Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

This publication has 46 references indexed in Scilit:

• Evaluation of accelerated stability test conditions for medicated chewing gums
  Drug Development and Industrial Pharmacy, 2012
• Influence of polyols and bulking agents on flavour release from low-viscosity solutions
  Food Chemistry, 2011
• Simultaneous determination of five aluminum lake dyes in chewing gum by HPLC with photodiode array detection
  Food Additives & Contaminants: Part A, 2011
• Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling
  Food Chemistry, 2009
• Influence of Flavor Solvent on Flavor Release and Perception in Sugar-Free Chewing Gum
  Journal of Agricultural and Food Chemistry, 2008
• Comparison of methods to analyze time–intensity curves in a corn zein chewing gum study
  Food Quality and Preference, 2006
• Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time‐Intensity Method
  Journal of Food Science, 2005
• Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods
  Food Quality and Preference, 2005
• Volatile Flavor Analysis and Sensory Evaluation of Custard Desserts Varying in Type and Concentration of Carboxymethyl Cellulose
  Journal of Agricultural and Food Chemistry, 2004
• Dynamics of food preferences: a case study with chewing gums
  Food Quality and Preference, 2004