Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation-Reference-Cited by-同舟云学术

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Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation

Published:2023-10 Issue: Volume:172 Page:113167
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Linne Brianne M.,Tello Edisson^ORCID,Simons Christopher T.,Peterson Devin G.^ORCID

Funder

Flavor Research and Education Center, Ohio State University

Ohio State University

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. The sensory neurons of touch;Abraira;Neuron,2013

2. TRPA1 mediates the inflammatory actions of environmental irritants and proalgesic agents;Bautista;Cell,2006

3. Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels;Bautista;Nature Neuroscience,2008

4. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew;Blumberg;Journal of Agricultural and Food Chemistry,2010

5. Chlorogenic acids and other cinnamates - Nature, occurrence, dietary burden, absorption and metabolism;Clifford;Journal of the Science of Food and Agriculture,2000

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