title: Molecular gastronomy: a new emerging scientific discipline.
authors.affiliation: Department of Physics, University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL.
authors.forename: Peter
authors.initials: P
authors.lastname: Barham
authors.forename: Leif H
authors.initials: LH
authors.lastname: Skibsted
authors.forename: Wender L P
authors.initials: WL
authors.lastname: Bredie
authors.forename: Michael Bom
authors.initials: MB
authors.lastname: Frøst
authors.forename: Per
authors.initials: P
authors.lastname: Møller
authors.forename: Jens
authors.initials: J
authors.lastname: Risbo
authors.forename: Pia
authors.initials: P
authors.lastname: Snitkjaer
authors.forename: Louise Mørch
authors.initials: LM
authors.lastname: Mortensen
mesh_terms: D003296:Cooking; D005421:Flavoring Agents / Q000737:chemistry; D005502:Food; D005503:Food Additives / Q000737:chemistry; D012903:Smell; D013649:Taste; D014110:Touch
chemical_list: D005421:Flavoring Agents; D005503:Food Additives