Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception-Reference-Cited by-同舟云学术

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Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception

Published:2017-07 Issue: Volume:97 Page:45-50
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Alcaire Florencia,Antúnez Lucía,Vidal Leticia,Giménez Ana,Ares Gastón

Funder

Agencia Nacional de Investigación e Innovación

Comisión Sectorial de Investigación Científica

Universidad de la República

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. A consumer-based approach to salt reduction: Case study with bread;Antúnez;Food Research International,2016

2. Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior;Arancibia;Food Research International,2011

3. Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development;Ares;Food Quality and Preference,2014

4. Does information about the source of functional ingredients influence consumer perception of functional milk desserts?;Ares;Journal of the Science of Food and Agriculture,2008

5. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques;Ares;Food Quality and Preference,2010

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