The relationship between taste and nutrient content in commercially available foods from the United States-Reference-Cited by-同舟云学术

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The relationship between taste and nutrient content in commercially available foods from the United States

Published:2017-04 Issue: Volume:57 Page:1-7
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

van Langeveld Astrid W.B.,Gibbons Shannon,Koelliker Yvonne,Civille Gail V.,de Vries Jeanne H.M.,de Graaf Cees,Mars Monica

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference30 articles.

1. Evidence of a role for conditioning in the development of liking for flavours in humans in everyday life;Appleton;Physiology & Behavior,2006

2. Infant salt taste: developmental, methodological, and contextual factors;Beauchamp;Developmental Psychology,1994

3. Foods contributing to energy intake in the US: Data from NHANES III and NHANES 1999–2000;Block;Journal of Food Composition and Analysis,2004

4. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception;Boland;Food Chemistry,2006

5. Associative learning and the control of human dietary behavior;Brunstrom;Appetite,2007

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