Sensory properties of chile pepper heat – and its importance to food quality and cultural preference-Reference-Cited by-同舟云学术

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Sensory properties of chile pepper heat – and its importance to food quality and cultural preference

Published:2017-10 Issue: Volume:117 Page:186-190
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Guzmán Ivette,Bosland Paul W.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference32 articles.

1. Peppers: Vegetable and spice capsicums;Bosland,2012

2. The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception;Bufe;Current Biology,2015

3. Personality factors predict spicy food liking and intake;Byrnes;Food Quality and Preference,2013

4. Impaired nociception and pain sensation in mice lacking the capsaicin receptor;Caterina;Science,2000

5. Chile pepper flavor wheel;Chile Pepper Institute (CPI),2011

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