F
·
Alkan, D
·
Amiri-Rigi, A
·
Ellouze, I
·
Grigoriadis, A
·
Ibrahim, MNG
·
Yildirim, HK
·
Künili, BE
·
Muradova, M
·
[+1]·
Paraskevopoulou, A
·
Pavli, F
·
Cemali, O
·
Piombino, P
·
Rinaldi, A
·
Schwartz, M
·
Miao, S
·
Zhang, C
·
Bostanci, N
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Document Type
Review
Year published
2026
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 228, Pages: 118377 (16)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-105027635369
Wos: WOS:001674392600001
Source Identifiers
ISSN: 0963-9969
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Full Text
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All authors
Name Order Name   Name Order Name   Name Order Name
1 Neiers, F;   2 Alkan, D;   3 Amiri-Rigi, A;
4 Brandao, E;   5 Ellouze, I;   6 Grigoriadis, A;
7 Ibrahim, MNG;   8 Yildirim, HK;   9 Künili, BE;
10 Muradova, M;   11 Naik, AS;   12 Paraskevopoulou, A;
13 Pavli, F;   14 Cemali, O;   15 Piombino, P;
16 Rinaldi, A;   17 Schwartz, M;   18 Miao, S;
19 Zhang, C;   20 Soares, S;   21 Bostanci, N;

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