Subtle changes in the flavour and texture of a drink enhance expectations of satiety

By K. McCrickerd, L. Chambers, J. Brunstrom, M. Yeomans. Flavour, 2012

99 citations recorded by the source corpus.

Subfields: Clinical Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1c3c5800c2d0482f75a566b156a8acbc9dfe0f58

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. L. Chambers
2. M. Yeomans
3. K. McCrickerd
4. Charles Spence

Citations in the corpus

• Optimising foods for satiety (2015, background): “The first of these studies by McCrickerd et al. (2012) provided the basis for later studies of interactive effects, establishing that beliefs about the satiating power of a beverage are dependent on satiety-relevant taste and texture cues.”