Relation Between Parotid Saliva Flow and Composition and the Perception of Gustatory and Trigeminal Stimuli in Foods
- 1 December 1997
- journal article
- clinical trial
- Published by Elsevier BV in Physiology & Behavior
- Vol. 63 (1), 109-118
- https://doi.org/10.1016/s0031-9384(97)00399-5
Abstract
No abstract availableKeywords
This publication has 33 references indexed in Scilit:
- Computerized Procedure for Time-Intensity Sensory MeasurementsJournal of Food Science, 2006
- II-1. Stimulus quantity, mouth size and perception of astringent intensityFood Quality and Preference, 1996
- Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuliFood Quality and Preference, 1994
- TIME‐INTENSITY SCALING WITH JUDGES TRAINED TO USE A CALIBRATED SCALE: ADAPTATION, SALTY AND UMAMI TASTESJournal of Sensory Studies, 1989
- The effect of oral stimulation on human parotid salivary flow rate and alpha-amylase secretionPhysiology & Behavior, 1987
- Close linkage of mouse genes for salivary proline-rich proteins (PRPs) and tasteTrends in Genetics, 1986
- Direct magnitude estimation of salt taste intensity with continuous correction for salivary adaptationChemical Senses, 1981
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- Effects of Diet on Salivary Secretion and CompositionJournal of Dental Research, 1970
- The Secretion of Magnesium and Calcium in Human Parotid SalivaCaries Research, 1967