Chemogenic Subqualities of Mouthfeel-Reference-Cited by-同舟云学术

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Chemogenic Subqualities of Mouthfeel

Published:2019-04-30 Issue:5 Volume:44 Page:281-288
ISSN:0379-864X
Container-title:Chemical Senses
language:en
Short-container-title:

Author:

Simons Christopher T¹,Klein Amanda H²,Carstens Earl³

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA

2. Department of Pharmacy Practice and Pharmaceutical Sciences, University of Minnesota, Duluth, MN, USA

3. Department of Neurobiology, Physiology and Behavior, University of California, Davis, Davis, CA, USA

Funder

National Institute of Arthritis and Musculoskeletal and Skin Diseases

National Institute on Drug Abuse

Publisher

Oxford University Press (OUP)

Subject

Behavioral Neuroscience,Physiology (medical),Sensory Systems,Physiology

Link

http://academic.oup.com/chemse/advance-article-pdf/doi/10.1093/chemse/bjz016/28546573/bjz016.pdf

Reference113 articles.

1. Modulation of oral heat and cold pain by irritant chemicals;Albin;Chem Senses,2008

2. TRPM8 activation by menthol, icilin, and cold is differentially modulated by intracellular pH;Andersson;J Neurosci,2004

3. Noxious cold ion channel TRPA1 is activated by pungent compounds and bradykinin;Bandell;Neuron,2004

4. Pungent products from garlic activate the sensory ion channel TRPA1;Bautista;Proc Natl Acad Sci USA,2005

5. Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels;Bautista;Nat Neurosci,2008

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1. Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation;Food Research International;2023-10

2. Why cook with bay leaves?;International Journal of Gastronomy and Food Science;2023-09

3. Instrumental classification of beer based on mouthfeel;International Journal of Gastronomy and Food Science;2023-06

4. Interkingdom Detection of Bacterial Quorum-Sensing Molecules by Mammalian Taste Receptors;Microorganisms;2023-05-16

5. On the importance of saliva in mouthfeel sensations;International Journal of Gastronomy and Food Science;2023-03

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