Comparison between temporal dominance of sensations and time intensity results

By Fanny M. Le Révérend, C. Hidrio, Â. Fernandes, V. Aubry. 2008

78 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/c07cb3c5aef4ef92b343597ea8ac71c88c53806f

How researchers see this paper

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

1. A. Saint-Eve
2. M. Panouillé
3. I. Déléris
4. I. Souchon
5. Fanny Dakowski

Citations in the corpus

• How Texture Influences Aroma and Taste Perception Over Time in Candies (2011, methodology): “This method has already been used for various products with different texture properties, such as waters and beverages ( Le Reverend et al. 2008; Teillet et al. 2010), cereals (Lenfant et al. 2009), partially dealcoholized wines (Meillon et al. 2009), gels (Labbe et al. 2009), or dairy products (Pi”