Oil and tastant concentrations affect saltiness and bitterness perception of oil-in-water emulsions

Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction

(2014) Wan-Yuan Kuo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of Lipid Content on Saltiness Perception: A Psychophysical Study

(2014) A.H. Suzuki et al.   JOURNAL OF SENSORY STUDIES

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

(2014) John N. Coupland et al.   PHARMACEUTICAL RESEARCH

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

Sensory Evaluation of Sodium Chloride-Containing Water-in-Oil Emulsions

(2012) Matthew R. Rietberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

(2012) J.L.H.C. Busch et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

EFFECTS OF THREE EMULSION COMPOSITIONS ON TASTE THRESHOLDS AND INTENSITY RATINGS OF FIVE TASTE COMPOUNDS

(2010) J.E. THURGOOD et al.   JOURNAL OF SENSORY STUDIES

Modification of the bitterness of caffeine

(2008) Russell S.J. Keast   FOOD QUALITY AND PREFERENCE

The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

(2007) D.M. Dresselhuis et al.   FOOD HYDROCOLLOIDS

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE