Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet

Validity of Plate Diagrams for Estimation of Energy and Protein Intake of Nursing Home Residents Receiving Texture-Modified Diet: An enable Study

(2020) Angela Ott et al.   Journal of the American Medical Directors Association

Optimizing sensory quality and variety: An effective strategy for increasing meal enjoyment and food intake in older nursing home residents

(2020) Virginie Van Wymelbeke et al.   APPETITE

Flavour distribution and release from gelatine-starch matrices

(2020) Katy Su et al.   FOOD HYDROCOLLOIDS

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

(2020) Aakanksha Pant et al.   FOOD HYDROCOLLOIDS

Dynamic flavor perception of encapsulated flavors in a soft chewable matrix

(2019) Esther H.-J. Kim et al.   FOOD RESEARCH INTERNATIONAL

From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach

(2019) Roelien van Bommel et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

(2018) Ana P. Silva et al.   JOURNAL OF SENSORY STUDIES

An integrative salivary approach regarding palate cleansers in wine tasting

(2018) Diego Taladrid et al.   JOURNAL OF TEXTURE STUDIES

Oral processing of emulsion systems from a colloidal perspective

(2017) Anwesha Sarkar et al.   Food & Function

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

(2017) E. Guichard et al.   Food & Function

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

(2016) John C. Castura et al.   FOOD QUALITY AND PREFERENCE

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

Aroma release and chewing activity during eating different model cheeses

(2007) A. Tarrega et al.   INTERNATIONAL DAIRY JOURNAL