المؤلفون: Rani Andaleeb, Yiwen Zhu, Ninglong Zhang, Danni Zhang, Muzahir Hussain, Yin Zhang, Yingshuang Lu, Yuan Liu

المصدر: Food Science and Human Wellness, Vol 13, Iss 3, Pp 1220-1230 (2024)

مصطلحات موضوعية: chicken-spices blends, umami taste components, aroma-taste interactions, perceptual similarity, umami taste intensity, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.sciopen.com/article/10.26599/FSHW.2022.9250102; https://doaj.org/toc/2097-0765; https://doaj.org/toc/2213-4530

URL الوصول: https://doaj.org/article/dc40f368ca694798ab995ab5d51dd081

المؤلفون: Junge, Jonas Yde, Mielby, Line Ahm, Kidmose, Ulla

المصدر: Junge , J Y , Mielby , L A & Kidmose , U 2022 , ' Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water ' , Beverages , vol. 8 , no. 2 , 8020032 . https://doi.org/10.3390/beverages8020032

مصطلحات موضوعية: binary taste interactions, consumer study, food matrix, mixture suppression, sensory perception, taste mixtures

Relation: https://pure.au.dk/portal/en/publications/7fee8869-d73e-4f0d-b285-ce44d0f5d55b

الاتاحة: https://pure.au.dk/portal/en/publications/7fee8869-d73e-4f0d-b285-ce44d0f5d55b
https://doi.org/10.3390/beverages8020032

المؤلفون: Bertelsen, Anne Sjørup, Zeng, Yan, Mielby, Line Ahm, Sun, Yuan-Xia, Byrne, Derek V., Kidmose, Ulla

المصدر: Bertelsen , A S , Zeng , Y , Mielby , L A , Sun , Y-X , Byrne , D V & Kidmose , U 2021 , ' Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers ' , Food Quality and Preference , vol. 87 , 104036 . https://doi.org/10.1016/j.foodqual.2020.104036

مصطلحات موضوعية: aroma-taste interactions, culture, sugar reduction, rebaudioside A, tagatose

الاتاحة: https://pure.au.dk/portal/en/publications/71341d06-394c-4ded-9157-53ad3d07e9fc
https://doi.org/10.1016/j.foodqual.2020.104036
http://www.scopus.com/inward/record.url?scp=85089264749&partnerID=8YFLogxK

المؤلفون: Margaret Thibodeau, Gary Pickering

المصدر: Beverages; Volume 7; Issue 2; Pages: 23

مصطلحات موضوعية: thermal taste, taste interactions, taste suppression, individual differences, beer, wine, spirits, alcoholic beverages, binary mixtures

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Sensory Analysis of Beverages; https://dx.doi.org/10.3390/beverages7020023

الاتاحة: https://doi.org/10.3390/beverages7020023

المؤلفون: Junge, Jonas Yde, Bertelsen, Anne Sjoerup, Mielby, Line Ahm, Zeng, Yan, Sun, Yuan Xia, Byrne, Derek Victor, Kidmose, Ulla

المصدر: Junge , J Y , Bertelsen , A S , Mielby , L A , Zeng , Y , Sun , Y X , Byrne , D V & Kidmose , U 2020 , ' Taste interactions between sweetness of sucrose and sourness of citric and tartaric acid among Chinese and Danish consumers ' , Foods , vol. 9 , no. 10 , 1425 . https://doi.org/10.3390/foods9101425

مصطلحات موضوعية: Basic tastes, Cross-culture, Hierarchical clustering, Individual differences, Model matrix, Taste mixtures, Taste primaries, Taste-taste interactions

Relation: https://pure.au.dk/portal/en/publications/796192b5-4b3b-4882-9352-398a6b586272

الاتاحة: https://pure.au.dk/portal/en/publications/796192b5-4b3b-4882-9352-398a6b586272
https://doi.org/10.3390/foods9101425
http://www.scopus.com/inward/record.url?scp=85092624263&partnerID=8YFLogxK

المؤلفون: Junge, Jonas Yde, Andersen, Glenn Hjorth, Kidmose, Ulla

المصدر: Junge , J Y , Andersen , G H & Kidmose , U 2023 , ' Suppression of sweetness : evidence for central mechanism for suppression of sweetness from sucrose by citric acid ' , Chemical Senses , vol. 48 , bjad036 . https://doi.org/10.1093/chemse/bjad036

مصطلحات موضوعية: binary taste interactions, half tongue study, mixture suppression, taste perception, taste primaries, Tongue, Sucrose/pharmacology, Citric Acid/pharmacology, Humans

Relation: https://pure.au.dk/portal/en/publications/96a22a29-6a16-4a30-bfba-344128e31785

الاتاحة: https://pure.au.dk/portal/en/publications/96a22a29-6a16-4a30-bfba-344128e31785
https://doi.org/10.1093/chemse/bjad036
http://www.scopus.com/inward/record.url?scp=85172424700&partnerID=8YFLogxK

المؤلفون: Sánchez Pascua, Gabriela Leonor, Casales, Maria Rosa, Yeannes, Maria Isabel

المصدر: Food Science and Technology. May 2010 30(1)

مصطلحات موضوعية: fish products, intermediate moisture, sensorial tests, taste interactions

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500039

المؤلفون: White, Theresa, Thomas-Danguin, Thierry, Olofsson, Jonas, Zucco, Gesualdo, Prescott, John

المساهمون: Le Moyne College, SUNY Upstate Medical University, State University of New York (SUNY), Centre des Sciences du Goût et de l'Alimentation Dijon (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Stockholm University, Università degli Studi di Padova = University of Padua (Unipd), TasteMatters Research & Consulting, Università degli Studi di Firenze = University of Florence = Université de Florence (UniFI), Swedish Foundation for the Humanities and Social Sciences: M14-0375:1, Knut & Alice Wallenberg Foundation: 2016:0229.

المصدر: ISSN: 0950-3293 ; Food Quality and Preference ; https://hal.inrae.fr/hal-02566922 ; Food Quality and Preference, 2020, 79, pp.103776. ⟨10.1016/j.foodqual.2019.103776⟩ ; https://www.sciencedirect.com/science/article/pii/S0950329319302290?via%3Dihub.

مصطلحات موضوعية: sustained inattentional blindness, evoked autobiographical memories, cross-modal interactions, odor recognition memory, short-term-memory, selective attention, flavor perception, olfactory memory, conditioning, occur, taste interactions, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

Relation: WOS: 000496035200002

الاتاحة: https://hal.inrae.fr/hal-02566922
https://doi.org/10.1016/j.foodqual.2019.103776

المؤلفون: Theresa L. White, Thierry Thomas-Danguin, John F. Prescott, Gesualdo M. Zucco, Jonas Olofsson

المساهمون: Le Moyne College, SUNY Upstate Medical University, State University of New York (SUNY), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Stockholm University, Universita degli Studi di Padova, TasteMatters Research & Consulting, Università degli Studi di Firenze = University of Florence [Firenze] (UNIFI), Swedish Foundation for the Humanities and Social Sciences: M14-0375:1, Knut & Alice Wallenberg Foundation: 2016:0229.

المصدر: Food Quality and Preference
Food Quality and Preference, Elsevier, 2020, 79, pp.103776. ⟨10.1016/j.foodqual.2019.103776⟩

مصطلحات موضوعية: cognition, 030309 nutrition & dietetics, media_common.quotation_subject, selective attention, Metacognition, Sensory system, sustained inattentional blindness, Olfaction, Affect (psychology), flavor perception, 03 medical and health sciences, 0404 agricultural biotechnology, conditioning, Perception, Levels-of-processing effect, evoked autobiographical memories, media_common, 0303 health sciences, Nutrition and Dietetics, food analysis, taste interactions, short-term-memory, Cognition, 04 agricultural and veterinary sciences, 040401 food science, Preference, chemosensory perception, odor recognition memory, chemosensory perception, cognition, food analysis, cross-modal interactions, olfactory memory, occur, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Cognitive psychology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88788d212684e126040be04587414923
https://hal.inrae.fr/hal-02566922

المؤلفون: Russell S. J. Keast, Melanie M. E. Bournazel, Paul A. S. Breslin

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://chemse.oxfordjournals.org/content/28/4/301.full.pdf.

مصطلحات موضوعية: Key words, additive, bitter taste, suppression, synergy, taste interactions

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.495.4813; http://chemse.oxfordjournals.org/content/28/4/301.full.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.495.4813
http://chemse.oxfordjournals.org/content/28/4/301.full.pdf

المؤلفون: Stevenson, Richard J., author

المصدر: The Psychology of Flavour, 2009, ill.

الاتاحة: https://doi.org/10.1093/acprof:oso/9780199539352.003.0003

المؤلفون: Christian Salles, Isabelle Andriot, Ana Carolina Mosca, Elisabeth Guichard

المساهمون: Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS )

المصدر: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2015, 51, pp.33-40. ⟨10.1016/j.foodhyd.2015.05.003⟩
Food Hydrocolloids, Elsevier, 2015, 51, pp.33-40. 〈10.1016/j.foodhyd.2015.05.003〉

مصطلحات موضوعية: Taste, food.ingredient, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, General Chemical Engineering, Sodium, Inorganic chemistry, texture-taste interactions, Ionic bonding, chemistry.chemical_element, Gelatin, Ion, sodium ionic binding, saltiness, Viscosity, food, Rheology, 23na nmr, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Soy protein, Chemistry, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, General Chemistry, protein, texture, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26065a0526bef7f116cd27da1a1a5a5f
https://doi.org/10.1016/j.foodhyd.2015.05.003

المؤلفون: René A. de Wijk, Natacha Roudnitzky, Johannes H.F. Bult, Thomas Hummel, Emilia Iannilli, Johannes Gerber

المصدر: Brain Research, 1587, 77-87
Brain Research 1587 (2014)
Europe PubMed Central

مصطلحات موضوعية: Olfactory system, Male, representation, Audiology, perception, Mechanotransduction, Cellular, stimulation, Parietal Lobe, Entorhinal Cortex, Flavor, media_common, Cerebral Cortex, Brain Mapping, Supplementary motor area, Viscosity, General Neuroscience, taste interactions, olfactory function, Olfactory Pathways, Amygdala, Magnetic Resonance Imaging, medicine.anatomical_structure, Milk, Health & Consumer Research, Taste, Parahippocampal Gyrus, sensory integration, Female, Nasal Cavity, Psychology, Adult, medicine.medical_specialty, media_common.quotation_subject, Prefrontal Cortex, Sensory system, Stimulus (physiology), Gyrus Cinguli, Young Adult, Tongue, Perception, medicine, Animals, Humans, Molecular Biology, auditory cues, human brain, Food, Health & Consumer Research, Communication, business.industry, Olfactory Perception, fat preference, Deglutition, Olfactometer, Odor, Food, Odorants, responses, Neurology (clinical), business, Developmental Biology

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0eabc9d7343b9198badfc06bf6ad0b6
https://doi.org/10.1016/j.brainres.2014.08.063

المؤلفون: Pascua, G. L. S., Casales, M. R., Maria Isabel Yeannes

المصدر: Food Science and Technology, Vol 30, Pp 260-263 (2010)
Scopus-Elsevier

مصطلحات موضوعية: testes sensoriais, taste interactions, lcsh:Technology (General), interação dos gostos, fish products, lcsh:T1-995, produtos de peixes, sensorial tests, lcsh:TX341-641, intermediate moisture, lcsh:Nutrition. Foods and food supply, umidade intermediária

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4a8a84325fdd6fc50053ec75f1bdb74b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500039

المؤلفون: Chokumnoyporn, Napapan, Sriwattana, Sujinda, Phimolsiripol, Yuthana, Torrico, Damir Dennis, Prinyawiwatkul, Witoon

المصدر: Faculty Publications

مصطلحات موضوعية: Odour-taste interactions, Salt, Saltiness enhancement, Sodium reduction, Soy sauce odour

Relation: https://repository.lsu.edu/nutrition_pubs/449

الاتاحة: https://repository.lsu.edu/nutrition_pubs/449
https://doi.org/10.1111/ijfs.12885

المؤلفون: Iannilli, E., Bult, J.H.F., Roudnitzky, N., Gerber, J., de Wijk, R.A., Hummel, T.

المصدر: Brain Research 1587 (2014) ; ISSN: 0006-8993

مصطلحات موضوعية: auditory cues, fat preference, human brain, olfactory function, perception, representation, responses, sensory integration, stimulation, taste interactions, psy, socio

Relation: https://research.wur.nl/en/publications/oral-texture-influences-the-neural-processing-of-ortho-and-retron

الاتاحة: https://research.wur.nl/en/publications/oral-texture-influences-the-neural-processing-of-ortho-and-retron

المؤلفون: Thibodeau, Margaret

المساهمون: Department of Biological Sciences

مصطلحات موضوعية: ethanol, individual differences, orosensory responsiveness, alcohol consumption, taste interactions, psy, socio

Relation: http://hdl.handle.net/10464/15156

الاتاحة: http://hdl.handle.net/10464/15156

المؤلفون: Puget, Sabine

Thesis Advisors: Dijon, Guichard, Élisabeth, Thomas-Danguin, Thierry

مصطلحات موضوعية: Goût de l’eau du robinet, Flaveur chlore, Sensibilité sensorielle, Acceptabilité du consommateur, Interactions arome-saveur, Mélange d’odeurs, Tap water taste, Chlorine flavour, Sensory sensitivity, Consumer acceptability, Aroma-taste interactions, Odour mixtures, 152, 612.8

الاتاحة: http://www.theses.fr/2010DIJOS092/document

المؤلفون: Puget, Sabine

المساهمون: Centre des Sciences du Goût et de l'Alimentation Dijon (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université de Bourgogne, Élisabeth Guichard, Thierry Thomas-Danguin

المصدر: https://theses.hal.science/tel-00786522 ; Psychology. Université de Bourgogne, 2010. English. ⟨NNT : 2010DIJOS092⟩.

مصطلحات موضوعية: Tap water taste, Chlorine flavour, Sensory sensitivity, Consumer acceptability, Aroma-taste interactions, Odour mixtures, Goût de l’eau du robinet, Flaveur chlore, Sensibilité sensorielle, Acceptabilité du consommateur, Interactions arome-saveur, Mélange d’odeurs, [SHS.PSY]Humanities and Social Sciences/Psychology, [SDV.MHEP]Life Sciences [q-bio]/Human health and pathology

Relation: NNT: 2010DIJOS092; tel-00786522; https://theses.hal.science/tel-00786522; https://theses.hal.science/tel-00786522/document; https://theses.hal.science/tel-00786522/file/these_A_PUGET_Sabine_2010.pdf

الاتاحة: https://theses.hal.science/tel-00786522
https://theses.hal.science/tel-00786522/document
https://theses.hal.science/tel-00786522/file/these_A_PUGET_Sabine_2010.pdf

المؤلفون: Russell Keast, M Bournazel, P Breslin

مصطلحات موضوعية: additive, bitter taste, suppression, synergy, taste interactions, taste psychophysics, Science & Technology, Life Sciences & Biomedicine, Behavioral Sciences, Food Science & Technology, Neurosciences, Physiology, Neurosciences & Neurology, MONOSODIUM GLUTAMATE, TASTING SUBSTANCES, SUCROSE MIXTURES, GENETIC ABILITY, SENSITIVITY, PERCEPTION, INTENSITY, SWEETNESS, CAFFEINE, 6-N-PROPYLTHIOURACIL

Relation: http://hdl.handle.net/10536/DRO/DU:30004131

الاتاحة: http://hdl.handle.net/10536/DRO/DU:30004131
https://figshare.com/articles/journal_contribution/A_psychophysical_investigation_of_binary_bitter-compound_interactions/20542113