Effects of Fat on Temporal Cooling by Menthol in Lozenges
- 28 June 2008
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 66 (8), 1219-1224
- https://doi.org/10.1111/j.1365-2621.2001.tb16108.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing HoneyJournal of Food Science, 1999
- Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and TimeJournal of Food Science, 1999
- CAPSAICIN HEAT INTENSITY ‐ CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTSJournal of Sensory Studies, 1996
- Dual‐attribute Time‐intensity Measurement of Sweetness and Peppermint Perception of Chewing GumJournal of Food Science, 1996
- Sensitization and desensitization to capsaicin and menthol in the oral cavity: Interactions and individual differencesPhysiology & Behavior, 1996
- THE TEMPORAL PERCEPTION OF MENTHOL1Journal of Sensory Studies, 1995
- Menthol and Related Cooling CompoundsJournal of Pharmacy and Pharmacology, 1994
- DESCRIPTIVE ANALYSIS OF ORAL PUNGENCY1Journal of Sensory Studies, 1992
- Oral chemical irritation: does it reduce perceived taste intensity?Chemical Senses, 1987
- Putting out the fire: Effects of tastants on oral chemical irritationPerception & Psychophysics, 1986