Effect of sucrose on the perceived flavor intensity of chewing gum.
about
An evolutionary perspective on food and human tasteTaste-aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions.Enhancement of retronasal odors by taste.Strategies to reduce sodium consumption: a food industry perspective.The role of taste and oral somatosensation in olfactory localization.The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor.Thermal taster status: Evidence of cross-modal integration.Perception as interacting psychophysical functions. Could the configuring of features replace a specialised receptor?Intranasal concentrations of orally administered flavors.Preferences and saliva stimulation of eight different chewing gums.Release of tastants during in-mouth processing
P2860
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P2860
Effect of sucrose on the perceived flavor intensity of chewing gum.
description
1999 nî lūn-bûn
@nan
1999 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
1999 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
1999年の論文
@ja
1999年論文
@yue
1999年論文
@zh-hant
1999年論文
@zh-hk
1999年論文
@zh-mo
1999年論文
@zh-tw
1999年论文
@wuu
name
Effect of sucrose on the perceived flavor intensity of chewing gum.
@ast
Effect of sucrose on the perceived flavor intensity of chewing gum.
@en
type
label
Effect of sucrose on the perceived flavor intensity of chewing gum.
@ast
Effect of sucrose on the perceived flavor intensity of chewing gum.
@en
prefLabel
Effect of sucrose on the perceived flavor intensity of chewing gum.
@ast
Effect of sucrose on the perceived flavor intensity of chewing gum.
@en
P2093
P356
P1476
Effect of sucrose on the perceived flavor intensity of chewing gum.
@en
P2093
Davidson JM
Hollowood TA
Linforth RS
P304
P356
10.1021/JF9901082
P407
P577
1999-10-01T00:00:00Z