Author:
Galmarini M.V.,Visalli M.,Schlich P.
Subject
Nutrition and Dietetics,Food Science
Reference27 articles.
1. Evaluation de la Dominance Temporelle des Sensations de vins rouges de Bourgogne et du Beaujolais par un panel d’experts et de consommateurs;Brachet,2014
2. Temporal aspects of yoghurt texture perception;Bruzzone;International Dairy Journal,2013
3. Dynamic sensory descriptive methodologies. Time–intensity and temporal dominance of sensations;Cadena,2014
4. Using TDS dyads and other dominance sequences to characterize products and investigate liking changes;Castura;Food Quality and Preference,2016
5. Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS;Devezeaux De Lavergne;Food Hydrocolloids,2015
Cited by
62 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