How Texture Influences Aroma and Taste Perception Over Time in Candies

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

(2011) Isabelle Déléris et al.   FOOD CHEMISTRY

Sensory methodologies and the taste of water

(2010) Eric Teillet et al.   FOOD QUALITY AND PREFERENCE

Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

(2010) Andrea Buettner et al.   FOOD QUALITY AND PREFERENCE

Perception of oral food breakdown. The concept of sensory trajectory

(2009) Francine Lenfant et al.   APPETITE

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

(2009) N. Pineau 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

Comparison between temporal dominance of sensations and time intensity results

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