Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation

Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations

(2016) Hiroya Kawasaki et al.   FOOD QUALITY AND PREFERENCE

Determination of Recognition Threshold and Just Noticeable Difference in the Sensory Perception of Pungency ofZanthoxylum bangeanum

(2015) Lu-Lu Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Perception of flavor finish in model white wine: A time-intensity study

(2014) Emily S. Goodstein et al.   FOOD QUALITY AND PREFERENCE

All-trans-Configuration in Zanthoxylum Alkylamides Swaps the Tingling with a Numbing Sensation and Diminishes Salivation

(2014) Matthias Bader et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Temporal Dominance of Sensations: A review

(2014) Rossella Di Monaco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food vibrations: Asian spice sets lips trembling

(2013) N. Hagura et al.   PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Labeled Magnitude Scales: A critical review

(2012) Hendrik N.J. Schifferstein   FOOD QUALITY AND PREFERENCE

Molecular and Cellular Mechanisms of Trigeminal Chemosensation

(2009) Kristin A. Gerhold et al.   Annals of the New York Academy of Sciences

Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels

(2009) CE Riera et al.   BRITISH JOURNAL OF PHARMACOLOGY

Cellular and Molecular Mechanisms of Pain

(2009) Allan I. Basbaum et al.   CELL

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

(2009) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations and sensory profiling: A comparative study

(2008) D. Labbe et al.   FOOD QUALITY AND PREFERENCE

Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels

(2008) Diana M Bautista et al.   NATURE NEUROSCIENCE

Comparison between temporal dominance of sensations and time intensity results

(2007) Fanny M. Le Révérend et al.   FOOD QUALITY AND PREFERENCE