Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses-Reference-Cited by-同舟云学术

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Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses

Published:2024-06 Issue: Volume:115 Page:105121
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Horie Fuyumi,Kamei Mio,Nishibe Misaki,Ogawa Yukino,Tanibuchi Masako,Gotow Naomi,Oyama-Okubo Naomi,Kohyama Kaoru,Kobayakawa Tatsu,Kusakabe Yuko

Funder

National Agriculture and Food Research Organisation Bio-oriented Technology Research Advancement Institution

Publisher

Elsevier BV

Reference69 articles.

1. Study of cassava starch degradation using sonication process in aqueous sodium chloride;Airlangga;Journal of the Science of Food and Agriculture,2021

2. Relationship between taste and chewing patterns of visco-elastic model foods;Alfonso;Journal of Sensory Studies,2002

3. Effect of the texture of food on the masticatory process;Arai;Japanese Journal of Oral Biology,1993

4. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels;Baek;Chemical Senses,1999

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

Cited by 2 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. Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol;Food Hydrocolloids;2024-09

2. Exploring Virtual Proximity in Sensory Food Experience;Lecture Notes in Computer Science;2024

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