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

Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis

(2020) Qian Yang et al.   FOOD QUALITY AND PREFERENCE

Preliminary exploration for evaluating acuity of oral texture perception

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

The Effect of Oral Tactile Sensitivity on Texture Perception and Mastication Behavior

(2019) Grace E. Shupe et al.   JOURNAL OF TEXTURE STUDIES

Oral somatosensatory acuity is related to particle size perception in chocolate

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

Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

(2019) Camilla Cattaneo et al.   FOOD QUALITY AND PREFERENCE

Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups

(2019) Sophia Kim et al.   JOURNAL OF TEXTURE STUDIES

Methodological issues in cross-cultural sensory and consumer research

(2018) Gastón Ares   FOOD QUALITY AND PREFERENCE

Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile

(2018) Jing Liu et al.   FOOD RESEARCH INTERNATIONAL

Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

(2017) Luisa Torri et al.   FOOD RESEARCH INTERNATIONAL

Food texture assessment and preference based on Mouth Behavior

(2016) Melissa Jeltema et al.   FOOD QUALITY AND PREFERENCE

Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK

(2016) Yuchi Shen et al.   FOOD QUALITY AND PREFERENCE

Eating behaviour explains differences between individuals in dynamic texture perception of sausages

(2015) Marine Devezeaux de Lavergne et al.   FOOD QUALITY AND PREFERENCE

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

The impact of individual variations in taste sensitivity on coffee perceptions and preferences

(2015) Camilla Masi et al.   PHYSIOLOGY & BEHAVIOR

Model for understanding consumer textural food choice

(2015) Melissa Jeltema et al.   Food Science & Nutrition

Effect of Familiarity on a Cross-Cultural Acceptance of a Sweet Ethnic Food: A Case Study with Korean Traditional Cookie (Yackwa)

(2014) J.H. Hong et al.   JOURNAL OF SENSORY STUDIES

Relationship between food preferences and PROP taster status of college students

(2013) Diane Catanzaro et al.   APPETITE

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

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

Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children

(2011) Helene Hausner et al.   CLINICAL NUTRITION

Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts

(2010) Viet Phu Tu et al.   FOOD QUALITY AND PREFERENCE

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

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

Quantification of Sensory and Food Quality: The R-Index Analysis

(2009) Hye-Seong Lee et al.   JOURNAL OF FOOD SCIENCE

Reliability of intraoral quantitative sensory testing (QST)

(2009) Maria Pigg et al.   PAIN