Found: 11
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Does Fat Alter the Cortical Response to Flavor?
- Published in:
- Chemosensory Perception, 2012, v. 5, n. 3/4, p. 215, doi. 10.1007/s12078-012-9130-z
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- Article
USING VANE GEOMETRY FOR MEASURING THE TEXTURE OF STIRRED YOGURT.
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- Journal of Texture Studies, 2005, v. 36, n. 4, p. 421, doi. 10.1111/j.1745-4603.2005.00025.x
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- Article
Modelling sweetness and texture perception in model emulsion systems.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 2, p. 537, doi. 10.1007/s00217-007-0752-3
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- Article
The role of rheological behaviour in flavour perception in model oil/water emulsions.
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- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 161, doi. 10.1007/s00217-006-0521-8
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- Article
Flavour and aroma of fresh basil are affected by temperature.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 7, p. 1381, doi. 10.1002/jsfa.2869
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- Article
Retracted: Temperature affects flavour intensity and quality of aroma in fresh basil ( Ocimum basilicum L.) leaves.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 14, p. i, doi. 10.1002/jsfa.2367
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- Article
Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low- and regular-fat milks.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 10, p. 1192, doi. 10.1111/j.1365-2621.2006.01183.x
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- Article
Correlating instrumental measurements of texture and flavour release with human perception.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 6, p. 631, doi. 10.1111/j.1365-2621.2005.00973.x
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- Article
Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa.
- Published in:
- Foods, 2020, v. 9, n. 9, p. 1214, doi. 10.3390/foods9091214
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- Article
Temporal Synchrony and Integration of Sub-threshold Taste and Smell Signals.
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- Chemical Senses, 2005, v. 30, n. 7, p. 539, doi. 10.1093/chemse/bji047
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- Article
Oral Shear Stress Predicts Flavour Perception in Viscous Solutions.
- Published in:
- Chemical Senses, 2003, v. 28, n. 1, p. 11, doi. 10.1093/chemse/28.1.11
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- Article