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The role of friction in perceived oral texture

Food quality and preference, 2005-03, Vol.16 (2), p.121-129

2005

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Oral movements and the perception of semi-solid foods

Physiology & behavior, 2011-09, Vol.104 (3), p.423-428

2011

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The role of intra-oral manipulation in the perception of sensory attributes

Appetite, 2003-02, Vol.40 (1), p.1-7

2003

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RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA-INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS

Journal of texture studies, 2007-02, Vol.38 (1), p.42-69

2007

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The effect of saliva composition on texture perception of semi-solids

Archives of oral biology, 2007-06, Vol.52 (6), p.518-525

2007

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The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids

Appetite, 2003-12, Vol.41 (3), p.273-281

2003

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Relating particles and texture perception

Physiology & behavior, 2005-09, Vol.86 (1), p.111-117

2005

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MECHANISMS UNDERLYING THE ROLE OF FRICTION IN ORAL TEXTURE

Journal of texture studies, 2006-08, Vol.37 (4), p.413-427

2006

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An optimization model for mastication and swallowing in mammals

Proceedings of the Royal Society. B, Biological sciences, 1997-12, Vol.264 (1389), p.1715-1721

1997

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Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics

Journal of food science, 2006-09, Vol.71 (7), p.E337-E341

2006

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Oral processing assessed by M-mode ultrasound imaging varies with food attribute

Physiology & behavior, 2006-08, Vol.89 (1), p.15-21

2006

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The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts

Physiology & behavior, 2003, Vol.78 (1), p.165-169

2003

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Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

Food quality and preference, 2007-06, Vol.18 (4), p.641-650

2007

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The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth

European journal of oral sciences, 2002-12, Vol.110 (6), p.412-416

2002

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Persistence of oral coatings of CMC and starch-based custard desserts

Food hydrocolloids, 2009-05, Vol.23 (3), p.896-900

2009

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A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids

Physiology & behavior, 2003-04, Vol.78 (4), p.805-811

2003

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Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

Physiology & behavior, 2008-10, Vol.95 (3), p.521-526

2008

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Amount of ingested custard dessert as affected by its color, odor, and texture

Physiology & behavior, 2004-09, Vol.82 (2), p.397-403

2004

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PREDICTION OF TEXTURE PERCEPTION OF MAYONNAISES FROM RHEOLOGICAL AND NOVEL INSTRUMENTAL MEASUREMENTS

Journal of texture studies, 2009-02, Vol.40 (1), p.82-108

2009

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PROP sensitivity reflects sensory discrimination between custard desserts

Food quality and preference, 2007-06, Vol.18 (4), p.597-604

2007

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EFFECTS OF BITE SIZE ON THE SENSORY PROPERTIES OF VANILLA CUSTARD DESSERTS

Journal of sensory studies, 2007-06, Vol.22 (3), p.273-280

2007

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Clinical criteria used to detect primary root caries with electrical and mechanical measurements in vitro

American journal of dentistry, 2004-04, Vol.17 (2), p.94

2004

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MODELING OF THICKNESS FOR SEMISOLID FOODS

Journal of texture studies, 2005-04, Vol.36 (2), p.213-233

2005

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The role of α-amylase in the perception of oral texture and flavour in custards

Physiology & behavior, 2004-10, Vol.83 (1), p.81-91

2004

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THE INFLUENCE OF BITE SIZE AND MULTIPLE BITES ON ORAL TEXTURE SENSATIONS

Journal of sensory studies, 2003-11, Vol.18 (5), p.423-435

2003

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The role of friction in perceived oral texture

Oral movements and the perception of semi-solid foods

The role of intra-oral manipulation in the perception of sensory attributes

RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA-INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS

The effect of saliva composition on texture perception of semi-solids

The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids

Relating particles and texture perception

MECHANISMS UNDERLYING THE ROLE OF FRICTION IN ORAL TEXTURE

An optimization model for mastication and swallowing in mammals

Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics

Oral processing assessed by M-mode ultrasound imaging varies with food attribute

The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts

Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth

Persistence of oral coatings of CMC and starch-based custard desserts

A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids

Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

Amount of ingested custard dessert as affected by its color, odor, and texture

PREDICTION OF TEXTURE PERCEPTION OF MAYONNAISES FROM RHEOLOGICAL AND NOVEL INSTRUMENTAL MEASUREMENTS

PROP sensitivity reflects sensory discrimination between custard desserts

EFFECTS OF BITE SIZE ON THE SENSORY PROPERTIES OF VANILLA CUSTARD DESSERTS

Clinical criteria used to detect primary root caries with electrical and mechanical measurements in vitro

MODELING OF THICKNESS FOR SEMISOLID FOODS

The role of α-amylase in the perception of oral texture and flavour in custards

THE INFLUENCE OF BITE SIZE AND MULTIPLE BITES ON ORAL TEXTURE SENSATIONS

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