Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers

Sweetness Enhancement by Aromas - Measured by Descriptive Sensory Analysis and Relative to Reference Scaling

(2020) Anne S Bertelsen et al.   CHEMICAL SENSES

Demonstrating cross-modal enhancement in a real food with a modified ABX test

(2019) Gloria Wang et al.   FOOD QUALITY AND PREFERENCE

Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA)

(2019) Vicki Wei Kee Tan et al.   FOOD RESEARCH INTERNATIONAL

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts

(2019) Ana Laura Velázquez et al.   FOOD RESEARCH INTERNATIONAL

Sugar reduction without compromising sensory perception. An impossible dream?

(2018) Scott C. Hutchings et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)

(2018) Carmen Barba et al.   FOOD CHEMISTRY

OUP accepted manuscript

(2018)   JOURNAL OF NUTRITION

Vanilla flavor production methods: A review

(2018) Shahnoo Khoyratty et al.   INDUSTRIAL CROPS AND PRODUCTS

Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception

(2017) Mathilde Charles et al.   FOOD QUALITY AND PREFERENCE

Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception

(2017) Florencia Alcaire et al.   FOOD RESEARCH INTERNATIONAL

Characterizing dynamic sensory properties of nutritive and nonnutritive sweeteners with temporal check-all-that-apply

(2017) M. Michelle Reyes et al.   JOURNAL OF SENSORY STUDIES

Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view

(2017) Nicoletta A. Miele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Is Sweet Taste Perception Associated with Sweet Food Liking and Intake?

(2017) Shakeela Jayasinghe et al.   Nutrients

Perceived Odor–Taste Congruence Influences Intensity and Pleasantness Differently

(2016) Sherlley Amsellem et al.   CHEMICAL SENSES

Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

(2016) Mírian Luisa Faria Freitas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Worldwide trends in diabetes since 1980: a pooled analysis of 751 population-based studies with 4·4 million participants

(2016)   LANCET

Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market

(2015) Oonagh Markey et al.   FOOD RESEARCH INTERNATIONAL

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

(2015) Denize Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Variation in the TAS1R2 Gene, Sweet Taste Perception and Intake of Sugars

(2015) Andre G. Dias et al.   Journal of Nutrigenetics and Nutrigenomics

Optimal sensory evaluation protocol to model concentration–response curve of sweeteners

(2014) Ji-hye Choi et al.   FOOD RESEARCH INTERNATIONAL

Global, regional, and national prevalence of overweight and obesity in children and adults during 1980–2013: a systematic analysis for the Global Burden of Disease Study 2013

(2014) Marie Ng et al.   LANCET

Cross-Cultural Color-Odor Associations

(2014) Carmel A. Levitan et al.   PLoS One

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

(2013) Markus Stieger et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

(2013) Sandra Stolzenbach et al.   FOOD RESEARCH INTERNATIONAL

Resolved: there is sufficient scientific evidence that decreasing sugar-sweetened beverage consumption will reduce the prevalence of obesity and obesity-related diseases

(2013) F. B. Hu   Obesity Reviews

Odour-modulation of taste ratings by chefs

(2012) Robert A. Boakes et al.   FOOD QUALITY AND PREFERENCE

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

(2012) Pauline Poinot et al.   FOOD QUALITY AND PREFERENCE

Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature

(2012) Nizar Nasri et al.   FOOD QUALITY AND PREFERENCE

Relative sweetness and sensory characteristics of bulk and intense sweeteners

(2012) Mi-Jin Gwak et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeteners

(2012) Tomomi Fujimaru et al.   JOURNAL OF FOOD SCIENCE

Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers

(2012) Grant E. DuBois et al.   Annual Review of Food Science and Technology

Taste perception and implicit attitude toward sweet related to body mass index and soft drink supplementation

(2011) Francesco Sartor et al.   APPETITE

Sweet taste intensity is enhanced by temporal fluctuation of aroma and taste, and depends on phase shift

(2010) Kerstin Martha Mensien Burseg et al.   PHYSIOLOGY & BEHAVIOR

Impact of Novel Olfactory Stimuli at Supra and Subthreshold Concentrations on the Perceived Sweetness of Sucrose after Associative Learning

(2009) D. Labbe et al.   CHEMICAL SENSES

Dietary Sugars Intake and Cardiovascular Health

(2009) Rachel K. Johnson et al.   CIRCULATION

A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms

(2009) C. Tournier et al.   INTERNATIONAL DAIRY JOURNAL

The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

(2008) Martin R. Yeomans et al.   FOOD QUALITY AND PREFERENCE

Taste–aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type

(2007) L. Hewson et al.   FOOD QUALITY AND PREFERENCE