Corrigendum to "Influence of saliva on individual in-mouth aroma release from raw cabbage ( L.) and links to perception" [Heliyon 4 (12) (December 2018) e01045].

[This corrects the article DOI: 10.1016/j.heliyon.

Influence of saliva on individual in-mouth aroma release from raw cabbage () and links to perception.

Raw or minimally processed vegetables are popular for health reasons and for their unique textural and flavor attributes. While many aroma volatiles are produced when plant tissues are mechanically disrupted, enzymes expressed in bacteria in oral microbiota such as cysteine--lyase (EC 4.4.

Respiratory health screening for opiate misusers in a specialist community clinic: a mixed-methods pilot study, with integrated staff and service user feedback.

Objectives: Increased rates of illicit drug inhalation are thought to expose opiate misusers (OMUs) to an enhanced risk of respiratory health problems. This pilot study aimed to determine the feasibility of undertaking respiratory screening of OMUs in a community clinic.

Setting: Single-centre UK community substance misuse clinic.

Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion.

Eating is a dynamic behaviour, in which food interacts with the mechanical and physiological environment of the mouth. This dynamic interaction changes the oral surfaces leaving particles of food and building up a film on the oral surfaces, which may impact on the temporal perception during the eating experience. The effect of repeated spoon to spoon ingestion of oil in water emulsion products (2%-50% w/w oil) was evaluated using descriptive in-mouth and after swallowing sensory attributes.

Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.

The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.