Some notes on the study of the perceptual composition of heterogeneous mixture percepts-Reference-Cited by-同舟云学术

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Some notes on the study of the perceptual composition of heterogeneous mixture percepts

Published:1994-01 Issue:1-2 Volume:5 Page:65-74
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Frijters J.E.R.,Schifferstein H.N.J.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference25 articles.

1. Algebraic rules in perception;Anderson,1974

2. Taste mixtures: Is mixture suppression related to compression?;Bartoshuk;Physiol. Behav.,1975

3. Mixtures of substances with similar tastes: A test of a psychophysical model of taste mixture interactions;Bartoshuk;Sens. Proces.,1977

4. Taste mixtures. An analysis of synthesis;Bartoshuk,1985

5. What is synergy?;Berenbaum;Pharmacol. Rev.,1989

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1. Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma;Food Chemistry;2010-11

2. The problem of taint in pork—II. The influence of skatole, androstenone and indole, Presented individually and in combination in a model lipid base, on odour perception;Meat Science;1997-09

3. Understanding flavour quality: Difficult or impossible?;Food Quality and Preference;1994-01

4. Flavour quality — Understanding the relationship between sensory responses and chemical stimuli. What are we trying to do? The data, approaches and problems;Food Quality and Preference;1994-01

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