메뉴 건너뛰기




Volumn , Issue , 2012, Pages 177-202

Oral Processing and Flavour Sensing Mechanisms

Author keywords

[No Author keywords available]

Indexed keywords

ORAL PROCESSING; SENSING MECHANISM;

EID: 84886114008     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444360943.ch9     Document Type: Chapter
Times cited : (8)

References (150)
  • 1
    • 33947124997 scopus 로고    scopus 로고
    • In-vivo visualisation of mouth-material interactions by video rate endoscopy
    • Adams, S., Singleton, S., Juskaitis, R. and Wilson, T. (2007) In-vivo visualisation of mouth-material interactions by video rate endoscopy. Food Hydrocolloids, 21, 986-995.
    • (2007) Food Hydrocolloids , vol.21 , pp. 986-995
    • Adams, S.1    Singleton, S.2    Juskaitis, R.3    Wilson, T.4
  • 2
    • 33646522902 scopus 로고    scopus 로고
    • Implant-tooth-supported fixed partial prostheses: correlations between in vivo occlusal bite forces and marginal bone reactions
    • Akca, K., Uysal, S. and Cehreli, M.C. (2006) Implant-tooth-supported fixed partial prostheses: correlations between in vivo occlusal bite forces and marginal bone reactions. Clinical Oral Implants Research, 17, 331-336.
    • (2006) Clinical Oral Implants Research , vol.17 , pp. 331-336
    • Akca, K.1    Uysal, S.2    Cehreli, M.C.3
  • 5
    • 0033712368 scopus 로고    scopus 로고
    • The molecular receptive range of an odorant receptor
    • Araneda, R.C., Kini, A.D. and Firestein, S. (2000) The molecular receptive range of an odorant receptor. Nature Neuroscience, 3, 1248-1255.
    • (2000) Nature Neuroscience , vol.3 , pp. 1248-1255
    • Araneda, R.C.1    Kini, A.D.2    Firestein, S.3
  • 6
    • 0032890958 scopus 로고    scopus 로고
    • Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels
    • Baek, I., Linforth, R.S.T., Blake, A. and Taylor, A.J. (1999) Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels. Chemical Senses, 24, 155-160.
    • (1999) Chemical Senses , vol.24 , pp. 155-160
    • Baek, I.1    Linforth, R.S.T.2    Blake, A.3    Taylor, A.J.4
  • 7
    • 0003163264 scopus 로고
    • Effect of polysaccharide thickeners on organoleptic attributes
    • In: (eds. G.O. Phillips, P.A. Williams, and D.J. Wedlock), IRL Press, Oxford
    • Baines, Z.V. and Morris, E.R. (1988) Effect of polysaccharide thickeners on organoleptic attributes. In: Gums and Stabilisers For the Food Industry, Vol. 4, (eds. G.O. Phillips, P.A. Williams, and D.J. Wedlock), pp. 193-202. IRL Press, Oxford.
    • (1988) Gums and Stabilisers For the Food Industry , vol.4 , pp. 193-202
    • Baines, Z.V.1    Morris, E.R.2
  • 8
    • 0002975669 scopus 로고
    • Suppression of perceived flavour and taste by food hydrocolloids
    • In: (eds. R.D. Bee, P. Richmond and J. Mingens). Royal Society of Chemistry, Cambridge
    • Baines, Z.V. and Morris, E.R. (1989) Suppression of perceived flavour and taste by food hydrocolloids. In: Food Colloids, (eds. R.D. Bee, P. Richmond and J. Mingens). pp. 184-192. Royal Society of Chemistry, Cambridge.
    • (1989) Food Colloids , pp. 184-192
    • Baines, Z.V.1    Morris, E.R.2
  • 9
    • 34648817255 scopus 로고    scopus 로고
    • The role of rheological behaviour in flavour perception in model oil/water emulsions
    • Bayarri, S., Smith, T., Hollowood, T. and Hort, J. (2007) The role of rheological behaviour in flavour perception in model oil/water emulsions. European Food Research and Technology, 226, 161-168.
    • (2007) European Food Research and Technology , vol.226 , pp. 161-168
    • Bayarri, S.1    Smith, T.2    Hollowood, T.3    Hort, J.4
  • 10
    • 33749019087 scopus 로고    scopus 로고
    • Influence of chewing and swallowing behavior on volatile release in two confectionery systems
    • Blissett, A., Hort, J. and Taylor, A.J. (2006) Influence of chewing and swallowing behavior on volatile release in two confectionery systems. Journal of Texture Studies, 37, 476-496.
    • (2006) Journal of Texture Studies , vol.37 , pp. 476-496
    • Blissett, A.1    Hort, J.2    Taylor, A.J.3
  • 13
    • 0033401004 scopus 로고    scopus 로고
    • Fat content, baking time, hydration and temperature affect flavor release from biscuits in model and real systems
    • Brauss, M.S., Balders, B., Linforth, R.S.T., Avison, S. and Taylor, A.J. (2000) Fat content, baking time, hydration and temperature affect flavor release from biscuits in model and real systems. Flavour Fragrance Journal, 14, 351-357.
    • (2000) Flavour Fragrance Journal , vol.14 , pp. 351-357
    • Brauss, M.S.1    Balders, B.2    Linforth, R.S.T.3    Avison, S.4    Taylor, A.J.5
  • 15
    • 9444253091 scopus 로고    scopus 로고
    • Olfactory receptors: molecular basis for recognition and discrimination of odors
    • Breer, H. (2003) Olfactory receptors: molecular basis for recognition and discrimination of odors. Analytical and Bioanalytical Chemistry, 377, 427-433.
    • (2003) Analytical and Bioanalytical Chemistry , vol.377 , pp. 427-433
    • Breer, H.1
  • 16
    • 0037145901 scopus 로고    scopus 로고
    • Influence ofhuman saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl- 2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone
    • Buettner, A. (2002a) Influence ofhuman saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl- 2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. Journal of Agricultural and Food Chemistry, 50, 7105-7110.
    • (2002) Journal of Agricultural and Food Chemistry , vol.50 , pp. 7105-7110
    • Buettner, A.1
  • 17
    • 0037157061 scopus 로고    scopus 로고
    • Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols
    • Buettner, A. (2002b) Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols. Journal of Agricultural and Food Chemistry, 50, 3283-3289.
    • (2002) Journal of Agricultural and Food Chemistry , vol.50 , pp. 3283-3289
    • Buettner, A.1
  • 18
    • 0036797480 scopus 로고    scopus 로고
    • Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process
    • Buettner, A., Beer, A., Hannig, C., Settles, M. and Schieberle, P. (2002) Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process. Food Quality and Preference, 13, 497-504.
    • (2002) Food Quality and Preference , vol.13 , pp. 497-504
    • Buettner, A.1    Beer, A.2    Hannig, C.3    Settles, M.4    Schieberle, P.5
  • 19
    • 14644419541 scopus 로고    scopus 로고
    • Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition
    • Buettner, A. and Mestres, M. (2005) Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition. Journal of Agricultural and Food Chemistry, 53, 1661-1669.
    • (2005) Journal of Agricultural and Food Chemistry , vol.53 , pp. 1661-1669
    • Buettner, A.1    Mestres, M.2
  • 20
    • 33645458316 scopus 로고    scopus 로고
    • Retronasal aroma perception - a closer look at psychophysical interaction phenomena
    • In: (eds. T. Hofmann, M. Rothe, P. and P. Schieberle) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching
    • Buettner, A. and Montserrat, M. (2005) Retronasal aroma perception - a closer look at psychophysical interaction phenomena. In: State-of-the-Art in Flavour Chemistry and Biology: Proceedings of the 7th Wartburg Symposium, (eds. T. Hofmann, M. Rothe, P. and P. Schieberle) pp. 3-12. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching.
    • (2005) State-of-the-Art in Flavour Chemistry and Biology: Proceedings of the 7th Wartburg Symposium , pp. 3-12
    • Buettner, A.1    Montserrat, M.2
  • 21
    • 38749101385 scopus 로고    scopus 로고
    • Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process
    • Buettner, A., Otto, S., Beer, A., Mestres, M., Schieberle, P. and Hummel, T. (2008) Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process. Food Chemistry, 108, 1234-1246.
    • (2008) Food Chemistry , vol.108 , pp. 1234-1246
    • Buettner, A.1    Otto, S.2    Beer, A.3    Mestres, M.4    Schieberle, P.5    Hummel, T.6
  • 22
    • 33750970002 scopus 로고    scopus 로고
    • Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert
    • Bult, J.H.F., de Wijk, R.A. and Hummel, T. (2007) Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert. Neuroscience Letters, 411, 6-10.
    • (2007) Neuroscience Letters , vol.411 , pp. 6-10
    • Bult, J.H.F.1    de Wijk, R.A.2    Hummel, T.3
  • 23
    • 0023580242 scopus 로고
    • The effects of mouth movements, swallowing, and spitting on retronasal odor perception
    • Burdach, K.J. and Doty, R.L. (1987) The effects of mouth movements, swallowing, and spitting on retronasal odor perception. Physiology & Behavior, 41, 353-356.
    • (1987) Physiology & Behavior , vol.41 , pp. 353-356
    • Burdach, K.J.1    Doty, R.L.2
  • 25
    • 67349250182 scopus 로고    scopus 로고
    • Flavor perception in biscuits; correlating sensory properties with composition, aroma release, and texture
    • Burseg, K.M.M., Linforth, R.S.T., Hort, J. and Taylor, A.J. (2009) Flavor perception in biscuits; correlating sensory properties with composition, aroma release, and texture. Chemosensory Perception, 2, 70-78.
    • (2009) Chemosensory Perception , vol.2 , pp. 70-78
    • Burseg, K.M.M.1    Linforth, R.S.T.2    Hort, J.3    Taylor, A.J.4
  • 26
    • 84872880107 scopus 로고    scopus 로고
    • Factors affecting dynamic flavour release from emulsions
    • In: (eds. J-L. LeQuere and P.X. Etievant) Lavoisier, London
    • Carey, M., Linforth, R.S.T. and Taylor, A.J. (2003) Factors affecting dynamic flavour release from emulsions. In: Flavour Research at the Dawn of the Twenty-First Century, (eds. J-L. LeQuere and P.X. Etievant) pp. 212. Lavoisier, London.
    • (2003) Flavour Research at the Dawn of the Twenty-First Century , pp. 212
    • Carey, M.1    Linforth, R.S.T.2    Taylor, A.J.3
  • 27
    • 0034878305 scopus 로고    scopus 로고
    • FMRI activation in response to odorants orally delivered in aqueous solutions
    • Cerf-Ducastel, B. and Murphy, C. (2001) fMRI activation in response to odorants orally delivered in aqueous solutions. Chemical Senses, 26, 625-637.
    • (2001) Chemical Senses , vol.26 , pp. 625-637
    • Cerf-Ducastel, B.1    Murphy, C.2
  • 28
    • 0036797479 scopus 로고    scopus 로고
    • Perception of taste intensity in solutions of random coil polysaccharides above and below c
    • Cook, D.J., Hollowood, T.A., Linforth, R.S.T. and Taylor, A.J. (2002) Perception of taste intensity in solutions of random coil polysaccharides above and below c. Food Quality and Preference, 13, 473-480.
    • (2002) Food Quality and Preference , vol.13 , pp. 473-480
    • Cook, D.J.1    Hollowood, T.A.2    Linforth, R.S.T.3    Taylor, A.J.4
  • 29
    • 0038386513 scopus 로고    scopus 로고
    • Oral shear stress predicts flavour perception in viscous solutions
    • Cook, D.J., Hollowood, T.A., Linforth, R.S.T. and Taylor, A.J. (2003) Oral shear stress predicts flavour perception in viscous solutions. Chemical Senses, 28, 11-23.
    • (2003) Chemical Senses , vol.28 , pp. 11-23
    • Cook, D.J.1    Hollowood, T.A.2    Linforth, R.S.T.3    Taylor, A.J.4
  • 31
    • 0033928570 scopus 로고    scopus 로고
    • The merging of the senses: integration of subthreshold taste and smell
    • Dalton, P., Doolittle, N., Nagata, H. and Breslin, P.A.S. (2000) The merging of the senses: integration of subthreshold taste and smell. Nature Neuroscience, 3, 431-432.
    • (2000) Nature Neuroscience , vol.3 , pp. 431-432
    • Dalton, P.1    Doolittle, N.2    Nagata, H.3    Breslin, P.A.S.4
  • 37
    • 0141989906 scopus 로고    scopus 로고
    • The impact of perceptual interaction on perceieved flavor
    • Delwiche, J. (2004) The impact of perceptual interaction on perceieved flavor. Food Quality Preference, 15, 137-146.
    • (2004) Food Quality Preference , vol.15 , pp. 137-146
    • Delwiche, J.1
  • 38
    • 0039845438 scopus 로고    scopus 로고
    • Physicochemical models of flavor release from foods
    • In: (eds. D.D. Roberts and A.J. Taylor) American Chemical Society, Washington D.C
    • de Roos, K.B. (2000) Physicochemical models of flavor release from foods. In: Flavor Release: Linking Experiments, Theory and Reality, (eds. D.D. Roberts and A.J. Taylor) pp. 126-141. American Chemical Society, Washington D.C.
    • (2000) Flavor Release: Linking Experiments, Theory and Reality , pp. 126-141
    • de Roos, K.B.1
  • 41
    • 34547764230 scopus 로고    scopus 로고
    • Application of oral tissue in tribological measurements in an emulsion perception context
    • Dresselhuis, D.M., de Hoog, E.H.A., Cohen Stuart, M.A. and van Aken, G.A. (2008) Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocolloids, 22, 323-335.
    • (2008) Food Hydrocolloids , vol.22 , pp. 323-335
    • Dresselhuis, D.M.1    de Hoog, E.H.A.2    Cohen Stuart, M.A.3    van Aken, G.A.4
  • 43
    • 4244084460 scopus 로고    scopus 로고
    • Perception of taste physiochemical and psychophysical aspects
    • Duran, L. and Costell, E. (1999) Perception of taste physiochemical and psychophysical aspects. Food Science and Technology International, 5, 299-309.
    • (1999) Food Science and Technology International , vol.5 , pp. 299-309
    • Duran, L.1    Costell, E.2
  • 44
    • 84986746018 scopus 로고
    • The psychophysics of pouring, spreading and in-mouth viscosity
    • Elejalde, C.C. and Kokini, J.L. (1992) The psychophysics of pouring, spreading and in-mouth viscosity. Journal of Texture Studies, 23, 315-336.
    • (1992) Journal of Texture Studies , vol.23 , pp. 315-336
    • Elejalde, C.C.1    Kokini, J.L.2
  • 46
    • 0037238542 scopus 로고    scopus 로고
    • The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts
    • Engelen, L., de Wijk, R.A., Prinz, J.F., van der Bilt, A. and Bosman, F. (2003b) The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts. Physiology & Behavior, 78, 165-169.
    • (2003) Physiology & Behavior , vol.78 , pp. 165-169
    • Engelen, L.1    de Wijk, R.A.2    Prinz, J.F.3    van der Bilt, A.4    Bosman, F.5
  • 48
    • 13844256530 scopus 로고    scopus 로고
    • Effect of amylase activity on starch paste viscosity and its implications for flavor perception
    • Ferry, A.L., Hort, J., Mitchell, J.R., Lagarrigue, S. and Pamies, B. (2004) Effect of amylase activity on starch paste viscosity and its implications for flavor perception. Journal of Texture Studies, 35, 511-524.
    • (2004) Journal of Texture Studies , vol.35 , pp. 511-524
    • Ferry, A.L.1    Hort, J.2    Mitchell, J.R.3    Lagarrigue, S.4    Pamies, B.5
  • 50
    • 33846647001 scopus 로고    scopus 로고
    • Influence of measurement technique, test food, teeth and muscle force interactions in masticatory performance
    • Gambareli, F.R., Serra, M.D., Pereira, L.J. and Gaviao, M.B. (2007) Influence of measurement technique, test food, teeth and muscle force interactions in masticatory performance. Journal of Texture Studies, 38, 2-20.
    • (2007) Journal of Texture Studies , vol.38 , pp. 2-20
    • Gambareli, F.R.1    Serra, M.D.2    Pereira, L.J.3    Gaviao, M.B.4
  • 51
    • 84984950789 scopus 로고    scopus 로고
    • Effects of oral physiology on the release of twenty aroma compounds from oil-i n-water emulsions using two model mouth simulators
    • Geary, M.D., van Ruth, S.M., Lavin, E.H., Delahunty, C.M. and Acree, T.E. (2002) Effects of oral physiology on the release of twenty aroma compounds from oil-i n-water emulsions using two model mouth simulators. Abstracts of Papers of the American Chemical Society, 224, 345-358.
    • (2002) Abstracts of Papers of the American Chemical Society , vol.224 , pp. 345-358
    • Geary, M.D.1    van Ruth, S.M.2    Lavin, E.H.3    Delahunty, C.M.4    Acree, T.E.5
  • 52
  • 55
    • 34248517885 scopus 로고    scopus 로고
    • Oral chemesthesis: an integral component of flavour
    • In: (eds. A.J. Taylor, and D.D. Roberts) Blackwell Publishing Ltd., Oxford
    • Green, B.G. (2004) Oral chemesthesis: an integral component of flavour. In: Flavour Perception, (eds. A.J. Taylor, and D.D. Roberts) pp. 151-171. Blackwell Publishing Ltd., Oxford.
    • (2004) Flavour Perception , pp. 151-171
    • Green, B.G.1
  • 56
    • 20444374716 scopus 로고
    • The effect of cooling the tongue on the perceived intensity of taste
    • Green, B.G. and Frankmann, S.P. (1987) The effect of cooling the tongue on the perceived intensity of taste. Chemical Senses, 12, 609-619.
    • (1987) Chemical Senses , vol.12 , pp. 609-619
    • Green, B.G.1    Frankmann, S.P.2
  • 57
    • 1842479422 scopus 로고    scopus 로고
    • A new method for comparing orthonasal and retronasal olfaction
    • Heilmann, S. and Hummel, T. (2004) A new method for comparing orthonasal and retronasal olfaction. Behavioral Neuroscience, 118, 412-419.
    • (2004) Behavioral Neuroscience , vol.118 , pp. 412-419
    • Heilmann, S.1    Hummel, T.2
  • 59
    • 0032955764 scopus 로고    scopus 로고
    • Food transport and bolus formation during complete feeding sequences on foods of different initial consistency
    • Hiiemae, K.M. and Palmer, J.B. (1999) Food transport and bolus formation during complete feeding sequences on foods of different initial consistency, Dysphagia, 14, 31-42.
    • (1999) Dysphagia , vol.14 , pp. 31-42
    • Hiiemae, K.M.1    Palmer, J.B.2
  • 61
    • 0041559867 scopus 로고    scopus 로고
    • Simultaneous real time measurements of mastication, swallowing, nasal airflow and aroma release
    • Hodgson, M., Linforth, R.S.T. and Taylor, A.J. (2003) Simultaneous real time measurements of mastication, swallowing, nasal airflow and aroma release. Journal of Agricultural and Food Chemistry, 51, 5052-5057.
    • (2003) Journal of Agricultural and Food Chemistry , vol.51 , pp. 5052-5057
    • Hodgson, M.1    Linforth, R.S.T.2    Taylor, A.J.3
  • 63
    • 0036738847 scopus 로고    scopus 로고
    • The effect of viscosity on the perception of flavour
    • Hollowood, T.A., Linforth, R.S.T. and Taylor, A.J. (2002) The effect of viscosity on the perception of flavour. Chemical Senses, 27, 583-591.
    • (2002) Chemical Senses , vol.27 , pp. 583-591
    • Hollowood, T.A.1    Linforth, R.S.T.2    Taylor, A.J.3
  • 65
    • 3242758870 scopus 로고    scopus 로고
    • Controlled continuous flow delivery system for investigating tastearoma interactions
    • Hort, J. and Hollowood, T.A. (2004) Controlled continuous flow delivery system for investigating tastearoma interactions. Journal of Agricultural and Food Chemistry, 52, 4834-4843.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , pp. 4834-4843
    • Hort, J.1    Hollowood, T.A.2
  • 69
    • 72449194283 scopus 로고    scopus 로고
    • New factor characterizing the in-mouth release of odorants (volatile thiols): compositional changes in odorants exhaled from the human nose during drinking
    • Itobe, T., Kumazawa, K. and Nishimura, O. (2009) New factor characterizing the in-mouth release of odorants (volatile thiols): compositional changes in odorants exhaled from the human nose during drinking. Journal of Agricultural and Food Chemistry, 57, 11297-11301.
    • (2009) Journal of Agricultural and Food Chemistry , vol.57 , pp. 11297-11301
    • Itobe, T.1    Kumazawa, K.2    Nishimura, O.3
  • 70
    • 84986527772 scopus 로고
    • Cheddar cheese texture related to salt release during eating, measured by conductivity - a preliminary study
    • Jack, F.R., Piggott, J.R. and Paterson, A. (1995) Cheddar cheese texture related to salt release during eating, measured by conductivity - a preliminary study. Journal of Food Science, 60, 213-217.
    • (1995) Journal of Food Science , vol.60 , pp. 213-217
    • Jack, F.R.1    Piggott, J.R.2    Paterson, A.3
  • 71
    • 15544383551 scopus 로고    scopus 로고
    • Encoding of amplitude and rate of tooth loads by human periodontal afferents from premolar and molar teeth
    • Johnsen, S.E. and Trulsson, M. (2005) Encoding of amplitude and rate of tooth loads by human periodontal afferents from premolar and molar teeth. Journal of Neurophysiology, 93, 1889-1897.
    • (2005) Journal of Neurophysiology , vol.93 , pp. 1889-1897
    • Johnsen, S.E.1    Trulsson, M.2
  • 72
    • 33846581016 scopus 로고    scopus 로고
    • Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for afterfeel of dressings: ATR FT-IR measurements of localized oral coatings
    • de Jongh, H.H.J. and Janssen, A.M. (2007) Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for afterfeel of dressings: ATR FT-IR measurements of localized oral coatings. Journal of Texture Studies, 38, 70-86.
    • (2007) Journal of Texture Studies , vol.38 , pp. 70-86
    • de Jongh, H.H.J.1    Janssen, A.M.2
  • 73
    • 33749429418 scopus 로고    scopus 로고
    • Fibreoptic endoscopic evaluation of swallowing and videofluoroscopy: does examination type influence perception of pharyngeal residue severity?
    • Kelly, A.M., Leslie, P., Beale, T., Payten, C. and Drinnan, M.J. (2006) Fibreoptic endoscopic evaluation of swallowing and videofluoroscopy: does examination type influence perception of pharyngeal residue severity? Clinical Otolaryngology, 31, 425-432.
    • (2006) Clinical Otolaryngology , vol.31 , pp. 425-432
    • Kelly, A.M.1    Leslie, P.2    Beale, T.3    Payten, C.4    Drinnan, M.J.5
  • 74
  • 76
    • 38749093667 scopus 로고    scopus 로고
    • Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat
    • Kersiene, M., Adams, A., Dubra, A., Kimpe, N.D. and Leskauskaite, D. (2008) Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat. Food Chemistry, 108, 1183-1191.
    • (2008) Food Chemistry , vol.108 , pp. 1183-1191
    • Kersiene, M.1    Adams, A.2    Dubra, A.3    Kimpe, N.D.4    Leskauskaite, D.5
  • 77
    • 0000155222 scopus 로고
    • Predicting the texture of liquid and melting semi-solid foods
    • Kokini, J.L. and Cussler, E.L. (1983) Predicting the texture of liquid and melting semi-solid foods. Journal of Food Science, 48, 1221-1225.
    • (1983) Journal of Food Science , vol.48 , pp. 1221-1225
    • Kokini, J.L.1    Cussler, E.L.2
  • 78
    • 3042855339 scopus 로고    scopus 로고
    • A mathematical model of volatile release in the mouth from the dispersion of gelled emulsion particles
    • Lian, G., Malone, M.E., Homan, J.E. and Norton, I.T. (2004) A mathematical model of volatile release in the mouth from the dispersion of gelled emulsion particles. Journal of Controlled Release, 98, 139-155.
    • (2004) Journal of Controlled Release , vol.98 , pp. 139-155
    • Lian, G.1    Malone, M.E.2    Homan, J.E.3    Norton, I.T.4
  • 79
    • 84888741885 scopus 로고    scopus 로고
    • Modelling flavour release
    • In (eds. A.J. Taylor and R.S.T. Linforth) Wiley - Blackwell, Chichester
    • Linforth, R.S.T. (2010) Modelling flavour release. In Food Flavour Technology, (eds. A.J. Taylor and R.S.T. Linforth) pp. 207-227. Wiley - Blackwell, Chichester.
    • (2010) Food Flavour Technology , pp. 207-227
    • Linforth, R.S.T.1
  • 80
    • 25444518204 scopus 로고    scopus 로고
    • Differences between the effect of bolus weight on flavor release into the breath between low-fat and high-fat products
    • Linforth, R.S.T., Blissett, A. and Taylor, A.J. (2005) Differences between the effect of bolus weight on flavor release into the breath between low-fat and high-fat products. Journal of Agricultural and Food Chemistry, 53, 7217-7221.
    • (2005) Journal of Agricultural and Food Chemistry , vol.53 , pp. 7217-7221
    • Linforth, R.S.T.1    Blissett, A.2    Taylor, A.J.3
  • 81
    • 0001390696 scopus 로고    scopus 로고
    • Time course profiling of volatile release from foods during the eating process
    • In (eds. A.J. Taylor, and D.S. Mottram) Royal Society of Chemistry, Cambridge
    • Linforth, R.S.T., Ingham, K.E. and Taylor, A.J. (1996) Time course profiling of volatile release from foods during the eating process. In Flavour Science: Recent Developments, (eds. A.J. Taylor, and D.S. Mottram) pp. 361-368. Royal Society of Chemistry, Cambridge.
    • (1996) Flavour Science: Recent Developments , pp. 361-368
    • Linforth, R.S.T.1    Ingham, K.E.2    Taylor, A.J.3
  • 89
    • 11144226180 scopus 로고    scopus 로고
    • Temporal aroma delivery from milk systems containing 0-5% added fat, observed by free choice profiling, time intensity, and atmospheric pressure chemical ionization-mass spectrometry techniques
    • Miettinen, S.M., Hyvonen, L., Linforth, R.S.T., Taylor, A.J. and Tuorila, H. (2004) Temporal aroma delivery from milk systems containing 0-5% added fat, observed by free choice profiling, time intensity, and atmospheric pressure chemical ionization-mass spectrometry techniques. Journal of Agricultural and Food Chemistry, 52, 8111-8118.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , pp. 8111-8118
    • Miettinen, S.M.1    Hyvonen, L.2    Linforth, R.S.T.3    Taylor, A.J.4    Tuorila, H.5
  • 90
    • 33947362452 scopus 로고    scopus 로고
    • Demonstration of selected ion flow tube MS detection in the parts per trillion range
    • Milligan, D.B., Francis, G.J., Prince, B.J. and McEwan, M.J. (2007) Demonstration of selected ion flow tube MS detection in the parts per trillion range. Analytical Chemistry, 79, 2537-2540.
    • (2007) Analytical Chemistry , vol.79 , pp. 2537-2540
    • Milligan, D.B.1    Francis, G.J.2    Prince, B.J.3    McEwan, M.J.4
  • 91
    • 84900307212 scopus 로고    scopus 로고
    • Mixing hydrocolloids and water: Polymers verses particles
    • In: (eds. P.A. Williams and G.O. Philips), Royal Society of Chemistry, Cambridge
    • Mitchell, J.R., Ferry, A.L., Desse, M., Hill, S.E., Hort, J., Marciani, L. and Wolf, B. (2008) Mixing hydrocolloids and water: Polymers verses particles. In: Gums and Stabiliser for the Food Industry, Vol. 14, (eds. P.A. Williams and G.O. Philips), pp. 29-39. Royal Society of Chemistry, Cambridge.
    • (2008) Gums and Stabiliser for the Food Industry , vol.14 , pp. 29-39
    • Mitchell, J.R.1    Ferry, A.L.2    Desse, M.3    Hill, S.E.4    Hort, J.5    Marciani, L.6    Wolf, B.7
  • 92
    • 0036370352 scopus 로고    scopus 로고
    • Measurement of masticatory forces and implant loads: A meth- odologic clinical study
    • Morneburg, T.R. and Proschel, P.A. (2002) Measurement of masticatory forces and implant loads: A meth- odologic clinical study. International Journal of Prosthodontics, 15, 20-27.
    • (2002) International Journal of Prosthodontics , vol.15 , pp. 20-27
    • Morneburg, T.R.1    Proschel, P.A.2
  • 94
    • 0040970903 scopus 로고    scopus 로고
    • Changes in thiol and disulfide flavour compounds resulting from the interaction with proteins
    • In (eds. A.J. Taylor and D.S. Mottram), Royal Society Chemistry, Cambridge
    • Mottram, D.S., Nobrega, I.C., Dodson, A.T. and Elmore, J.S. (1996) Changes in thiol and disulfide flavour compounds resulting from the interaction with proteins. In Flavour Science: Recent Developments, (eds. A.J. Taylor and D.S. Mottram), pp. 413-418. Royal Society Chemistry, Cambridge.
    • (1996) Flavour Science: Recent Developments , pp. 413-418
    • Mottram, D.S.1    Nobrega, I.C.2    Dodson, A.T.3    Elmore, J.S.4
  • 95
    • 0027564160 scopus 로고
    • Assessment of masticatory efficiency: new methods appropriate for clinical research in dental practice
    • Mowlana, F. and Heath, R. (1993) Assessment of masticatory efficiency: new methods appropriate for clinical research in dental practice. European Journal of Prosthodontics Research in Dentistry, 1, 121-125.
    • (1993) European Journal of Prosthodontics Research in Dentistry , vol.1 , pp. 121-125
    • Mowlana, F.1    Heath, R.2
  • 96
    • 0035149865 scopus 로고    scopus 로고
    • The fluid mechanics ofbolus ejection from the oral cavity
    • Nicosia, M.A. and Robbins, J. (2001) The fluid mechanics ofbolus ejection from the oral cavity. Journal of Biomechanics, 34, 1537-1544.
    • (2001) Journal of Biomechanics , vol.34 , pp. 1537-1544
    • Nicosia, M.A.1    Robbins, J.2
  • 97
    • 6044277824 scopus 로고    scopus 로고
    • Modeling the kinetics of flavour release during drinking
    • Normand, V., Avison, S. and Parker, A. (2004) Modeling the kinetics of flavour release during drinking. Chemical Senses, 29, 235-245.
    • (2004) Chemical Senses , vol.29 , pp. 235-245
    • Normand, V.1    Avison, S.2    Parker, A.3
  • 98
    • 84989530148 scopus 로고
    • A new device for measuring oral mucosal surface friction - reference values
    • Olsson, H., Henricsson, V. and Axell, T. (1991) A new device for measuring oral mucosal surface friction - reference values. Scandinavian Journal ofDental Research, 99, 329-332.
    • (1991) Scandinavian Journal ofDental Research , vol.99 , pp. 329-332
    • Olsson, H.1    Henricsson, V.2    Axell, T.3
  • 99
    • 84981377022 scopus 로고
    • Effect of hydrocolloids and viscosity on aromatic flavour compounds
    • Pangborn, R.M. and Szczesniak, A.S. (1974) Effect of hydrocolloids and viscosity on aromatic flavour compounds. Journal of Texture Studies, 4, 467-482.
    • (1974) Journal of Texture Studies , vol.4 , pp. 467-482
    • Pangborn, R.M.1    Szczesniak, A.S.2
  • 100
    • 32244448978 scopus 로고    scopus 로고
    • On fundamental issues in texture evaluation and texturization-A view
    • Peleg, M. (2006) On fundamental issues in texture evaluation and texturization-A view. FoodHydrocolloids, 20, 405-414.
    • (2006) FoodHydrocolloids , vol.20 , pp. 405-414
    • Peleg, M.1
  • 101
    • 7244236391 scopus 로고    scopus 로고
    • Abrasives in foods and their effect on intra-oral processing: a two-colour chewing gum study
    • Prinz, J.F. (2004) Abrasives in foods and their effect on intra-oral processing: a two-colour chewing gum study. Journal of Oral Rehabilitation, 31, 968-971.
    • (2004) Journal of Oral Rehabilitation , vol.31 , pp. 968-971
    • Prinz, J.F.1
  • 102
    • 14644441294 scopus 로고    scopus 로고
    • The role of oral processing in flavour perception
    • In (eds. A.J. Taylor and D.D. Roberts), Blackwell Publishing Ltd., Oxford
    • Prinz, J.F. and de Wijk, R. A. (2004) The role of oral processing in flavour perception. In Flavour Perception, (eds. A.J. Taylor and D.D. Roberts), pp. 39-54. Blackwell Publishing Ltd., Oxford.
    • (2004) Flavour Perception , pp. 39-54
    • Prinz, J.F.1    de Wijk, R.A.2
  • 103
    • 0002264552 scopus 로고    scopus 로고
    • Oral processing of foods and the sensory evaluation of texture
    • In: (ed. A.J. Rosenthal), Aspen, Gaithersberg, MD
    • Prinz, J.F. and Heath, M.R. (1999) Oral processing of foods and the sensory evaluation of texture. In: Food Texture, Perception and Measurement, (ed. A.J. Rosenthal), pp. 18-28. Aspen, Gaithersberg, MD.
    • (1999) Food Texture, Perception and Measurement , pp. 18-28
    • Prinz, J.F.1    Heath, M.R.2
  • 104
    • 33750626873 scopus 로고    scopus 로고
    • Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods
    • Prinz, J.F., Huntjens, L. and de Wijk, R.A. (2006) Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods. Archives ofOral Biology, 51, 1071-1079.
    • (2006) Archives ofOral Biology , vol.51 , pp. 1071-1079
    • Prinz, J.F.1    Huntjens, L.2    de Wijk, R.A.3
  • 105
    • 33750934417 scopus 로고    scopus 로고
    • In vitro simulation of the oral processing of semi-solid foods
    • Prinz, J.F., Janssen, A.M. and de Wijk, R.A. (2007) In vitro simulation of the oral processing of semi-solid foods. Food Hydrocolloids, 21, 397-401.
    • (2007) Food Hydrocolloids , vol.21 , pp. 397-401
    • Prinz, J.F.1    Janssen, A.M.2    de Wijk, R.A.3
  • 107
    • 33747386509 scopus 로고    scopus 로고
    • Effect of surface structure on frictional behaviour of a tongue/palate tribological system
    • Ranc, H., Servais, C., Chauvy, P.F., Debaud, S. and Mischler, S. (2006) Effect of surface structure on frictional behaviour of a tongue/palate tribological system. Tribology International, 39, 1518-1526.
    • (2006) Tribology International , vol.39 , pp. 1518-1526
    • Ranc, H.1    Servais, C.2    Chauvy, P.F.3    Debaud, S.4    Mischler, S.5
  • 108
    • 0030633505 scopus 로고    scopus 로고
    • Taste and olfactory processing in the brain and its relation to the control of eating
    • Rolls, E.T. (1997) Taste and olfactory processing in the brain and its relation to the control of eating. Critical Reviews in Neurobiology, 11, 263-287.
    • (1997) Critical Reviews in Neurobiology , vol.11 , pp. 263-287
    • Rolls, E.T.1
  • 109
    • 0028124477 scopus 로고
    • Gustatory, olfactory, and visual convergence within the primate orbit- ofrontal cortex
    • Rolls, E.T. and Baylis, L.L. (1994) Gustatory, olfactory, and visual convergence within the primate orbit- ofrontal cortex. Journal of Neuroscience, 14, 5437-5452.
    • (1994) Journal of Neuroscience , vol.14 , pp. 5437-5452
    • Rolls, E.T.1    Baylis, L.L.2
  • 110
    • 0033557662 scopus 로고    scopus 로고
    • Responses to the sensory properties of fat of neurons in the primate orbitofrontal cortex
    • Rolls, E.T., Critchley, H.D., Browning, A.S., Hernadi, I. and Lenard, L. (1999) Responses to the sensory properties of fat of neurons in the primate orbitofrontal cortex. Journal of Neuroscience, 19, 1532-1540.
    • (1999) Journal of Neuroscience , vol.19 , pp. 1532-1540
    • Rolls, E.T.1    Critchley, H.D.2    Browning, A.S.3    Hernadi, I.4    Lenard, L.5
  • 111
    • 0346751985 scopus 로고    scopus 로고
    • Representations of the texture of food in the primate orbitofrontal cortex: Neurons responding to viscosity, grittiness, and capsaicin
    • Rolls, E.T., Verhagen, J.V. and Kadohisa, M. (2003) Representations of the texture of food in the primate orbitofrontal cortex: Neurons responding to viscosity, grittiness, and capsaicin. Journal of Neurophysiology, 90, 3711-3724.
    • (2003) Journal of Neurophysiology , vol.90 , pp. 3711-3724
    • Rolls, E.T.1    Verhagen, J.V.2    Kadohisa, M.3
  • 112
    • 0009206320 scopus 로고    scopus 로고
    • Models for flavor release in the mouth and its relation to new food product development
    • In: (eds. A.M. Spanier, M. Tamura, H. Okai and O. Mills), Allured, Carol Stream, IL
    • Roozen, J.P. and Legger-Huysman, A. (1997) Models for flavor release in the mouth and its relation to new food product development. In: Chemistry of Novel Foods, (eds. A.M. Spanier, M. Tamura, H. Okai and O. Mills), pp. 9-17. Allured, Carol Stream, IL.
    • (1997) Chemistry of Novel Foods , pp. 9-17
    • Roozen, J.P.1    Legger-Huysman, A.2
  • 113
    • 61549134833 scopus 로고    scopus 로고
    • Sensory science at the human-machine interface
    • Ross, C.F. (2009) Sensory science at the human-machine interface. Trends in Food Science & Technology, 20, 63-72.
    • (2009) Trends in Food Science & Technology , vol.20 , pp. 63-72
    • Ross, C.F.1
  • 114
    • 84867044765 scopus 로고    scopus 로고
    • Delivery of flavours from food matrices
    • In: (ed. A.J. Taylor), Sheffield Academic Press, Sheffield
    • van Ruth, S.M. and Roozen, J.P. (2002) Delivery of flavours from food matrices. In: Food Flavour Technology, (ed. A.J. Taylor), pp, 190-206. Sheffield Academic Press, Sheffield.
    • (2002) Food Flavour Technology , pp. 190-206
    • van Ruth, S.M.1    Roozen, J.P.2
  • 116
    • 34147212393 scopus 로고    scopus 로고
    • Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment
    • Salles, C., Tarrega, A., Mielle, P., Maratray, J., Gorria, P., Liaboeuf, J. and Liodenot, J.J. (2007) Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment. Journal of Food Engineering, 82, 189-198.
    • (2007) Journal of Food Engineering , vol.82 , pp. 189-198
    • Salles, C.1    Tarrega, A.2    Mielle, P.3    Maratray, J.4    Gorria, P.5    Liaboeuf, J.6    Liodenot, J.J.7
  • 118
    • 58149348418 scopus 로고    scopus 로고
    • Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach
    • Schmiech, L., Uemura, D. and Hofmann, T. (2008) Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach. Journal of Agricultural and Food Chemistry, 56, 10252-10260.
    • (2008) Journal of Agricultural and Food Chemistry , vol.56 , pp. 10252-10260
    • Schmiech, L.1    Uemura, D.2    Hofmann, T.3
  • 119
    • 84981378969 scopus 로고
    • Identification of stimuli controlling the sensory evaluation of viscosity
    • Shama, F. and Sherman, P. (1973) Identification of stimuli controlling the sensory evaluation of viscosity. Journal of Texture Studies, 4, 111-118.
    • (1973) Journal of Texture Studies , vol.4 , pp. 111-118
    • Shama, F.1    Sherman, P.2
  • 121
    • 33846323642 scopus 로고    scopus 로고
    • The role of electrostatics in saliva- induced emulsion flocculation
    • Silletti, E., Vingerhoeds, M.H., Norde, W. and Van Aken, G.A. (2007) The role of electrostatics in saliva- induced emulsion flocculation. Food Hydrocolloids, 21, 596-606.
    • (2007) Food Hydrocolloids , vol.21 , pp. 596-606
    • Silletti, E.1    Vingerhoeds, M.H.2    Norde, W.3    Van Aken, G.A.4
  • 122
    • 23744442359 scopus 로고    scopus 로고
    • Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans
    • Small, D.M., Gerber, J.C., Mak, Y.E. and Hummel, T. (2005) Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans. Neuron, 47, 593-605.
    • (2005) Neuron , vol.47 , pp. 593-605
    • Small, D.M.1    Gerber, J.C.2    Mak, Y.E.3    Hummel, T.4
  • 124
    • 0038098818 scopus 로고    scopus 로고
    • Selected ion flow tube - Mass spectrometry: Detection and real-time monitoring of flavours released by food products
    • Spanel, P. and Smith, D. (1999) Selected ion flow tube - Mass spectrometry: Detection and real-time monitoring of flavours released by food products. Rapid Communications in Mass Spectrometry, 13, 585-596.
    • (1999) Rapid Communications in Mass Spectrometry , vol.13 , pp. 585-596
    • Spanel, P.1    Smith, D.2
  • 125
    • 30744463490 scopus 로고    scopus 로고
    • Heat activation of TRPM5 underlies thermal sensitivity of sweet taste
    • Talavera, K. (2005) Heat activation of TRPM5 underlies thermal sensitivity of sweet taste. Nature, 438, 1022-1025.
    • (2005) Nature , vol.438 , pp. 1022-1025
    • Talavera, K.1
  • 126
    • 0001173769 scopus 로고    scopus 로고
    • Analysis of compounds in human breath after ingestion of garlic using proton-transfer-reaction mass spectrometry
    • Taucher, J., Hansel, A., Jordan, A. and Lindinger, W. (1996) Analysis of compounds in human breath after ingestion of garlic using proton-transfer-reaction mass spectrometry. Journal of Agricultural and Food Chemistry, 44, 3778-3782.
    • (1996) Journal of Agricultural and Food Chemistry , vol.44 , pp. 3778-3782
    • Taucher, J.1    Hansel, A.2    Jordan, A.3    Lindinger, W.4
  • 127
    • 32444441383 scopus 로고    scopus 로고
    • Measuring proximal stimuli involved in flavour perception
    • In (eds. Taylor, A.J. and Roberts, D.D.) Blackwell Publishing Ltd., Oxford
    • Taylor, A.J. and Hort, J. (2004) Measuring proximal stimuli involved in flavour perception. In Flavour Perception, (eds. Taylor, A.J. and Roberts, D.D.) Blackwell Publishing Ltd., Oxford.
    • (2004) Flavour Perception
    • Taylor, A.J.1    Hort, J.2
  • 128
    • 0037437580 scopus 로고    scopus 로고
    • Direct mass spectrometry of complex volatile and non-volatile flavour mixtures
    • Taylor, A.J. and Linforth, R.S.T. (2003) Direct mass spectrometry of complex volatile and non-volatile flavour mixtures. International Journal of Mass Spectrometry, 223-224, 179-191.
    • (2003) International Journal of Mass Spectrometry , vol.223-224 , pp. 179-191
    • Taylor, A.J.1    Linforth, R.S.T.2
  • 129
    • 84886199260 scopus 로고    scopus 로고
    • Flavour analysis under dynamic conditions: measuring the true profile sensed by consumers
    • In (eds. P. Schieberle and K-H. Engel), Deutsche Forschungsanstalt fuer Lebensmittelchemie, Garching
    • Taylor, A.J., Linforth, R.S.T., Baek, I., Marin, M. and Davidson, J.M. (2000a) Flavour analysis under dynamic conditions: measuring the true profile sensed by consumers. In Frontiers of Flavour Science, (eds. P. Schieberle and K-H. Engel), pp. 255-260. Deutsche Forschungsanstalt fuer Lebensmittelchemie, Garching.
    • (2000) Frontiers of Flavour Science , pp. 255-260
    • Taylor, A.J.1    Linforth, R.S.T.2    Baek, I.3    Marin, M.4    Davidson, J.M.5
  • 130
    • 0034670213 scopus 로고    scopus 로고
    • Atmospheric Pressure Chemical Ionisation for monitoring of volatile flavour release in vivo
    • Taylor, A.J., Linforth, R.S.T., Harvey, B.A. and Blake, A. (2000b) Atmospheric Pressure Chemical Ionisation for monitoring of volatile flavour release in vivo. Food Chemistry, 71, 327-338.
    • (2000) Food Chemistry , vol.71 , pp. 327-338
    • Taylor, A.J.1    Linforth, R.S.T.2    Harvey, B.A.3    Blake, A.4
  • 132
    • 49249105841 scopus 로고    scopus 로고
    • Changes in structure and aroma release from starch- aroma systems upon alpha-amylase addition
    • Tietz, M., Buettner, A. and Conde-Petit, B. (2008) Changes in structure and aroma release from starch- aroma systems upon alpha-amylase addition. European Food Research and Technology, 227, 1439-1446.
    • (2008) European Food Research and Technology , vol.227 , pp. 1439-1446
    • Tietz, M.1    Buettner, A.2    Conde-Petit, B.3
  • 134
    • 0031020807 scopus 로고    scopus 로고
    • Low-threshold mechanoreceptive afferents in the human lingual nerve
    • Trulsson, M. and Essick, G.K. (1997) Low-threshold mechanoreceptive afferents in the human lingual nerve. Journal of Neurophysiology, 77, 737-748.
    • (1997) Journal of Neurophysiology , vol.77 , pp. 737-748
    • Trulsson, M.1    Essick, G.K.2
  • 135
    • 33846588401 scopus 로고    scopus 로고
    • The neurocognitive bases of human multimodal food perception: Consciousness
    • Verhagen, J.V. (2007) The neurocognitive bases of human multimodal food perception: Consciousness. Brain Research Review, 53, 271-286.
    • (2007) Brain Research Review , vol.53 , pp. 271-286
    • Verhagen, J.V.1
  • 138
    • 0036339391 scopus 로고    scopus 로고
    • On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids
    • van Vliet, T. (2002) On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids. Food Quality and Preference, 13, 227-236.
    • (2002) Food Quality and Preference , vol.13 , pp. 227-236
    • van Vliet, T.1
  • 140
    • 0037293778 scopus 로고    scopus 로고
    • The role of intra-oral manipulation in the perception of sensory attributes
    • de Wijk, R.A., Engelen, L. and Prinz, J.F. (2003) The role of intra-oral manipulation in the perception of sensory attributes. Appetite, 40, 1-7.
    • (2003) Appetite , vol.40 , pp. 1-7
    • de Wijk, R.A.1    Engelen, L.2    Prinz, J.F.3
  • 141
    • 23744440321 scopus 로고    scopus 로고
    • Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
    • de Wijk, R.A., Prinz, J. and Janssen, A.M. (2006a) Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests. Food Hydrocolloids, 20, 24-34.
    • (2006) Food Hydrocolloids , vol.20 , pp. 24-34
    • de Wijk, R.A.1    Prinz, J.2    Janssen, A.M.3
  • 142
    • 13944283905 scopus 로고    scopus 로고
    • The role of friction in perceived oral texture
    • de Wijk, R.A. and Prinz, J.F. (2005) The role of friction in perceived oral texture. Food Quality and Preference, 16, 121-129.
    • (2005) Food Quality and Preference , vol.16 , pp. 121-129
    • de Wijk, R.A.1    Prinz, J.F.2
  • 143
    • 33747351069 scopus 로고    scopus 로고
    • Mechanisms underlying the role of friction in oral texture
    • de Wijk, R.A. and Prinz, J.F. (2006) Mechanisms underlying the role of friction in oral texture. Journal of Texture Studies, 37, 413-427.
    • (2006) Journal of Texture Studies , vol.37 , pp. 413-427
    • de Wijk, R.A.1    Prinz, J.F.2
  • 144
    • 33746621588 scopus 로고    scopus 로고
    • Oral processing assessed by M-mode ultrasound imaging varies with food attribute
    • de Wijk, R.A., Wulfert, F. and Prinz, J.F. (2006) Oral processing assessed by M-mode ultrasound imaging varies with food attribute. Physiology & Behavior, 89, 15-21.
    • (2006) Physiology & Behavior , vol.89 , pp. 15-21
    • de Wijk, R.A.1    Wulfert, F.2    Prinz, J.F.3
  • 147
    • 84984949907 scopus 로고    scopus 로고
    • Application of FT-IR techniques to non-invasive clinical diagnosis and its future role in medicine
    • In: WSEAS Press
    • Yoshida, S., Hoh, K. and Tasumi, M. (1999) Application of FT-IR techniques to non-invasive clinical diagnosis and its future role in medicine. In: 12th International Conference on FT Spectroscopy. WSEAS Press.
    • (1999) 12th International Conference on FT Spectroscopy
    • Yoshida, S.1    Hoh, K.2    Tasumi, M.3
  • 148
    • 3843076210 scopus 로고    scopus 로고
    • Noninvasive analyses of polyunsaturated fatty acids in human oral mucosa in vivo by Fourier-transform infrared spectroscopy
    • Yoshida, S. and Yoshida, H. (2004) Noninvasive analyses of polyunsaturated fatty acids in human oral mucosa in vivo by Fourier-transform infrared spectroscopy. Biopolymers, 74, 403-412.
    • (2004) Biopolymers , vol.74 , pp. 403-412
    • Yoshida, S.1    Yoshida, H.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.