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ADVERTISEMENT RETURN TO ISSUEPREVReviewNEXTMolecular Gastronomy: A New Emerging Scientific DisciplinePeter Barham†‡, Leif H. Skibsted‡, Wender L. P. Bredie‡, Michael Bom Frøst‡, Per Møller‡, Jens Risbo‡, Pia Snitkjær‡, and Louise Mørch Mortensen‡View Author Information Department of Physics, University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL and Department of Zoology, University of Cape Town, Rondebosch, 7701 Cape Town, South Africa and Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg, Denmark* To whom correspondence should be addressed. E-mail: email protected†University of Bristol and University of Cape Town.‡University of Copenhagen.Cite this: Chem. Rev. 2010, 110, 4, 2313–2365Publication Date (Web):February 19, 2010Publication History Received18 March 2009Published online19 February 2010Published inissue 14 April 2010https://doi.org/10.1021/cr900105wCopyright © 2010 American Chemical SocietyRIGHTS & PERMISSIONSACS AuthorChoiceArticle Views53501Altmetric-Citations129LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (930 KB) Get e-AlertsSUBJECTS:Carbohydrates,Flavor,Food,Lipids,Neurophysiology Get e-Alerts
Barham et al. (Fri,) studied this question.