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Flavor‐Enhancing Properties of Mushrooms in Meat‐Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms

Journal of food science, 2014-09, Vol.79 (9), p.S1795-S1804

2014

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Acceptability of Complementary Foods and Breads Prepared from Zinc-Fortified Cereal Flours among Young Children and Adults in Senegal

Journal of food science, 2011-01, Vol.76 (1), p.S56-S62

2011

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Sugar and fat effects on sensory properties of ice cream

Journal of food science, 1997-09, Vol.62 (5), p.1087-1094

1997

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Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products

Journal of food science, 2002-01, Vol.67 (1), p.461-465

2002

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Relation between PROP taster status and fat perception, touch, and olfaction

Physiology & behavior, 2001-02, Vol.72 (3), p.427-437

2001

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Flavor Manipulation Can Enhance the Impression of Fat in Some Foods

Journal of food science, 2000-08, Vol.65 (5), p.909-914

2000

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Time-intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration

Journal of food science, 1995-07, Vol.60 (4), p.727-730

1995

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Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography

Journal of food science, 2002-04, Vol.67 (3), p.1212-1218

2002

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The sensory perception of texture and mouthfeel

Trends in Food Science & Technology, 1996-07, Vol.7 (7), p.213-219

1996

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Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate

Journal of food science, 2002-09, Vol.67 (7), p.2764-2769

2002

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Relation Between Parotid Saliva Flow and Composition and the Perception of Gustatory and Trigeminal Stimuli in Foods

Physiology & behavior, 1997-12, Vol.63 (1), p.109-118

1997

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Sensory-specific Satiety: Comparison of Taste and Texture Effects

Appetite, 1998-10, Vol.31 (2), p.141-157

1998

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Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements

Journal of the science of food and agriculture, 1999-08, Vol.79 (11), p.1331-1339

1999

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Use of the STATIS method to analyze time-intensity profiling data

Food quality and preference, 2004, Vol.15 (1), p.3-12

2004

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Relation between saliva flow and flavor release from chewing gum

Physiology & behavior, 1997-04, Vol.61 (4), p.591-596

1997

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Effect of Sugar and Fat on the Acceptability of Vanilla Ice Cream

Journal of dairy science, 1996-11, Vol.79 (11), p.1922-1927

1996

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Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA

Journal of food science, 1999-03, Vol.64 (2), p.371-376

1999

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Relating descriptive analysis and instrumental texture data of processed diced tomatoes

Food quality and preference, 1999-11, Vol.10 (6), p.447-455

1999

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Yield Effects on 2-Methoxy-3-Isobutylpyrazine Concentration in Cabernet Sauvignon Using a Solid Phase Microextraction Gas Chromatography/Mass Spectrometry Method

Journal of agricultural and food chemistry, 2004-08, Vol.52 (17), p.5431-5435

2004

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Consumer Testing of Commercial Lager Beers in Blind Versus Informed Conditions: Relation With Descriptive Analysis and Expert Quality Ratings

Journal of the Institute of Brewing, 2000, Vol.106 (1), p.11-20

2000

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EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMA

Journal of sensory studies, 2002-09, Vol.17 (4), p.351-363

2002

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Does consumption of beer, alcohol, and bitter substances affect bitterness perception?

Physiology & behavior, 1996-05, Vol.59 (4), p.625-631

1996

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Effect of Sugar and Acid on the Acceptability of Frozen Yogurt to a Student Population

Journal of dairy science, 1994-05, Vol.77 (5), p.1232-1238

1994

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Chemoreception and perception of the bitterness of isohumulones

Physiology & behavior, 1994, Vol.56 (6), p.1257-1263

1994

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Instrumental evaluation of the mouthfeel of beer and correlation with sensory evaluation

Journal of the Institute of Brewing, 1991-11, Vol.97 (6), p.427-433

1991

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Flavor‐Enhancing Properties of Mushrooms in Meat‐Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms

Acceptability of Complementary Foods and Breads Prepared from Zinc-Fortified Cereal Flours among Young Children and Adults in Senegal

Sugar and fat effects on sensory properties of ice cream

Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products

Relation between PROP taster status and fat perception, touch, and olfaction

Flavor Manipulation Can Enhance the Impression of Fat in Some Foods

Time-intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration

Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography

The sensory perception of texture and mouthfeel

Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate

Relation Between Parotid Saliva Flow and Composition and the Perception of Gustatory and Trigeminal Stimuli in Foods

Sensory-specific Satiety: Comparison of Taste and Texture Effects

Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements

Use of the STATIS method to analyze time-intensity profiling data

Relation between saliva flow and flavor release from chewing gum

Effect of Sugar and Fat on the Acceptability of Vanilla Ice Cream

Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA

Relating descriptive analysis and instrumental texture data of processed diced tomatoes

Yield Effects on 2-Methoxy-3-Isobutylpyrazine Concentration in Cabernet Sauvignon Using a Solid Phase Microextraction Gas Chromatography/Mass Spectrometry Method

Consumer Testing of Commercial Lager Beers in Blind Versus Informed Conditions: Relation With Descriptive Analysis and Expert Quality Ratings

EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMA

Does consumption of beer, alcohol, and bitter substances affect bitterness perception?

Effect of Sugar and Acid on the Acceptability of Frozen Yogurt to a Student Population

Chemoreception and perception of the bitterness of isohumulones

Instrumental evaluation of the mouthfeel of beer and correlation with sensory evaluation

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