1. The biological basis of food perception and acceptance;Bartoshuk;Food Qual. Pref.,1993
2. Exhaled odorant measurement (EXOM)? A new approach to quantify the degree of in-mouth release of food aroma compounds;Büttner;Lebensm. Wiss. Technol.,2000
3. Solubilities of caffeine, theophylline and theobromine in water, and the density of caffeine solutions;Cammenga,1993
4. Lexicon for Aroma and Flavor Sensory Evaluation: Terms, Definitions, References and Examples;Civille,1996
5. Chlorogenic acids;Clifford,1985