Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index

Author:

León Bianchi L.,Galmarini M.V.,García-Burgos D.,Zamora M.C.

Funder

PIP-CONICET

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Relationship of 6-n-propylthiouracil taste intensity and chili pepper use with body mass index, energy intake, and fat intake within an ethnically diverse population;Choi;Journal of the Academy of Nutrition and Dietetics,2015

4. Temporal aspects of consumer preferences;Delarue;Current Opinion in Food Science,2015

5. Taste and weight: Is there a link?;Donaldson;The American Journal of Clinical Nutrition,2009

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