In-Mouth Mechanisms Leading to Flavor Release and Perception-Reference-Cited by-同舟云学术

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In-Mouth Mechanisms Leading to Flavor Release and Perception

Published:2010-12-30 Issue:1 Volume:51 Page:67-90
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Salles Christian,Chagnon Marie-Christine,Feron Gilles,Guichard Elisabeth,Laboure Helene,Morzel Martine,Semon Etienne,Tarrega Amparo,Yven Claude

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408390903044693

Reference265 articles.

1. The effects of food fragmentation index on mandibular closing angle in human mastication

2. Food Properties that Influence Neuromuscular Activity During Human Mastication

3. Mechanical properties of foods responsible for resisting food breakdown in the human mouth

4. RELATIONSHIP BETWEEN TASTE AND CHEWING PATTERNS OF VISCO-ELASTIC MODEL FOODS

5. Analysis of the human saliva proteome

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