Role of dairy proteins in the reduction of capsaicin-induced oral burning pain
Author:
Funder
Tandlægeforeningen
Publisher
Elsevier BV
Subject
Behavioral Neuroscience,Experimental and Cognitive Psychology
Reference36 articles.
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1. Fat, protein, and temperature each contribute to reductions in capsaicin oral burn;Journal of Food Science;2024-07-02
2. Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties;Food Quality and Preference;2024-06
3. Effect of repeated topical capsaicin gel administration on oral thermal quantitative sensory testing: A two‐arm longitudinal study;Oral Diseases;2024-05-29
4. Do milk proteins relieve capsaicin‐induced burning sensation in the oral cavity?;Journal of Sensory Studies;2024-05-22
5. More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin;Food Quality and Preference;2023-12
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