Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy-Reference-Cited by-同舟云学术

Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy

Published:2021-02 Issue: Volume:140 Page:109883
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kim Esther H.-J.,Paredes Dulce,Motoi Lidia,Eckert Markus,Wadamori Yukiko,Tartaglia Jennifer,Wade Cath,Green Carter,Hedderley Duncan H.,Morgenstern Marco P.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. The multisensory perception of flavor;Auvray;Consciousness and Cognition,2008

2. Saliva and flavor perception: Perspectives;Canon;Journal of Agricultural and Food Chemistry,2018

3. The merging of the senses: Integration of subthreshold taste and smell;Dalton;Nature Neuroscience,2000

4. Effect of sucrose on the perceived flavor intensity of chewing gum;Davidson;Journal of Agricultural and Food Chemistry,1999

5. The impact of perceptual interactions on perceived flavor;Delwiche;Food Quality and Preference,2004

Cited by 6 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. Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii);Food Processing: Techniques and Technology;2024-07-03

2. Kokumi Substances in Thai-Fermented Freshwater Fish, “Pla-ra”;Kokumi Substance as an Enhancer of Koku;2024

3. The Effect of Olfactory Disorder (and Other Chemosensory Disorders) on Perception, Acceptance, and Consumption of Food;Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour;2024

4. Impact of rebaudioside A degradation compounds on flavor perception;Food Research International;2023-11

5. Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue;Journal of Food Measurement and Characterization;2022-11-01