Food oral processing: Some important underpinning principles of eating and sensory perception

By Jianshe Chen. 2014

132 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/50c7ae4cda5eb38d6b72633c4e1d9b232bc6727a

How researchers see this paper

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

In Experimental and Cognitive Psychology

1. R. Partanen
2. A. Kinchla
3. Taru Sainio
4. Maija Greis
5. K. Katina
6. A. Nolden
7. Laila Seppä

In Food Science

1. R. Partanen
2. A. Kinchla
3. Taru Sainio
4. Maija Greis
5. K. Katina
6. A. Nolden
7. Laila Seppä

In Nutrition and Dietetics

1. R. Partanen
2. A. Kinchla
3. Taru Sainio
4. Maija Greis
5. K. Katina
6. A. Nolden
7. Laila Seppä

Citations in the corpus

• Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS (2020, background): “Understanding the dynamic sensory perception is essential in order to explain eating behaviour, acceptance and linking of food products (Chen, 2014; Koç, Vinyard, Essick, & Foegeding, 2013).”