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Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1139, doi. 10.3390/foods10051139
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- Article
Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH.
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- Food Biophysics, 2016, v. 11, n. 2, p. 184, doi. 10.1007/s11483-016-9429-4
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- Publication type:
- Article
Influence of oral processing behaviour and bolus properties of brown rice and chickpeas on in vitro starch digestion and postprandial glycaemic response.
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- European Journal of Nutrition, 2022, v. 61, n. 8, p. 3961, doi. 10.1007/s00394-022-02935-7
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- Article
Small-angle neutron scattering study of shear-induced phase separation in aqueous poly(N-isopropylacrylamide) solutions.
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- e-Polymers, 2004, p. 1
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- Publication type:
- Article
Styrene-vinylferrocene random and block copolymers by TEMPO-mediated radical polymerization.
- Published in:
- Macromolecular Rapid Communications, 1999, v. 20, n. 4, p. 203, doi. 10.1002/(SICI)1521-3927(19990401)20:4<203::AID-MARC203>3.0.CO;2-I
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- Article
Effects of Visual Priming on Taste-Odor Interaction.
- Published in:
- PLoS ONE, 2011, v. 6, n. 9, p. 1, doi. 10.1371/journal.pone.0023857
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- Publication type:
- Article
Predicting thickness perception of liquid food products from their non-Newtonian rheology.
- Published in:
- Nature Communications, 2021, v. 12, n. 1, p. 1, doi. 10.1038/s41467-021-26687-w
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- Publication type:
- Article
A quantitative information measure applied to texture perception attributes during mastication.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12816
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- Publication type:
- Article
How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study.
- Published in:
- Journal of Texture Studies, 2019, v. 50, n. 1, p. 53, doi. 10.1111/jtxs.12362
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- Publication type:
- Article
Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels.
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- Journal of Texture Studies, 2016, v. 47, n. 2, p. 92, doi. 10.1111/jtxs.12164
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- Publication type:
- Article
FORMATION, CLEARANCE and MOUTHFEEL PERCEPTION OF ORAL COATINGS FORMED BY EMULSION-FILLED GELS.
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- Journal of Texture Studies, 2015, v. 46, n. 6, p. 399, doi. 10.1111/jtxs.12140
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- Publication type:
- Article
The 3rd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2014.
- Published in:
- 2015
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- Publication type:
- Editorial
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.
- Published in:
- 2014
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- Publication type:
- journal article
Evaluation of Different Cooking Conditions on Broccoli ( Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance.
- Published in:
- Plant Foods for Human Nutrition, 2014, v. 69, n. 3, p. 228, doi. 10.1007/s11130-014-0420-2
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- Publication type:
- Article
Combinatory Effects of Texture and Aroma Modification on Taste Perception of Model Gels.
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- Chemosensory Perception, 2013, v. 6, n. 2, p. 60, doi. 10.1007/s12078-013-9141-4
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- Publication type:
- Article
Individually Modified Saliva Delivery Changes the Perceived Intensity of Saltiness and Sourness.
- Published in:
- Chemosensory Perception, 2011, v. 4, n. 4, p. 145, doi. 10.1007/s12078-011-9099-z
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- Publication type:
- Article