Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps-Reference-Cited by-同舟云学术

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Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps

Published:2017-01 Issue: Volume:108 Page:57-67
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Hutchings Scott C.,Horner Katy M.,Dible Victoria A.,Grigor John M.V.,O'Riordan Dolores

Funder

University College Dublin

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference41 articles.

1. Effects of interstimulus rinsing and time on measurements of capsaicin heat in tomato salsa;Allison;Journal of Sensory Studies,1999

2. Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions;Duizer;Food Quality and Preference,1997

3. Menthol and related cooling compounds;Eccles;Journal of Pharmacy and Pharmacology,1994

4. Role of cold receptors and menthol in thirst, the drive to breathe and arousal;Eccles;Appetite,2000

5. Menthol: Effects on nasal sensation of airflow and the drive to breathe;Eccles;Current Allergy and Asthma Reports,2003

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