Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity
Top Cited Papers
- 30 September 2009
- journal article
- Published by Elsevier BV in Food Quality and Preference
- Vol. 20 (6), 450-455
- https://doi.org/10.1016/j.foodqual.2009.04.005
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Comparison between temporal dominance of sensations and time intensity resultsFood Quality and Preference, 2008
- Flavor perception of a model cheese: relationships with oral and physico-chemical parametersFood Quality and Preference, 2004
- Use of the STATIS method to analyze time-intensity profiling dataFood Quality and Preference, 2004
- Modelling and analysis of dynamic sensory dataFood Quality and Preference, 2003
- Changes in bitterness as beer ages naturallyFood Quality and Preference, 1999
- Effective Discrimination of Meat Tenderness Using Dual Attribute Time IntensityJournal of Food Science, 1998
- Dual‐attribute Time‐intensity Measurement of Sweetness and Peppermint Perception of Chewing GumJournal of Food Science, 1996
- Temporal perception of astringency and sweetness in red wineFood Quality and Preference, 1995
- Interaction of salivary flow with temporal perception of sweetness, sourness, and fruitinessPhysiology & Behavior, 1995
- Time‐Intensity Methodology for Beef Tenderness PerceptionJournal of Food Science, 1993