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	1.	Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients. [electronic resource] by Nahon, D F Harrison, M Roozen, J P Producer: 20000619 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Sensory evaluation of mixtures of maltitol or aspartame, sucrose and an orange aroma. [electronic resource] by Nahon, D F Roozen, J P de Graaf, C Producer: 19980513 In: Chemical senses vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Flavour release from rehydrated french beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva. [electronic resource] by van Ruth, S M Roozen, J P Nahon, D F Cozijnsen, J L Posthumus, M A Producer: 19960920 In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung vol. 203 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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