-
1
-
-
0003786214
-
Standard practice for determination of odor and taste threshold by a forced-choice method of limits
-
E-679-79. Vol. 15.07, American Society for Testing and Materials, Philadelphia
-
ASTM 1991. Standard practice for determination of odor and taste threshold by a forced-choice method of limits. E-679-79. In Annual Book of Standards. Vol. 15.07, pp. 34-39, American Society for Testing and Materials, Philadelphia.
-
(1991)
Annual Book of Standards
, pp. 34-39
-
-
-
3
-
-
0030362373
-
Capsaicin heat intensity - Concentration, carrier, fat level and serving temperature effects
-
BARON, R.F. and PENFIELD, M.P. 1996. Capsaicin heat intensity - Concentration, carrier, fat level and serving temperature effects. J. Sensory Studies 11, 295-315.
-
(1996)
J. Sensory Studies
, vol.11
, pp. 295-315
-
-
Baron, R.F.1
Penfield, M.P.2
-
4
-
-
0033054316
-
Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat mimetic and time
-
GARDEN, L.A., PENFIELD, M.P. and SAXTON, A.M. 1999. Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat mimetic and time. J. Food Sci. 64, 175-179.
-
(1999)
J. Food Sci.
, vol.64
, pp. 175-179
-
-
Garden, L.A.1
Penfield, M.P.2
Saxton, A.M.3
-
5
-
-
84977732120
-
Descriptive analysis of oral pungency
-
CLIFF, M. and HEYMANN, H. 1992. Descriptive analysis of oral pungency. J. Sensory Studies 7, 279-290.
-
(1992)
J. Sensory Studies
, vol.7
, pp. 279-290
-
-
Cliff, M.1
Heymann, H.2
-
6
-
-
84977715302
-
Time-intensity evaluation of oral burn
-
CLIFF, M. and HEYMANN, H. 1993. Time-intensity evaluation of oral burn. J. Sensory Studies 8, 201-211.
-
(1993)
J. Sensory Studies
, vol.8
, pp. 201-211
-
-
Cliff, M.1
Heymann, H.2
-
7
-
-
0000298976
-
Oral chemical irritation: Does it reduce perceived taste intensity?
-
COWART, B.J. 1987. Oral chemical irritation: Does it reduce perceived taste intensity? Chem. Senses 12, 467-479.
-
(1987)
Chem. Senses
, vol.12
, pp. 467-479
-
-
Cowart, B.J.1
-
8
-
-
0023074977
-
Capsicum - Production, technology, chemistry and quality. Part IV. Evaluation of quality
-
GOVINDARAJAN, V.S., RAJALAKSHMI, D. and CHAND, N. 1987. Capsicum - production, technology, chemistry and quality. Part IV. Evaluation of quality. CRC Crit. Rev. Food Sci. Technol. 25, 185-282.
-
(1987)
CRC Crit. Rev. Food Sci. Technol.
, vol.25
, pp. 185-282
-
-
Govindarajan, V.S.1
Rajalakshmi, D.2
Chand, N.3
-
9
-
-
0024971848
-
Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration
-
GREEN, B.G. 1989. Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration. Neurosci. Let. 107, 173-178.
-
(1989)
Neurosci. Let.
, vol.107
, pp. 173-178
-
-
Green, B.G.1
-
10
-
-
0030443966
-
Rapid recovery from capsaicin desensitization during recurrent stimulation
-
GREEN, B.G. 1996. Rapid recovery from capsaicin desensitization during recurrent stimulation. Pain 68, 245-253.
-
(1996)
Pain
, vol.68
, pp. 245-253
-
-
Green, B.G.1
-
11
-
-
0029984271
-
Evaluating the labeled magnitude scale for measuring sensations of taste and smell
-
GREEN, B.C., DALTON, P., COWART, B., SHAFFER, G., RANKIN, K. and HIGGINS, J. 1996. Evaluating the labeled magnitude scale for measuring sensations of taste and smell. Chem. Senses 27, 323-334.
-
(1996)
Chem. Senses
, vol.27
, pp. 323-334
-
-
Green, B.C.1
Dalton, P.2
Cowart, B.3
Shaffer, G.4
Rankin, K.5
Higgins, J.6
-
13
-
-
84977711506
-
The effectiveness of common foods for reduction of capsaicin burn
-
HUTCHINSON, S.E., TRANTOW, L.A. and VICKERS, Z.M. 1990. The effectiveness of common foods for reduction of capsaicin burn. J. Sensory Studies 4, 157-164.
-
(1990)
J. Sensory Studies
, vol.4
, pp. 157-164
-
-
Hutchinson, S.E.1
Trantow, L.A.2
Vickers, Z.M.3
-
14
-
-
84987301396
-
Sensory properties of naturally occurring capsaicinoids
-
KRAJEWSKA, A.M. and POWERS J.J. 1988. Sensory properties of naturally occurring capsaicinoids. J. Food Sci. 53, 902-905.
-
(1988)
J. Food Sci.
, vol.53
, pp. 902-905
-
-
Krajewska, A.M.1
Powers, J.J.2
-
15
-
-
0021229797
-
Oral chemical irritation: Psychophysical properties
-
LAWLESS, H.T. 1984. Oral chemical irritation: Psychophysical properties. Chem. Senses 9, 143-155.
-
(1984)
Chem. Senses
, vol.9
, pp. 143-155
-
-
Lawless, H.T.1
-
16
-
-
0022384327
-
Effects of oral capsaicin on gustatory, olfactory and irritant sensations and flavor identification in humans who regularly or rarely consume chili pepper
-
LAWLESS, H.T., ROZIN, P. and SHENKER, J. 1985. Effects of oral capsaicin on gustatory, olfactory and irritant sensations and flavor identification in humans who regularly or rarely consume chili pepper. Chem. Senses 10, 579-589.
-
(1985)
Chem. Senses
, vol.10
, pp. 579-589
-
-
Lawless, H.T.1
Rozin, P.2
Shenker, J.3
-
17
-
-
0021242857
-
Effects of oral chemical irritation on taste
-
LAWLESS, H.T. and STEVENS, D.A. 1984. Effects of oral chemical irritation on taste. Physiology and Behavior 32, 995-998.
-
(1984)
Physiology and Behavior
, vol.32
, pp. 995-998
-
-
Lawless, H.T.1
Stevens, D.A.2
-
18
-
-
0025261131
-
Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn
-
NASWARI, C.W. and PANGBORN, R.M. 1990. Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn. Phys. Behav. 47, 617-623.
-
(1990)
Phys. Behav.
, vol.47
, pp. 617-623
-
-
Naswari, C.W.1
Pangborn, R.M.2
-
19
-
-
0027599484
-
The role of ingredient-flavor interactions in the development of fat-free foods
-
PLUG, H. and HARING, P. 1993. The role of ingredient-flavor interactions in the development of fat-free foods. Trends Food Sci. Technol. 4, 150-152.
-
(1993)
Trends Food Sci. Technol.
, vol.4
, pp. 150-152
-
-
Plug, H.1
Haring, P.2
-
20
-
-
0029557002
-
Effects of oral chemical irritation on tastes and flavors in frequent and infrequent users of chili
-
PRESCOTT, J. and STEVENSON, R.J. 1995. Effects of oral chemical irritation on tastes and flavors in frequent and infrequent users of chili. Physiol. Behav. 58, 1117-1127.
-
(1995)
Physiol. Behav.
, vol.58
, pp. 1117-1127
-
-
Prescott, J.1
Stevenson, R.J.2
-
21
-
-
0030220051
-
Psychophysical responses to single and multiple presentations of the oral irritant zingerone: Relationship to frequency of chili consumption
-
PRESCOTT, J. and STEVENSON, R.J. 1996. Psychophysical responses to single and multiple presentations of the oral irritant zingerone: Relationship to frequency of chili consumption. Physiol. Behav. 60, 617-624.
-
(1996)
Physiol. Behav.
, vol.60
, pp. 617-624
-
-
Prescott, J.1
Stevenson, R.J.2
-
22
-
-
0009138208
-
Flavor potency of garlic, pepper and their combination in different dispersion media
-
ROSIN, S. and TUORILA, H. 1992. Flavor potency of garlic, pepper and their combination in different dispersion media. Lebensm.-Wiss. u.-Technol. 25, 139-142.
-
(1992)
Lebensm.-Wiss. U.-Technol.
, vol.25
, pp. 139-142
-
-
Rosin, S.1
Tuorila, H.2
-
23
-
-
0032370654
-
Power and sensitivity of the same-different test: Comparison with triangle and duo-trio methods
-
ROUSSEAU, B., MEYER, A. and O'MAHONY, M. 1998. Power and sensitivity of the same-different test: comparison with triangle and duo-trio methods. J. Sensory Studies 13, 149-173.
-
(1998)
J. Sensory Studies
, vol.13
, pp. 149-173
-
-
Rousseau, B.1
Meyer, A.2
O'Mahony, M.3
-
24
-
-
0019413493
-
The role of desensitization to capsaicin in chili pepper ingestion and preference
-
ROZIN, P., MARK, M. and SCHILLER, D. 1981. The role of desensitization to capsaicin in chili pepper ingestion and preference. Chem. Senses 6, 23-31.
-
(1981)
Chem. Senses
, vol.6
, pp. 23-31
-
-
Rozin, P.1
Mark, M.2
Schiller, D.3
-
25
-
-
44949283397
-
Flavour release and perception in reduced-fat foods
-
SHAMIL, S., WYETH, L.J. and KILCAST, D. 1992. Flavour release and perception in reduced-fat foods. Food Qual. Pref. 3, 351-360.
-
(1992)
Food Qual. Pref.
, vol.3
, pp. 351-360
-
-
Shamil, S.1
Wyeth, L.J.2
Kilcast, D.3
-
26
-
-
0023107326
-
Enhancement of responses to sequential presentation of oral chemical irritants
-
STEVENS, D.A. and LAWLESS, H.T. 1987. Enhancement of responses to sequential presentation of oral chemical irritants. Physiol. Behav. 39, 63-65.
-
(1987)
Physiol. Behav.
, vol.39
, pp. 63-65
-
-
Stevens, D.A.1
Lawless, H.T.2
-
27
-
-
0027359434
-
Differences in ratings of intensity and pleasantness for the capsaicin burn between chili likers and non-likers: Implications for liking development
-
STEVENSON, R.J. and YEOMANS, M.R. 1993. Differences in ratings of intensity and pleasantness for the capsaicin burn between chili likers and non-likers: Implications for liking development. Chem. Senses 18, 471-482.
-
(1993)
Chem. Senses
, vol.18
, pp. 471-482
-
-
Stevenson, R.J.1
Yeomans, M.R.2
|