about
Sensory attributes of soft drinks and their influence on consumers' preferences.Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.Sensory influences on food intake control: moving beyond palatability.Effect of saliva on physical food properties in fat texture perception.Quality of dry-cured ham compared with quality of dry-cured shoulder.Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture.Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages.Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate ViscosityTactile Sensitivity and Capability of Soft-Solid Texture DiscriminationDESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGESIMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESEEVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSINGTransforming Structural Breakdown into Sensory Perception of TextureOral Breakdown of Texturally Complex Gel-Based Model Food
P2860
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P2860
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 1996
@uk
name
The sensory perception of texture and mouthfeel
@en
The sensory perception of texture and mouthfeel
@nl
type
label
The sensory perception of texture and mouthfeel
@en
The sensory perception of texture and mouthfeel
@nl
prefLabel
The sensory perception of texture and mouthfeel
@en
The sensory perception of texture and mouthfeel
@nl
P1476
The sensory perception of texture and mouthfeel
@en
P2093
Jean-Xavier Guinard
Rossella Mazzucchelli
P304
P356
10.1016/0924-2244(96)10025-X
P577
1996-07-01T00:00:00Z