The contribution of texture contrasts and combinations to food acceptance across cultures-Reference-Cited by-同舟云学术

The contribution of texture contrasts and combinations to food acceptance across cultures

Published:2020-04 Issue:2 Volume:51 Page:225-231
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Pellegrino Robert¹²,Cheon Bobby K.³⁴,Forde Ciarán G.³⁵,Oleszkiewicz Anna²⁶,Pieniak Michal⁶,Luckett Curtis R.¹^ORCID

Affiliation:

1. Department of Food ScienceUniversity of Tennessee Knoxville Tennessee

2. Smell & Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany

3. Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR) Singapore Singapore

4. School of Social Sciences (Psychology)Nanyang Technological University Singapore Singapore

5. Department of Physiology, Yong Loo Lin School of MedicineNational University of Singapore Singapore Singapore

6. Institute of Psychology, University of Wroclaw Wroclaw Poland

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12494

Reference20 articles.

1. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

2. Cardello A. V.(1996). The role of the human senses in food behavior. InTexture. Cereal foods world (USA)(p. II). Retrieved fromhttp://agris.fao.org/agris-search/search.do?recordID=US9620352.

3. Perception of Texture by Trained and Consumer Panelists

4. Sensory Textural/Rheological Properties?A Polyglot List

5. The sensory perception of texture and mouthfeel

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