Temperature of served water can modulate sensory perception and acceptance of food-Reference-Cited by-同舟云学术

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Temperature of served water can modulate sensory perception and acceptance of food

Published:2013-06 Issue:2 Volume:28 Page:449-455
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Mony Pauline,Tokar Tonya,Pang Peggy,Fiegel Alexandra,Meullenet Jean-François,Seo Han-Seok

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference51 articles.

1. Physiology of man in the desert;Adolph,1947

2. Effects of temperature on the perceived sweetness of sucrose;Bartoshuk;Physiology & Behavior,1982

3. Rated taste perception in two cultural groups;Bertino;Chemical Senses,1983

4. Calculating the optimum temperature for serving hot beverages;Brown;Burns,2008

5. Perception of sweetness: The effects of concentration and temperature;Calviño;Physiology & Behavior,1986

Cited by 13 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. Sensory Perception Nudge: Insect-Based Food Consumer Behavior;Sustainability;2022-09-14

2. The serving temperature effect: Food temperature, expected satiety, and complementary food purchases;Appetite;2021-05

3. Cross-Modal Correspondences Between Temperature and Taste Attributes;Frontiers in Psychology;2020-09-25

4. Rapid sensory methods for reformulation;Salt, Fat and Sugar Reduction;2020

5. UNDESIRABLE CONSEQUENCES OF INCREASED WATER TEMPERATURE IN DRINKING WATER DISTRIBUTION SYSTEM;MM Science Journal;2019-12-11

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