Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt

Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

(2021) Sharon Puleo et al.   Foods

Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’

(2020) Heather M. Shewan et al.   FOOD HYDROCOLLOIDS

Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt

(2020) Sandra M. Olarte Mantilla et al.   FOOD QUALITY AND PREFERENCE

Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

(2020) Jing Liu et al.   FOOD QUALITY AND PREFERENCE

Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat

(2020) Xirui Zhou et al.   FOOD QUALITY AND PREFERENCE

Preliminary exploration for evaluating acuity of oral texture perception

(2019) Nao Furukawa et al.   JOURNAL OF TEXTURE STUDIES

Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres

(2019) Piyali Chakraborty et al.   FOOD RESEARCH INTERNATIONAL

Oral somatosensatory acuity is related to particle size perception in chocolate

(2019) Scott P. Breen et al.   Scientific Reports

Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

(2019) Kenneth Kieserling et al.   FOOD HYDROCOLLOIDS

Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior

(2019) Eva C. Ketel et al.   PHYSIOLOGY & BEHAVIOR

Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination

(2019) Cong Lv et al.   FOOD HYDROCOLLOIDS

Strategies to compensate for undesired gritty sensations in foods

(2019) Marco Santagiuliana et al.   FOOD QUALITY AND PREFERENCE

An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception

(2018) Sally Eldeghaidy et al.   PHYSIOLOGY & BEHAVIOR

Individual variation in PROP status, fungiform papillae density and responsiveness to taste stimuli in a large population sample

(2018) Caterina Dinnella et al.   CHEMICAL SENSES

Exploring influences on food choice in a large population sample: The Italian Taste project

(2017) E. Monteleone et al.   FOOD QUALITY AND PREFERENCE

Lingual tactile sensitivity: effect of age group, sex, and fungiform papillae density

(2017) Ronald G. Bangcuyo et al.   EXPERIMENTAL BRAIN RESEARCH

Understanding the role of personality and alexithymia in food preferences and PROP taste perception

(2016) Antonietta Robino et al.   PHYSIOLOGY & BEHAVIOR

Effect of micro-gel shape and concentration on sensory perception of micro-gels-enriched stirred yoghurts

(2015) Anne Rohart et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity

(2015) Tugba Aktar et al.   JOURNAL OF SENSORY STUDIES

Tactile Sensitivity and Capability of Soft-Solid Texture Discrimination

(2015) Tugba Aktar et al.   JOURNAL OF TEXTURE STUDIES

Factors Related to Fungiform Papillae Density: The Beaver Dam Offspring Study

(2013) M. E. Fischer et al.   CHEMICAL SENSES

The influence of 6-n-propylthiouracil bitterness, fungiform papilla count and saliva flow on the perception of pressure and fat

(2013) René Nachtsheim et al.   FOOD QUALITY AND PREFERENCE

Studies of the Oral Capabilities in Relation to Bolus Manipulations and the Ease of Initiating Bolus Flow

(2013) Woroud Abdulrahman Alsanei et al.   JOURNAL OF TEXTURE STUDIES

Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase

(2013) Karin Petersson et al.   JOURNAL OF TEXTURE STUDIES

Lingual tactile acuity and food texture preferences among children and their mothers

(2012) Laura D. Lukasewycz et al.   FOOD QUALITY AND PREFERENCE

Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment

(2012) Christian Hahn et al.   INTERNATIONAL DAIRY JOURNAL

Food Neophobia in Young Adults: Genetic Architecture and Relation to Personality, Pleasantness and Use Frequency of Foods, and Body Mass Index—A Twin Study

(2010) Antti Knaapila et al.   BEHAVIOR GENETICS

Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance

(2010) Alyssa Bakke et al.   FOOD QUALITY AND PREFERENCE

Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

(2010) John E. Hayes et al.   PHYSIOLOGY & BEHAVIOR

RELATIONSHIPS BETWEEN FUNGIFORM PAPILLAE DENSITY, PROP SENSITIVITY AND BREAD ROUGHNESS PERCEPTION

(2008) ALYSSA BAKKE et al.   JOURNAL OF TEXTURE STUDIES

Creaminess in relation to consistency and particle size in stirred fat-free yogurt

(2007) Philippe Cayot et al.   INTERNATIONAL DAIRY JOURNAL

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

(2007) Martin R. Yeomans et al.   PHYSIOLOGY & BEHAVIOR