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Volumn 104, Issue 2, 2007, Pages 381-386

Is fat perception a thermal effect?

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; DISCRIMINATION LEARNING; FAT INTAKE; FEMALE; HUMAN; INNERVATION; MALE; MIDDLE AGED; MOUTH MUCOSA; PERCEPTIVE THRESHOLD; PHYSIOLOGY; TASTE; TEMPERATURE SENSE; THERMORECEPTOR;

EID: 34249858036     PISSN: 00315125     EISSN: None     Source Type: Journal    
DOI: 10.2466/PMS.104.2.381-386     Document Type: Article
Times cited : (13)

References (13)
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  • 3
  • 4
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    • Preference mapping: Relating acceptance of "creaminess" to a descriptive sensory map of a semi-solid
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  • 5
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    • The effect of oral and product temperature on the perception of temperature in liquids and semi-solids
    • ENGELEN, L., DE WIJK, R. A., PRINZ, J. F., JANSEN, A. M., & BOSMAN, F. (2002) The effect of oral and product temperature on the perception of temperature in liquids and semi-solids. European Journal of Oral Sciences, 110, 412-416.
    • (2002) European Journal of Oral Sciences , vol.110 , pp. 412-416
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  • 6
    • 0032143472 scopus 로고    scopus 로고
    • Gustatory mechanisms for the detection of fat
    • GILBERTSON, T. A. (1998) Gustatory mechanisms for the detection of fat. Current Opinion in Neurobiology, 8, 447-452.
    • (1998) Current Opinion in Neurobiology , vol.8 , pp. 447-452
    • GILBERTSON, T.A.1
  • 7
    • 0038411317 scopus 로고    scopus 로고
    • Perception of melting and flavor release of ice cream containing different types and contents of fat
    • HYVONEN, L., LINNA, M., TUORILA, H., & DIJKSTERHUIS, G. (2002) Perception of melting and flavor release of ice cream containing different types and contents of fat. Journal of Dairy Science, 86, 1130-1138.
    • (2002) Journal of Dairy Science , vol.86 , pp. 1130-1138
    • HYVONEN, L.1    LINNA, M.2    TUORILA, H.3    DIJKSTERHUIS, G.4
  • 8
    • 0141848477 scopus 로고    scopus 로고
    • Oral behaviour of food hydrocolloids and emulsions: Part I. Lubrication and deposition considerations
    • MALONE, M. E., APPELQVIST, I. A. M., & NORTON, I. T. (2003) Oral behaviour of food hydrocolloids and emulsions: Part I. Lubrication and deposition considerations. Food Hydrocolloids, 17, 763-773.
    • (2003) Food Hydrocolloids , vol.17 , pp. 763-773
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  • 9
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  • 10
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    • Load dependency of the coefficient of friction of oral mucosa
    • in press
    • PRINZ, J. F., DE WIJK, R. A., & HUNTJENS, L. (in press) Load dependency of the coefficient of friction of oral mucosa. Food Hydrocolloids.
    • Food Hydrocolloids
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  • 11
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    • in press
    • PRINZ, J. F., HUNTJENS, L. H., & DE WIJK, R. A. (in press) Instrumental and sensory quantification of oral coatings of semi-solid custards. Archives of Oral Biology.
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  • 12
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.