Effect of edible oils and oil emulsions on the perception of basic tastes-Reference-Cited by-同舟云学术

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Effect of edible oils and oil emulsions on the perception of basic tastes

Published:1998-12 Issue:06 Volume:42 Page:406-408
ISSN:0027-769X
Container-title:Nahrung / Food
language:
Short-container-title:Nahrung

Author:

Valentová H.,Pokorný J.

Publisher

Wiley

Subject

Food Science

Cited by 24 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. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction;Trends in Food Science & Technology;2021-04

2. New reference standards for pungency intensity evaluation based on human sensory differentiations;Journal of Sensory Studies;2018-05-21

3. From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?;International Journal of Gastronomy and Food Science;2017-10

4. Taste perception and purchase intent of oil-in-water spreads: effects of oil types and salt (NaCl or KCl) concentrations;International Journal of Food Science & Technology;2017-06-18

5. Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion;Physiology & Behavior;2016-06

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