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

By A. Buettner, J. Beauchamp. 2010

96 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/d5559e69044c099cf856cbbd60afad84fd950beb

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. I. Déléris
3. M. Panouillé
4. Fanny Dakowski
5. S. Cordelle
6. I. Souchon
7. P. Schlich

Citations in the corpus

• How Texture Influences Aroma and Taste Perception Over Time in Candies (2011, background): “Several hypotheses can explain these aroma and taste decreases (Buettner and Beauchamp 2010): matrix–aroma or taste interactions (Boland et al.”