Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli-Reference-Cited by-同舟云学术

Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli

Published:1994-01 Issue:1-2 Volume:5 Page:55-64
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Fischer U.,Boulton R.B.,Noble A.C.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference52 articles.

1. Specific anosmia and the concept of primary odors;Amoore;Chem. Senses & Flavor,1977

2. Odor recognition and olfactory transduction: the new frontier;Anholt;Chem. Senses,1991

3. The psychophysics of taste;Bartoshuk;Am. J. Clin. Nutr.,1978

4. Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-Propylthiouracil;Bartoshuk;Science,1979

5. Sweetness: History, preference, and genetic variability;Bartoshuk;Food Technol.,1991

Cited by 133 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Virtual taste: digital simulation of taste sensations via electric, thermal, and hybrid stimulations;Multimedia Tools and Applications;2023-12-12

2. Xerostomia, reduced salivary flow, and oral burning: Associations from a cross-sectional study;Oral Surgery, Oral Medicine, Oral Pathology and Oral Radiology;2023-08

3. The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor;Journal of Sensory Studies;2023-07-17

4. Assessment of Salivary pH, Buffer Capacity, and Flow in COVID-19-Infected and Vaccinated Dental Patients;Cureus;2023-05-28

5. The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California;Molecules;2023-05-22