Importance of Saliva in Diet—Taste Relationships-Reference-Cited by-同舟云学术

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Importance of Saliva in Diet—Taste Relationships

Published:1986 Issue: Volume: Page:3-24
ISSN:
Container-title:Interaction of the Chemical Senses with Nutrition
language:
Short-container-title:

Author:

CHRISTENSEN CAROL M.

Publisher

Elsevier

Reference71 articles.

1. The relation between the serum urea concentration and the protein consumption of normal individuals;Addis;J. Clin. Invest.,1947

2. The fate of caffeine in man and a method for its estimation in biological material;Axlerod;J. Pharmacol. Exp. Ther.,1953

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

4. “Monographs of the Physiological Society No. 8. Physiology of the Salivary Glands.”;Burger,1961

5. Effects of selective removal of the salivary glands on taste bud cells in the vallate papilla of the rat;Cano;Experientia,1978

Cited by 6 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. Nutritional Implications of Taste and Smell Dysfunction;Handbook of Olfaction and Gustation;2015-06-04

2. Assessing foraging strategies of herbivores in Mediterranean oak woodlands: a review of key issues and selected methodologies;Agroforestry Systems;2013-10-13

3. MOUTH-WATERING: THE INFLUENCE OF ENVIRONMENTAL AND COGNITIVE FACTORS ON SALIVATION AND GUSTATORY/FLAVOR PERCEPTION;Journal of Texture Studies;2011-03-21

4. TIME INTENSITY PROFILES OF FLAVOR POTENTIATORS (MSG, IMP, GMP);Journal of Sensory Studies;2001-08

5. Perception of Taste and Viscosity of Oil-in-Water and Water-in-Oil Emulsions;Journal of Food Science;1994-11

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