Influence of Sensation and Liking on Eating and Drinking
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-14504-0_21
Reference169 articles.
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2. Allen, A. L., McGeary, J. E., Knopik, V. S., & Hayes, J. E. (2013b). Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31. Chemical Senses, 38(5), 379–389.
3. Bakke, A. J., Stubbs, C. A., McDowell, E. H., Moding, K. J., Johnson, S. L., & Hayes, J. E. (2018). Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables. Appetite, 126, 90–101.
4. Bartoshuk, L. M., & Klee, H. J. (2013). Better fruits and vegetables through sensory analysis. Current Biology, 23(9), R374–R378.
5. Beauchamp, G. K., & Cowart, B. J. (1985). Congenital and experiential factors in the development of human flavor preferences. Appetite, 6(4), 357–372.
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