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Food Quality and Preference, 01/2017, Volume 60, p. 72
Journal Article
Food quality and preference, ISSN 0950-3293, 2009, Volume 20, Issue 6, pp. 450 - 455
The evaluation of the temporality of the sensory perception in food products is mainly assessed using the time–intensity (TI) methodology. This approach is... 
Time–intensity | Dairy products | TDS curves | Temporal Dominance of Sensations | sweetness | perception | Time-intensity | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Analysis | Food | Neuroscience | Cognitive science
Journal Article
Food science & technology, ISSN 0023-6438, 10/2020, Volume 132, p. 109879
Caffeine is added to energy drinks to boost energy levels however, there is little information on its impact on taste, healthiness image and how it impacts on... 
Alcohol | Bitterness | Sensory | Sweetness
Journal Article
Proceedings of the National Academy of Sciences - PNAS, ISSN 0027-8424, 3/2010, Volume 107, Issue 10, pp. 4746 - 4751
Journal Article
Nutrients, ISSN 2072-6643, 11/2018, Volume 10, Issue 11, p. 1632
Journal Article
Food chemistry, ISSN 0308-8146, 05/2019, Volume 281, pp. 78 - 84
•Sweetness calculation equation for sucrose established: Ssuc=12.36∗log10Csuc+5.47.•Sweetness index (SI) for five sugars established.•Sweetness calculation... 
Sweetness convert | Sweetness index | Sensory sweetness difference strength curve | Sugar | Sensory sweetness | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Index Medicus
Journal Article
Acta Scientiarum Polonorum. Technologia Alimentaria, ISSN 1644-0730, 2013, Volume 12, Issue 2, pp. 223 - 229
Journal Article
Journal Article
Appetite, ISSN 0195-6663, 12/2018, Volume 131, pp. 100 - 107
For children it is important to consume enough vegetables to establish healthy dietary patterns. Taste acceptance is an important factor contributing to food... 
Acceptance | Taste | Vegetables | Children | Sourness | Sweetness | Life Sciences & Biomedicine | Behavioral Sciences | Nutrition & Dietetics | Science & Technology | Food habits | Citric acid
Journal Article
Scientific reports, ISSN 2045-2322, 06/2019, Volume 9, Issue 1, pp. 8440 - 8440
The effects of grinding (medium-coarse) and extraction time (14-22 h) on the physicochemical and sensorial properties of cold brew coffee produced using two... 
Science & Technology - Other Topics | Multidisciplinary Sciences | Science & Technology | Cold | Bitterness | Pyrroles | Sweetness | Esters | Acidity | Coffee | pH effects | Aldehydes | Phenolic compounds | Flavor | Lactones | Convenience | Sensory evaluation | Phenols | Sensory properties | Furans | Odor compounds | Index Medicus
Journal Article