about
Mechanosensory neurons control sweet sensing in DrosophilaFlavor impacts of glycerol in the processing of yeast fermented beverages: a reviewTaste-aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions.Molecular gastronomy: a new emerging scientific discipline.Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverageThickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satietyAstringency: mechanisms and perception.A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.In-mouth mechanisms leading to flavor release and perception.The role of oral processing in dynamic sensory perception.Food emulsions as delivery systems for flavor compounds: A review.Plugging the patient evidence gap: what patients with swallowing disorders post-stroke say about thickened liquids.Effect of saliva on physical food properties in fat texture perception.A preliminary study on the application of natural sweet proteins in agar-based gels.Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception.Factors affecting the ortho- and retronasal perception of flavors: A review.Dilute bird nectars: viscosity constrains food intake by licking in a sunbird.Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men.Relationship between physical properties and sensory attributes of carbonated beverages.Mucoadhesive polysaccharides modulate sodium retention, release and taste perception.Intranasal concentrations of orally administered flavors.Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groupsFeasibility of reformulating flavours between food products using in vivo aroma comparisonsUse of an Immediate Swallow Protocol to Assess Taste and Aroma Integration in fMRI StudiesFrom Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine
P2860
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P2860
description
2002 nî lūn-bûn
@nan
2002年の論文
@ja
2002年学术文章
@wuu
2002年学术文章
@zh
2002年学术文章
@zh-cn
2002年学术文章
@zh-hans
2002年学术文章
@zh-my
2002年学术文章
@zh-sg
2002年學術文章
@yue
2002年學術文章
@zh-hant
name
The effect of viscosity on the perception of flavour.
@en
The effect of viscosity on the perception of flavour.
@nl
type
label
The effect of viscosity on the perception of flavour.
@en
The effect of viscosity on the perception of flavour.
@nl
prefLabel
The effect of viscosity on the perception of flavour.
@en
The effect of viscosity on the perception of flavour.
@nl
P2093
P356
P1433
P1476
The effect of viscosity on the perception of flavour.
@en
P2093
A J Taylor
R S T Linforth
Tracy A Hollowood
P304
P356
10.1093/CHEMSE/27.7.583
P577
2002-09-01T00:00:00Z